Keto dinners

Keto friendly dinners

name	category	ingredients	prep & cook time	servings	yield	calories	net carbs	directions
Low-Carb Asparagus Cauli Risotto	everyday-cooking	¼ cup ghee ; ½ onion, finely chopped ; 1 clove garlic, minced ; 1 head cauliflower, grated ; 1 cup trimmed asparagus, cut into 1-inch lengths  ; ½ cup heavy whipping cream ; 1 cup grated Parmesan cheese ; ½ teaspoon salt ; ¼ teaspoon ground black pepper ; ¼ teaspoon ground nutmeg	29 mins	4	4 servings	351.6	7.7	Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add asparagus and cook until tender, about 3 minutes. Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Texas Tri-Tip	everyday-cooking	2 (4 pound) beef tri-tip roasts, trimmed ; 1 cup dark lager (such as Shiner® Bock) ; 1 cup lemon juice ; ½ cup olive oil ; ½ cup white sugar ; ½ cup Worcestershire sauce ; ¼ cup ground black pepper ; ¼ cup garlic salt ; ¼ cup garlic powder ; ¼ cup onion powder ; 1 tablespoon cayenne pepper, or to taste	9 hrs 10 mins	32	2 4-pound tri-tips	273.8	6.7	Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container. Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight. Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C). Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare. Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.
Maple-Lemon Tofu	everyday-cooking	1 (14 ounce) package extra-firm tofu, drained ; 2 tablespoons vegetable oil ; 2 cloves garlic, very finely minced ; 2 tablespoons pure maple syrup ; 2 tablespoons low-sodium soy sauce ; 1 tablespoon lemon juice ; 2 teaspoons thinly sliced chives or scallions, for garnish	50 mins	4	24 pieces	168.4	9.7	Wrap tofu in a clean dish towel and weight it with something heavy, such as a large can; leave it to drain for 30 minutes. Slice tofu crosswise into 12 skinny slices, then cut those in half so you end up with 24 skinny half slices. Mix maple syrup, soy sauce, and lemon juice together in a bowl. Heat oil in a large nonstick skillet over medium heat. Arrange tofu in a single layer in skillet and cook, undisturbed, until golden and crisp on bottom, 5 to 7 minutes. (It won't get very dark, but it will look nice and appetizing.) Turn all pieces over and cook another 3 to 4 minutes. Reduce heat to low, add garlic and cook, moving garlic around with a spatula in spaces between tofu, 1 minute. Increase heat to medium-low. Add maple syrup, soy sauce, and lemon juice, shaking to distribute sauce. Cook a minute or so, then turn and cook another minute or so, until sauce is reduced to a syrupy glaze and tofu looks nicely coated. Transfer tofu to plates and scatter with chives or scallions.
Pan-Fried Fennel	everyday-cooking	2 pounds fennel bulbs, sliced, green tops reserved ; 3 tablespoons olive oil, or as needed ; salt to taste ; 1 pinch lemon pepper, or to taste	25 mins	4	4 servings	160.2	9.5	Chop fennel greens and set aside. Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.
Vegan Breakfast Sausage	everyday-cooking	1 cup texturized vegetable protein (TVP) ; 1 cup warm vegetable broth ; 1 tablespoon flaxseed meal ; ¾ cup quick-cooking oats ; 2 tablespoons nutritional yeast ; 1 tablespoon all-purpose flour ; 1 tablespoon vital wheat gluten ; 2 teaspoons dried sage ; 1 teaspoon ground black pepper ; 1 teaspoon fennel seeds ; 1 teaspoon garlic powder ; ½ teaspoon ground thyme ; ½ teaspoon smoked paprika ; ½ teaspoon salt, or to taste ; ¼ teaspoon cayenne pepper ; ¼ cup water ; 2 tablespoons soy sauce ; 1 tablespoon maple syrup ; 1 tablespoon cooking oil	35 mins	8	16 sausage patties	126.2	8.8	Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended. Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly. Form into tablespoon-size balls and flatten slightly. Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.
Homemade Flax Seed Milk	everyday-cooking	½ cup flax seeds ; 4 ½ cups water	20 mins	4	4 cups	103.5	0.3	Blend flax seeds and water in a blender on high for 1 minute; allow to rest for 2 minutes. Blend again on high for 1 minute; allow to rest for 5 minutes. Blend again for 30 seconds. Pour milk through a nut bag or a strainer lined with cheesecloth into a pitcher or glass container; press solids with back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.
Fresh Butter	everyday-cooking	1 pint heavy cream ; ¼ teaspoon kosher or sea salt	45 mins	16	1 /2 cup butter	102.6	0.8	Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter. Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days. Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture. Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.
