Shrimp & Cheese Egg Rolls

 

Ingredients:

12 egg roll wrappers 🫓

1 cup cooked shrimp, chopped 🦐

1 cup shredded cheese (cheddar or mozzarella) 🧀

½ cup green onions, chopped 🌿

1 tsp garlic powder 🧄

1 tsp soy sauce 🥢

1 egg (for sealing) 🥚

Oil for frying 🛢️

Instructions:

1️⃣ In a bowl, mix shrimp, cheese, green onions, garlic powder, and soy sauce. 🥣

2️⃣ Place a spoonful of filling in the center of each egg roll wrapper. 🫓

3️⃣ Brush the edges with beaten egg and roll tightly. Seal the edges. ✨

4️⃣ Heat oil in a pan to 350°F (175°C) and fry until golden brown, about 3-4 minutes. 🔥

5️⃣ Remove and drain on paper towels. Serve hot with dipping sauce! 🍽️

Would you like a sugar-free dessert recipe to go with it? 🍫

Greek Moussaka Recipe

 

Ingredients

🟣 2 large eggplants, sliced

🧂 Salt & pepper (to taste)

🫒 2 tbsp olive oil

For the Meat Sauce:

🥩 1 lb ground beef or lamb

🧅 1 onion, chopped

🧄 2 cloves garlic, minced

🍅 1 cup tomato sauce

🧂 1 tsp oregano

🫙 1 tsp cinnamon

🥄 1 tbsp tomato paste

For the Béchamel Sauce:

🧈 2 tbsp butter

🌾 2 tbsp flour

🥛 1 cup milk

🧀 ½ cup Parmesan cheese

🥚 1 egg, beaten

Instructions

1️⃣ Prepare the Eggplant:

Sprinkle salt over eggplant slices and let sit for 30 minutes to remove excess moisture.

Pat dry, brush with olive oil, and bake at 400°F (200°C) for 20 minutes until tender.

2️⃣ Cook the Meat Sauce:

Sauté onion and garlic in olive oil until fragrant.

Add ground beef/lamb, cook until browned.

Stir in tomato sauce, paste, oregano, cinnamon, salt & pepper. Simmer for 15 minutes.

3️⃣ Make the Béchamel Sauce:

Melt butter in a pan, whisk in flour to make a roux.

Gradually add milk, stirring until thick.

Remove from heat, stir in cheese and beaten egg.

4️⃣ Assemble & Bake:

In a baking dish, layer eggplant, meat sauce, then béchamel.

Bake at 375°F (190°C) for 35-40 minutes until golden brown.

🔥 Serve warm & enjoy! 🇬🇷✨

Would you like a low-carb version with a keto-friendly twist? 😊

Sugar-Free Vanilla Muffins

 

Ingredients:

2 cups almond flour 🌰

1/3 cup erythritol (or preferred sweetener) 🍯

1 tsp baking powder 🥄

1/4 tsp salt 🧂

3 eggs 🥚🥚🥚

1/3 cup unsweetened almond milk 🥛

1/4 cup melted butter 🧈

1 tsp vanilla extract 🌿

Instructions:

1️⃣ Preheat oven to 350°F (175°C) 🔥. Line a muffin tin with cupcake liners.

2️⃣ In a bowl, whisk together almond flour, sweetener, baking powder, and salt. 🥄

3️⃣ In another bowl, beat eggs, almond milk, melted butter, and vanilla extract. 🥣

4️⃣ Combine wet and dry ingredients, mixing until smooth.

5️⃣ Spoon the batter into the muffin cups, filling each about 3/4 full. 🍶

6️⃣ Bake for 18-22 minutes or until golden brown. 🔥

7️⃣ Let cool before enjoying! 😋

Would you like a variation, maybe with chocolate or fruit? 🍫🍓

Strawberry Jam

 

Strawberry Jam

Ingredients:

2 lbs fresh strawberries (hulled and chopped)

1 ½ cups granulated sugar (adjust to taste)

2 tbsp lemon juice 

1 tsp lemon zest 

1 tsp vanilla extract 

Instructions:

Wash, hull, and chop the strawberries into small pieces.

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir occasionally as the mixture starts to break down.

Reduce heat to low and let it simmer for 25-30 minutes, stirring occasionally. The jam will thicken as it cooks.

To test, place a small spoonful on a cold plate. If it thickens without running, it’s ready!

For a smoother texture, use a potato masher or an immersion blender.

Let the jam cool, then transfer it to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Raspberry Jam

Ingredients:

2 cups fresh or frozen raspberries

¾ to 1 cup granulated sugar (adjust to taste)

1 tbsp lemon juice (balances sweetness & preserves freshness)

1 tsp lemon zest (optional, for extra brightness)

½ tsp vanilla extract (optional, for depth)

Instructions:

Rinse and mash slightly with a fork for a chunkier texture.

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the berries break down.

Reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally, until thickened.

Place a small spoonful on a cold plate; if it thickens without running, it’s ready!

If you prefer a smooth jam, strain out the seeds using a fine mesh sieve.

