INGREDIENTS

• 1 large English cucumber, sliced into thin half-moons (about 2½ cups)
• 1 pound tomatoes, chopped
• ½ red onion, thinly sliced
• Juice of ½ lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper, to taste
• 2 tablespoons crumbled feta cheese
• Chopped fresh herbs: basil, thyme, and mint (as desired)

INSTRUCTIONS

• Chop the cucumber, tomatoes, and red onion into small pieces.
• In a large bowl, combine the cucumber, tomatoes, and red onion.
• Drizzle with lemon juice, balsamic vinegar, and olive oil.
• Season with salt and pepper to taste.
• Add the crumbled feta and chopped herbs.
• Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

FAQ

Can I make this salad ahead of time?
Yes, but for the best texture, add the feta and herbs just before serving. The vegetables can be prepped a few hours ahead.

What kind of tomatoes work best?
Heirloom, vine-ripened, or Roma tomatoes are great choices. Choose ripe, juicy tomatoes for the best flavor.

Can I substitute the herbs?
Yes. Parsley, dill, or oregano can be used if you don’t have basil, thyme, or mint.

How can I reduce the sharpness of red onion?
Soak the sliced onion in cold water for 5–10 minutes before adding it to the salad.

Is this salad vegan?
It’s vegetarian as written. To make it vegan, omit the feta or use a dairy-free alternative.

Simple Tips for an Even Better Cucumber Tomato Feta Salad

• Use ripe, in-season tomatoes for the best taste.
• Slice the onion very thinly or soak it to soften its sharpness.
• Chill the salad for a short time before serving for a more refreshing result.
• Add salt cautiously—feta provides a salty bite.
• Turn this into a light meal by adding chickpeas, grilled chicken, or cooked quinoa.

How to Store Cucumber Tomato Salad with Feta

Store in an airtight container in the refrigerator.

For best texture, store without dressing and add it just before serving.

Keep feta separate if possible to prevent excess moisture.

Salad is best within 24 hours, but can last up to 2 days refrigerated.

Stir gently before serving and drain off any excess liquid if needed.

Pin Cucumber Tomato Salad for later

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Cucumber Tomato Salad with Feta 🥒

Cucumber tomato salad with feta is a light, flavorful side dish made with fresh vegetables and a simple dressing, perfect for summer meals or easy weeknight dinners.

Course Salad

Cuisine Mediterranean

Keyword cucumber tomato salad, easy summer salad, fresh cucumber salad, how to make cucumber tomato salad with feta, Mediterranean salad, simple side dish, tastyhomemaderecipes, tomato cucumber feta salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 158kcal

Author Eva Riazati

Ingredients

• 1 large English cucumber sliced into thin half-moons (about 2½ cups)
• 1 pound tomatoes chopped
• ½ red onion thinly sliced
• Juice of ½ lemon
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper to taste
• 2 tablespoons crumbled feta cheese
• Chopped fresh herbs: basil thyme, and mint (as desired)

Instructions

• Chop the cucumber, tomatoes, and red onion into small pieces.
• In a large bowl, combine the cucumber, tomatoes, and red onion.
• Drizzle with lemon juice, balsamic vinegar, and olive oil.
• Season with salt and pepper to taste.
• Add the crumbled feta and chopped herbs.
• Toss gently and serve immediately, or refrigerate for 15–20 minutes before serving to allow the flavors to meld.

Try These next time

The post Cucumber Tomato Salad with Feta 🥒 appeared first on Tasty Homemade Recipes.

INGREDIENTS

• ½ cup sliced or slivered almonds
• 1 cup frozen shelled edamame, thawed
• ½ small head red cabbage, finely sliced
• 2 cups shredded broccoli and carrot mix
• 1 medium red bell pepper, very thinly sliced
• 1 cup shredded carrots (about 2 carrots)
• ½ cup chopped fresh cilantro

For the Dressing:

• ¼ cup rice vinegar
• 1.5 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions:

Roast the Almonds:

Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on a baking sheet. Roast for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from oven and let cool.

Prepare the Salad:

In a large mixing bowl, combine red cabbage, shredded broccoli-carrot mix, shredded carrots, bell pepper, edamame, roasted almonds, and chopped cilantro.

Make the Dressing:

In a small bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth and well combined.

Add Almonds and Toss:
Add the roasted almonds to the salad and pour the dressing over everything. Toss well until all ingredients are evenly coated.

Toss the Salad:

Pour the dressing over the salad ingredients and toss until everything is evenly coated.

Serve:

Serve immediately for maximum crunch or refrigerate for 15–20 minutes to let flavors meld.

Tips

Toasting the almonds brings out extra flavor and crunch — don’t skip!

Adjust honey or sweetener to taste depending on your desired sweetness.

Add cooked chicken, shrimp, or tofu for extra protein.

For meal prep, store the dressing separately to keep vegetables crisp.

FAQ

Q: Can I make this salad Keto-friendly? A: Yes! Replace honey with erythritol or monk fruit sweetener and reduce or skip edamame and carrots to lower carbs.

Q: Can I use other nuts instead of almonds? A: Cashews, peanuts, or sunflower seeds work well; roast them the same way for extra flavor.

Q: How far in advance can I prepare this salad? A: You can prep the vegetables a day ahead but keep the dressing separate until serving to prevent sogginess.

