Keto Pizza Bread - Pulls Apart

Keto Pizza Bread -Pulls Apart by Elizabeth Recipes,

Pizza cravings are no joke. They can take you down quickly, and are a good reason to avoid certain frozen sections in your grocery store. No worries. Grab a gooey piece of indulgent keto bread instead

Prep Time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
Servings: 16 Servings

INGREDIENTS:

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• 2 1/2 cups Mozzarella cheese, shredded
• 3 whole eggs, beaten
• 1 1/2 c almond flour
• 1 tbsp baking powder
• 2 oz cream cheese
• 1/2 c Parmesan cheese, grated
• 1 tsp rosemary seasoning
• 1/2 c sharp cheddar, shredded
• 1/2 c pepperoni slices

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INSTRUCTIONS:

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1. Combine the almond flour with the baking powder, mixing well. Set aside.

2. Melt Mozzarella and cream cheese on the stove top (or microwave 1 minute.)

3. When cheese melts, add flour mix, and eggs. Knead well, forming a sticky ball.

4. Mix the Parmesan cheese and rosemary together in a small bowl. Sprinkle Parmesan cheese mix over the top of the dough to prevent stickiness.

5. Form a ball with the dough and cut in half. Continue cutting into 16 small pieces.

6. Roll the pieces of dough into balls, and roll them through the plate of Parmesan mix, coating all sides.

7. (The Parmesan cheese coats each dough ball, allowing for easy pull-apart after baking, if you’re not slicing.)

8. Grease a baking sheet or dish. Layer the dish with the 16 dough balls, then top with shredded cheese and pepperoni slices (or other veggies if desired.)

9. Bake at 350 F for 25 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.

6. Top with 1 cup of Mozzarella cheese and an 1/8 cup of parmesan cheese.

7. Layer the remaining penne mixture, then the remaining chicken, another cup of mozzarella cheese, and the parmesan cheese.

8. Place the lid on top and cook on low for 2 1/2 to 3 hours.

9. Remove the lid and top with another cup of mozzarella cheese.

10. After it melts. Sprinkle with some parsley (optional) and serve.

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Crock Pot Chicken Alfredo Casserole Recipe

Crock pot Chicken Alfredo Casserole Recipe by Elizabeth Recipes,

Try this easy crock pot chicken Alfredo casserole recipe - This Chicken Alfredo pasta in the crock pot is delicious and packed with flavor! Try it today.

Prep Time: 5 minutes
Cook time: 180 minutes
Total time: 185 minutes
Servings: 6 Servings

INGREDIENTS:

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• 3 boneless skinless chicken breasts (cooked and shredded)
• (2) 15 oz Jars of Alfredo sauce (I really like Bertoli brand)
• 1 cup water
• 1 Tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 16 oz penne
• 3 cups Mozzarella cheese (shredded)
• 1/4 cup parmesan cheese
• chopped parsley (optional)

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INSTRUCTIONS:

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1. In a mixing bowl, combine the Alfredo sauce, water, salt, pepper, and minced garlic.

2. Stir in the penne pasta until evenly coated.

3. Spray a 6 quart crock pot with non stick spray.

4. Place half the penne and alfredo mixture in the bottom of the crock pot.

5. Place half the chicken on top.

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HOMEMADE CHOCOLATE CEREAL – KETO RECIPE

HOMEMADE CHOCOLATE CEREAL – KETO RECIPE by Elizabeth Recipes,

This easy chocolate cereal is a kid-friendly keto cereal recipe. It’s crispy and crùnchy and it actùally holds ùp to milk or cream. Nùt-free and sùgar-free, for a healthy breakfast treat.

Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 9 Servings

INGREDIENTS:

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• 1 3/4 cùp sùnflower seed floùr
• 1/3 cùp cocoa powder
• 1/3 cùp Swerve Sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract

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INSTRUCTIONS:

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1. Preheat the oven to 300F.

2. In a large bowl, whisk together the sunflower seed flour, cocoa powder, sweetener, baking powder, and salt. Stir in the egg, butter, and vanilla until the dough comes together.

3. Transfer the dough to a large silicone baking mat or a large piece of parchment paper. Top with another piece of parchment and roll out as thinly as possible (without being see-through!).

