Crock-Pot Chicken With Black Beans and Cream Cheese

This Crock-Pot Chicken With Black Beans and Cream Cheese is a tasty and simple dish that is very easy to make in the slow cooker. This dish is hearty and filling because it has tender chicken, creamy cheese, and tasty salsa.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can 15 ounces black beans, drained and rinsed
• 1 can 15 ounces corn, drained
• 1 package 8 ounces cream cheese, softened
• 1 cup salsa
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

In the slow cookers bottom, put chicken breasts

On top of the chicken, put salsa, black beans, corn, cumin, garlic powder, salt, and pepper

The cream cheese should be cut into cubes and spread out over the other ingredients in the slow cooker

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Before you serve, use two forks to shred the chicken and stir everything together until the cream cheese is fully mixed in

Top with your favorite things, like cilantro, avocado, or shredded cheese, and serve hot over rice or with tortillas

Low Carb Classic Gingerbread Men

Enjoy the traditional tastes of gingerbread men without the carbs. These gingerbread cookies are low in carbs because they are made with almond and coconut flour, erythritol for sweetness, and traditional gingerbread spices mixed in. You can eat them during the holidays or whenever you want a fun treat

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup blackstrap molasses
• 1 tsp vanilla extract

Instructions:

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

Granulated erythritol, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and baking soda should all be mixed together in a bowl with a whisk

To the dry ingredients, add the egg, blackstrap molasses, vanilla extract, and melted butter

Mix the ingredients together until a dough forms

Between two pieces of parchment paper, roll out the dough until it is about 1/4 inch thick

Cut shapes out of the dough with gingerbread man cookie cutters

Place the cut-out cookies on the baking sheet that has been prepared

After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown

Before taking the cookies off the baking sheet, let them cool all the way down

If you want, you can use sugar-free frosting or icing to decorate the gingerbread men after they have cooled

As a tasty keto-friendly treat, serve and enjoy these classic gingerbread men

Air Fryer Lemon Slice Sugar Cookies

These Air Fryer Lemon Slice Sugar Cookies are a delightful treat with a burst of lemony flavor. Theyre quick to make and perfect for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp lemon zest
• 1/2 tsp lemon extract
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 cup powdered sugar for dusting
• Lemon slices for garnish

Instructions:

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the egg, lemon zest, and lemon extract

Mix until well combined

In a separate bowl, whisk together the all-purpose flour, salt, and baking powder

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Shape the cookie dough into a log and wrap it in plastic wrap

Refrigerate for at least 30 minutes to firm up

Preheat your air fryer to 350F 180C for 5 minutes

Slice the chilled cookie dough into 1/4-inch thick rounds

Place the cookie rounds in a single layer in the air fryer basket, leaving some space between them

Air fry at 350F 180C for 6-8 minutes or until the edges are lightly golden

Remove the cookies from the air fryer and let them cool on a wire rack

Once cooled, dust the cookies with powdered sugar and garnish each with a thin lemon slice

Serve and enjoy your Air Fryer Lemon Slice Sugar Cookies

Watermelon Cooler with Ginger, Lemongrass, and Thai Basil

On hot summer days, this watermelon cooler is a great way to cool off and stay hydrated. In every sip, the sweet watermelon, spicy ginger, citrusy lemongrass, and fragrant Thai basil come together to make a wonderful explosion of flavors.

Ingredients:

• 4 cups cubed watermelon
• 2 tablespoons freshly grated ginger
• 2 stalks lemongrass, chopped
• 1/4 cup fresh Thai basil leaves
• 2 tablespoons lemon juice
• 2 cups cold water
• Ice cubes optional

Instructions:

In a blender, combine the cubed watermelon, freshly grated ginger, chopped lemongrass, Thai basil leaves, and lemon juice

Blend until smooth

Strain the mixture through a fine-mesh sieve into a pitcher to remove any pulp

Stir in cold water

Serve over ice cubes, if desired

Garnish with additional Thai basil leaves and lemon slices, if desired

Enjoy this refreshing watermelon cooler

Back to School Cake Pops

Celebrate the back-to-school season with these delightful and customizable cake pops Perfect for a sweet treat that captures the spirit of learning and fun.

Ingredients:

• 1 box of cake mix
• 1/2 cup of frosting
• 1 package of candy melts assorted colors
• 1/4 cup of sprinkles
• Cake pop sticks
• Edible markers assorted colors

Instructions:

As directed on the package, bake the cake

After allowing the cake to cool fully, finely crumble it into crumbs using a large bowl

Mix the frosting thoroughly with the cake crumbs after adding it

Roll the mixture into tiny balls and arrange on a tray lined with parchment paper

Melt the candy melts in different bowls as directed on the package

Each cake pop stick tip should be dipped into the melted candy melts before being inserted into a cake ball

Place each cake pop on the tray to set after dipping it into the melted candy melts and tapping off any excess

Add colorful sprinkles to the cake pops while the candy coating is still wet

Let the cake pops dry and set completely

Using edible markers, decorate the cake pops with whimsical and enjoyable Back to School designs

Before serving, allow the edible markers to completely dry

Ugly Fruit Blondies Pancakes

Ugly Fruit Blondies Pancakes are a delightful twist on classic pancakes. The addition of diced ugly fruit lends a sweet and unique flavor to the pancakes, making them a perfect breakfast treat.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup diced ugly fruit e
• g
• , overripe peaches or nectarines

Instructions:

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

Bring the egg, melted butter, buttermilk, and vanilla extract together in a different bowl and mix them with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Dont mix it too much; a few lumps are fine

Add the ugly fruit that has been diced slowly to the pancake batter

Warm up a nonstick griddle or skillet over medium-low heat and use cooking spray or more butter to lightly coat it

Place a quarter-cup of the pancake batter on the pan for every pancake

Once the top starts to bubble, flip it over and cook the other side until its golden brown

If you need to, add more butter or cooking spray to the pan and do it again with the rest of the batter

If you want, you can top the hot Ugly Fruit Blondies Pancakes with more diced ugly fruit

Have fun with your tasty fruity pancakes

Vegan Pumpkin Cheesecake Stuffed French Toast

Vegan pumpkin cheesecake stuffed between thick slices of French toast is a real treat. The pumpkin, spices, and creamy cheesecake filling in this recipe make for a delicious breakfast or brunch treat.

Ingredients:

• 8 slices of thick vegan bread
• 1 cup canned pumpkin puree
• 1/2 cup vegan cream cheese
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup non-dairy milk
• 1 tbsp flour
• 1 tbsp nutritional yeast
• 1 tbsp cornstarch
• 1 tsp coconut oil

Instructions:

In a bowl, mix together pumpkin puree, vegan cream cheese, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves until smooth

Set aside

Spread the pumpkin cheesecake mixture evenly onto 4 slices of bread, then top with the remaining 4 slices to make sandwiches

In another bowl, whisk together non-dairy milk, flour, nutritional yeast, and cornstarch to create a batter

Heat coconut oil in a skillet over medium heat

Dip each stuffed sandwich into the batter, ensuring both sides are coated

Place the battered sandwiches onto the skillet and cook until golden brown on both sides, about 3-4 minutes per side

Serve hot with your favorite toppings such as maple syrup, powdered sugar, or fresh fruit