What to Serve It With

This crunchy Asian Cabbage Salad pairs well with:

• Grilled or baked chicken – adds protein and makes a complete meal.
• Shrimp or fish – light and flavorful for a healthy dinner.
• Tofu or tempeh – perfect for a vegetarian or vegan option.
• Rice or quinoa bowls – use the salad as a fresh, crunchy topping.
• Spring rolls or dumplings – serves as a refreshing side.

It’s versatile and works as a side dish, light lunch, or part of a meal prep.

Storing Your Asian Cabbage Salad for Maximum Freshness

Store salad in an airtight container in the refrigerator for up to 2 days.

Keep the dressing separate until ready to serve.

Nutritional Value (approx. per serving, serves 4)

• Calories: 180 kcal
• Protein: 7 g
• Fat: 10 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Sugar: 7 g

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Asian Cabbage Salad

This Asian cabbage salad is a crunchy, colorful mix of fresh vegetables, edamame, roasted almonds, and a flavorful peanut-ginger dressing.

Course Salad, Side Dish

Cuisine Asian inspired

Keyword Broccoli Salad, Crunchy cabbage salad, healthy cabbage salad, Peanut ginger salad, Vegetarian Asian salad

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 21 minutes minutes

Servings 4 people

Calories 200kcal

Author Eva Riazati

Ingredients

For the Salad

• ½ cup sliced or slivered almonds
• 1 cup frozen shelled edamame thawed
• ½ small head red cabbage finely sliced
• 2 cups shredded broccoli and carrot mix
• 1 medium red bell pepper very thinly sliced
• 1 cup shredded carrots about 2 carrots
• ½ cup chopped fresh cilantro

For the Dressing:

• ¼ cup rice vinegar
• 1.5 tablespoons honey or substitute with keto-friendly sweetener
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instructions

• Preheat your oven to 350°F (175°C). Spread the sliced or slivered almonds in a single layer on a baking sheet. Roast for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from oven and let cool.
• In a large mixing bowl, combine red cabbage, shredded broccoli-carrot mix, shredded carrots, bell pepper, edamame, and chopped cilantro.
• In a small bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and minced ginger until smooth and well combined.
• Add the roasted almonds to the salad and pour the dressing over everything. Toss well until all ingredients are evenly coated.
• Serve immediately for maximum crunch, or refrigerate for 15–20 minutes to let flavors meld.

Notes

• Roast the almonds for extra crunch and flavor.
• Make it Keto-friendly: replace honey with erythritol or monk fruit sweetener, and reduce or skip edamame and carrots.
• Meal prep tip: store salad and dressing separately in airtight containers to keep vegetables crisp.
• Protein options: add grilled chicken, shrimp, tofu, or tempeh to make it a complete meal.
• Flavor tweak: add a splash of sesame oil or sprinkle sesame seeds for extra Asian flavor.
• Serving idea: pairs well with rice bowls, spring rolls, dumplings, or as a side for grilled meats.
• Storage: best eaten within 2 days; do not freeze as vegetables will become soggy.

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The post Asian Cabbage Salad appeared first on Tasty Homemade Recipes.

Video how to make Spaghetti Sauce with Beef Ground

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 2 tsp garlic powder
• 2 cans diced tomatoes (15 oz each)
• 1 can tomato sauce (15 oz)
• 2 bay leaves
• 2 tsp dried oregano
• 2 tsp white sugar
• 2 tsp salt
• 1 tsp pepper
• 1 cup grated Parmesan cheese

Instructions:

Cook the beef and onion
In a large skillet or saucepan over medium heat, cook 1 pound ground beef with 1 large chopped onion until the beef is browned and the onion is soft. Drain any excess fat.

Add garlic, seasonings, and tomatoes
Stir in 2 tsp garlic powder, 2 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 3/4 tsp pepper, and 2 tsp white sugar. Cook for 1–2 minutes until fragrant, then pour in 2 cans (15 oz each) diced tomatoes and 1 can (15 oz) tomato sauce. Stir to combine.

Simmer the sauce
Reduce the heat to low and let the sauce simmer gently for 20 – 25 minutes, stirring occasionally, to let the flavors meld.

Taste and adjust
Remove the bay leaves. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Add Parmesan
Stir in 1 cup grated Parmesan cheese. Simmer for an additional 5 minutes.

Serve
Serve hot over your favorite cooked pasta. Enjoy with extra Parmesan on top if desired.

Tips for the Best Italian Pasta Sauce

• Use fresh ingredients when possible – Fresh basil gives the sauce a brighter, more vibrant flavor.
• Brown the beef well – Browning adds depth and richness to the sauce. Don’t rush this step.
• Simmer low and slow – Letting the sauce simmer gently allows the flavors to meld and develop fully.
• Taste as you go – Adjust salt, pepper, or sugar at the end to perfectly balance the flavors.
• Skip the bay leaves if you prefer – But leaving them in while simmering adds a subtle earthy note.
• Make it ahead – This sauce tastes even better the next day; store in the fridge or freeze for later.
• Pair wisely – Serve with your favorite pasta, like spaghetti, penne, or rigatoni, and sprinkle extra Parmesan on top.
• Optional kick – Add a pinch of red pepper flakes for a little heat.

Refrigerating and Freezing Your Italian Pasta Sauce

• Refrigerator: Let the sauce cool completely, then store in an airtight container for up to 4–5 days.
• Freezer: Cool completely and transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Reheating: Thaw frozen sauce in the fridge overnight, then reheat gently on the stove over low-medium heat, stirring occasionally.
• Tip: The sauce often tastes even better the next day as the flavors continue to meld.

