Gluten-Free Crockpot Potato Soup

On cold days, this gluten-free crockpot potato soup is warm and comforting. There are lots of hearty vegetables and savory herbs in this meal, which is easy to make and tastes great.

Ingredients:

• 6 cups diced potatoes
• 4 cups gluten-free vegetable broth
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup dairy-free milk such as almond or coconut milk
• 2 tablespoons gluten-free all-purpose flour
• 2 tablespoons olive oil
• Optional toppings: chopped green onions, dairy-free cheese, cooked bacon ensure it's gluten-free

Instructions:

Put olive oil in a pan and heat it over medium-low heat

Chopped onion, carrots, celery, and garlic should be added

It will take about 5 minutes of sauting until the vegetables are soft

Mix dairy-free milk and gluten-free flour in a small bowl with a whisk until the mixture is smooth

Put the mix into the crockpot

Mix diced potatoes, vegetables cooked in oil, vegetable broth, thyme, rosemary, paprika, salt, and pepper in a crock pot

Use a stir to mix

If you set the setting to high, it will take 34 hours, but on low, it will take 68 hours

Before you serve, lightly mash some of the potatoes with a potato masher to make the soup thicker

Check the seasoning and make changes if needed

Serve hot, with extra toppings on top if you want

Baked Garlic Parmesan Potato Wedges

You can eat these Baked Garlic Parmesan Potato Wedges as a snack or side dish. The outside is crunchy and the inside is soft. The garlic and Parmesan cheese give them a great flavor. It's great for a family dinner or a casual get-together.

Ingredients:

• 4 large russet potatoes, washed and cut into wedges
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Preheat your oven to 425F 220C

In a large mixing bowl, combine the olive oil, minced garlic, grated Parmesan cheese, dried oregano, paprika, salt, and pepper

Mix well

Add the potato wedges to the bowl and toss them in the garlic Parmesan mixture, ensuring they are evenly coated

Spread the coated potato wedges in a single layer on a baking sheet lined with parchment paper

Bake in the preheated oven for about 30-35 minutes, or until the wedges are golden brown and crispy, flipping them halfway through for even cooking

Once baked, remove the potato wedges from the oven and garnish with chopped fresh parsley

Serve hot as a delicious side dish or snack

Lebanese Kafta Kebabs

Lebanese Kafta Kebabs are a tasty Middle Eastern dish made from ground meat that has been seasoned. They cook really well on the grill and taste great with a little smoke from the grill.

Ingredients:

• 500g ground lamb or beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Wooden skewers, soaked in water

Instructions:

Put the ground meat, chopped onion, minced garlic, parsley, mint, cumin, coriander, paprika, salt, and pepper in a large bowl

Mix the ingredients together well until they are spread out evenly

Small amounts of the mixture should be shaped onto the wooden skewers to make long, cylindrical kebabs

Make sure they are on the skewers securely

Warm up your grill or grill pan over medium-high heat

Brush olive oil on the kebabs to keep them from sticking and to make them taste better

Put the kebabs on the grill and cook them, turning them over every so often, for 10 to 12 minutes, or until they are nicely browned and cooked all the way through

You can serve the Lebanese Kafta Kebabs hot with pita bread, hummus, and tahini sauce, or any other sides you like

Coconut Corn Salad

A tasty and refreshing coconut corn salad with a tangy lime dressing. It's great as a side dish or light lunch in the summer.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 cup shredded coconut
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the corn kernels and shredded coconut

Add the chopped cilantro, red onion, and mint leaves to the bowl

In a small bowl, whisk together lime juice and olive oil

Drizzle the lime juice and olive oil mixture over the salad ingredients

Toss everything together until well combined

Season with salt and pepper to taste

Chill the salad in the refrigerator for at least 30 minutes before serving

Serve chilled and garnish with additional cilantro and mint leaves if desired

Buffalo Chicken Lettuce Cups

These Buffalo Chicken Lettuce Cups are a tasty, low-carb option that is full of flavor. A quick and easy keto-friendly meal that tastes great!

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup crumbled blue cheese
• 1 head butter lettuce, leaves separated

Instructions:

Put the chicken shreds in a bowl and coat them well with buffalo sauce

Put some buffalo chicken in each lettuce cup

Place blue cheese crumbles, diced celery, and red onion on top

Dress with ranch dressing

Serve right away