Ingredients:

• 1 cup chocolate cake, cubed
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• 1 cup canned cherry pie filling
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• 1 cup whipped cream
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• 1/2 cup chocolate shavings
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• Maraschino cherries for garnish
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Instructions:

In serving glasses, layer chocolate cake cubes at the bottom

Add a layer of cherry pie filling on top of the cake cubes

Top with a layer of whipped cream

Repeat the layers until the glasses are filled, finishing with whipped cream on top

Garnish with chocolate shavings and a maraschino cherry

Refrigerate for at least 2 hours before serving

Ingredients:

• 1 whole wheat pizza crust
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• 1/2 cup black beans, drained and rinsed
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• 1/2 cup corn kernels
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• 1/2 cup diced tomatoes
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• 1/4 cup diced red onion
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• 1/4 cup diced bell peppers any color
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• 1/4 cup sliced black olives
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• 1/2 cup shredded low-fat cheddar cheese
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• 1/2 teaspoon chili powder
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• 1/2 teaspoon cumin
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• 1/4 teaspoon garlic powder
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• 1/4 teaspoon paprika
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• Salt and pepper to taste
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• Cooking spray
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Instructions:

Turn on your oven and heat it up to 425F 220C

Spray cooking spray on a baking sheet and put the whole wheat pizza crust on it

Put the black beans on top of the pizza crust in a thin layer

On top of the beans, put the corn, diced tomatoes, red onion, bell peppers, and black olives

Put the garlic powder, chili powder, paprika, salt, and pepper in a small bowl and mix them together

Put this seasoning mix on top of the pizza ingredients

Spread the low-fat cheddar cheese shreds out evenly on top

Place the pizza in an oven that has already been heated

Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly

Take the pizza out of the oven and let it cool for one minute before cutting it

Enjoy your Healthy Southwest Pizza after you cut it up and serve it!

Ingredients:

• 1
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• 5 lbs boneless, skinless chicken breasts
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• 1 cup chicken broth
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• 1 can 4 oz diced green chilies
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• 1 tablespoon olive oil
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• 2 cloves garlic, minced
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• 1 teaspoon cumin
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• 1 teaspoon chili powder
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• 1/2 teaspoon paprika
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• Salt and pepper to taste
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• Juice of 1 lime
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Instructions:

Turn on the Instant Pot and select 'Saute' mode

Heat olive oil in the pot, then add minced garlic and saut until fragrant

Add chicken breasts to the pot and brown them on both sides, about 2-3 minutes per side

Once chicken is browned, add chicken broth, diced green chilies, cumin, chili powder, paprika, salt, pepper, and lime juice to the pot

Stir to combine

Close and lock the lid, set the Instant Pot to 'Manual' mode, and cook on high pressure for 10 minutes

Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then do a quick release to release any remaining pressure

Carefully remove the chicken from the pot and shred it using two forks

Return the shredded chicken to the pot and mix it well with the cooking liquid

Serve the Keto Instant Pot Mexican Shredded Chicken in tacos, burritos, or tostadas, or use it as a topping for salads or bowls

Enjoy!

Ingredients:

• 1 lb ground beef
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• 1 small onion, diced
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• 2 cloves garlic, minced
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• 1 can 15 oz pumpkin puree
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• 1 can 14
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• 5 oz diced tomatoes
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• 1 can 15 oz black beans, drained and rinsed optional, omit for lower carb
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• 1 cup beef broth
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• 2 tablespoons tomato paste
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• 2 tablespoons chili powder
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• 1 teaspoon ground cumin
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• 1 teaspoon paprika
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• 1/2 teaspoon cinnamon
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• Salt and pepper to taste
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• Optional toppings: shredded cheese, sour cream, chopped cilantro
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Instructions:

In a large pot, brown ground beef over medium heat until no longer pink

Add diced onion and minced garlic to the pot, cook until onion is translucent

Stir in pumpkin puree, diced tomatoes, black beans if using, beef broth, tomato paste, and spices

Bring chili to a simmer and let it cook for 20-25 minutes, stirring occasionally

Taste and adjust seasoning with salt and pepper as needed

Serve hot with optional toppings like shredded cheese, sour cream, and chopped cilantro

Ingredients:

• 4 boneless, skinless chicken breasts
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• Salt and black pepper to taste
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• 2 tablespoons olive oil
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• 3 tablespoons unsalted butter
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• 4 cloves garlic, minced
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• 1 cup chicken broth
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• 1 cup heavy cream
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• 1 cup sun-dried tomatoes, chopped
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• 1 cup baby spinach leaves
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• 1/2 cup grated Parmesan cheese
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• 1 teaspoon dried oregano
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• 1 teaspoon dried thyme
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• 1/2 teaspoon red pepper flakes optional
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Instructions:

On both sides, salt and pepper the chicken breasts

Warm up the olive oil in a big pan over medium-high heat

It will take about 6 to 8 minutes per side to cook the chicken breasts until they are browned and fully cooked

Take it out of the pan and set it aside

Over medium heat, melt the butter in the same pan

For about one minute, until the garlic smells good, add the minced garlic

Add chicken broth and scrape the pan's bottom to get rid of any browned bits

Add spinach, oregano, thyme, red pepper flakes, heavy cream, and sun-dried tomatoes

Stir everything together

Bring to a simmer and cook for about 5 minutes, or until the sauce gets a little thicker

Put the chicken breasts back in the pan and cover them with sauce

Simmer for another two to three minutes, or until the chicken is fully heated through and the sauce is the thickness you want it to be

If you want, you can serve the chicken hot with extra Parmesan cheese and fresh herbs on top