Q & A for Italian Pasta Sauce Recipe

Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Ground turkey or chicken works well, though the sauce will be slightly lighter in flavor.

Q: Can I make this sauce ahead of time?
A: Yes! It actually tastes even better the next day. Store in the fridge for up to 4–5 days or freeze for up to 3 months.

Q: Do I have to use fresh basil?
A: No, dried basil works fine too. Use about 3–4 tablespoons dried if you don’t have fresh.

Q: Can I make the sauce spicier?
A: Yes! Add a pinch of red pepper flakes while simmering for a little heat.

Q: Can I use fresh tomatoes instead of canned?
A: Definitely! Use about 6–8 medium ripe tomatoes, peeled and chopped, in place of the canned diced tomatoes.

Q: How thick should the sauce be?
A: It should be thick enough to coat the pasta but still saucy. Simmer longer if you want a thicker consistency.

Print

Italian Pasta Sauce with Ground Beef

A hearty Italian pasta sauce made with ground beef, tomatoes, garlic, and herbs for a rich, comforting meal.

Course Main Course

Cuisine Italian-American cuisine

Keyword pasta sauce, ground beef pasta sauce, Italian meat sauce, easy pasta sauce recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 205kcal

Cost $9

Equipment

• Large saucepan or Dutch oven
• Wooden spoon or spatula
• Measuring spoons
• Can opener

Ingredients

• 1 pound 450 g ground beef
• 1 large onion chopped
• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 bay leaves
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 2 tsp white sugar
• 2 cans 15 oz / 425 g each diced tomatoes
• 1 can 15 oz / 425 g tomato sauce

Instructions

• In a large saucepan, cook 1 lb ground beef and 1 chopped large onion over medium heat until beef is browned and onion is soft. Drain excess fat.
• Add 2 cans (15 oz each) diced tomatoes and 1 can (15 oz) tomato sauce. Stir to combine.
• Stir in 2 tsp garlic powder, 2 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 3/4 tsp pepper, and 2 tsp sugar.
• Simmer on low, partially covered, for 20–25 minutes, stirring occasionally. Remove bay leaves before serving.
• Stir in 1 cup of Parmesan cheese until fully incorporated.

Try these next time:

Creamy Indian Butter Chicken Recipe (Video)

The post Italian Pasta Sauce with Ground Beef (Video)🍅 appeared first on Tasty Homemade Recipes.

Ingredients:

• 8 slices of bacon, chopped
• 1 small head of cabbage, chopped
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)

Instructions for Fried Cabbage with Bacon recipe:

• Start by preparing the cabbage. Remove the core, then slice it thinly for a more uniform texture I used a slicer for this step and wore a glove for safety.

• Chop the bacon into small pieces (8 slices of bacon).
• In a large skillet over medium heat, cook the bacon until crispy. Once done, remove it from the pan and set it aside, leaving the bacon grease in the skillet.

• Add the sliced cabbage to the skillet, stirring to coat it in the bacon grease. Season with salt and pepper to taste

• Cook, stirring occasionally, until the cabbage becomes tender and lightly caramelized, about 10-15 minutes.

• Add the crispy bacon back to the pan, stir everything together, and cook for another minute.

• Serve warm and enjoy!

Health Benefits of Cabbage in Fried Cabbage and Bacon 🥬🥓

1. Rich in Nutrients – Packed with vitamins C and K, which support immunity and bone health.
2. High in Fiber – Aids digestion and promotes gut health.
3. Antioxidant-Rich – Contains powerful antioxidants that help reduce inflammation.
4. Supports Heart Health – May help lower cholesterol and improve blood pressure.
5. Low in Calories – A great way to add volume and nutrients to meals without extra calories.
6. Blood Sugar Control – Helps regulate blood sugar levels due to its fiber content.
7. Hydration & Detox – High water content helps keep you hydrated and supports natural detoxification.

Even when fried, cabbage retains many of its benefits, making it a delicious and nutritious addition to your meal! 🥬🥓

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Why This Fried Cabbage with Bacon Recipe is Keto & Healthy

• Low in Carbs: Cabbage is a nutrient-dense, low-carb vegetable, making it perfect for a keto diet.
• High in Healthy Fats: Bacon adds satisfying fats that help keep you full and support ketosis.
• Nutrient-Packed: Cabbage is rich in fiber, vitamins C and K, and antioxidants, promoting overall health.
• No Added Sugars or Carbs: This recipe keeps it simple with just cabbage, bacon, salt, and pepper—no hidden carbs!

A delicious and easy way to enjoy a keto-friendly, wholesome meal!

TRY these Keto Recipes next time:

• Keto English Breakfast
• Best Keto Ground Beef Casserole Recipe
• Keto Broccoli Soup

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Fried Cabbage with Bacon

Fried Cabbage with Bacon Recipe is a quick and delicious dish featuring tender cabbage sautéed with crispy bacon for a savory, smoky flavor.

