Nothing beats a traditional prawn scampi. For a simple yet elegant supper, jumbo prawns are sautéed in the most aromatic garlic butter sauce and presented in a variety of ways (see my suggestions below).
Recipe by: Lisa Bryan


  1. Three tablespoons of butter
  2. two teaspoons of extra virgin olive oil
  3. four minced garlic cloves
  4. One and a half pounds of large or jumbo prawns, peeled and deveined
  5. one teaspoon kosher salt
  6. one teaspoon red pepper flakes
  7. one lemon
  8. two tablespoons of finely chopped fresh parsley



  1. Prepare the sauce. Heat the oil and butter in a big skillet over medium heat. Sauté the garlic for 30 seconds after adding it. Stir in the red pepper flakes, wine, and salt. After bringing to a simmer, reduce by half, stirring often, in about two to three minutes.
  2. Saute the shrimp. Add the shrimp to the skillet and saute for about 3 minutes, until just cooked through.
  3. Garnish. Squeeze the lemon juice on top and toss with the parsley.



Store for the week: Since prawns keeps for three to four days in the refrigerator, I love to meal prep them. To make tasty dinners throughout the week, simply give it a quick microwave reheat (like I do in my Spring meal prep!).

Put away for later: Shrimp scampi may be frozen for up to three months, so feel free to repurpose it for another month. Thaw it overnight in the refrigerator before you consume it.

Accompany by a side dish. I adore serving cauliflower rice, mashed potatoes or black lentils with shrimp scampi. Next, a serving of sautéed spinach or roasted asparagus with garlic.
Toss with the noodles. A favourite dish of mine in the spring and summer is prawn scampi with freshly made zucchini noodles!

Prepare a dish or salad. This shrimp scampi is a great option whenever you’re looking for a substantial protein to add to your salads or bowls.

Keto Smoothie for Constipation

Keto Smoothie for Constipation

Keto Smoothie for Constipation With its mild, potent components, the Keto Smoothie for Constipation is an excellent dish to use every day or sometimes to help you stay regular: A few have a lot of fibre, and one is excellent at accelerating things.

This delicious smoothie is minimal in carbohydrates and works wonders to loosen up your bowels. This daily delight, made with real food ingredients, will support your body’s natural detoxification process. With its mild fibre content and potent ingredients, the Keto Smoothie for Constipation is an excellent dish to use regularly or on occasion to maintain regularity.

In addition to being tasty and easy to perform, a smoothie establishes a delightful daily eating routine. Having healthy eating habits is also relaxing!

Ten minutes for preparation

Total time Ten minutes

Course: smoothie, lunch, breakfast, and snack

Cuisine: United States

Two servings.113 kcal of calories

Recipe By: Eat Beautiful Megan

Why the Keto diet causes constipation:
Changes in diet frequently result in changes in bowel movements. Less than one or two bowel motions per day indicates that you are at least moderately constipated.
Furthermore, a lot of people who follow the Keto diet overindulge in bacon, cheese, and eggs while cutting back on their fibre intake.
This smoothie can even serve as a full meal replacement because it is low in carbohydrates and high in fibre (you can even add your favourite protein powder).


Ingredients For Keto Smoothie for Constipation:

  • One cup of your preferred milk, such as almond, coconut, or macadamia nut milk
  • ⅞ cup water with one tablespoon of cream can also be used
  • If you choose this option, mix to the very end before adding the cream. After the coconut oil, add and mix for a short while.
  • ¾ cup frozen avocado cubes (or a smoothie at room temperature if you’d rather) (For convenience, I prefer to purchase frozen avocados at the grocery store.)
  • Half a cup of water
  • ½ cup frozen raspberries (or at room temperature if you’d rather)
  • ¼ cup cooked, frozen beans of choice, such as kidney, navy, white Northern, or lupini (without skins; lupini have no carbohydrates)
  • Two tablespoons fresh lemon juice, or around half a lemon
  • One tablespoon of extra-virgin coconut oil or MCT oil (if using MCT oil, try with a small amount first to make sure it works for you before gradually increasing.)
  • Each, one tablespoon: Chia and flax seeds (Alternatively, you could use some delicious basil-flavored, slightly higher-fiber basil seeds in place of the chia seeds.)
  • 8 to 10 drops of stevia, or 2 Tablespoons of liquid low-carb sweetener (Any Choice)


Instructions For Keto Smoothie for Constipation:

  • Mix together water, lemon juice, flax, and chia (or basil) seeds in a small bowl or drinking glass. Sit for fifteen minutes, or for up to two hours.
  • Combine every component. If you’re going for a slushy smoothie, make sure your beans are frozen. (If it hasn’t frozen yet, a 30-minute freeze is acceptable.) Melt the coconut oil, take it off the fire, and reserve it.
  • Add the frozen ingredients (avocado, raspberries, and beans) to the blender first. Add the optional sea salt, your preferred milk, sweetener, and lemon water with seeds.
  • Blend slowly. (If possible, increase speed to medium-low.) The mixture will have a thick consistency. Blend for a full minute, since frozen avocado need additional blending time to become smooth. With the engine still running, carefully open the lid or pour spout towards the end and pour in the melted coconut oil. Blend for a few more seconds. Assist.


