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🧀🥚 CRISPY CHEESE CRUSTED DEVILED EGGS 🥚🧀 Everyone’s been asking, so here’s the recipe — and it’s SO simple. What you need: • Deviled eggs, halved • 1 beaten egg (for washing) • Finely shredded cheese (Parmesan, white cheddar, Asiago — your call) • 2 tbsp butter How to... make them: Heat butter in a skillet until it JUST starts to brown, that’s your sweet spot. Dip the flat side of each deviled egg into the egg wash, then press into the shredded cheese. Pack extra cheese on top because more is more. 🧀 Place them face-down in the pan for 4-5 minutes, or until you see the cheese around the edges turn deep golden brown. Slide a spatula underneath, flip onto your plate, and VOILÀ. Crispy. Cheesy. Perfect. ✨ Top with hot sauce or salsa if you’re feeling spicy. High in protein, fat, and vitamins, and an entire plate costs under $2. You’ll be full for HOURS. Drop your pics in the comments when you make these I need to see them! 🥚🧀👇🏻show more

Queen of Carni

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13,207 views • 5 months ago •via X (Twitter)

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Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Justin Holmes

34,650 views • 1 year ago

$1.29. That was my entire meal last night. And it might be my cheapest one yet. I took hard boiled eggs, sliced them in half, dipped them in a beaten egg, and pressed them face down into finely shredded aged cheddar. Then I fried them in butter. What happened next was magic. The egg warmed through, and the cheese formed this incredible crispy golden crust on top like a little cheese chip sitting right on your egg. I ate that with kielbasa and I was completely satisfied. Two eggs, a quarter of a kielbasa, cheese and butter. That’s it. Now let me say something about both of these foods because I know someone is going to come for me. Eggs are one of the most nutritious foods on the planet. Yes, even Walmart eggs. Yes, even if they’re not pasture raised or fancy or organic. They are still packed with protein, healthy fat, and nutrients your body needs. Do not let food snobbery keep you from eating eggs. And kielbasa. Yes, it’s processed. I know. But it also provides real nutrition, it’s filling, it’s delicious, and if it’s what fits your budget, then it absolutely has a place on your plate. I am never going to tell someone they can’t eat hot dogs, kielbasa, spam, or lunch meat because it’s processed. Eat what you can afford and keep going. That’s what this is about. Carnivore does not have to be expensive. This meal proves it. If you want to see exactly how I made these eggs, drop a comment below and I’ll make a video. Because this one is worth it. 🤤👑

$1.29. That was my entire meal last night. And it might be my cheapest one yet. I took hard boiled eggs, sliced them in half, dipped them in a beaten egg, and pressed them face down into finely shredded aged cheddar. Then I fried them in butter. What happened next was magic. The egg warmed through, and the cheese formed this incredible crispy golden crust on top like a little cheese chip sitting right on your egg. I ate that with kielbasa and I was completely satisfied. Two eggs, a quarter of a kielbasa, cheese and butter. That’s it. Now let me say something about both of these foods because I know someone is going to come for me. Eggs are one of the most nutritious foods on the planet. Yes, even Walmart eggs. Yes, even if they’re not pasture raised or fancy or organic. They are still packed with protein, healthy fat, and nutrients your body needs. Do not let food snobbery keep you from eating eggs. And kielbasa. Yes, it’s processed. I know. But it also provides real nutrition, it’s filling, it’s delicious, and if it’s what fits your budget, then it absolutely has a place on your plate. I am never going to tell someone they can’t eat hot dogs, kielbasa, spam, or lunch meat because it’s processed. Eat what you can afford and keep going. That’s what this is about. Carnivore does not have to be expensive. This meal proves it. If you want to see exactly how I made these eggs, drop a comment below and I’ll make a video. Because this one is worth it. 🤤👑

Queen of Carni

66,080 views • 5 months ago

Budget Carnivore Quiche 🥚🥩🧀 12 eggs 3/4 lb ground beef 2 cups cheddar cheese 1/2 cup cottage cheese Bake at 350° for 25 minutes in a heavily buttered 8x8 Pyrex. The whole pan comes out to roughly: 💪 200g protein 🔥 202g fat Cut into 4 servings and that’s about: ✔️ 50g protein ✔️ 50g fat ✔️ Around $2.13 per serving Simple. Filling. Great macros. And it won’t destroy your grocery budget. Pro tip: Butter the Pyrex like it owes you money. 😂