Kefir Yogurt (Sana)	everyday-cooking	4 cups milk ; ¼ cup instant nonfat dry milk powder, or more to taste ; ½ cup plain kefir	6 hrs 15 mins	8	8 servings	83.9	8.4	Preheat a yogurt maker or slow cooker on Low. Whisk milk and dry milk powder together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool milk to lukewarm (100 to 110 degrees F/38 to 45 degrees C). Gently stir kefir into milk mixture until just blended. Pour mixture into yogurt containers or slow cooker. Cook on Low Cook on Low until desired level of tartness and yogurt consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator, at least 2 hours.
Bok Choy with Vegetables and Garlic Sauce	everyday-cooking	2 teaspoons peanut oil ; 10 cloves garlic, crushed ; 1 tablespoon minced fresh ginger root ; ¼ cup vegetable broth ; ¼ cup water ; 1 red bell pepper, cubed ; 2 carrots, chopped ; 4 cups sliced bok choy ; 1 teaspoon white sugar ; salt to taste ; 2 teaspoons sesame oil	35 mins	4	4 servings	78.8	5.9	Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.
Zhug	everyday-cooking	1 ounce flat-leaf parsley, stems removed ; 1 ounce fresh cilantro, stems removed ; 2 cloves garlic ; ¼ lemon, juiced and zested ; 3 green bird's eye chile peppers, stems removed ; ¼ teaspoon ground cumin ; ¼ teaspoon ground coriander ; salt and pepper to taste ; 2 ice cubes ; ¼ cup extra-virgin olive oil, or as needed	15 mins	10	10 servings	59.3	1.6	Wash and dry the parsley and cilantro. Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary. Cover and refrigerate at least 1 hour before serving to allow flavors to meld.
Banana and Peanut Butter Dog Treats	everyday-cooking	aluminum foil ; 2 medium (7" to 7-7/8" long)s ripe bananas, mashed ; 1 cup peanut butter ; 1 cup all-purpose flour, or more if needed	50 mins	50	50 treats	43.6	3.5	Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil. Place mashed bananas in a bowl. Add peanut butter and flour and mix until thoroughly combined. If dough feels too sticky to handle, mix in more flour; do not exceed 2 tablespoons. Scoop a small amount of dough and place onto a lightly floured surface. Roll dough to an even thickness of your preference, rotating after each roll and adding flour as needed to avoid sticking. Dust cookie cutters lightly in flour. Cut dough into desired shapes and transfer to the prepared cookie sheet. Roll and cut remaining dough. Bake in batches in the preheated oven until golden brown and firm, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Everything Seasoning	everyday-cooking	1 tablespoon poppy seeds ; 1 tablespoon sesame seeds ; 1 tablespoon dried minced garlic ; 1 tablespoon dried minced onion ; 1 teaspoon kosher salt, or more to taste	5 mins	6	6 servings	22.1	1.6	Mix together poppy seeds, sesame seeds, dried garlic, dried onion, and salt in a small bowl. Transfer to an airtight jar.
Baby Food: Plum	everyday-cooking	4 plums - peeled, pitted, and cut into small chunks	20 mins	6	1 1/2 cups	20.2	4.4	Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes. Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.
Beef and Prime Rib Rub	everyday-cooking	2 tablespoons salt ; 2 tablespoons ground black pepper ; 2 tablespoons paprika ; 2 tablespoons Montreal steak seasoning ; 1 tablespoon garlic powder ; 1 tablespoon onion powder ; 1 tablespoon Cajun spice ; 1 tablespoon dried thyme ; 1 tablespoon dried rosemary ; 1 tablespoon dried basil	5 mins	14	14 tablespoons	14.4	2	Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.
Apple Pie Spice Recipe	everyday-cooking	1 tablespoon ground cinnamon ; 1 ½ teaspoons ground nutmeg ; ¾ teaspoon ground allspice ; ¾ teaspoon ground cardamom	5 mins	4	2 tablespoons	12.3	1.2	Mix cinnamon, nutmeg, allspice, and cardamom together in an airtight container.
Baking Powder Substitute	everyday-cooking	½ teaspoon cream of tartar ; ¼ teaspoon baking soda ; ¼ teaspoon cornstarch	5 mins	1	1 teaspoon	6.4	1.5	Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder.
Sarah's Fabulous Breakfast Sausage Seasoning	everyday-cooking	2 teaspoons dried sage ; 2 teaspoons salt ; 1 ½ teaspoons dried marjoram ; 1 teaspoon dried savory ; 1 teaspoon ground black pepper ; ½ teaspoon whiskey barrel smoked sugar (Optional); ¼ teaspoon ground mace ; 1 pinch ground cinnamon ; 1 pinch crushed red pepper flakes	5 mins	10	10 servings	3.2	0.5	Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place.