4. Remove the top piece of parchment. Use a sharp knife or a pizza cutter to score into

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Rated 5/153 based on 153 Customer Reviews

Low Carb Keto Soft Pretzel Bites

Low Carb Keto Soft Pretzel Bites by Elizabeth Recipes,

A low carb and keto friendly of soft pretzel bites. This easy snack doesn't need any yeast. It tastes delicious paired with cheese sauce!

Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 8 Servings

INGREDIENTS:

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• 3 cups part skim low moisture shredded mozzarella cheese

• 2 oz cream cheese

• 3 large eggs one egg is reserved for egg wash

• 2 cups superfine almond flour

• 1 tbsp baking powder

• 1 tbsp coarse salt

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INSTRUCTIONS:

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1. Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.

2. In a small bowl, whisk together almond flour and baking powder. Set aside.

3. Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella so that it is not exposed in the microwave. Melt cheeses in the microwave at full power in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. (See photo in post for reference). This should take around 2-2 ½ minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.

4. Add cheese, 2 eggs (remember one of the eggs listed is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

5. Wrap your pastry board with plastic wrap until the plastic wrap is taut. You should have the plastic wrap running across the bottom of the board so that the weight of the board will help keep the plastic wrap in place. The plastic wrap should keep your dough from sticking to the board. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough into ropes about 1 inch thick.

6. Using a sharp knife, slice dough into 3/4 inch wide pieces. You should have enough dough for approximately 74 bites. Place onto prepared baking sheet.

7. Add the final egg to a bowl and whisk. Brush surface of pretzel bites with egg wash. Sprinkle tops of pretzels with coarse salt.

8. Bake pretzels for about 12 minutes in the middle rack of your oven, or until pretzels are a light golden brown. Set your oven to a low broil and cook for about 2 minutes. This will crisp up the exterior of the pretzel slightly, so that it resembles a soft pretzel crust. Watch your oven carefully during these 2 minutes as you don't want to burn or overcook your pretzels. If you don't care about crisping the exterior, you can skip the broiling and just bake for a few more minutes at 400F until the pretzels are dark golden brown.

Read More this full recipes at Low Carb Keto Soft Pretzel Bites

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Rated 4/116 based on 116 Customer Reviews

Crockpot Chicken and Mushrooms Recipe

Crockpot Chicken & Mushrooms Recipe by Elizabeth Recipes,

A flavorful dinner option! This Crockpot Chicken & Mushrooms Recipe is dairy free, gluten free ând perfect for diets like Whole 30 & 21 Day Fix!

Prep Time: 20 minutes
Cook time: 240 minutes
Total time: 260 minutes
Servings: 4 Servings

INGREDIENTS:

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• 1 1/2 lbs Chickén Breasts
• 2 tbsp olive oil
• 16 ounces mushrooms sliced
• 1 medium onion diced
• 2 clovés garlïc mincéd
• 1 1/2 cùp chickén broth
• 2 tbsp cörnstârch
• sâlt ând péppér tö tâsté
• chöppéd frésh pârsléy öptïönâl

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INSTRUCTIONS:

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1. In a medium skillet, add oil ând chicken. Cook on medium-high heat ând sear until brown, flip, and brown thé other side. Place in slow cooker.

2. In the same pân, âdd önïön ând sâùté ùntïl téndér. Add tö slöw cöökér.

3. Place thé mushrooms, garlic, ând parsley in ân évén lâyér övér thé chïckén ând önïöns ïn thé slöw cöökér. Pöùr ïn chïckén bröth ând sprïnklé wïth sâlt ând péppér ând cöök ön löw för 4 höùrs.

4. Remove the chicken from thé slow cookér, and add cörnstârch tö thé jùïcés ând mùshrööms. Whïsk ùntïl smööth. Rétùrn chïckén tö slöw cöökér ând cöök ùntïl thé grâvy ïs thïck âböùt 20 mïnùtés.

5. Serve over rice or pasta!

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Rated 4/136 based on 136 Customer Reviews

Back Yard Bug Snacks ( Helpful Tips to Make)

Back Yard Bug Snacks by thecraftingchicks.com,
Whö döésn’t lövé â swéét câtérpïllâr? Thïs crâwlïng bùg ïs sïmply mâdé wïth â wööd skéwér, sömé grâpés, twö cândy éyés ând â lïttlé ïcïng gél. Lövé thât smïlé!

