Sage-Scented Barbecued Chicken with Grilled Lemon

Elevate your barbecue experience with this savory Sage-Scented Barbecued Chicken featuring a delightful blend of fresh sage, garlic, and grilled lemons. The honey glaze adds a touch of sweetness, creating a mouthwatering dish perfect for any outdoor gathering.

Ingredients:

• 4 chicken leg quarters
• 1/4 cup olive oil
• 3 tablespoons fresh sage, chopped
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lemons, halved
• 1/4 cup honey

Instructions:

For the marinade, put olive oil, minced garlic, sage, salt, and black pepper in a bowl and mix them together

Pour the marinade over the chicken leg quarters that are in a large plastic bag that can be closed again and again

Close the bag and rub the chicken with the marinade

Put it in the fridge for at least two hours or overnight

Warm up the grill over medium-high heat

Take the chicken out of the marinade and put it on the grill

Cook for 30 to 40 minutes, turning it over every so often, until the internal temperature reaches 165F 74C

Place the lemon halves on the grill with the cut side down until they get grill marks

For a sweet glaze, brush honey on the chicken in the last 10 minutes of cooking on the grill

BBQ chicken with a sage flavor should be served with grilled lemon halves on the side

Winner Winner 16 Chicken Dinners

A zesty herb and spice marinade gives this grilled chicken recipe a lot of flavor. Great for a quick and tasty dinner

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper optional
• 1 lemon, juiced
• 2 tablespoons chopped fresh parsley

Instructions:

Cut up the garlic and put it in a small bowl

Add the paprika, thyme, oregano, salt, black pepper, and cayenne pepper if using

Put the chicken breasts in a shallow dish

Pour the marinade over them and make sure they are covered all over

Put it in the fridge for at least 30 minutes or up to 4 hours with the lid on

Warm the grill up to a medium-high level

Take the chicken out of the marinade and throw away the extra marinade

Cook the chicken on the grill for 6 to 8 minutes on each side, or until its done and the juices run clear

Take the chicken off the grill and let it rest for five minutes

Then cut it into pieces

Before you serve the chicken, squeeze some lemon juice over it and sprinkle chopped parsley on top

Keto Avocado Hummus

This Keto Avocado Hummus is a tasty and creamy dip that you can eat as a snack or serve at parties. The healthy fats in the avocado keep the dish low-carb and keto-friendly.

Ingredients:

• 2 ripe avocados
• 1 can 15 ounces chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

In a food processor, combine avocados, chickpeas, garlic, lemon juice, tahini, olive oil, and cumin

Process until smooth and creamy, scraping down the sides as needed

Season with salt and pepper to taste

Transfer to a serving bowl and drizzle with additional olive oil if desired

Serve with keto-friendly vegetables like cucumber slices, bell pepper strips, or celery sticks

Hoisin-Glazed Vegan Meatballs

These Hoisin-Glazed Vegan Meatballs taste great and are a great alternative to regular meatballs. They are full of lentils, oats, and tasty seasonings and are great for a cozy dinner or a party appetizer. The hoisin-maple glaze makes these meatballs taste even better by adding a sweet and savory touch.

Ingredients:

• 2 cups cooked lentils
• 1 cup rolled oats
• 1/2 cup finely chopped mushrooms
• 1/4 cup finely chopped onions
• 2 cloves garlic, minced
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons sesame seeds optional, for garnish
• Chopped green onions optional, for garnish

Instructions:

Preheat your oven to 375F 190C

In a large mixing bowl, combine cooked lentils, rolled oats, chopped mushrooms, onions, garlic, hoisin sauce, soy sauce, maple syrup, ground ginger, and black pepper

Mix well

In a small bowl, mix cornstarch and water to create a slurry

Add the slurry to the lentil mixture and stir until well combined

Shape the mixture into small meatballs and place them on a baking sheet lined with parchment paper

Bake in the preheated oven for 20-25 minutes, or until the meatballs are firm and golden brown

While the meatballs are baking, prepare the glaze by mixing 1 tablespoon of hoisin sauce with 1 tablespoon of maple syrup in a small bowl

Once the meatballs are done, remove them from the oven and brush them with the hoisin-maple glaze

Garnish with sesame seeds and chopped green onions, if desired, before serving

Mini Mexican Chili Tortilla Cups

These Mini Mexican Chili Tortilla Cups are a delightful twist on traditional chili, served in individual-sized portions for a fun and flavorful appetizer or party snack. Packed with savory beef, beans, and spices, theyre baked in crispy mini tortilla cups and topped with gooey melted cheese.

