Ingredients:

• 6-8 medium-sized potatoes, peeled and thinly sliced
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• 1 cup shredded cheddar cheese
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• 1/2 cup cooked and crumbled bacon
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• 1 packet ranch seasoning mix
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• 1/2 cup sour cream
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• 1/2 cup chicken broth
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• 2 tablespoons butter
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• Salt and pepper to taste
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• Chopped fresh chives for garnish optional
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Instructions:

In a large mixing bowl, combine the sliced potatoes, shredded cheddar cheese, and cooked bacon

In a separate bowl, mix the ranch seasoning mix with sour cream until well combined

Pour the ranch mixture over the potato mixture and toss to coat the potatoes evenly

Grease the inside of your slow cooker with butter or cooking spray

Layer the coated potato mixture into the slow cooker

Pour chicken broth over the potato mixture

Season with salt and pepper to taste

Cover and cook on low for 4-6 hours or until potatoes are tender and cooked through

Before serving, garnish with chopped fresh chives if desired

Serve hot and enjoy!

Ingredients:

• 1 lb chicken breast, cut into cubes
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• 1/2 cup maple syrup
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• 1/4 cup barbecue sauce
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• 1 tablespoon soy sauce
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• 1 tablespoon olive oil
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• 1 teaspoon garlic powder
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• Salt and pepper to taste
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• Wooden skewers, soaked in water
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Instructions:

To make the marinade, mix the olive oil, garlic powder, salt, pepper, barbecue sauce, maple syrup, and soy sauce in a bowl

Put the chicken cubes in the sauce and cover for at least 30 minutes

Using wet wooden skewers, thread chicken cubes that have been marinated

Warm the grill up to a medium-high level

Grill the skewers for 8 to 10 minutes, turning them over every so often, until the chicken is cooked all the way through and the sugars have caramelized

Enjoy while hot!

Ingredients:

• 1 cup brewed black coffee, chilled
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• 1/2 cup unsweetened almond milk
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• 1/4 cup full-fat coconut milk
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• 1-2 tablespoons compliant almond butter
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• 1-2 pitted dates for sweetness, optional
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• 1/2 teaspoon vanilla extract
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• 1 cup ice cubes
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Instructions:

In a blender, combine chilled coffee, almond milk, coconut milk, almond butter, dates if using, and vanilla extract

Add ice cubes to the blender

Blend until smooth and creamy, adjusting sweetness and thickness to your liking by adding more almond butter or dates as needed

Pour the frappuccino into a glass and enjoy!

Ingredients:

• 4 cups mixed greens
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• 1/2 cup cherry tomatoes, halved
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• 1/4 cup cucumber, sliced
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• 1/4 cup red onion, thinly sliced
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons balsamic vinaigrette dressing
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• Salt and pepper to taste
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Instructions:

Wash and rinse the mixed greens thoroughly

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion

Drizzle the balsamic vinaigrette dressing over the salad

Toss the salad gently to coat all the ingredients with the dressing

Sprinkle crumbled feta cheese on top of the salad

Season with salt and pepper to taste

Serve immediately and enjoy your quick green salad!

Ingredients:

• 2 boneless, skinless chicken breasts
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• 1 pineapple, peeled, cored, and sliced into rings
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• 2 avocados, sliced
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• 8 cups mixed greens e
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• g
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• , spinach, arugula, and lettuce
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• 1/4 cup red onion, thinly sliced
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• 1/4 cup cilantro leaves
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• 1/4 cup cashews, chopped
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• Salt and black pepper to taste
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• Olive oil for grilling
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Instructions:

Warm up the grill over medium-high heat

Add salt and black pepper to the chicken breasts

Use a little olive oil to coat the pineapple rings

The chicken breasts should be cooked through after about 6 to 7 minutes on each side

After taking them off the grill, let them rest for a few minutes before cutting them

Grill the pineapple rings for about 2-3 minutes per side until they have grill marks and are slightly caramelized

Take them off the grill and let them cool down a bit

Put the mixed greens in a large salad bowl

Put grilled chicken, pineapple rings, and sliced avocado on top of the greens

Add chopped cashews, red onion, and cilantro leaves to the salad

To make the salad taste even better, drizzle it with your favorite salad dressing or a balsamic vinaigrette

Gently toss the salad to mix all the ingredients together

Enjoy your Grilled Pineapple, Chicken, and Avocado Salad right away!