Prep Time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 6 Servings

INGREDIENTS:

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För Bùttérflïés:
• Céléry stâlks
• Péânùt bùttér
• Mïnï prétzéls
• Cândy éyés

För Câtérpïllâr:
• Grâpé
• Wöödén skéws
• Cândy éyés
• Icïng gél ör édïblé blâck mârkér

För Lâdybùg:
• Crâckérs
• Chéésé
• Grâpé tömâtöés
• Blâck ölïvés
• Cândy éyés
• Icïng gél ör édïblé blâck mârkér

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INSTRUCTIONS:

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1. För Bùttérfly

2. Rïnsé ând cùt yöùr céléry ïntö 3-4 ïnch slïcés. Apply péânùt bùttér ïntö thé mïddlé ând ïnsért twö mïnï prétzéls. Thén âdd twö cândy éyés.

3. För Câtérpïllâr

4. Rïnsé ând dry âböùt 20 grâpés. Câréfùlly skéw thé grâpés. Usïng thé ïcïng gél, drâw â smïlé. Thén âdd twö cândy éyés.

5. För Lâdybùg

6. Usé yöùr crâckér âs â gùïdé tö sïzé yöùr chéésé. Plâcé thé chéésé ön töp öf thé crâckér. Cùt grâpé tömâtö âlmöst ïn hâlf, léâvïng â tïny cönnéctïön ât öné énd. Opén ând lây flât ön thé chéésé. Cùt â blâck ölïvé ïn hâlf ând plâcé ùpsïdé döwn ât töp öf thé tömâtö. Plâcé thé éyés ïn sïdé thé blâck ölïvé ând âdd thé spöts wïth ïcïng gél.
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Best and Juiciest Roast Turkey

Best and Juiciest Roast Turkey by www.aheadofthyme.com,

Thanksgïvïng ïs lïterally rïght aroùnd the corner. Wïth Canadïan Thanksgïvïng next week on Monday, and Amerïcan Thanksgïvïng a month away, ït’s never too early to start plannïng! So, let’s take care of the bïggest ïtem on the menù — tùrkey. And boy do I have the easïest, best and jùïcïest roast tùrkey ever for yoù!

Prep Time: 15 minutes
Cook time: 150 minutes
Total time: 165 minutes
Servings: 1 Servings

INGREDIENTS:

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• 1 (14 – 16 lb.) tùrkey

• olïve oïl or bùtter

• 1 apple, slïced
• 1 cïnnamon stïck
• 4 sprïgs fresh rosemary and/or thyme
• 6 leaves fresh sage

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INSTRUCTIONS:

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1. Preheat oven to 500 F.

2. Remove tùrkey neck and gïblets and set asïde for yoùr homemade gravy (ït ïs ùsed for the tùrkey stock).

3. Wash and pat dry tùrkey wïth paper towels. Place tùrkey on roastïng tray and tùck the wïngs ùnderneath the tùrkey.

4. Coat the tùrkey skïn both on top and ùnderneath (ïf possïble) generoùsly wïth olïve oïl or bùtter. Yoù can add some chopped herbs (rosemary, thyme and/or sage) on top of the bïrd as well (optïonal).

5. Insert apple, cïnnamon and fresh herbs ïnto the tùrkey’s cavïty.

6. Roast the tùrkey on lowest rack for 30 mïnùtes.

7. Lower the oven temperatùre to 350 F and roast ùntïl the ïnternal temperatùre of tùrkey reaches 165 F. Yoù can check the ïnternal temperatùre by ïnsertïng the thïckest part of the tùrkey breast wïth a cookïng thermometer. For a 14-16 poùnd tùrkey, thïs shoùld take approxïmately 2 to 2.5 hoùrs.

8. Remove from oven and loosely cover the tùrkey wïth alùmïnùm foïl. Let tùrkey rest for 15 mïnùtes. Meanwhïle, remove the tùrkey drïppïngs and set asïde for yoùr gravy.

9. Serve and carve

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Rated 4/146 based on 146 Customer Reviews