Ingredients:

• 1 lb ground beef
• 1 can 15 oz black beans, drained and rinsed
• 1 can 14
• 5 oz diced tomatoes, drained
• 1 cup frozen corn kernels
• 1 small onion, diced
• 1 bell pepper, diced
• 1 jalapeo pepper, seeded and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 24 mini corn tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro, for garnish
• Sour cream and sliced green onions, for serving

Instructions:

Warm the oven up to 190C 375F

Use a spoon to break up the ground beef as it cooks in a large skillet over medium-low heat until it turns brown

Dice the onion, bell pepper, jalapeo, and garlic and add them to the pan

Cook the vegetables until they get soft

Frozen corn, chili powder, cumin, salt, and pepper should all be added now

Keep cooking for 5 minutes more, until everything is hot

Grease a mini muffin pan just a little

Put one mini tortilla into a muffin cup and press it down to make a cup shape

Put a small amount of the beef and bean mixture into each tortilla cup

Add cheese shreds to the top of each cup

Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the tortillas are golden and the cheese melts and bubbles

Take it out of the oven and let it cool down for a while

Add chopped cilantro as a garnish

Put it on the table hot with sliced green onions and sour cream

Keto Chaffle Tacos

These Keto Chaffle Tacos are a low-carb twist on traditional tacos. The chaffles serve as a crispy, flavorful shell for all your favorite taco fillings. Perfect for a quick and satisfying keto-friendly meal

Ingredients:

• 2 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/4 tsp cumin
• Salt and pepper to taste
• Cooking spray
• Taco fillings of your choice e
• g
• , cooked ground beef or turkey, shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado

Instructions:

Preheat your mini waffle maker according to manufacturers instructions

In a mixing bowl, beat the eggs

Add shredded mozzarella, almond flour, baking powder, garlic powder, onion powder, chili powder, cumin, salt, and pepper

Mix until well combined

Spray preheated waffle maker with cooking spray

Pour half of the batter onto the waffle maker

Close the lid and cook for 3-4 minutes or until golden brown and crisp

Carefully remove the chaffle from the waffle maker and repeat with the remaining batter

Once chaffles are cooked, let them cool slightly before assembling tacos

Fill chaffles with desired taco fillings

Serve immediately and enjoy

Crock Pot Triple Chocolate Bread Pudding

This Crock Pot Triple Chocolate Bread Pudding is the ultimate chocolatey comfort dessert. The goodness of semi-sweet, milk, and white chocolate combined with soft bread in a slow-cooked pudding makes for a rich and creamy dessert. Ideal for anytime you want to indulge your sweet tooth.

Ingredients:

• 6 cups of cubed day-old bread
• 1 cup of semi-sweet chocolate chips
• 1/2 cup of milk chocolate chips
• 1/2 cup of white chocolate chips
• 4 large eggs
• 1 cup of granulated sugar
• 2 cups of whole milk
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt
• 1/2 cup of heavy cream

Instructions:

Apply cooking spray inside your crock pot to make it greased

Put the cubed bread and all three kinds of chocolate chips into a big mixing bowl

Beat the eggs, whole milk, vanilla extract, granulated sugar, and salt thoroughly in a separate bowl

Coat every piece of bread evenly by pouring the egg mixture over it along with the chocolate chips and giving it a gentle stir

Pour the mixture into the crock pot that has been greased

For three to four hours, or until the pudding is set and the top is golden brown, cover and cook on LOW

Evenly cover the puddings top with the heavy cream during the final 30 minutes of cooking

Scoop portions, serve warm, and savor your decadent triple chocolate bread pudding