Budget Carnivore Quiche 🥚🥩🧀 12 eggs 3/4 lb ground beef 2 cups cheddar cheese 1/2 cup cottage cheese Bake at 350° for 25 minutes in a heavily buttered 8x8 Pyrex. The whole pan comes out to roughly: 💪 200g protein 🔥 202g fat Cut into 4 servings and that’s about: ✔️ 50g protein ✔️ 50g fat ✔️ Around $2.13 per serving Simple. Filling. Great macros. And it won’t destroy your grocery budget. Pro tip: Butter the Pyrex like it owes you money. 😂

Queen of Carni

13,349 views • 1 month ago

I honestly didn’t have high hopes for these… but they ended up being one of my favorite recipes so far. 😂 If you’re getting tired of chicken, TRY THESE. 🧀 Chicken Fries • 2 cups cooked shredded chicken • 2 cups shredded cheddar cheese • 2 eggs • About 1 tsp salt (measure with your heart 😆) • Garlic powder • Onion powder (Season however YOU like!) Mix everything together, shape into fries on parchment paper, then: 🔥 Air Fryer: 400° for about 15 minutes 🔥 Oven: 400° for about 20 minutes They’re crispy on the outside, cheesy on the inside, and perfect dipped in ranch, cottage cheese, or your favorite low-carb sauce. Beef is getting expensive, so I’ve been looking for ways to make chicken taste like something I actually WANT to eat… and these absolutely delivered. Save this recipe because you’ll definitely make it again.

I honestly didn’t have high hopes for these… but they ended up being one of my favorite recipes so far. 😂 If you’re getting tired of chicken, TRY THESE. 🧀 Chicken Fries • 2 cups cooked shredded chicken • 2 cups shredded cheddar cheese • 2 eggs • About 1 tsp salt (measure with your heart 😆) • Garlic powder • Onion powder (Season however YOU like!) Mix everything together, shape into fries on parchment paper, then: 🔥 Air Fryer: 400° for about 15 minutes 🔥 Oven: 400° for about 20 minutes They’re crispy on the outside, cheesy on the inside, and perfect dipped in ranch, cottage cheese, or your favorite low-carb sauce. Beef is getting expensive, so I’ve been looking for ways to make chicken taste like something I actually WANT to eat… and these absolutely delivered. Save this recipe because you’ll definitely make it again.

Queen of Carni

21,183 views • 1 month ago

Y’all asked for it so here it is, my Carnivore Crustless Quiche! 🥓 This makes an 8x8 casserole and it is STUPID easy. Ingredients: ∙8 eggs ∙1 cup cooked meat (I used bacon and it was everything) ∙2 cups shredded cheese of your choice (I did cheddar + gruyère) ∙3 tbsp heavy cream ∙Butter for the dish (and I mean HEAVILY) Directions: Brown your meat and let it cool. While that’s going, whisk your eggs, shred your cheese, and mix it all together with the heavy cream. Save a little cheese and bacon to sprinkle on top. Heavily butter your dish, pour everything in, top it with your reserved cheese and bacon, and bake at 350° for about 25 minutes until the knife comes out clean and there’s no jiggle in the middle. Let it rest 5 minutes before you cut it. Top with whatever you want, I went sour cream and I have zero regrets. The whole casserole costs about $8 to make and feeds 4 people. That’s $2 a serving. Still think carnivore is expensive? 😏 Drop any questions below, I got you. 🥓

Y’all asked for it so here it is, my Carnivore Crustless Quiche! 🥓 This makes an 8x8 casserole and it is STUPID easy. Ingredients: ∙8 eggs ∙1 cup cooked meat (I used bacon and it was everything) ∙2 cups shredded cheese of your choice (I did cheddar + gruyère) ∙3 tbsp heavy cream ∙Butter for the dish (and I mean HEAVILY) Directions: Brown your meat and let it cool. While that’s going, whisk your eggs, shred your cheese, and mix it all together with the heavy cream. Save a little cheese and bacon to sprinkle on top. Heavily butter your dish, pour everything in, top it with your reserved cheese and bacon, and bake at 350° for about 25 minutes until the knife comes out clean and there’s no jiggle in the middle. Let it rest 5 minutes before you cut it. Top with whatever you want, I went sour cream and I have zero regrets. The whole casserole costs about $8 to make and feeds 4 people. That’s $2 a serving. Still think carnivore is expensive? 😏 Drop any questions below, I got you. 🥓