Course breakfast, lunch, dinner

Cuisine American

Keyword fried cabbage, fried cabbage with bacon, saute cabbage

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Eva Riazati Tasty Homemade Recipes

Ingredients

• 8 slices of bacon chopped
• 1 small head of cabbage chopped
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste

Instructions

• Thinly slice 1 small head of cabbage (about 6 cups) after removing the core.
• Chop 6 slices of bacon into small pieces.
• Cook bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving the grease.
• Add cabbage to the skillet, stirring to coat in bacon grease. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
• Cook for 10-15 minutes, stirring occasionally, until tender and slightly caramelized.
• Stir in crispy bacon and cook for another minute.
• Serve warm and enjoy!

The post Fried Cabbage with Bacon Recipe 🥓(Video) appeared first on Tasty Homemade Recipes.

Step by Step Video Guide for Keto Coconut Macaroons Recipe:

Ingredients:

• 4 large egg whites (room temperature)
• 2 tablespoon monk fruit sweetener of other granulate sweetener of your choice
• 2 cups shredded unsweetened coconut  
• 3 ounces sugar free dark chocolate

Instructions:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Whip the egg whites in a large bowl until frothy. Add the sweetener and continue whisking until soft peaks form.

• Fold in the shredded coconut gently using a spatula until fully combined.

• Scoop and shape the mixture into small mounds (about 1 to 1.5 tablespoons each) and place them on the prepared baking sheet.

• Bake for about 10 minutes or until the tops are golden brown and firm.

• Cool completely on a wire rack before adding the chocolate drizzle.

• Melt the chocolate by placing the chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth.

• Drizzle the chocolate over the cooled macaroons using a fork. Let the chocolate set before serving.

Tips for Perfect Keto Coconut Macaroons Recipe:

• Room Temperature Eggs: They whip better and create more volume.
• Don’t Overmix: Gently fold the coconut to keep the mixture airy.
• Shape Evenly: Use a cookie scoop for uniform macaroons.
• Perfect Drizzle: Use a fork for thin chocolate streaks or dip the bottoms for a richer treat.

Storage Instructions:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in a sealed container for up to a week.
• Freezer: Freeze in a single layer, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature before serving.

FAQ

• 1. Can I use a different sweetener? Yes! Any granulated keto-friendly sweetener like stevia, allulose, or a monk fruit blend works.
• 2. Why are my macaroons too dry? Overbaking can make them dry. Check them at 15 minutes and remove once golden.
• 3. Can I dip them in chocolate instead of drizzling? Absolutely! Dip the bottom of each cooled macaroon into the melted chocolate for a more decadent treat.
• 4. Do I need to beat the egg whites to stiff peaks? No, soft peaks are enough to hold the macaroons together while keeping them light and chewy.
• Enjoy these easy, keto-friendly macaroons with a delicious chocolate twist! 🍪🍫

Try these Keto Recipes:

English Breakfast (Keto)

Keto Broccoli Soup

Crack Chicken Casserole (Keto)

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Keto Coconut Macroons

These Keto Coconut Macaroons are light, chewy, and naturally sweet, topped with a rich sugar-free dark chocolate drizzle for the perfect low-carb treat!

Course Dessert

Cuisine American

Keyword keto dessert, keto macaroons, macaroons

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Ingredients

• 4 large egg whites room temperature
• 2 tablespoons granulated sweetener of choice monk fruit sweetener or erythritol
• 2 cups shredded unsweetened coconut
• 3 ounces sugar-free dark chocolate chopped

Instructions

• Preheat the oven to 350°F . Line a baking sheet with parchment paper.
• Whip the egg whites in a large bowl until frothy. Add the sweetener and continue whisking until soft peaks form.
• Fold in the shredded coconut gently using a spatula until fully combined.
• Scoop and shape the mixture into small mounds (about 1 to 1.5 tablespoons each) and place them on the prepared baking sheet.
• Bake for about 10 minutes or until the tops are golden brown and firm.
• Cool completely on a wire rack before adding the chocolate drizzle.
• Melt the chocolate by placing the chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth.
• Drizzle the chocolate over the cooled macaroons using a fork. Let the chocolate set before serving.

The post Keto Coconut Macaroons Recipe (Video) appeared first on Tasty Homemade Recipes.

Ingredients:

• Olive oil spray
• 2 pounds ground beef
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 4 ounces cream cheese, cubed
• 1 cup cheddar cheese, shredded (divided)
• 2 tablespoons parsley, chopped (for garnish)

Instructions:

• Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil.

• Cook the Beef: Heat a large skillet over medium heat. Cook, stirring occasionally, until the beef is browned and fully cooked (about 5-7 minutes). Drain excess fat if needed. Add salt, pepper, garlic powder, and onion powder.

• Melt the Cream Cheese: Reduce heat to low and stir in the cubed cream cheese. Cook for another 1-2 minutes, stirring until melted and well combined with the beef.

• Add Cheese to the Beef Mixture: Turn off the heat and stir in ½ cup of shredded cheddar, mixing until fully melted into the beef.

• Bake: Transfer the beef mixture to the greased baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top. Place the casserole in the oven and bake at 375°F for 10 minutes, or until the cheese is melted and bubbly.

• Garnish & Serve: Remove from the oven, sprinkle with chopped parsley, and let it rest for a few minutes before serving.

Tips for the Best Casserole:

Use fresh cheese – Shred your own cheddar for better melting and texture.

Adjust seasoning – Add a pinch of red pepper flakes for a bit of spice.

Creamier texture – Stir in a splash of heavy cream or sour cream for extra richness.

