Appetizers

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 12

This loaded tater tots appetizer is not only packed with goodness but is incredibly easy to whip up. These crispy and cheesy cups are loaded with flavour and filled with our classic favourite toppings!

Ingredients

4 slices bacon, cooked and crumbled
1/2 c. sour cream
48-60 frozen tater tots (16 ounces bag)
2 green onions, sliced (use the green part only)
3/4 c. cheddar cheese, shredded

How to make Loaded Tater Tots Appetizer

Step 1: Prepare the oven. Preheat it to 450 degrees F. Using a cooking spray, spray the muffin cups.

Step 2: If using a min-sized muffin pan, place 2 to 3 tater tots in each cup. Place about 4 to 5 tots in each muffin cup if using a regular-sized muffin pan.

Step 3: On the bottom rack of the preheated oven, place the tater tots muffin pan and bake for about 10 minutes. When done, take the pan out of the oven.

Step 4: Using cooking spray, grease the bottom of a shot glass or small juice glass. To make a potato cup, press the glass onto the tater tots in each muffin cup in a twisting motion. Continue to bake for another 15 minutes until deep golden brown.

Step 5: To each potato cup, add 1 tbsp cheese. Bake again for additional 4 to 5 minutes until the cheese has melted. When done, shift the tater tots to a platter and allow them to cool for about 5 minutes.

Step 6: To each tater tot cup, add the sour cream, bacon, and green onion along with your preferred garnishes. Serve them warm. Enjoy!

Notes:

To make this in advance, simply follow the recipe until step 5 and store it in the fridge. When ready to serve, tent the muffin tin with foil and pop in a 400 degrees F oven for about 10 minutes or until crispy and golden. Then, add the toppings before serving. Enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 115kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 208mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg

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PREP TIME: 5 MINS | COOK TIME: 3 HRS 20 MINS | TOTAL TIME: 3 HRS 25 MINS | SERVINGS: 6

I love slow cooker recipes. They don’t take much effort to make and guarantee to come out great always! These Slow cooker chicken tacos are one of my favourite tasty and healthy meals that I can also make in an Instant Pot for a quick meal any time!

Ingredients

1 lb. boneless skinless chicken breasts
1/3 c. Italian Salad dressing (or salsa)
1/2 c. low-sodium chicken broth (or salsa)
salt and freshly ground black pepper, to taste
3 tsp chilli powder
3 tsp fresh lime juice
1 1/2 tsp onion powder
3/4 tsp cumin
3/4 tsp garlic powder
3/4 tsp paprika

How to make Slow Cooker Chicken Tacos

Slow Cooker:

Step 1: In a slow cooker, place the chicken breasts.

Step 2: Place the rest of the ingredients in a small bowl and mix well until combined. Then, pour this on top of the chicken in the slow cooker.

Step 3: Cover the slow cooker and set to cook the chicken on high for 2 ½ hours or LOW for approximately 5 hours.

Step 4: Remove the cover and shred the chicken. Continue to cook for additional 30 minutes.

Step 5: When done, serve the chicken with tacos, enchiladas, quesadillas, tostadas, burritos, taco salads, etc. Enjoy!

Instant Pot:

Step 1: For the instant pot version, I prefer to use a cup of salsa in place of chicken broth or Italian dressing because they hold flavour better under pressure. Although, you can use either.

Step 2: Sprinkle all sides of the chicken with spices, then place the chicken in the bottom of your Instant Pot. Pour the lime juice and salsa over the chicken (you can use broth or Italian dressing). Set the IP to Manual (High Pressure) for 8 minutes. Once the time is up, quickly release the pressure, then very carefully take off the lid.

Step 3: Start shredding the chicken, then serve in tortillas with your favourite toppings. Enjoy!

Notes:

1. To make this ahead, simply shred the chicken and keep it in a sealed container. Store in the fridge for up to 2 days, then reheat before using.

2. To freeze, place the shredded chicken in an airtight freezer-safe container or bag and store it in the freezer for up to 3 months. Make sure to remove as much air to prevent freezer burn. Before using, thaw in the fridge overnight.