Queen of Carni

20,029 views • 4 months ago

These egg bites are a total game-changer for anyone who needs a delicious, high-protein breakfast that doesn’t take all morning to make. The secret? A crispy smashed potato base that gives you that perfect "hash brown" crunch in every bite. Whether you’re meal prepping for the week or looking for a quick on-the-go snack, these are a 10/10. The "Gas or Trash" Breakdown: Base: Mini boiled potatoes, smashed and baked at 425°F until crispy. Protein Mix: 4 whole eggs + 200g egg whites + 1 cup cottage cheese (blended for that silky-smooth texture!). Toppings: Turkey bacon, bell peppers, Italian seasoning, fat-free mozzarella, and green onions. They’re creamy, crispy, and packed with everything you need to fuel your day. Pro-Tip: Blending the cottage cheese with the eggs is the ultimate hack for that Starbucks-style velvety finish without the extra calories! Would you try these? Drop a 🥔 if you’re a potato lover or a 🍳 if you’re all about the egg bites!

These egg bites are a total game-changer for anyone who needs a delicious, high-protein breakfast that doesn’t take all morning to make. The secret? A crispy smashed potato base that gives you that perfect "hash brown" crunch in every bite. Whether you’re meal prepping for the week or looking for a quick on-the-go snack, these are a 10/10. The "Gas or Trash" Breakdown: Base: Mini boiled potatoes, smashed and baked at 425°F until crispy. Protein Mix: 4 whole eggs + 200g egg whites + 1 cup cottage cheese (blended for that silky-smooth texture!). Toppings: Turkey bacon, bell peppers, Italian seasoning, fat-free mozzarella, and green onions. They’re creamy, crispy, and packed with everything you need to fuel your day. Pro-Tip: Blending the cottage cheese with the eggs is the ultimate hack for that Starbucks-style velvety finish without the extra calories! Would you try these? Drop a 🥔 if you’re a potato lover or a 🍳 if you’re all about the egg bites!

The_Hemp_Hottie🌿🔥

77,132 views • 3 months ago

Forget everything you know about normal burgers. We just built a mega-stacked, cheese-crusted masterpiece that is rewriting the rulebook. This is how you can recreate the magic: The Perfect Bacon: To get that flawless, uniform crunch, ditch the frying pan. Lay your bacon flat on a parchment-lined baking sheet and cook it in the oven at 400°F (200°C) for about 15–20 minutes. It renders perfectly, stays completely flat, and delivers the ultimate crispy texture. The Cheese Trough: Melt a long strip of mixed cheddar and Swiss directly on your griddle. Press your toasted buns right into it, then suspend the whole thing over glasses to cool into a hardened, crunchy cheese canoe. The Build: Load up your juicy, smashed beef patties with extra melted cheddar and your oven-crisped bacon. Drop them onto the bottom buns, flip your cheese-and-french-fry trough over the top, and smother everything in hot cheese sauce and pickled jalapenos. This isn’t just dinner; it’s an absolute sensory overload. Every bite is a chaotic symphony of textures—from the pillowy soft, butter-toasted buns to the shatteringly crisp crunch of the oven-baked bacon. The sharp, smoky rich flavor of the beef pairs perfectly with the tangy punch of pickled jalapeños and the smooth, velvety avalanche of warm cheese sauce. It is decadent, messy, and unashamedly indulgent. Perfect Liquid Pairings The Brew: A cold, crisp American Pale Ale (APA) or an IPA. The bright hops and clean carbonation cut through the intense richness of the cheese and beef like a charm. The Soft Option: A classic, ice-cold Craft Root Beer. The sweet, herbal complexity complements the smoky, savory bacon beautifully. Close your eyes and just picture it: a warm avalanche of gooey cheese cascading over a mountain of golden, crispy fries, sitting on top of the juiciest bacon double cheeseburger you've ever seen. You can already hear that perfect crunch, can’t you? You know you want a bite. Stop fighting it and go treat yourself.