Ingredients:

• 2 cups cooked chicken, diced
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• 1/2 cup cucumber, diced
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• 1/2 cup cherry tomatoes, halved
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• 1/4 cup red onion, finely chopped
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• 1/4 cup Kalamata olives, chopped
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons fresh dill, chopped
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• 1/4 cup Greek yogurt
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• 1 tablespoon lemon juice
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• Salt and pepper to taste
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• 4 whole wheat sandwich rolls
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Instructions:

Cut up the chicken and put it in a large bowl

Add the cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and fresh dill

Add the Greek yogurt and lemon juice to a small bowl and mix them together

Add pepper and salt

Add the Greek yogurt mix to the chicken salad and mix it all together

Cut the sandwich rolls in half and put a lot of the Greek chicken salad mixture in each half

Serve right away and enjoy!

Ingredients:

• 1 cup butter, softened
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• 3/4 cup brown sugar
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• 1/4 cup granulated sugar
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• 1 package 3
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• 4 oz instant white chocolate pudding mix
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup white chocolate chips
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• 1 cup crushed Oreo cookies
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Instructions:

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Softened butter, brown sugar, and granulated sugar should all be mixed together in a large bowl until the mixture is light and fluffy

Add the instant white chocolate pudding mix and mix it in well

Adding the eggs one at a time and mixing them in is the next step

Mix the flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The Oreo cookies and white chocolate chips should be carefully mixed in

Place spoonfuls of cookie dough on the baking sheets that have been prepared

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

Have fun with these tasty Oreo White Chocolate Pudding Cookies!

Ingredients:

• 2 acorn squash, halved and seeded
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• 1 cup wild rice, cooked
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• 1/2 cup dried cranberries
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• 1/2 cup pecans, chopped
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• 2 tablespoons olive oil
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• 2 cloves garlic, minced
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• 1 small onion, diced
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• 1 teaspoon dried thyme
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

Preheat the oven to 400F 200C

Place the acorn squash halves cut side down on a baking sheet lined with parchment paper

Roast for 30-35 minutes, or until tender

In a skillet, heat olive oil over medium heat

Add garlic and onion, saut until softened

Stir in cooked wild rice, dried cranberries, chopped pecans, and dried thyme

Cook for another 2-3 minutes until well combined

Season with salt and pepper

Remove the roasted acorn squash from the oven and flip them over

Fill each squash half with the wild rice stuffing mixture

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through

Garnish with fresh parsley before serving

Ingredients:

• 2 lbs pork shoulder, trimmed and cut into chunks
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• Salt and black pepper to taste
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• 1/4 cup soy sauce or tamari for gluten-free
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• 3 tbsp rice vinegar
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• 2 tbsp tomato paste
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• 2 tbsp Swerve sweetener
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• 1 tbsp sesame oil
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• 1 tbsp minced garlic
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• 1 tbsp minced ginger
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• 1 tsp Chinese five-spice powder
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• 1/2 cup chicken broth
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• Green onions and sesame seeds for garnish
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Instructions:

Add salt and black pepper to the pork chunks

To make the marinade, put soy sauce or tamari, rice vinegar, tomato paste, Swerve, sesame oil, minced garlic, ginger, and Chinese five-spice powder in a bowl

Put the pork chunks in a bowl or bag that can be closed again, and pour the marinade over them

Make sure the coating is even, then put the food in the fridge for at least two hours, or overnight for better flavor

Warm up your slow cooker

Put the pork that has been marinated and the marinade into the slow cooker

Cover, add the chicken broth, and cook on low for 6 to 8 hours, or until the pork is soft and can be shred with a fork

While the pork is cooking, shred it and mix it with the juices

Give it another 30 minutes to cook

Add chopped green onions and sesame seeds to the top of the Keto Chinese Pulled Pork when you serve it hot

Have fun! Low-Carb Recipe: Keto Pulled Pork Chinese Pork