Nutrition Facts:

Calories: 128kcal, Carbohydrates: 3g, Protein: 16g, Fat: 5g, Cholesterol: 48mg, Sodium: 240mg, Potassium: 327mg, Sugar: 1g, Vitamin A: 440IU, Vitamin C: 1.7mg, Calcium: 13mg, Iron: 0.7mg

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Yield: 6 – 8

Your favourite Philly cheesesteak dressed in a super fun and delicious family-friendly meal. All the exciting flavours wrapped into a crescent braid, what not to love, right?

INGREDIENTS

1/2 lb. good quality deli roast beef (about 8 slices)
1 tbsp olive oil
4 slices provolone
1/2 sweet onion (sliced)
1 8 oz. package refrigerated crescent rolls
1 green pepper (seeded and sliced)
1/8 tsp garlic powder
Pinch of dried oregano (optional)
1 large egg
1 tsp water

HOW TO MAKE PHILLY CHEESESTEAK CRESCENT BRAID

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Using a silicone liner or parchment paper, line a large baking sheet. Set aside.

Step 3: In a large skillet, heat the oil over medium heat. Once the oil is hot, add the peppers and onions to the skillet and cook for approximately 5 to 7 minutes or until slightly tender.

Step 4: In the meantime, roll the crescent rolls out, pressing the rolls down using your fingers to seal the perforated edges. Roll the dough to make around 8 x 12-inch rectangle. You can dust the dough with flour if it turned out a little sticky.

Step 5: On the prepared baking sheet, place the dough. On both long sides of the dough, cut 1-inch slits 1 inch apart.

Step 6: In the middle of the dough between the slits, place the roast beef slices flat, then top with the cooked peppers and onions and sprinkle with garlic powder. On top, lay the provolone cheese slices.

Step 7: Over the filling, create cross strips, then gently press the edges to seal.

Step 8: Whisk the egg and water in a small bowl, then brush the top of the dough with it and lightly sprinkle with garlic powder and oregano.

Step 9: Place in the preheated oven and bake for about 20 minutes until the dough is golden brown and the cheese has melted.

Step 10: Remove from the oven when done and let the Philly cheesesteak crescent braid cool a little before slicing into pieces.

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Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 4

Enjoy a fun carrot appetizer with this roasted Parmesan-garlic carrots recipe! Let the carrots loose and make this fun recipe for everyone to enjoy. All you need are four ingredients; olive oil, carrots, garlic salt, and grated Parmesan cheese. You can pre-cook the carrots to save time and roast almost halfway through cooking to achieve that great flavour and texture!

These roasted Parmesan-garlic carrots are always a hit. If you have picky eaters, then let them try these amazingly favoured carrots. I am sure they will not mind eating their greens. It’s a nice, very fun way of serving healthy food on the table!

Ingredients

1 tbsp olive oil
1 lb. carrots, peeled
¼ c. grated Parmesan cheese, or more to taste
½ tsp garlic salt

How to make Roasted Parmesan-Garlic Carrots

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using aluminium foil, line a baking sheet.

Step 2: In a small bowl, whisk the olive oil and garlic salt. Then, pour this into a large resealable plastic bag. Before sealing the bag, add the carrots. Seal and shake the bag to completely coat the carrots.

Step 3: On the prepared baking sheet, arrange the carrots. Place in the preheated oven and bake for about 45 minutes or until crisp-tender.

Step 4: Take the baking sheet out of the oven and sprinkle the carrots with 1/4 cup Parmesan cheese. Return to the oven and continue roasting the carrots for an additional 5 to 10 minutes or until the cheese is a little browned.

Step 5: Serve the roasted Parmesan-garlic carrots with more Parmesan cheese. Enjoy!

Notes:

1. Adjust the cooking time depending on the size of the carrots. For this recipe, you can cut the carrot smaller or use baby carrots.

2. To save time, pre-cook the carrots halfway, then roast for that wonderfully full flavour!

Nutrition Facts:

Per Serving: 98 calories; protein 3g; carbohydrates 11.2g; fat 5.1g; cholesterol 4.4mg; sodium 381.4mg.