Forget everything you know about normal burgers. We just built a mega-stacked, cheese-crusted masterpiece that is rewriting the rulebook. This is how you can recreate the magic: The Perfect Bacon: To get that flawless, uniform crunch, ditch the frying pan. Lay your bacon flat on a parchment-lined baking sheet and cook it in the oven at 400°F (200°C) for about 15–20 minutes. It renders perfectly, stays completely flat, and delivers the ultimate crispy texture. The Cheese Trough: Melt a long strip of mixed cheddar and Swiss directly on your griddle. Press your toasted buns right into it, then suspend the whole thing over glasses to cool into a hardened, crunchy cheese canoe. The Build: Load up your juicy, smashed beef patties with extra melted cheddar and your oven-crisped bacon. Drop them onto the bottom buns, flip your cheese-and-french-fry trough over the top, and smother everything in hot cheese sauce and pickled jalapenos. This isn’t just dinner; it’s an absolute sensory overload. Every bite is a chaotic symphony of textures—from the pillowy soft, butter-toasted buns to the shatteringly crisp crunch of the oven-baked bacon. The sharp, smoky rich flavor of the beef pairs perfectly with the tangy punch of pickled jalapeños and the smooth, velvety avalanche of warm cheese sauce. It is decadent, messy, and unashamedly indulgent. Perfect Liquid Pairings The Brew: A cold, crisp American Pale Ale (APA) or an IPA. The bright hops and clean carbonation cut through the intense richness of the cheese and beef like a charm. The Soft Option: A classic, ice-cold Craft Root Beer. The sweet, herbal complexity complements the smoky, savory bacon beautifully. Close your eyes and just picture it: a warm avalanche of gooey cheese cascading over a mountain of golden, crispy fries, sitting on top of the juiciest bacon double cheeseburger you've ever seen. You can already hear that perfect crunch, can’t you? You know you want a bite. Stop fighting it and go treat yourself.

✨️Serenitee♡Sam✨️

106,926 views • 2 months ago

GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a great flatbread or wrap vessel you can use to make your sandwich. Top it however way you want! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. Thin is key here! 2.Lay your zucchini slices on a paper towel and pat them dry with a paper or kitchen towel. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the parchment paper in two spots, this will be the base of your “bread”. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika on top, then add another thin layer of cheese on top. We’re putting about half a serving of cheese at the bottom and half the top. 4.Pop it in the oven for 15-17 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, about 5 minutes. 5.I used a protein mayo at the base (mixed 2 tbsp greek yogurt with 1/2 tbsp mayo), mustard, some lettuce, ham (you can use turkey or chicken, too), some roasted red peppers, red onion, and more lettuce. 6.Add the top piece, slice diagonally like a regular sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare

GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a great flatbread or wrap vessel you can use to make your sandwich. Top it however way you want! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. Thin is key here! 2.Lay your zucchini slices on a paper towel and pat them dry with a paper or kitchen towel. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the parchment paper in two spots, this will be the base of your “bread”. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika on top, then add another thin layer of cheese on top. We’re putting about half a serving of cheese at the bottom and half the top. 4.Pop it in the oven for 15-17 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, about 5 minutes. 5.I used a protein mayo at the base (mixed 2 tbsp greek yogurt with 1/2 tbsp mayo), mustard, some lettuce, ham (you can use turkey or chicken, too), some roasted red peppers, red onion, and more lettuce. 6.Add the top piece, slice diagonally like a regular sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare

Shredhappens

13,457 views • 1 month ago

🥕CRISPY CARROT FRIES These carrot fries are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. They’re a great healthy fry alternative and so good! Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. If you dont do this, or skip the parmesan, they will be delicious, but just not crispy! Here is how I made them: 1.Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft. a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated. 3.Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area. the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top. At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins. 5.I served this with my creamy chili lime sauce. To make it, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish Eat these hot so they’re crispy, and ENJOY! If you make these, be sure to let me know what you think on SHREDHAPPENS! I share high protein recipes and Mediterranean food that’s so easy and so good! . . . . #healthyrecipes #healthyfoodshare #lowcarb #goodmoodfood #whatsonmyplate