Keto Cauliflower Bacon Cheese Mash	fruits-and-vegetables	½ pound bacon, diced ; 1 large head cauliflower, cut into florets ; 1 cup shredded Parmesan cheese ; 4 tablespoons unsalted butter, at room temperature  ; 2 tablespoons medium-chain triglyceride (MCT) oil  ; ½ tablespoon apple cider vinegar ; sea salt to taste	40 mins	4	4 servings	398.5	6.9	Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain on paper towels, reserving grease in the skillet. Place cauliflower in a metal or silicone steamer basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Close and lock the lid. Select Steam function; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain cauliflower and transfer to a deep bowl. Add Parmesan cheese, butter, MCT oil, vinegar, and salt. Mix with an immersion blender until smooth. Stir in diced bacon. Add 1 to 2 tablespoons of the reserved bacon grease.
Oven-Roasted Brussels Sprouts with Garlic	fruits-and-vegetables	6 tablespoons olive oil ; 1 pound Brussels sprouts, trimmed and halved lengthwise ; 6 cloves garlic, minced ; salt and ground black pepper to taste ; 1 tablespoon balsamic vinegar	25 mins	4	4 servings	237	7.8	Preheat the oven to 400 degrees F (200 degrees C). Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes. Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking. Season with salt and pepper, stir in balsamic vinegar, and serve immediately.
Brussels Sprouts Caesar	fruits-and-vegetables	2 (16 ounce) packages Brussels sprouts ; ¼ cup olive oil, divided ; 2 teaspoons smoked paprika, divided ; ¼ teaspoon sea salt ; ¼ cup heavy whipping cream ; 3 tablespoons grated Parmesan cheese ; 1 tablespoon red wine vinegar ; 1 lemon, zested and juiced ; 2 cloves garlic, minced ; 1 teaspoon brown mustard	40 mins	6	6 servings	198.5	10	Preheat oven to 425 degrees F (220 degrees C). Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely. Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt. Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes. Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl. Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.
Parmesan Roasted Cauliflower	fruits-and-vegetables	1 (3 pound) cauliflower ; ¼ cup water ; ¾ cup mayonnaise ; ¼ cup grated Parmesan cheese ; 2 cloves garlic, minced ; 1 tablespoon chopped fresh chives	30 mins	12	12 1/2-cup servings	135.1	3.8	Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water. Microwave on high for 8 minutes. Drain. Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower. Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.
Peanut Butter and Carrot Dog Treats	fruits-and-vegetables	1 cup grated carrot ; ¾ cup natural peanut butter, chunky ; ½ cup unsweetened applesauce ; ½ cup pumpkin puree ; ¼ cup water ; 2 eggs ; 2 ½ cups whole wheat flour (Optional); 1 teaspoon ground cinnamon (Optional); 4 tablespoons whole wheat flour, or as needed (Optional)	1 hr 25 mins	300	300 3/4-inch dog treats	8.8	0.9	Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely. Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart. Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely. Repeat baking and cooling remaining dough.
Orange Glazed Ham	main-dish	1 (10 pound) bone-in spiral-cut ham ; 1 cup orange marmalade ; 1 teaspoon McCormick® Mustard, Ground ; ½ teaspoon McCormick® Garlic Powder ; ¼ teaspoon McCormick® Black Pepper, Ground ; ¼ teaspoon McCormick® Cloves, Ground	1 hr 55 mins	24	24 servings	397.2	8.8	Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.
Air Fryer Keto Pork Chops	main-dish	4 each boneless pork chops, 1/2-inch thick ; 1 pinch salt and ground black pepper to taste ; 1 egg ; ⅓ cup grated Parmesan cheese ; ⅓ cup almond flour ; ½ teaspoon salt ; ¼ teaspoon pepper ; ¼ teaspoon garlic powder ; 1 serving avocado oil cooking spray	25 mins	4	4 servings	364.7	1.6	Season pork chops with salt and pepper on both sides. Beat egg in a medium bowl. Mix Parmesan cheese, almond flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder together in a second bowl. Dip each pork chop in egg, then in Parmesan-flour mixture to coat. Place in the air fryer basket and spritz with avocado oil. Cook in an air fryer at 375 degrees F (190 degrees C) until lightly browned, 8 to 10 minutes. Flip pork chops over, spritz with avocado oil and cook until pork is no longer pink in the center, 3 to 4 minutes more.