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Active time: 10 mins | Total time: 1 hr 10 mins | Yield: Serves 4

I love throwing parties, and mixing drinks are one of my most favourite parts! I have a few tricks on my sleeves, and I enjoy margaritas a lot! Thus, this spicy pineapple margarita. It is a bright and very refreshing cocktail with a slight heat and a little pinch of sweetness. Make this bar-quality at home and enjoy a well-deserved happy hour after a long day at work!

I have friends coming over this weekend, I am very excited! I do not go out a lot anymore and throwing mini parties at home is my thing now. I have prepared a full menu, and to top it off, I will prepare my favourite tropical cocktail. I am sure everyone will be impressed!

Ingredients

¾ c. (6 ounces) tequila
12 fluid oz. pineapple juice
¼ c. fresh lime juice (from 2 limes)
1 jalapeño chile, cut in half lengthwise
4 lime wedges
4 tsp tajin seasoning
3 tbsp granulated sugar
Jalapeño slices and pineapple wedges, for garnish (optional)
Ice

How to make Spicy Pineapple Margarita

Step 1: In a small saucepan, bring the pineapple juice, sugar, and jalapeño to a boil over medium-high heat. Then, adjust the heat to medium-low and simmer everything for about 3 minutes.

Step 2: From the juice, strain the solids and discard the solids. Allow it to cool fully for about an hour in the fridge. Then, stir in the lime juice.

Step 3: In a shallow dish, place the tajin seasoning.

Step 4: Around the rim of four glasses, run the wedge of lime. In tajin seasoning, dip the rim of each glass to coat. Then, fill each glass with ice.

Step 5: Among each glass, divide the tequila and top with some of the pineapple mixtures.

Step 6: Between two glasses, pour the margarita back and forth to mix it well. Then, pour the margarita back in a serving glass and if needed, add more ice. If desired, garnish with slices of jalapenos and pineapple wedge.

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Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Yield: 8 PIECES

This layered pizza bake is very adaptable. Easily make this any time and enjoy it as keto or low-carb. This is the perfect comfort food for people who are watching the carbs and for late-night pizza cravings!

INGREDIENTS

1 19.5 ounces pkg. turkey Italian sausage
2 teaspoons olive oil
2 c. grated Mozzarella Cheese
1 13 ounces jar Rao’s Pizza Sauce
5 Folios Parmesan Cheese Wraps
1 teaspoon dried oregano, divided
42 slices Hormel 25% reduced-fat pepperoni

HOW TO MAKE SAUSAGE AND PEPPERONI LAYERED PIZZA BAKE (LOW-CARB OR KETO)

Step 1: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C. Using a non-stick spray, grease a 9 x 13-inch baking dish. You can also use olive oil instead of the non-stick spray.

Step 2: In a nonstick frying pan, heat the olive oil. Add the Italian Sausage to the hot oil and cook until nicely browned, breaking the meat as it cooks.

Step 3: To the pan, add the Rao’s Pizza Sauce or any low-sugar pizza sauce. Let the mixture simmer for approximately 5 minutes or until the sauce has thickened a little and the sausage is already flavoured with the sauce.

Step 4: In half, slice 5 Folios Cheese Wraps, then arrange the straight side along the edge of the baking dish, one cut piece covering the centre. On top, spread half of the sausage-sauce mixture, then sprinkle with a cup of mozzarella cheese.

Step 5: Over the cheese, place 21 pieces of pepperoni and sprinkle with a pinch of dried Greek Oregano.

Step 6: Repeat with an additional layer of Folios or low-carb tortillas, sausage-sauce mixture, cheese, pepperoni, and Greek Oregano. Place in the preheated oven and bake for about 20 minutes or until the cheese has melted, bubbled hot, and browned.

Step 7: Remove from the oven when done and serve the pizza bake hot. Enjoy!

NUTRITION FACTS:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving: Calories: 368Total Fat: 25.3gSaturated Fat: 9.8gUnsaturated Fat: 7.2gCholesterol: 114mgSodium: 981mgCarbohydrates: 2.8gFiber: .1gSugar: 1.8gProtein: 31.5g

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Tasty and crunchy Keto-friendly and low-carb bagel cheese chips! Throw this together using only a few simple ingredients in a breeze and enjoy a healthy snack perfect for the kids and you.