🥕CRISPY CARROT FRIES These carrot fries are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. They’re a great healthy fry alternative and so good! Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. If you dont do this, or skip the parmesan, they will be delicious, but just not crispy! Here is how I made them: 1.Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft. a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated. 3.Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area. the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top. At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins. 5.I served this with my creamy chili lime sauce. To make it, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish Eat these hot so they’re crispy, and ENJOY! If you make these, be sure to let me know what you think on SHREDHAPPENS! I share high protein recipes and Mediterranean food that’s so easy and so good! . . . . #healthyrecipes #healthyfoodshare #lowcarb #goodmoodfood #whatsonmyplate

Shredhappens

113,728 views • 19 days ago

Gochujang Cream Cheese Brownies Get ready to spice up your dessert game with these Gochujang Cream Cheese Brownies! Perfectly balanced with a sweet and spicy swirl, these brownies are sure to satisfy. Don't forget to sprinkle some flakey salt on top for that extra touch of flavor! The best part? They’re totally plant based. FOR THE BATTER: 1 cup sugar 1/2 cup JUST plant based egg substitute 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 cup flour 1/2 cup cocoa powder 1/2 cup plant based butter, melted FOR THE SWIRL: 4 oz plant based cream cheese 1/4 cup JUST plant based egg substitute 2 tablespoons gochujang chili paste 1/2 cup granulated sugar 1/2 teaspoon kosher salt Pre-heat oven to 350°F. Make the batter: In a medium bowl, whisk together sugar, egg, vanilla and salt. Sift in flour and cocoa powder. Add in butter. Mix until just combined and smooth. Pour in baking dish and set aside. In a separate small bowl, whisk together cream cheese, egg, gochujang, sugar and salt. Dollop cream cheese mixture into baking dish and use knife to swirl together. Transfer to oven and bake for 20-25 minutes until a toothpick entered into the center comes out clean with a few crumbs. Top with flakey salt to taste.

Gochujang Cream Cheese Brownies Get ready to spice up your dessert game with these Gochujang Cream Cheese Brownies! Perfectly balanced with a sweet and spicy swirl, these brownies are sure to satisfy. Don't forget to sprinkle some flakey salt on top for that extra touch of flavor! The best part? They’re totally plant based. FOR THE BATTER: 1 cup sugar 1/2 cup JUST plant based egg substitute 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 cup flour 1/2 cup cocoa powder 1/2 cup plant based butter, melted FOR THE SWIRL: 4 oz plant based cream cheese 1/4 cup JUST plant based egg substitute 2 tablespoons gochujang chili paste 1/2 cup granulated sugar 1/2 teaspoon kosher salt Pre-heat oven to 350°F. Make the batter: In a medium bowl, whisk together sugar, egg, vanilla and salt. Sift in flour and cocoa powder. Add in butter. Mix until just combined and smooth. Pour in baking dish and set aside. In a separate small bowl, whisk together cream cheese, egg, gochujang, sugar and salt. Dollop cream cheese mixture into baking dish and use knife to swirl together. Transfer to oven and bake for 20-25 minutes until a toothpick entered into the center comes out clean with a few crumbs. Top with flakey salt to taste.

Metropolitan Market

22,011 views • 3 years ago

I think this will be my last recipe in my Steak-umm series but don't quote me. One bite will raise your eyebrows. Yes, it's very similar to the Steak-umm lasagna I made last week but it's much simpler. Steak-umm Manicotti Season and bake 6 Steak-umm sheets at 350 for 12 minutes or until just done. Allow to cool Combine 1 cup ricotta cheese with one egg, a dash of garlic powder, a handful of shredded pizza cheese and freshly grated parm cheese and a pinch of salt. Stuff and roll the Steak-umms with the ricotta mix. Place in a small casserole dish and top with tomato sauce or marinara, more pizza cheese and parm cheese and bake at 400 for 15-20 minutes.

I think this will be my last recipe in my Steak-umm series but don't quote me. One bite will raise your eyebrows. Yes, it's very similar to the Steak-umm lasagna I made last week but it's much simpler. Steak-umm Manicotti Season and bake 6 Steak-umm sheets at 350 for 12 minutes or until just done. Allow to cool Combine 1 cup ricotta cheese with one egg, a dash of garlic powder, a handful of shredded pizza cheese and freshly grated parm cheese and a pinch of salt. Stuff and roll the Steak-umms with the ricotta mix. Place in a small casserole dish and top with tomato sauce or marinara, more pizza cheese and parm cheese and bake at 400 for 15-20 minutes.