Pan-Fried Salmon with Cream-Dill Sauce	main-dish	4 (4 ounce) fillets salmon ; salt and freshly ground black pepper to taste ; 1 ½ tablespoons lemon juice, divided ; 1 tablespoon butter ; 1 tablespoon olive oil ; 1 tablespoon Dijon mustard ; 1 tablespoon chopped fresh dill ; ¾ cup heavy whipping cream, or to taste	20 mins	4	4 servings	345	2.6	Season salmon with salt and pepper and sprinkle with some of the lemon juice. Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes. Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.
Baked Salmon in a Foil Packet	main-dish	olive oil ; 2 medium onions, halved and sliced ; 1 teaspoon dried marjoram ; salt and freshly ground black pepper to taste ; 2 lemons, sliced ; 5 pods whole star anise pods ; ⅓ cup water ; aluminum foil ; 1 (1 1/2-pound) salmon fillet	1 hr 15 mins	4	4 servings	328.3	7.9	Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat. Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat. Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well. Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.
Blue Cheese and Beef Meatballs	main-dish	1 ½ pounds ground beef ; 1 cup fresh bread crumbs ; 2 eggs ; 4 ounces crumbled blue cheese ; ½ cup diced onion ; ¼ teaspoon ground black pepper ; salt to taste	45 mins	6	22 meatballs	321.4	5.3	Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil. Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan. Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Oven-Roasted Pistachio-Crusted Salmon	main-dish	cooking spray ; 1 tablespoon butter ; 1 tablespoon grapeseed oil ; 4 (4 ounce) salmon fillets with skin ; 2 ½ teaspoons Greek seasoning (such as Cavender's®), divided ; ¼ cup crushed pistachios ; ¼ cup panko bread crumbs	30 mins	4	4 servings	285.5	6.6	Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil. Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning. Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon. Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
Poached Salmon In The Microwave	main-dish	¼ cup butter ; ¼ cup white wine ; 1 tablespoon lemon juice ; 1 tablespoon dried dill weed ; 1 teaspoon white sugar ; salt and ground black pepper to taste ; 4 salmon fillets	17 mins	4	4 servings	282.6	1.1	Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish. Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.
Keto Stuffed Pepper Casserole	main-dish	1 head cauliflower, broken into florets ; 1 pound ground beef ; ½ cup onion, chopped ; 2 cloves garlic, minced ; 3 green bell peppers, chopped ; Italian seasoning, or to taste ; 1 (14.5 ounce) can diced tomatoes, drained ; ¾ cup beef broth ; 1 teaspoon coconut aminos, or to taste ; 2 cups shredded Cheddar cheese	1 hr 12 mins	8	1 casserole	260	6.5	Preheat oven to 350 degrees F (175 degrees C). Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish. Combine beef, onion, and garlic in a skillet over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes. Add green bell peppers and Italian seasoning; continue cooking until slightly tender, about 2 minutes. Drain excess moisture from the beef mixture. Add tomatoes and beef broth. Simmer until flavors combine, about 5 minutes. Add mixture to the cauliflower in the casserole dish; mix to combine. Shake coconut aminos over the casserole; top evenly with Cheddar cheese. Bake in the preheated oven until sauce is bubbly, about 35 minutes.
Cast Iron Skillet Seared Salmon	main-dish	3 (8 ounce) center-cut salmon fillets, with skin ; 1 teaspoon garlic-pepper seasoning ; ½ teaspoon dried dill weed ; 1 tablespoon salt ; 2 tablespoons olive oil ; 2 tablespoons butter	30 mins	6	3 salmon fillets	255.3	0.1	Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes. Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts, add fillets, skin-side down. Cover the skillet, and cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula and serve immediately.
Low-Carb Keto Cheese Taco Shells	main-dish	2 cups shredded Cheddar cheese	28 mins	4	4 taco shells	227.7	0.7	Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats. Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans. Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart. Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.
Air Fryer Pork Chops (No Breading)	main-dish	2 tablespoons brown sugar ; 1 tablespoon Worcestershire sauce ; 1 tablespoon reduced-sodium soy sauce ; 1 teaspoon lemon juice ; 1 clove minced garlic ; ¼ teaspoon freshly ground black pepper ; 1 dash Sriracha sauce (Optional); 4 (5 ounce) boneless, center-cut pork chops	25 mins	4	4 pork chops	191.9	8.2	Combine brown sugar, Worcestershire sauce, soy sauce, lemon juice, garlic, pepper and Sriracha sauce in a small bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 2 minutes. Place pork chops in a 6-inch silicone cake pan and pour 1/2 of the brown sugar-soy sauce on top. Transfer the silicone pan to the air fryer basket. Cook in the preheated air fryer for 9 minutes. Turn pork chops and cook for another 9 minutes. Pour remaining sauce on top of pork chops and serve immediately.