Want more veggies? Add cooked mushrooms, spinach, or bell peppers to the beef mixture before baking.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in the microwave in 30-second intervals or in the oven at 350°F (175°C) until heated through.

FAQ

Can I use a different type of cheese?
Yes! Try mozzarella, Monterey Jack, or even pepper jack for a different flavor.

What can I serve with this casserole?
It pairs well with a simple green salad, roasted veggies, or cauliflower rice for a complete meal.

Can I use full-fat cream cheese?
Absolutely! Full-fat cream cheese will make it even richer and creamier.

Enjoy this easy, cheesy, and satisfying Keto Ground Beef Casserole for a comforting low-carb meal!

Pin it for later:

Try These Next:

Keto Broccoli Soup 🥦

Classic Egg Salad 🥚

Keto English Breakfast 🍳

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Keto Ground Beef Casserole

Keto ground beef casserole is a hearty, low-carb dish made with seasoned ground beef, cheese, and a creamy sauce, baked until bubbly and golden.

Course Main Course

Cuisine American

Keyword easydinner, ground beef casserole

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Ingredients

• Olive oil spray
• 2 pounds ground beef
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 4 ounces cream cheese cubed
• 1 cup cheddar cheese shredded (divided)
• 2 tablespoons parsley chopped (for garnish)

Instructions

• Preheat oven to 375°F (190°C) and lightly spray a baking dish with olive oil.
• In a skillet over medium heat, cook ground beef with salt, pepper, garlic powder, and onion powder until browned (5-7 minutes). Drain excess fat if needed.
• Reduce heat to low, stir in cream cheese, and cook until melted and combined (1-2 minutes).
• Transfer beef mixture to the baking dish and sprinkle ½ cup cheddar on top.
• Bake for 15 minutes until cheese is melted and bubbly.
• Sprinkle remaining ½ cup cheddar on top, broil for 1-2 minutes until golden.
• Top with parsley, let rest, and enjoy!

The post Best Keto Ground Beef Casserole Recipe (Video) appeared first on Tasty Homemade Recipes.

Ingredients:

• 2 large eggs
• 3-4 slices of bacon
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach
• 4-5 cherry tomatoes
• 1/2 avocado, sliced
• Salt and pepper, to taste
• 1 tablespoon ghee (for sautéing)

Instructions for Keto English Breakfast:

Cook the Bacon

• Preheat the air fryer to 350°F (175°C).
• Place bacon slices in the air fryer basket in a single layer.
• Cook for 7 minutes, or until crispy. Adjust time for desired doneness.

Sauté the Vegetables

• Heat a non-stick skillet over medium heat and add ghee.
• Add the mushrooms and cook for 2-3 minutes until softened.
• Add the spinach and cherry tomatoes, cooking just until the spinach wilts and the tomatoes soften slightly.
• Season with salt and pepper and move the vegetables to one side of the pan.

Fry the Eggs

• In the same skillet, crack the eggs into the open space.
• Cook until the whites are set and yolks reach your desired consistency.

Assemble the Plate

• Arrange the eggs, bacon, sautéed mushrooms, spinach, and cherry tomatoes on a plate.
• Add half of the sliced avocado.

Serve with Coffee

• Enjoy this hearty breakfast with a freshly brewed cup of black coffee or your favorite keto-friendly coffee

Tips:

• For added flavor, sprinkle the eggs with paprika or freshly cracked pepper.
• Drizzle lemon juice over the avocado for a bright, fresh touch.
• This nutrient-packed meal is perfect for starting your day energized and satisfied!

Try these next time:

Keto Broccoli Soup

Keto Crack Chicken Casserole

Classic Cobb Salad

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Keto English Breakfast

A hearty, low-carb Keto English Breakfast with bacon, eggs, sautéed veggies, avocado, and coffee for a quick, energizing start to your day!

Course Breakfast

Cuisine English

Keyword bacon and eggs, keto breakfast, keto english breakfast, keto-friendly recipe, low-carb breakfast, quick keto meal

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 servings

Ingredients

• 2 large eggs
• 4 slices of bacon
• 1/2 cup mushrooms sliced
• 1/2 cup spinach
• 5-6 cherry tomatoes halved
• 1/2 avocado sliced
• Salt and pepper to taste
• 1 tablespoon ghee for sautéing

Instructions

Cook the Bacon

• Preheat the air fryer to 350°F (175°C).
• Place bacon slices in the air fryer basket in a single layer.
• Cook for 7 minutes, or until crispy. Adjust time for desired doneness.

Sauté the Vegetables

• Heat a non-stick skillet over medium heat and add ghee.
• Add the mushrooms and cook for 2-3 minutes until softened.
• Add the spinach and cherry tomatoes, cooking just until the spinach wilts and the tomatoes soften slightly.
• Season with salt and pepper and move the vegetables to one side of the pan.

Fry the Eggs

• In the same skillet, crack the eggs into the open space.
• Cook until the whites are set and yolks reach your desired consistency.

Assemble the Plate

• Arrange the eggs, bacon, sautéed mushrooms, spinach, and cherry tomatoes on a plate.
• Add half of the sliced avocado.

The post Keto English Breakfast (Video) 🍳 appeared first on Tasty Homemade Recipes.

I first learned from Tastes Better From Scratch how to make chocolate curls using a spatula. Later, I experimented with tools like chopsticks and a cheese knife to create different shapes. I’m excited to share these techniques here on our blog. Ready? Let’s dive in!