Cary Kelly

16,711 views • 28 days ago

Need a quick party appetizer? Check out these Ham and Cheese Sliders! 🔥 Ingredients 1 tbsp Dan-O’s Italian-O Seasoning 3 tbsp Dan-O’s Outlaw Sweet & Tangy Seasoning, 1 package King’s Hawaiian sweet rolls 1 lb ham 8 oz Swiss cheese, sliced 5 tbsp butter, melted 3 tbsp honey 1 scoop jarred garlic Directions 1. Slice the Rolls Keep the sweet rolls in the container so they are easier to cut. Slice the rolls in half horizontally. Place the bottom half in a baking dish. 2. Build the Sliders Trim the fat from the ham. Layer the ham over the bottom half of the rolls. Add the Swiss cheese on top. Place the top half of the rolls over the cheese. 3. Make the Glaze Melt the butter in the microwave. Stir in the honey, jarred garlic, Dan-O’s Italian-O Seasoning, and Dan-O’s Outlaw Sweet & Tangy Seasoning. Mix until combined. 4. Glaze the Rolls Brush the butter mixture over the tops and sides of the rolls. 5. Bake Cover with foil. Bake at 350°F for 15 minutes. Remove the foil and bake for 10 minutes more, until the tops are golden and the cheese is melted. 6. Slice and Serve Slice into sliders. Remove from the baking dish and Yum Yum Get Ya Sum!

Need a quick party appetizer? Check out these Ham and Cheese Sliders! 🔥 Ingredients 1 tbsp Dan-O’s Italian-O Seasoning 3 tbsp Dan-O’s Outlaw Sweet & Tangy Seasoning, 1 package King’s Hawaiian sweet rolls 1 lb ham 8 oz Swiss cheese, sliced 5 tbsp butter, melted 3 tbsp honey 1 scoop jarred garlic Directions 1. Slice the Rolls Keep the sweet rolls in the container so they are easier to cut. Slice the rolls in half horizontally. Place the bottom half in a baking dish. 2. Build the Sliders Trim the fat from the ham. Layer the ham over the bottom half of the rolls. Add the Swiss cheese on top. Place the top half of the rolls over the cheese. 3. Make the Glaze Melt the butter in the microwave. Stir in the honey, jarred garlic, Dan-O’s Italian-O Seasoning, and Dan-O’s Outlaw Sweet & Tangy Seasoning. Mix until combined. 4. Glaze the Rolls Brush the butter mixture over the tops and sides of the rolls. 5. Bake Cover with foil. Bake at 350°F for 15 minutes. Remove the foil and bake for 10 minutes more, until the tops are golden and the cheese is melted. 6. Slice and Serve Slice into sliders. Remove from the baking dish and Yum Yum Get Ya Sum!

Dan-O’s Seasoning

12,236 views • 3 months ago

if you’ve ever boiled a fresh batch of eggs for deviled eggs (or anything else) only to spend 10 frustrating minutes fighting with the shells… this hack is about to change your life. She shows the simple trick: take a spoon and gently tap the egg until you hear that satisfying little “pop.” Then just peel — and watch the shell slide right off in one smooth piece, even with eggs bought the same day. No more torn-up whites or half the egg stuck to the shell! She does the whole dozen and every single one peels like a dream. Game-changer for Easter prep or any time you need perfect hard-boiled eggs. Who else hates peeling eggs? Have you tried the spoon trick before, or do you have your own secret method? Drop it in the comments — I’m stealing all the best tips today!

if you’ve ever boiled a fresh batch of eggs for deviled eggs (or anything else) only to spend 10 frustrating minutes fighting with the shells… this hack is about to change your life. She shows the simple trick: take a spoon and gently tap the egg until you hear that satisfying little “pop.” Then just peel — and watch the shell slide right off in one smooth piece, even with eggs bought the same day. No more torn-up whites or half the egg stuck to the shell! She does the whole dozen and every single one peels like a dream. Game-changer for Easter prep or any time you need perfect hard-boiled eggs. Who else hates peeling eggs? Have you tried the spoon trick before, or do you have your own secret method? Drop it in the comments — I’m stealing all the best tips today!

