Egg Roll in a Bowl (Whole30, Keto, Paleo, Low Carb)

This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet.

ingredients
2 tablespoons sesame oil
6 green onions sliced, green and white parts divided
1/2 cup red onion diced. Skip for keto. See Note
5 cloves garlic minced
1 pound ground pork
1 teaspoon fresh grated ginger
1 8-oz. can water chestnuts chopped. Skip for keto
1 tablespoon sriracha or hot sauce See Note 1
14 ounce bag coleslaw mix
3 tablespoons coconut aminos See Note 2 for keto or low carb
1 tablespoon rice wine vinegar
1/8 - 1/4 teaspoon white pepper or black pepper
salt to taste
Garnish
black sesame seeds for garnish
green parts of sliced green onions from above
Creamy Chili Sauce
1/4 cup mayonnaise see Note 3
1-2 tablespoons sriracha or hot sauce
salt to taste

Instructions
Heat sesame oil in a large skillet and place over medium heat.

Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
Full instructions recipe visit: https://40aprons.com/whole30-egg-roll-bowl-paleo/

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Broccoli Cheese Bites

Broccoli seems to be one of those veggies that you either love or hate. It has always been one of my favorite vegetables, especially topped with lots of cheese, but even if you’re not a fan, I think you’re going to really like this recipe, not only because it’s incredibly easy (4 ingredients!!), but these …

Ingredients

2 cups broccoli florets
2 eggs
1/2 cup almond flour or panko or Italian breadcrumbs
1 cup shredded cheese mozzarella, cheddar, or favorite melting cheese
1/4 cup minced onion or shallots optional
2 tbsp cilantro chopped optional
1 clove garlic minced
1 teaspoon Cajun or taco seasoning or favorite seasoning blend!
Pinch of salt and pepper black pepper
Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper or foil.
Steam broccoli in boiling water or microwave* (see notes) until tender. Chop broccoli using a knife or food processor until finely minced.
Full instructions recipe visit: https://gimmedelicious.com/2019/02/19/broccoli-cheese-balls/

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Easy Cheesy Cauliflower Rice

Looking for an easy keto side dish? You're going to love Easy Cheesy Cauliflower Rice. With just a few ingredients you can have Keto Cheesy Cauliflower.

Ingredients
4 cups of riced cauliflower see how to make cauliflower rice here - or buy frozen
1 tablespoon butter
1/2 teaspoon garlic salt
4 tablespoons cream cheese
1/4 cup of milk
2 cups cheddar cheese grated
1/2 teaspoon salt
1/2 teaspoon salt

Instructions
In a large skillet, melt butter and stir in the riced cauliflower on medium heat.
Add garlic salt.
Continue to cook the cauliflower for about 7 minutes until the cauliflower is less white and tender.
Turn down the heat and stir in cream cheese, cheddar cheese, and milk until melted and combined.
Serve immediately.
Full instructions recipe visit: www.eatingonadime.com

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Best Ever Chip Dip

This simple chip dip takes 5 minutes to pull together, and is SO much better than those little packets - cheaper, too! Sour cream, mayo, and herbs... bring on the chips and veggies!

INGREDIENTS

2 cups sour cream

1 cup mayonnaise

2 tablespoons dried minced onion

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill weed

1 tablespoon chopped fresh basil

2 teaspoons seasoning salt*

INSTRUCTIONS

Add all the ingredients to a small bowl. Mix well to combine.

Refrigerate for at least one hour before serving.

Serve with chips or vegetables or both.

Full instructions recipe visit: https://inspiredbycharm.com/really-good-chip-dip/

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Vegan Jalapeño Spinach Dip

This Vegan Jalapeño Spinach Dip is the perfect game day or party snack. No one will ever know this creamy deliciousness is even vegan.

Ingredients
1 tbsp olive oil
3 cloves garlic peeled and diced
1 large jalapeño chopped
8 oz frozen spinach thawed and drained
1/4 cup vegan mayo
8 oz vegan cream cheese
1/2 tsp garlic powder
1/4 cup vegan parmesan
salt & pepper to taste
1 sourdough bread bowl*
Instructions
Preheat oven to 350 degrees.

Heat olive oil in a large pan over medium heat. Add the garlic and jalapeño and sauté for 3-5 minutes, or until the jalapeño is soft.

Add the spinach, mayo, cream cheese, garlic powder, vegan parmesan and a pinch of salt & pepper to the pan and stir until everything is heated through and combined.
Full instructions recipe visit: https://www.thissavoryvegan.com/vegan-jalapeno-spinach-dip/

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Deviled Egg Pasta Salad

Check out the recipe for this deviled egg macaroni pasta salad! Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Great way to use leftover hard boiled eggs.

Ingredients
8 large eggs hard boiled
12 oz elbow macaroni uncooked
1/4 tsp salt
1/4 tsp black pepper ground
2 tbsp Dijon mustard
1 cup mayonnaise
3 medium dill pickles chopped
1/2 medium red onion chopped
2 ribs celery chopped
1/2 cup black olives sliced
1/2 tsp smoked paprika
1 tbsp chives chopped

Instructions
Peel the eggs and cut them in half to remove the egg yolks. Transfer all the egg yolks to a bowl, and chop up the egg whites and set aside.
Cook the macaroni according to the package instructions. Drain the water and rinse with cold water. I do this to cool the pasta a bit. Set aside.
Mash up the egg yolks with a fork, then season with salt and pepper. Add more salt and pepper as per your taste. Add the mustard and mayonnaise to the egg yolks and stir everything together until well combined.
Full instructions recipe visit: https://www.jocooks.com/recipes/deviled-egg-macaroni-salad/

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Dill Pickle Dip

Love those dill pickle wraps? The ones with the cream cheese and dried beef? Then this dip will have you grinning from ear to ear!

Ingredients

12 oz cream cheese , softened
5-6 tablespoons pickle juice
1/3 cup finely chopped dill pickle
1 tablespoon fresh dill , chopped


Instructions
Mix cream cheese until soft, add in pickle juice a little at a time to reach desired consistency. Remember the dip will be thicker once refrigerated.
Stir in chopped pickle and fresh dill.
Refrigerate 30 minutes before servings.
Full detaile recipe visit: https://www.spendwithpennies.com/dill-pickle-dip/

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BAKED CHICKEN TACOS

A simple way to make healthier crispy baked chicken tacos in bulk with cooked chicken or your choice of fillings. Recipe includes filling recipes for fajita chicken and peppers, bean and cheese, pineapple chipotle, chipotle beef, and more!

INGREDIENTS
1 tablespoon olive oil
1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
1 ounce Taco Seasoning click for homemade recipe!
1/2 cup onion diced
1 can diced tomato 14.5 ounce, fully drained
1 can Chopped Green Chiles 4.5 ounce, fully drained
10 Stand and Stuff Taco Shells I used Old El Paso
8 ounces Refried Beans 1/2 can
2 cups Mexican Blend Cheese shredded
TOPPINGS SUCH AS OLD EL PASO SLICED JALAPENOS, SOUR CREAM, SALSA, CHOPPED CILANTRO, SHREDDED LETTUCE, OR ANY OF YOUR FAVORITE TACO TOPPINGS!

INSTRUCTIONS
Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
Heat olive oil over medium heat in a medium skillet.
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY  DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
Full instructions recipe vist: https://www.thecookierookie.com/baked-spicy-chicken-tacos/

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