You can create chocolate curls using two different methods:

Chocolate Curls with Chocolate and Coconut Oil:

Ingredients:

1/2 cup chocolate chips (milk, dark, or semi-sweet)

2 teaspoons coconut oil

Chocolate Curls with Chocolate with Butter:

Ingredients:

½ cup (4 oz) semisweet chocolate chips

2 teaspoons unsalted butter

Instructions:

1.Melt the Chocolate: To melt chocolate chips with coconut oil or butter, you can use either a microwave or stovetop method:

Microwave Method:

• Combine the chocolate chips and coconut oil or butter in a microwave-safe bowl.
• Microwave in 15-second intervals, stirring after each, until the mixture is smooth and fully melted.

Stovetop Method:

• Combine Ingredients: Place the chocolate chips and coconut oil or butter in a small, heavy-bottomed saucepan.
• Heat Gently: Set the saucepan over low heat. Stir continuously to prevent the chocolate from scorching.
• Melt Until Smooth: Continue stirring until the mixture is fully melted and smooth. Once melted, remove the saucepan from the heat immediately to prevent overheating.

Note: Melting chocolate directly on the stove requires careful attention, as chocolate can burn easily. Keeping the heat low and stirring constantly are key to achieving a smooth, melted consistency. Consider using a double boiler or water bath method

2. Prepare the Surface:

• Flip a baking sheet upside down.
• Pour the melted chocolate onto the surface.
• Spread the melted chocolate into an even layer, approximately the thickness of a penny.

3. Cool the Chocolate:

• Place the baking sheet in the freezer for about 3 minutes, until the chocolate is firm but not completely hardened

4. Create Chocolate Curls with Various Tools:

• Hold your chosen tool at a 45-degree angle to the chocolate surface.
• Gently push forward to create curls.
• Adjust the length of your strokes to achieve desired curl thickness.

Curling tools:

• Chopstick: Ideal for crafting small, delicate curls.
• Cheese Knife: Suitable for producing longer, thicker curls.
• Spatula: Forms larger, more substantial curls.

Achieving perfect chocolate curls hinges on the chocolate’s temperature:

• Too Warm: If the chocolate is too warm, it will leave fingerprints when touched and won’t hold a curl. In this case, freeze it for 30 seconds to 1 minute to firm it up slightly.

• Too Cold: If the chocolate is too cold, it will flake or break instead of curling. Allow it to sit at room temperature for a minute or two minutes to warm up slightly before attempting to curl.

By adjusting the chocolate’s temperature as needed, you can create beautiful, smooth curls for your desserts.

Frequently Asked Questions for How to Make Chocolate Curls:

Creating chocolate curls at home is both quick and easy. The key lies in achieving the perfect chocolate temperature—not too cold or too warm—to effortlessly form those beautiful curls.

What type of chocolate is best for making curls? Use high-quality semisweet or bittersweet chocolate for the best results.

Can I use milk chocolate or white chocolate? Yes, but be aware that milk and white chocolates have different melting points and may require slight adjustments in technique.

What tools can I use to create the curls? A Chopstick, cheese knife, bench scraper, metal spatula, or even a vegetable peeler.

What should I do if the chocolate is too soft to curl? If the chocolate is too soft, return it to the refrigerator for a few minutes to firm up.

How do I store the chocolate curls? Chocolate curls can be stored in an airtight container for up to two weeks, ideally in the refrigerator.

Can I make chocolate curls in advance? Yes, you can prepare chocolate curls ahead of time and store them properly until needed.

How do I prevent the chocolate from breaking when curling? Ensure the chocolate is at the right temperature—not too cold or too warm—to prevent breaking.

Can I add flavorings to the chocolate? Yes, you can mix in flavorings like vanilla extract or a pinch of sea salt before melting the chocolate.

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Easy Chocolate Poke Cake

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How to Make Chocolate Curls

Learn how to make chocolate curls with this easy recipe using just chocolate chips and butter or coconut oil.

Course Dessert

Cuisine American

Keyword chocolate curls, Chocolate curls recipe, how to make chocolate curls

Prep Time 1 minute minute

Cook Time 1 minute minute

Cooling time 3 minutes minutes

Total Time 5 minutes minutes

Servings 2 oz

Author Eva Riazati Tasty Homemade Recipes

Ingredients

• 1/2 cup chocolate chips milk, dark, or semi-sweet
• 2 teaspoons coconut oil or butter

Instructions

Melt the Chocolate:

• To melt chocolate chips with coconut oil or butter, you can use either a microwave or stovetop method

Prepare the Surface:

• Flip a baking sheet upside down.
• Pour the melted chocolate onto the surface.
• Spread the melted chocolate into an even layer, approximately the thickness of a penny.

Cool the Chocolate:

• Place the baking sheet in the freezer for about 3 minutes, until the chocolate is firm but not completely hardened

Creating Chocolate Curls with Various Tools:

• Hold your chosen tool at a 45-degree angle to the chocolate surface.
• Gently push forward to create curls.
• Adjust the length of your strokes to achieve desired curl thickness.

SAVE THIS RECIPE CARD:

Tried this recipe? Share your experience in the comments below!

The post How to Make Chocolate Curls (Video) appeared first on Tasty Homemade Recipes.