End3of6Days9 (Helen) 🇺🇸

254,659 views • 2 months ago

This tastes so good, especially with the crunchy top! I meant it to be a dip but it's good enough to eat with a fork, which I did. Boursin Baked Crab Dip I cup lump crab 2 tbs Boursin cheese 1 tbs sour cream 2 tbs butter 1 tbs parm cheese 1/2 cup pork panko (not fine) A sprinkle of Old Bay Combine seasoning, Boursin cheese and sour cream and place in one or two ramekins. If a one ramekin air fry this part for 5 minutes at 375 and then add the topping (melted butter, crumbs and parm cheese) and air fry to 8-10 minutes. You can skip the 5-minute air frying stage if you use 2 ramekins. Just add the topping and air fry for about 10 minutes. I've done both and both turn out great.

This tastes so good, especially with the crunchy top! I meant it to be a dip but it's good enough to eat with a fork, which I did. Boursin Baked Crab Dip I cup lump crab 2 tbs Boursin cheese 1 tbs sour cream 2 tbs butter 1 tbs parm cheese 1/2 cup pork panko (not fine) A sprinkle of Old Bay Combine seasoning, Boursin cheese and sour cream and place in one or two ramekins. If a one ramekin air fry this part for 5 minutes at 375 and then add the topping (melted butter, crumbs and parm cheese) and air fry to 8-10 minutes. You can skip the 5-minute air frying stage if you use 2 ramekins. Just add the topping and air fry for about 10 minutes. I've done both and both turn out great.

Cary Kelly

19,504 views • 9 months ago

Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt (for finishing) Directions: Start by boiling your potatoes. I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later. Boil until fork tender, then let them cool slightly. Once cooled, peel the skins right off (they should slide off easily). Spray a springform pan with avocado oil. Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly. Spray the crust with a little more avocado oil and sprinkle salt over the base and sides. Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp. In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper Mix well, then pour into your pre-baked potato crust. Top with extra shredded cheese. Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center. Let it cool slightly before removing from the springform pan. Finish with fresh chives + flaky salt. The crust comes out golden, crispy, and honestly better than regular quiche crust. 🎥 itskatiebien | IG

Potato Crust Quiche (Ham, Spinach & Cheese) Ingredients: 6 medium golden potatoes Avocado oil spray Salt 6 eggs 1/2 cup ricotta Heaping 1/2 cup shredded cheddar (plus extra for topping) 1/2 cup diced ham 1 large handful spinach, finely chopped Salt + pepper Fresh chives (for topping) Flaky salt (for finishing) Directions: Start by boiling your potatoes. I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later. Boil until fork tender, then let them cool slightly. Once cooled, peel the skins right off (they should slide off easily). Spray a springform pan with avocado oil. Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly. Spray the crust with a little more avocado oil and sprinkle salt over the base and sides. Bake at 425°F for 20-25 minutes to pre-bake the crust until lightly golden and starting to crisp. In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper Mix well, then pour into your pre-baked potato crust. Top with extra shredded cheese. Bake at 425°F for 40-45 minutes, or until fully set and no longer jiggly in the center. Let it cool slightly before removing from the springform pan. Finish with fresh chives + flaky salt. The crust comes out golden, crispy, and honestly better than regular quiche crust. 🎥 itskatiebien | IG

𝕏 Cuisines

55,376 views • 25 days ago

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

Shredhappens

19,727 views • 18 days ago

Homemade Soft Pretzel Bites Ingredients 1 can refrigerated biscuits 1/4 cup baking soda 4 cups water Melted butter (for brushing) Coarse sea salt Instructions Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. Flavor Variations & Dips Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. Savory Kick: Add garlic powder and parmesan cheese to the butter topping. Best Dips: * Warm beer cheese or queso (as seen in the video). Honey mustard. Marinara sauce. Perfect Pairings These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

Homemade Soft Pretzel Bites Ingredients 1 can refrigerated biscuits 1/4 cup baking soda 4 cups water Melted butter (for brushing) Coarse sea salt Instructions Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. Flavor Variations & Dips Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. Savory Kick: Add garlic powder and parmesan cheese to the butter topping. Best Dips: * Warm beer cheese or queso (as seen in the video). Honey mustard. Marinara sauce. Perfect Pairings These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

The_Hemp_Hottie🌿🔥

18,751 views • 3 months ago

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot

Naughty Gym

19,937 views • 1 year ago

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

57,666 views • 4 months ago