Let the jam cool, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Blueberry Jam 

Ingredients:

2 cups fresh or frozen blueberries

¾ cup granulated sugar 

1 tbsp lemon juice 

1 tsp lemon zest 

½ tsp vanilla extract 

1 tbsp cornstarch + 1 tbsp water (optional, for a thicker consistency)

Instructions:

In a medium saucepan, combine blueberries, sugar, and lemon juice.

Heat over medium heat, stirring occasionally, until the blueberries break down and release their juices (about 5-7 minutes).

Use a fork or potato masher to break down the berries to your desired texture (chunky or smooth).

Let the mixture simmer for another 10 minutes, stirring occasionally.

If you want a thicker jam, mix the cornstarch and water in a small bowl, then stir it into the blueberry mixture.

Continue to cook for another 2-3 minutes until it thickens.

Remove from heat and stir in vanilla extract and lemon zest, if using.

Let the jam cool completely before transferring it to a jar. Store in the refrigerator for up to 2 weeks, or process in sterilized jars for long-term storage.

Peach Jam

Ingredients:

4 cups fresh peaches (peeled, pitted, and chopped)

1 ½ cups granulated sugar (adjust to taste)

2 tbsp lemon juice (helps preserve freshness)

1 tsp lemon zest (optional, for brightness)

½ tsp vanilla extract (optional, for depth)

½ tsp cinnamon (optional, for warmth)

Instructions:

Peel, pit, and chop the peaches into small pieces.

In a saucepan over medium heat, combine peaches, sugar, and lemon juice. Stir occasionally as the peaches release their juices.

Reduce heat to low and let it simmer for 20-30 minutes, stirring occasionally, until thickened.

Use a potato masher for a chunkier texture or an immersion blender for a smoother jam.

Place a small spoonful on a cold plate; if it thickens without running, it’s ready!

Let the jam cool, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Cheesy Broccoli & Rice Casserole

 

Ingredients:

2 cups cooked rice 🍚

2 cups broccoli florets 🥦 (steamed)

1 cup shredded cheddar cheese 🧀

1 cup cooked chicken (optional) 🍗

1 can cream of mushroom soup 🍄

½ cup milk 🥛

½ tsp garlic powder 🧄

½ tsp onion powder 🧅

Salt & pepper 🧂 to taste

Instructions:

1️⃣ Preheat oven to 375°F (190°C) 🔥

2️⃣ In a large bowl, mix rice 🍚, broccoli 🥦, cheese 🧀, chicken 🍗 (if using), soup 🍄, milk 🥛, and spices 🧄.

3️⃣ Pour into a greased baking dish 🏺 and spread evenly.

4️⃣ Sprinkle extra cheese 🧀 on top for a crispy, golden finish! ✨

5️⃣ Bake for 20-25 minutes until bubbly and golden brown. 🔥

6️⃣ Let cool for a few minutes before serving. Enjoy! 😋

Would you like a low-carb version using cauliflower rice? 😊

Cheesy Cauliflower Fritters

 

Ingredients

2 cups cauliflower, finely grated 🥦

2 eggs 🥚🥚

1/2 cup shredded cheese (cheddar or mozzarella) 🧀

1/4 cup almond flour 🌰

1/2 tsp garlic powder 🧄

1/2 tsp salt 🧂

1/4 tsp black pepper 🌿

2 tbsp olive oil for frying 🫒

Instructions

1️⃣ Prep the Cauliflower: Steam the grated cauliflower for 5 minutes, then squeeze out excess water using a towel.

2️⃣ Mix: In a bowl, combine cauliflower, eggs, cheese, almond flour, garlic powder, salt, and pepper. Mix well.

3️⃣ Shape: Form small patties with your hands.

4️⃣ Fry: Heat olive oil in a pan over medium heat. Cook each fritter for 3-4 minutes per side until golden brown. 🍳

5️⃣ Serve: Enjoy warm with sour cream or your favorite dipping sauce! 😋

Would you like a different variation, maybe with chicken or another veggie? 🌱🍗

Keto Crab Salad

 

Ingredients:

1 lb imitation crab (or real crab meat) 🦀

1/2 cup mayonnaise 🥄

1/4 cup sour cream 🍶

1 tbsp Dijon mustard 🌿

1/2 tsp garlic powder 🧄

1/2 tsp onion powder 🧅

1/2 tsp paprika 🌶️

2 celery stalks, chopped 🥒

1/4 cup fresh dill, chopped 🌿

1 tbsp lemon juice 🍋

Salt & pepper to taste 🧂

Instructions:

1️⃣ Chop the crab meat into bite-sized pieces. 🔪

2️⃣ In a bowl, mix mayo, sour cream, mustard, garlic powder, onion powder, paprika, salt, and pepper. 🥄

3️⃣ Add the crab meat, celery, and dill to the bowl. Mix well. 🥗

4️⃣ Squeeze fresh lemon juice over the top and stir. 🍋

5️⃣ Chill for 15-20 minutes before serving. ❄️

6️⃣ Enjoy it on lettuce wraps, with keto crackers, or by itself! 😋

Would you like any variations or substitutions?