Quinoa and Black Bean Stew

A nutritious and flavorful quinoa and black bean stew, perfect for 21 Day Fix lunch prep. Packed with protein and veggies, this Instant Pot recipe is quick and easy to make.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup diced tomatoes
• 1 bell pepper, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

Set Instant Pot to saut mode and add a splash of water

Saut onion and bell pepper until softened

Add garlic, cumin, chili powder, and smoked paprika

Saut for 1-2 minutes

Add quinoa, black beans, corn, diced tomatoes, and vegetable broth

Season with salt and pepper

Close the Instant Pot lid and set to manual high pressure for 8 minutes

Once cooking is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure

Stir in lime juice and adjust seasoning if needed

Serve hot, garnished with fresh cilantro

Loaded Baked Potato Balls

These loaded baked potato balls are a delicious twist on classic baked potatoes. They're crispy on the outside, creamy on the inside, and packed with all the flavors of a loaded baked potato.

Ingredients:

• 3 large potatoes, boiled and mashed
• 1 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 2 green onions, finely chopped
• 1/4 cup sour cream
• 1/4 cup breadcrumbs
• Salt and pepper to taste
• Oil for frying

Instructions:

In a large bowl, combine mashed potatoes, cheddar cheese, bacon, green onions, sour cream, breadcrumbs, salt, and pepper

Mix well until everything is evenly distributed

Roll the mixture into small balls and place them on a baking sheet lined with parchment paper

Place the baking sheet in the freezer for about 30 minutes to firm up the potato balls

Heat oil in a deep fryer or large pot to 350F 175C

Carefully drop the chilled potato balls into the hot oil and fry until golden brown and crispy, about 3-4 minutes

Remove the potato balls from the oil and place them on a paper towel-lined plate to drain any excess oil

Serve hot with additional sour cream and green onions for dipping, if desired

Grilled Jalapeno Poppers

The ideal balance of smoky, creamy, and spicy flavors can be found in these grilled jalapeo poppers. A delicious combination of bacon, cheddar, and cream cheese filling is created. Ideal as a snack for your upcoming tailgate or game day!

Ingredients:

• 12 large jalapeno peppers
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 24 slices of thin-cut bacon
• Toothpicks for securing bacon

Instructions:

Preheat the smoker to 225F 107C

Cut jalapeno peppers in half lengthwise and remove seeds and membranes

In a mixing bowl, combine cream cheese, cheddar cheese, bacon, garlic powder, onion powder, smoked paprika, salt, and pepper

Fill each jalapeno half with the cream cheese mixture

Wrap each stuffed jalapeno with a slice of thin-cut bacon and secure with toothpicks

Place the bacon-wrapped jalapenos on the smoker grates

Smoke for approximately 2 hours or until the bacon is crispy and the peppers are tender

Remove from the smoker and let them cool for a few minutes before serving

Slow Cooker Beef Stew

This hearty beef stew is perfect for a cozy dinner on a cold day. Let the slow cooker do all the work while you go about your day, and come home to a delicious and comforting meal.

Ingredients:

• 2 lbs beef stew meat
• 4 carrots, chopped
• 4 potatoes, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can diced tomatoes
• 1/4 cup tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons cornstarch optional, for thickening

Instructions:

Place beef stew meat, carrots, potatoes, onion, and garlic in the slow cooker

In a separate bowl, mix together beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper

Pour the mixture over the ingredients in the slow cooker

Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and vegetables are cooked through

If desired, mix cornstarch with a little water to create a slurry, then stir it into the stew during the last 30 minutes of cooking to thicken the sauce

Serve hot and enjoy!

Easy Blueberry Jam

People who are on a low-sugar or keto diet will love this easy blueberry jam recipe. It's made without pectin and with very little added sugar, so the blueberries' natural sweetness can really shine.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 tablespoons chia seeds
• 1 tablespoon lemon juice
• 1-2 tablespoons keto-friendly sweetener, to taste e
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• , erythritol, stevia

Instructions:

Over medium-low heat, mix blueberries and lemon juice in a saucepan

Let it cook for 5 to 7 minutes, or until the blueberries begin to break down

Use a fork or potato masher to mash the blueberries to the consistency you want

Sweetener and chia seeds should be mixed in

Let the mixture simmer for another 5 to 7 minutes, or until it gets thicker

Take it off the heat and let it cool down

Put it in a jar or other airtight container and put it in the fridge until you're ready to use it

Have fun!

Low Carb Peach Tea Ice Cream

Enjoy a cool and creamy low-carb treat with this peach tea ice cream. It tastes great because it's made with real peaches and peach tea, and it doesn't have many carbs, so it's a good choice for a keto-friendly dessert.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup heavy cream
• 3-4 bags peach tea
• 1/2 cup powdered erythritol or sweetener of choice
• 1 teaspoon vanilla extract
• 1/2 cup diced peaches fresh or frozen

Instructions:

Pour heavy cream and almond milk into a saucepan

Place the saucepan over medium-low heat

Take it off the heat and add the peach tea bags

It should steep for 10 to 15 minutes

Then take out the tea bags

Add vanilla extract and powdered erythritol and mix well until everything is mixed in

Let the mixture cool to room temperature, then put it in the fridge to get cold

Following the manufacturer's instructions, pour the mixture into an ice cream maker and churn it until it's smooth

Dice the peaches and add them in the last few minutes of churning

Put the ice cream in a container that can go in the freezer

Freeze it for at least 4 hours, or until it is firm

Serve and have fun!

Brown Butter Gnocchi Mac and Cheese with Kale and Corn

This indulgent pasta dish combines the rich flavors of brown butter and gooey cheese with the wholesome goodness of kale and corn, all enveloping tender gnocchi for a comforting meal.

Ingredients:

• 1 lb gnocchi
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• 2 cups chopped kale
• 1 cup corn kernels, fresh or frozen

Instructions:

Cook gnocchi according to package instructions

Drain and set aside

In a large skillet, melt butter over medium heat

Cook until butter turns golden brown and fragrant, about 3-4 minutes

Add minced garlic to the brown butter and cook for an additional 1 minute

Whisk in flour until well combined and cook for 1-2 minutes to remove the raw flour taste

Gradually pour in milk, whisking constantly until smooth and thickened, about 3-4 minutes

Stir in shredded cheddar and mozzarella cheese until melted and smooth

Season with salt and pepper to taste

Add chopped kale and corn kernels to the cheese sauce, stirring until kale wilts and corn is heated through

Fold in cooked gnocchi until evenly coated with the cheese sauce

Serve hot, garnished with additional shredded cheese if desired