I and my kids love snacks. I always have a stash of chips at home. Unfortunately, my kids don’t like fruits so much. They only want fries, chips, and sweets. I, on the other hand, love everything they hate! So for us to meet halfway, I have to look for different options for them to eat healthy without complaining. Thank goodness I found this recipe for Keto Everything Bagel Cheese Chips. These chips are so good and addicting, even my husband loves them! The ingredients I need are all handy, so all I have to do is mix everything and bake. I make sure to whip up a batch because these bagel cheese chips go so fast!

Ingredients

1 cup shredded Mozzarella
1 cup shredded Cheddar cheese
1/2 cup shredded Parmesan
2 tablespoons Everything Bagel seasoning
ice cream scoop
Cookie sheet
parchment paper

How to make Keto Everything Bagel Cheese Chips

Step 1: Prepare the oven. Preheat it to 350 degrees. Using parchment paper, line a baking sheet.

Step 2: Combine the shredded mozzarella, cheddar, and Parmesan cheese with 1 tablespoon of everything bagel seasonings until well blended.

Step 3: Measure out each dip using an ice cream scoop. On the lined baking sheet, drop each scoop full.

Step 4: Place in the preheated oven and bake for about 6 to 10 minutes or until the chips are brown and crispy. Keep an eye to prevent the chips from burning.

Step 5: On top of each cheese chip, place 1 tablespoon of Everything seasoning. Enjoy!

Notes:

1. This recipe makes 24 chips.

2. In an airtight container, place the leftovers. Or keep them in the fridge.

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Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 8

This is an amazing bowl of savoury and quick bread made with zucchini. A healthy loaf that pairs so well with soups and salads. You can also toast it for a quick and simple breakfast.

I love this recipe. It’s so easy, I can make it in just a single bowl, there is no waiting for the batter to rise, and kneading is not required. This is one of the best zucchini recipes that you can try very soon!

Ingredients

1 Egg
1 1/2 c. zucchini, grated
2 c. all-purpose white flour
1/2 tsp baking soda
2 tsp baking powder
1 c. milk I used 2% but whole or non-fat
1 tbsp vinegar, white or apple cider
1 1/2 c. grated sharp cheddar
3 tbsp butter, melted
2 green onions, chopped
1/2 tsp salt

How to make Savory Zucchini Cheddar Quick Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick spray, grease a 9 x 5-inch bread pan.

Step 2: In a paper towel, wrap the grated zucchini and squeeze until the liquid is released. Note that you do not have to completely dry the zucchini out, just about 1 tbsp liquid is okay.

Step 3: Place the flour, baking powder, baking soda, and salt in a large bowl. Mix well until combined.

Step 4: Whisk the milk with vinegar in a small bowl. Stir in the melted butter and egg.

Step 5: To the dry mixture, add the milk. Mix well until just combined. Then, add the grated zucchini, cheese, and onions. Lightly mix until just blended.

Step 6: Into the prepared pan, pour the batter and bake for about 1 hour in the preheated oven. The bread is done when a toothpick inserted in the centre of the bread comes out clean.

Step 7: Remove from the oven when done and let the bread cool for about 10 minutes in the pan before carefully inverting the bread on a wire rack.

Note: Substitute the milk and vinegar combination with 1 cup buttermilk.

Nutrition Facts:

Amount Per Serving: Calories 269, Calories from Fat 117, Fat 13g20%, Saturated Fat 7g35%, Cholesterol 57mg19%, Sodium 407mg17%, Potassium 272mg8%, Carbohydrates 27g9%, Fiber 1g4%, Sugar 2g2%, Protein 10g20%, Vitamin A 500IU10%, Vitamin C 4.7mg6%, Calcium 245mg25%, Iron 1.9mg11%

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Prep Time: 10 mins | Cook Time: 20 mins | Servings: 6

This fine chicken with garlic mushroom sauce is the best comfort food! The succulent chicken smothered in a lusciously rich garlic mushroom sauce is everything. Easily make this using only simple ingredients and serve a restaurant-quality meal in less than thirty minutes!