Air Fryer Salmon for One	main-dish	1 (6 ounce) salmon fillet ; ½ teaspoon salt ; ½ teaspoon Greek seasoning (such as Cavender's®) ; ¼ teaspoon ground black pepper ; 1 pinch dried dill weed	20 mins	1	1 salmon fillet	189.2	1.1	Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes. Meanwhile, season salmon fillet with salt, Greek seasoning, pepper, and dill. Line the inner basket of the air fryer with a perforated parchment round. Place salmon onto the parchment, skin side down. Air fry salmon until salmon is cooked through, about 15 minutes.
Chicken Meatballs	main-dish	1 pound ground chicken ; 1 egg, beaten ; ¼ cup low-fat cream cheese ; ¼ cup grated Parmesan cheese ; 4 cloves garlic, grated ; 1 ½ tablespoons olive oil ; 1 tablespoon dry bread crumbs ; 2 teaspoons chopped fresh basil ; 1 teaspoon crushed red pepper ; 1 teaspoon garlic powder ; ½ teaspoon sea salt ; ½ teaspoon black pepper ; ½ teaspoon dried parsley ; ½ teaspoon dried oregano ; 1 cup chopped fresh mozzarella, or as needed	55 mins	6	14 meatballs	175.4	2.8	Preheat the oven to 425 degrees F (220 degrees C). Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle. Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet. Bake in the preheated oven until juices run clear, 20 to 25 minutes.
Jan's Copycat Version of Pizza Hut®'s Stuffed Crust Pizza	main-dish	5 cups bread flour, divided, or as needed ; 1 (12 fluid ounce) can or bottle warm beer ; ¼ cup warm water ; 3 tablespoons shortening ; 1 tablespoon instant yeast ; 1 tablespoon brown sugar ; 2 teaspoons salt ; 1 teaspoon garlic powder ; 1 teaspoon onion powder ; 1 tablespoon olive oil, or to taste, divided ; 2 tablespoons cornmeal, or as needed ; 16 sticks string cheese	1 hr 35 mins	24	2 16-inch pizzas	86.5	2.1	Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Mix, adding remaining flour a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes. Lightly grease a large bowl with 1 teaspoon olive oil. Add dough. Cover with a clean towel and let rise until doubled in size, about 1 hour. Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal. Punch dough down gently and divide into 2 portions. Place dough on the prepared pans. Cover and let rest, about 5 minutes. Stretch dough out 1 inch past the edge of the pans. Arrange 8 sticks of cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with second pan.
Air Fryer Potstickers	main-dish	½ pound ground pork ; 1 (4 ounce) can water chestnuts, drained and chopped ; 1 (4 ounce) can shiitake mushrooms, drained and chopped ; 2 tablespoons soy sauce ; 2 tablespoons sesame oil ; 1 tablespoon Sriracha sauce ; 1 (12 ounce) package round dumpling wrappers	35 mins	24	24 potstickers	70.2	8.3	Preheat an air fryer to 400 degrees F (200 degrees C). Combine ground pork, water chestnuts, shiitake mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook until pork is no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle. Lay out 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed. Cook in batches in the pre-heated air fryer for 3 minutes. Use tongs to flip the potstickers and cook 3 minutes more. Transfer to a paper-towel lined plate. Repeat with remaining dumpling wrappers and filling.
Bacon-Wrapped Stuffed Chicken Breasts in the Air Fryer	meat-and-poultry	3 skinless, boneless chicken breasts ; 1 teaspoon lemon-pepper seasoning, or to taste ; 3 slices Monterey Jack cheese ; 6 spears fresh asparagus ; 9 slices bacon ; 12 wooden toothpicks	45 mins	3	3 stuffed chicken breasts	393	1.3	Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer. Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps. Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).
Chef John's Grilled Flap Steak	meat-and-poultry	2 tablespoons green curry paste ; 2 tablespoons fish sauce, or more to taste ; 2 tablespoons rice vinegar, or more to taste ; 2 tablespoons coconut milk ; freshly ground black pepper to taste ; 1 pinch cayenne pepper, or more to taste ; 1 pinch salt (Optional); 2 pounds flap steak, trimmed of fat	4 hrs 15 mins	4	4 servings	380.1	1.8	Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours. Remove the flap meat from the marinade and shake off excess. Discard remaining marinade. Preheat an outdoor grill for high heat and lightly oil the grate. Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.