Ingredients for Keto Broccoli Soup Recipe:

• 4 to 5 cups of fresh broccoli florets, chopped
• 2 tablespoons unsalted butter, softened
• 8 ounces softened cream cheese
• 1 cup heavy whipping cream
• 2 cups water
• 2 cups chicken broth
• 1/2 cup shedded parmesan cheese
• 1/4 teaspoon of dried thyme
• 2 ½ cups shredded cheddar cheese
• Salt and pepper to taste

Instructions:

• Melt Butter: In a large pot over medium heat, melt 2 tablespoons of butter until it begins to bubble gently.
• Add Cream Cheese: Stir in 8 ounces of softened cream cheese and mix until fully melted and incorporated.
• Add Thyme: Sprinkle in 1/4 teaspoon of dried thyme and mix well to evenly distribute the flavor.

• Pour in Liquids: Gradually add 1 cup of heavy whipping cream, followed by 2 cups of water and 2 cups of chicken broth and 1/2 cup of Parmesan cheese. Whisk continuously to create a creamy base.
• Add Broccoli: Stir in the chopped broccoli florets (about 5 cups). Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the broccoli is tender.
• Incorporate Cheese: Gradually stir in 2 1/2 cups of shredded cheddar, mixing constantly until the cheese is melted and the soup is smooth.

• Season and Simmer: Taste and adjust with salt and pepper as needed. Let the soup simmer on low heat for 5-10 minutes to allow the flavors to meld.
• Serve: Ladle the warm soup into bowls and enjoy. Optionally, garnish with extra cheese or a sprinkle of thyme.

Slow Cooker Option for Keto Broccoli Cheese Soup:

If you prefer a hands-off approach, here’s how you can make this delicious soup in your slow cooker:

1. Combine Ingredients: Add the butter, cream cheese (cut into small pieces for easier melting), heavy cream, water, chicken broth, and dried thyme to the slow cooker. Stir gently to combine.
2. Add Broccoli: Add the chopped broccoli florets on top.
3. Cook Low and Slow: Set the slow cooker to low and cook for 4–5 hours or until the broccoli is tender.
4. Add the Cheese: Stir in the Parmesan and cheddar cheese during the last 30 minutes of cooking. Let it melt fully while stirring occasionally.
5. Season: Taste and season with salt and pepper as needed.
6. Serve: Ladle into bowls and enjoy your perfectly creamy, low-carb soup with minimal effort!

This method is perfect for busy days when you want to come home to a comforting, ready-to-eat meal.

Why This Recipe is Keto-Friendly:

This broccoli cheese soup is a perfect fit for a keto lifestyle because it is low in carbs and high in healthy fats. Here’s why:

1. Low-Carb Ingredients: The soup uses fresh broccoli, which is a keto-friendly vegetable, and avoids high-carb thickeners like flour or cornstarch.
2. High in Healthy Fats: With ingredients like heavy whipping cream, butter, cream cheese, and cheddar cheese, this recipe provides the healthy fats essential for maintaining ketosis.
3. No Added Sugars: The recipe avoids sugar or high-carb additives, keeping the net carb count minimal.
4. Satisfying and Nutritious: The combination of fats, protein, and fiber in this soup makes it filling and nutrient-dense, ideal for supporting keto goals.

This recipe is a great option for anyone following a ketogenic diet while craving a creamy and comforting bowl of soup!

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Keto Broccoli Cheese Soup Recipe

This Keto Broccoli Cheese Soup is a creamy, low-carb comfort food made with broccoli, cheese, and rich cream for a satisfying, keto-friendly meal.

Course Soup

Cuisine American

Keyword broccoli soup, creamy broccoli soup, healthy soup, keto, Keto Broccoli Cheese Soup, keto comfort food,, keto recipes, low-carb soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 4 to 5 cups of fresh broccoli florets chopped
• 2 tablespoons unsalted butter softened
• 8 ounces softened cream cheese
• 1 cup heavy whipping cream
• 2 cups water
• 2 cups chicken broth
• 1/2 cup shedded parmesan cheese
• 1/4 teaspoon of dried thyme
• 2 ½ cups shredded cheddar cheese
• Salt and pepper to taste

Instructions

• Melt Butter: In a large pot over medium heat, melt 2 tablespoons of butter until it begins to bubble gently.
• Add Cream Cheese: Stir in 8 ounces of softened cream cheese and mix until fully melted and incorporated.
• Add Thyme: Sprinkle in 1/4 teaspoon of dried thyme and mix well to evenly distribute the flavor.
• Pour in Liquids: Gradually add 1 cup of heavy whipping cream, followed by 2 cups of water and 2 cups of chicken broth and 1/2 cup of Parmesan cheese. Whisk continuously to create a creamy base.
• Add Broccoli: Stir in the chopped broccoli florets (about 5 cups). Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the broccoli is tender.
• Incorporate Cheese: Gradually stir in 2 1/2 cups of shredded cheddar, mixing constantly until the cheese is melted and the soup is smooth.
• Season and Simmer: Taste and adjust with salt and pepper as needed. Let the soup simmer on low heat for 5-10 minutes to allow the flavors to meld.
• Serve: Ladle the warm soup into bowls and enjoy. Optionally, garnish with extra cheese or a sprinkle of thyme.

The post Keto Broccoli Soup Recipe(Video)🥦 appeared first on Tasty Homemade Recipes.