Ingredients

4 skinless, boneless chicken breasts
250 grams/80 ounces button mushrooms, halved or sliced
1 tablespoon olive oil
2 shallots, chopped
3 cloves garlic, minced
1 tablespoon flour
80ml ¼ c. dry white wine
375ml/1.5c. double/heavy cream
80ml ¼ c. chicken stock
1 tablespoon wholegrain mustard or Dijon mustard
salt and pepper
2 sprigs rosemary or 1 teaspoon dried rosemary

How to make Chicken with Garlic Mushroom Sauce

Step 1: Start by slicing the chicken breasts lengthwise, then sprinkle with salt and pepper. Sear the chicken breasts in olive oil over medium heat until golden. When done, transfer the chicken to a plate.

Step 2: Add the mushrooms to the same pan along with the chopped rosemary, salt, and pepper. Cook for about 2 to 3 minutes over medium heat until the mushrooms are brown. Then, add the chopped shallots and minced garlic and continue to cook for an additional 1 to 2 minutes. Stir in 1 tbsp flour, then pour in the white wine. Deglaze the bottom of the pan using a spatula.

Step 3: To the pan, pour in the chicken stock and double/heavy cream, then add 1 tablespoon of mustard. Stir until incorporated.

Step 4: Return the chicken breasts to the pan with the juices. Bring the sauce to a boil, then adjust the heat to low. Simmer the sauce for about 10 minutes. If needed, add more salt and pepper.

Notes:

1. You can use white onion in place of 2 shallots.

2. Substitute rosemary with thyme or tarragon.

3. Swap the white wine with a mixture of the apple of white grape juice plus a tablespoon of apple cider vinegar.

Nutrition Facts:

Calories: 360kcal | Carbohydrates: 7g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 134mg | Sodium: 524mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 941IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

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Prep Time: 15 mins | Cook Time: 6 mins | Total Time: 21 mins | Servings: 8 to 10 fritters

It is time to notch up on your veggie game with this healthy zucchini fritters recipe! It’s super easy to throw together using only a few simple ingredients. Enjoy these perfectly crispy fritters any time with the most impressive cheesy, and soft interior. The best part is these fritters are ready in no more than twenty minutes!

If you are looking for another amazing finger food for all ages, then you are in the right place. My toddler loves these fritters, and my husband is obsessed with gluten-free, low-carb, and vegetarian zucchini fritters!

Ingredients

1 tablespoon olive oil
1 egg beaten
2 c. shredded zucchini about 1 medium-sized zucchini
1/4 c. shredded cheddar cheese
1/2 teaspoon onion powder
1 tablespoon thinly sliced green onion
1/3 c. oat flour can use gluten-free oats to make oat flour, if necessary
1/4 teaspoon salt
Freshly ground pepper

How to make Healthy Zucchini Fritters

Step 1: In a colander, place the shredded zucchini and lightly sprinkle with salt. Allow setting the shredded zucchini for approximately 10 minutes.

Step 2: Squeeze as much water out as possible from the zucchini using either your hands or cheesecloth.

Step 3: In a medium-sized bowl, place the egg, shredded zucchini, shredded cheddar cheese, onion powder, sliced green onion, oat flour, salt, and freshly ground pepper. Mix well until blended.

Step 4: In a frying pan, heat the olive oil over medium-high heat.

Step 5: Shape the zucchini mixture into around 8 to 10 fritters using your hands. Into the hot oil, place the fritters about 1-inch apart and cook for about 2 to 3 minutes on each side until lightly browned and crispy.

Step 6: Remove from the pan when done and let the fritters cool for a couple of minutes to allow them to firm up. Then, serve the fritters warm or at room temperature with your favourite dip. Enjoy!

Nutrition Facts:

Calories: 69kcal, Carbohydrates: 6g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 24mg, Sodium: 108mg, Potassium: 181mg, Fiber: 1g, Sugar: 2g, Vitamin A: 191IU, Vitamin C: 11mg, Calcium: 41mg, Iron: 1mg

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