Spanish Roasted Pork (Pernil)	meat-and-poultry	9 pounds skin-on, bone-in pork shoulder (picnic) roast ; 1 lime, halved ; 10 cloves garlic ; 2 ½ tablespoons salt ; 1 ½ tablespoons olive oil, divided ; 1 tablespoon dried oregano ; 1 ½ teaspoons ground black pepper ; 1 ¼ teaspoons adobo seasoning (such as Goya®) ; 1 teaspoon vinegar ; ¼ teaspoon sazon seasoning ; 2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)	6 hrs	16	16 servings	362.2	2.6	Preheat oven to 325 degrees F (165 degrees C). Rub pork shoulder all over with lime. Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar. Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork. Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork. Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well. Roast in the preheated oven until slightly pink in the center, about 3 hours. Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.
Boneless Turkey Breast in the Instant Pot®	meat-and-poultry	1 tablespoon ground paprika ; 1 tablespoon herbes de Provence ; 1 teaspoon seasoned salt ; salt and ground black pepper to taste ; 1 (3 pound) frozen boneless turkey breast in mesh, thawed, with gravy packet reserved  ; 2 tablespoons extra-virgin olive oil, divided ; 1 ½ cups chicken stock ; 3 stalks celery, cut into 4-inch pieces ; ½ onion, cut into 1/2-inch slices ; ½ cup water, or as needed ; 2 tablespoons unsalted butter ; 2 tablespoons all-purpose flour	1 hr 20 mins	8	8 servings	352.9	2.7	Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface. Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use. Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. Carefully remove turkey breast and set on the trivet. Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function. Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker. Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid. Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container. Slice turkey and serve warm with gravy.
Butcher's Steak (Hanger Steak)	meat-and-poultry	1 (2 pound) butcher's steak (hanger steak) ; salt and freshly ground black pepper to taste ; 1 tablespoon clarified butter ; ⅔ cup chicken broth ; 2 teaspoons balsamic vinegar ; 2 tablespoons cold butter, cut into cubes ; salt to taste	50 mins	4	4 servings	344.1	0.6	Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper. Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F. Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt. To serve, slice steaks and spoon pan sauce over them.
My Favorite Grilled Chicken Ever	meat-and-poultry	2 cups white distilled vinegar ; 2 cups water ; 2 sticks butter ; 4 tablespoons Worcestershire sauce ; 4 tablespoons garlic salt ; 2 tablespoons ground black pepper ; 1 tablespoon white sugar ; 2 teaspoons minced garlic ; 2 (8 ounce) bone-in chicken breasts  ; 4 chicken leg quarters	9 hrs 15 mins	12	12 servings	318.3	3.3	Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes. Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade. Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Spinach Kale Bacon Dip	meat-and-poultry	4 slices bacon ; 1 medium onion, chopped ; 3 cups kale, chopped ; 1 (10 ounce) package frozen chopped spinach, thawed and drained ; 1 (8 ounce) package cream cheese ; 1 (8 ounce) package shredded extra-sharp Cheddar cheese ; ½ cup heavy cream	50 mins	8	8 servings	314.6	5.1	Preheat oven to 350 degrees F. Cook bacon in a non-stick pan over medium-high heat until crispy and browned, 8 to 10 minutes. Remove bacon from pan and drain onto paper towels, then chop into pieces. Cook onions in the same pan over medium-low heat for 5 minutes. Add the kale and thawed spinach; cook for another 5 minutes. Remove from heat. Combine cream cheese, Cheddar, and heavy cream in another pot. Stir constantly until completely melted. Add bacon and spinach mixture to the cheese. Mix to combine. Pour into an oven-safe baking dish. Bake for 20 minutes or until bubbly.
Prosciutto-Wrapped Pork Tenderloin with Crispy Sage	meat-and-poultry	1 pound pork tenderloin ; salt and ground black pepper to taste ; 1 bunch fresh sage, leaves removed and stems discarded, divided ; 6 ounces prosciutto ; 1 tablespoon olive oil, or more as needed	50 mins	4	1 pound pork tenderloin	293.8	1.1	Preheat oven to 350 degrees F (175 degrees C). Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap. Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet. Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes. Slice tenderloin and serve with crispy sage leaves.