Ingredients:

• 1.5 lb boneless, skinless chicken breast, cubed into 1-inch pieces
• Salt and pepper, to taste
• 2 + 1 tbsp olive oil, divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 carrots, sliced
• 1 tbsp minced ginger
• 2-3 garlic cloves, minced
• A handful of chopped parsley

Stir Fry Sauce:

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp soy sauce
• 4 tbsp honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions how to make Quick Stir Fry Recipe:

1. Prep the Vegetables: Cut broccoli, bell peppers, and carrots into small pieces. Ensure uniform cutting for even cooking.

2. Prepare the Sauce: In a medium bowl, whisk together corn starch and water until smooth. Then add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Whisk until well combined. Set aside.

3. Cook the Chicken: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Cook for 5 to 7 minutes until chicken is cooked through and nicely browned. Avoid overcrowding the skillet to ensure proper browning of the chicken. 

4. Fry the Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add chopped parsley, minced ginger, and minced garlic. Fry for 1-2 minutes until fragrant. Be careful not to burn the garlic to avoid a bitter taste.

5. Add the Vegetables: Return the skillet to medium heat. Add broccoli, bell peppers, and carrots. Stir occasionally until vegetables are crisp-tender, about 3-4 minutes. 

6. Combine Ingredients: Return the cooked chicken to the skillet. Stir to combine chicken with vegetables.

7. Pour in the Sauce: Whisk the stir fry sauce again to ensure it’s well mixed, then pour it over the chicken and vegetables. Gently stir to combine. 

1. Simmer: Bring the mixture to a boil, stirring occasionally. Let it boil for 1-2 minutes to allow the sauce to thicken and flavors to meld. If the sauce is too thick, thin it out with a little bit of chicken broth or water.
2. Serve and Enjoy: Chicken stir fry pairs perfectly with rice or noodles. Garnish with sesame seeds or green onions for extra flavor and visual appeal. A squeeze of fresh lime juice can also add a burst of freshness.

Tips for Perfect Chicken Stir Fry:

• Prepping Vegetables: Ensure uniform cutting for even cooking. Blanching broccoli florets in boiling water for 1 minute before adding to the stir fry can enhance their flavor and texture.
• Sauce Consistency: For a thicker sauce, increase the amount of corn starch. Adjust the seasoning of the sauce according to your taste preferences.
• Chicken Cooking: Avoid overcrowding the skillet to ensure proper browning of the chicken. Marinating the chicken in soy sauce, garlic, and ginger beforehand can add extra flavor.
• Aromatics: Be careful not to burn the garlic while frying it to avoid a bitter taste. For an extra kick, add sliced chili peppers or chili paste.
• Vegetable Selection: Experiment with different vegetables like snap peas, mushrooms, or water chestnuts to add variety to your stir fry.
• Protein Addition: Consider adding cooked tofu or shrimp along with the chicken for extra protein.
• Adjusting Sauce Thickness: If the sauce is too thick, thin it out with a little bit of chicken broth or water.
• Garnishing: Garnish your stir fry with sesame seeds or green onions for extra flavor and visual appeal. A squeeze of fresh lime juice can also add a burst of freshness.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual portions for future meals.

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Classic Cobb Salad

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Quick Stir Fry

Quick Chicken Stir Fry is a flavorful, healthy dish made with tender chicken, fresh veggies, and a savory-sweet sauce, perfect for a quick and satisfying meal!

Course Main Course

Cuisine Asian inspired

Keyword Asian-inspired stir fry, chicken and vegetable stir fry, easy stir fry recipe, healthy chicken stir fry, Quick chicken stir fry, stir fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
• Salt and pepper to taste
• 2 + 1 tbsp olive oil divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper chopped
• 1/2 red bell pepper chopped
• 2 carrots sliced
• 1 tbsp minced ginger
• 2-3 garlic cloves minced
• A handful of chopped parsley

Stir Fry Sauce:

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp soy sauce
• 4 tbsp honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions

• Prep the Vegetables: Cut broccoli, bell peppers, and carrots into small pieces. Ensure uniform cutting for even cooking.
• Prepare the Sauce: In a medium bowl, whisk together corn starch and water until smooth. Then add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Whisk until well combined. Set aside.
• Cook the Chicken: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Cook for 5 to 7 minutes until chicken is cooked through and nicely browned. Avoid overcrowding the skillet to ensure proper browning of the chicken.
• Fry the Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add chopped parsley, minced ginger, and minced garlic. Fry for 1-2 minutes until fragrant. Be careful not to burn the garlic to avoid a bitter taste.
• Add the Vegetables: Return the skillet to medium heat. Add broccoli, bell peppers, and carrots. Stir occasionally until vegetables are crisp-tender, about 3-4 minutes.
• Combine Ingredients: Return the cooked chicken to the skillet. Stir to combine chicken with vegetables.
• Pour in the Sauce: Whisk the stir fry sauce again to ensure it’s well mixed, then pour it over the chicken and vegetables. Gently stir to combine.
• Simmer: Bring the mixture to a boil, stirring occasionally. Let it boil for 1-2 minutes to allow the sauce to thicken and flavors to meld. If the sauce is too thick, thin it out with a little bit of chicken broth or water.
• Serve and Enjoy: Chicken stir fry pairs perfectly with rice or noodles. Garnish with sesame seeds or green onions for extra flavor and visual appeal. A squeeze of fresh lime juice can also add a burst of freshness.

The post Quick Chicken Stir Fry appeared first on Tasty Homemade Recipes.