Keto Pumpkin Soup

This creamy Keto Pumpkin Soup is the perfect cozy fall dish. It's rich, velvety, and packed with warm flavors of pumpkin and nutmeg.

Ingredients:

• 1 small pumpkin, peeled and diced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil
• Pumpkin seeds for garnish

Instructions:

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

Add the minced garlic and cook until it smells good

Toss the diced pumpkin into the pot and cook for about 5 minutes, or until it starts to get a little soft

Add the chicken broth and heat it up

Turn down the heat and let the pumpkin simmer for 15 to 20 minutes, or until it's soft

Blend the soup until it's smooth with an immersion blender

Add the nutmeg and heavy cream and mix them in

Then add salt and pepper to taste

Let it cook for five more minutes

Add pumpkin seeds on top and serve hot

Instant Pot Meatloaf

This Instant Pot meatloaf tastes great and is simple to make. The pressure cooking method makes sure that the food is juicy and tasty in less time. Great for a quick and filling family meal.

Ingredients:

• 1
• 5 lbs ground beef
• 1 cup breadcrumbs
• 1/2 cup milk
• 1/4 cup ketchup
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

In a large bowl, combine ground beef, breadcrumbs, milk, ketchup, chopped onion, minced garlic, beaten eggs, Worcestershire sauce, dried oregano, dried basil, salt, and black pepper

Mix the ingredients thoroughly until well combined

Shape the mixture into a loaf and place it on a piece of aluminum foil shaped like a sling

Pour 1 cup of water into the Instant Pot and place the trivet inside

Carefully lower the meatloaf onto the trivet using the foil sling

Close the Instant Pot lid and set the vent to the sealing position

Cook on high pressure for 25 minutes, followed by a natural pressure release for 10 minutes

Carefully remove the meatloaf from the Instant Pot using the foil sling

Place the meatloaf under the broiler for a few minutes to brown the top

Let it rest for a few minutes before slicing

Serve and enjoy!

Spicy Bacon Sriracha Potato Salad

This recipe for bacon sriracha potato salad is a spicy take on a traditional dish that will change your life. The rich, spicy taste of the creamy sriracha dressing complements the smoky bacon flavor. It's a tasty side dish that will wow your visitors.

Ingredients:

• 4 cups diced potatoes
• 8 slices of bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

Once the potatoes are fork-tender, boil them in diced form, then drain and set aside to cool

Combine the sour cream, Dijon mustard, sriracha sauce, and mayonnaise in a sizable mixing bowl

To make the dressing, thoroughly mix

To the dressing, add the diced red onion, diced celery, cooked and crumbled bacon, and chopped fresh parsley

Blend until all components are thoroughly blended

Add the cooled diced potatoes and season to taste with salt and pepper

Gently fold in

To let the flavors combine, place the potato salad in the refrigerator for a minimum of one hour before serving

If desired, top with additional bacon and parsley and serve chilled

Raw Strawberry Mango Avocado Tacos

You can eat these raw strawberry mango avocado tacos as a light meal or as an appetizer. They are bright and refreshing. They are gluten-free, vegan, and full of flavor thanks to the fresh fruits, creamy avocado, and crunchy romaine lettuce that are in them. Putting together sweet mango and strawberries, creamy avocado, and tangy lime juice makes for a delicious, healthy, and satisfying meal.

Ingredients:

• 8 large romaine lettuce leaves
• 2 ripe avocados, sliced
• 1 cup diced mango
• 1 cup diced strawberries
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt and pepper to taste
• 1/4 cup chopped walnuts optional, for added crunch

Instructions:

Place the romaine lettuce leaves flat on a clean surface

On top of each lettuce leaf, put an equal amount of sliced avocado

Put mango, strawberry, red onion, and cilantro dices on top of each lettuce leaf

Add salt and pepper to taste, then squeeze lime juice over the taco fillings

If you want, you can add chopped walnuts on top for extra crunch

Take care to roll up each lettuce leaf into a taco shape

Serve right away and enjoy!