Homemade Grain-Free Dog Food	meat-and-poultry	4 medium carrots, peeled and chopped ; 2 apples - peeled, cored and chopped ; ¼ cup water ; 6 eggs ; 3 pounds ground chicken ; 6 ounces chicken livers, chopped ; 3 tablespoons sunflower seed oil ; 4 cups baby spinach leaves	50 mins	10	10 cups	290.6	5.7	Preheat the oven to 350 degrees F (175 degrees C). Place carrots, apples, and water into a pot. Bring to a boil; cover, reduce heat to low, and simmer until soft, 10 to 15 minutes. Crack eggs and whisk together in a bowl; place eggshells onto a baking sheet. Bake eggshells in the preheated oven until dry, 5 to 7 minutes. Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder. Place ground chicken, chicken livers, eggs, ground eggshells, and sunflower oil into a large skillet. Heat over medium heat, mixing occasionally, until ground chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes. Place spinach on top of meat mixture in the skillet and cover with a lid to steam until soft, about 5 minutes. Mash softened carrots and apples using a potato masher and add to meat mixture; mix together.
Lemon-Thyme Chicken Breasts	meat-and-poultry	¼ cup lemon juice ; ¼ cup chicken broth ; 4 tablespoons olive oil, divided ; 1 tablespoon Dijon mustard ; 1 tablespoon fresh lemon zest ; 2 cloves garlic, minced ; 1 cube chicken bouillon ; 1 teaspoon dried thyme ; 1 ½ tablespoons all-purpose flour ; ½ teaspoon salt ; 4 (4 ounce) skinless, boneless chicken breast halves ; ½ tablespoon unsalted butter ; 1 lemon, cut into thin slices	40 mins	4	4 servings	288.9	6.9	Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly. Combine flour and salt on a small dish. Coat chicken with flour on both sides. Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.
Keto Chorizo-Stuffed Peppers	meat-and-poultry	3 bell peppers - halved, seeded, and stems removed ; aluminum foil ; 4 eggs ; salt and ground black pepper to taste ; 1 dash hot pepper sauce (e.g. Tabasco™) (Optional); ½ pound chorizo sausage ; ½ cup pico de gallo salsa, drained ; ½ cup grated Cheddar cheese	25 mins	6	6 stuffed peppers	286.5	4.2	Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper. Place bell peppers, cut-side down, on the prepared baking sheet. Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on. Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl. Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo. Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese. Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.
Lau Lau	meat-and-poultry	½ pound salt butterfish, rinsed several times to remove excess salt ; ½ pound pork butt, cut into 1 inch cubes ; 4 boneless chicken thighs ; 1 tablespoon Hawaiian sea salt ; 8 ti leaves ; 1 pound taro leaves	4 hrs 30 mins	4	4 servings	278.3	3.4	Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string. Place the bundles in a large steamer, and steam for 3 to 4 hours.
Grilled Pesto Chicken Kabobs	meat-and-poultry	¼ cup vegetable oil ; 2 tablespoons cooking sherry ; 2 tablespoons prepared pesto ; 1 tablespoon freshly squeezed lemon juice ; ½ teaspoon salt ; ¼ teaspoon pepper ; 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks ; 1 (8 ounce) package mushrooms ; 1 small zucchini, cut into chunks ; 1 medium red onion, cut into chunks ; 12 grape tomatoes ; 6 metal skewers	4 hrs 30 mins	6	6 servings	262.5	5	Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade. Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.
Bacon Avocado Cream Cheese Dip	meat-and-poultry	1 (4 ounce) package cream cheese, softened ; ¼ cup salsa ; 5 slices cooked bacon, chopped ; 3 green onions, chopped ; salt and ground black pepper to taste ; ½ avocado - peeled, pitted, and cubed	10 mins	4	4 servings	227.9	2.7	Mix cream cheese, salsa, bacon, green onions, salt, and pepper in a bowl; top with avocado cubes.
Bacon and Cheddar Dip	meat-and-poultry	1 (16 ounce) container sour cream ; 1 cup shredded Cheddar cheese ; 3 ounces bagged bacon bits ; 1 (1 ounce) packet ranch dressing mix	5 mins	8	8 servings	225.2	4.4	Combine sour cream, Cheddar cheese, bacon bits, and ranch dressing mix in a bowl and stir until smooth.
Grilled Chicken Thighs with Peach and Cherry Salsa	meat-and-poultry	¼ cup extra-virgin olive oil ; 1 orange, juiced ; 1 lime, juiced ; 2 cloves garlic, minced ; ½ teaspoon ground cumin ; ¼ teaspoon ground coriander ; ¼ teaspoon cayenne pepper ; ¼ teaspoon smoked paprika ; salt and ground black pepper to taste ; 8 boneless, skinless chicken thighs ; 1 ½ cups peeled and diced fresh peaches ; 1 cup pitted and diced red cherries ; ⅓ cup chopped cilantro ; 2 tablespoons seeded and minced jalapeno pepper ; 2 tablespoons minced red onion ; 1 tablespoon fresh lime juice ; 2 tablespoons extra-virgin olive oil, or as needed	4 hrs 25 mins	8	8 servings	214.7	5.7	Add olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs, press out most of the air, and seal. Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours, turning the bag over every 2 hours. Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Toss gently and refrigerate. Clean and preheat a gas grill to medium heat, about 20 minutes. Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.
Slow Cooker Leg of Lamb	meat-and-poultry	1 small lemon ; 2 tablespoons chopped fresh rosemary ; 5 cloves garlic, minced ; 1 tablespoon chopped fresh thyme ; 1 tablespoon chopped fresh parsley ; 1 tablespoon olive oil ; 1 teaspoon sea salt ; 1 teaspoon ground black pepper ; ¼ teaspoon onion powder ; 1 (3 pound) leg of lamb ; ½ cup vegetable broth	6 hrs 15 mins	8	8 servings	204.6	1.8	Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle. Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover. Cook on Low for 6 to 8 hours.
Oven-Roasted Za'atar Chicken Breasts	meat-and-poultry	4 boneless, skinless chicken breasts ; 3 tablespoons za'atar seasoning, divided ; 2 tablespoons lemon juice ; 2 tablespoons olive oil ; 1 clove garlic, minced ; cooking spray ; salt to taste	2 hrs 30 mins	4	4 servings	201.9	1.8	Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag. Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning. Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.
Chicken Hearts with Mushrooms	meat-and-poultry	2 tablespoons vegetable oil ; 1 small onion, minced ; 1 pound chicken hearts, quartered lenghtwise ; ½ pound button mushrooms, quartered or sliced ; salt and freshly ground black pepper	27 mins	4	4 servings	197.6	2.7	Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.
Turkish Meatballs (Kofta)	meat-and-poultry	2 slices slightly stale whole wheat bread ; 1 pound lean ground lamb ; 1 egg ; 2 tablespoons chopped fresh parsley ; 2 cloves garlic ; 1 teaspoon ground cumin ; 1 teaspoon dried mint ; ½ teaspoon ground allspice ; ½ teaspoon salt ; ½ teaspoon ground black pepper ; 1 tablespoon olive oil	24 mins	6	36 meatballs	180.6	4	Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined. Roll lamb mixture into small meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
Venison Pastrami	meat-and-poultry	5 tablespoons sugar-based curing mixture (such as Morton® Quick Cure®) ; 2 tablespoons brown sugar, or as needed ; 1 tablespoon coarsely ground black pepper, or as needed ; 1 tablespoon paprika ; 1 tablespoon crushed bay leaf ; 1 teaspoon ground allspice ; ½ teaspoon garlic powder ; 5 pounds venison rump roast	5 days	15	1 roast	159.6	2.2	Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days. Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain. Preheat oven to 250 degrees F (120 degrees C). Season roast with additional black pepper and brown sugar, and place in a roasting pan. Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.
Bacon-Bleu Cheese Ball	meat-and-poultry	2 (8 ounce) packages cream cheese, softened ; 1 (3 ounce) package bacon bits (such as Oscar Mayer®) ; 3 ounces crumbled blue cheese ; ¼ cup blue cheese salad dressing, or to taste ; 2 green onions, chopped ; ½ teaspoon garlic powder ; ¼ cup dried parsley, or as needed (Optional)	3 hrs 10 mins	20	20 servings	125.1	1.1	Stir cream cheese, bacon bits, blue cheese, salad dressing, green onions, and garlic powder together in a bowl. Form mixture into 2 balls, cover each with plastic wrap, and refrigerate until chilled and firm, 3 hours or overnight. Remove cheese balls from plastic wrap and roll in parsley.
Air Fryer Pork Meatballs	meat-and-poultry	12 ounces ground pork ; 8 ounces ground Italian sausage (mild or hot) ; ½ cup panko bread crumbs ; 1 egg ; 1 teaspoon salt ; 1 teaspoon dried parsley ; ½ teaspoon paprika	35 mins	12	12 meatballs	119.8	3.7	Preheat the air fryer to 350 degrees F (175 degrees C). Combine pork, sausage, bread crumbs, egg, salt, parsley, and paprika in a large bowl and mix until evenly combined. Form into 12 equally-sized meatballs using an ice cream scoop. Place meatballs on a baking sheet. Place 1/2 of the meatballs in the basket of the air fryer and cook for 8 minutes. Shake the basket and cook for 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.
Instant Pot® Shredded Chicken	meat-and-poultry	4 pounds skinless, boneless chicken breasts ; ½ cup water ; 1 teaspoon salt ; ½ teaspoon ground black pepper	45 mins	16	4 pounds chicken	115	0	Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.