The carbohydrates listed below are net carbohydrates. They represent the highest amount of carbohydrates in this dish. The net carbohydrates will be 3.5 if you use lupini beans.

Nourishment Facts Recipe:
113 kcal of calories, 7g of carbohydrates, 2g of protein, 16g of fat, 1g of saturated fat, 1g of polyunsaturated fat, 5.5g of monounsaturated fat, 16mg of sodium, 353mg of potassium, 6g of fibre, 2.5g of sugar, 96IU of vitamin A, 21mg of vitamin C, 18mg of calcium, and 1 mg of iron.

Garlic Flatter Bread

Make These amazing, fantastic garlic flat breads in 10 minutes


The smell of fresh baked bread filling the kitchen is a generally reassuring feeling. It talks of cosiness, get-togethers with family, and the straightforward joys of dining together. With our handmade Garlic Flatbreads, we’re elevating this well-loved staple to new heights today. With a hint of olive oil for an additional Mediterranean flavour and a powerful aroma of garlic, these flatbreads have the ideal balance of a crispy outside and a soft, pillowy within. This recipe is much more than just bread; it may serve as a vessel for your preferred dips and toppings or as a fantastic side dish for any main meal. Come along as we explore the simple, step-by-step method for making these golden treats, which will surely enhance your dinner with their rustic


Prep Time: 15 minutes

Cook Time: 5-7 minutes

Total Time: 2 hours

Ingredients :

  1. 1 teaspoon salt
  2. 2 cups all-purpose flour
  3. One teaspoon sugar
  4. one package (2 1/4 teaspoons) of active dry yeast
  5. two thirds cup of warm water
  6. two tablespoons of olive oil
  7. four minced garlic cloves
  8. two tablespoons of chopped fresh parsley and optional  butter for brushing
  9. Olive oil for frying


  1. n a mixing bowl, combine the warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until foamy.
    2. In another bowl, whisk together the flour and salt.
    3. Pour the yeast mixture and olive oil into the flour mixture. Mix until it forms a dough.
    4. Knead the dough on a floured surface for about 5 minutes until it becomes smooth.
    5. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 1-2 hours or until doubled in size.
    6. Preheat your oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet inside.
    7. Punch down the dough and divide it into small balls.
    8. Roll out each ball into a thin circle.
    9. In a small bowl, mix minced garlic and olive oil. Brush this mixture over the flat breads.
    10. Transfer the flat Garlic Flatter Breadbreads onto the hot pizza stone or baking sheet and bake for 5-7 minutes or until golden brown.
    11. Sprinkle fresh parsley on top and brush with butter if desired.
    12. Serve warm and enjoy!

Journey back in time with the Classic Patty Melt juicy beef melty cheese


With the Classic Patty Melt, you can travel back in time to a bygone era where buttery, toasted bread embraced golden caramelised onions, melty cheese, and succulent meat. A nostalgic gastronomic trip back to cosy and delectable.

A traditional sandwich from America is this one, made of patties and melts. Nothing compares to a fantastic burger with plenty of meat and beef, melting cheese, caramelised onions, and toasted rye bread.



For the Onions

  1. 3 tablespoons olive oil
  2.  2 medium Vidalia or Walla Walla onions
  3.  3 pinches salt
  4.  1/4 cup white wine
  5.  1 tablespoon (1/2 oz) salted butter

For the Patty Melt

  1.  Peanut oil or mild vegetable oil
  2.  1 1/2 pounds freshly ground beef (preferably 80%)
  3. Salt
  4.  Salted or unsalted butter
  5. 8 to 10 slices crusty bakery bread or seeded rye
  6.  8 to 10 slices American cheese (or melty cheese of choice)


Cook the Onions

  1. Warm olive oil in a skillet over medium heat.
  2.  Slice onions into thin rings and add to the skillet. Cook until softened, 5 to 7 minutes.
  3.  Add salt, stir, and then add wine. Cook until liquid evaporates.
  4.  Reduce heat, add butter, and cook until onions are golden brown, 10 to 15 minutes. Remove from heat and transfer to a plate.

Make the Patty Melt

  1. Wipe out the skillet and add enough oil to coat the surface over medium heat.
  2.  Shape ground beef into patties, season with salt, and cook until browned, 3 to 5 minutes per side for medium-rare.
  3.  Place burgers on a wire rack. Butter one side of each bread slice.
  4. In the skillet, place a slice of bread buttered side down, add cheese, patty, onions, more cheese, and another bread slice (buttered side up).
  5.  Cover and cook for 2 1/2 minutes, then flip and cook for 1 more minute.
  6. Remove the patty melt from the skillet and repeat with remaining ingredients. Devour hot

My perfect roast ( leg of lamb )

My perfect roast ( leg of lamb )

With unique Mediterranean spice, this recipe for roast leg of lamb is guaranteed to produce the BEST roast every single time.To prepare lamb leg that is tender and bursting with flavor, follow these easy steps. For the ideal one-pan dinner, pair this lamb recipe with some meltingly good potatoes. For added crunch and color, toss in large Greek salad (recipes below).


  1. 1 leg of lamb,
  2. 3cloves of garlic,
  3. 2tbs of olive oil,
  4. 1tsp of salt, pepper,
  5. dried mint ( each ) .


  • Insert the garlic inside the meat ,Drizzle the olive oil, and then sprinkle the salt, pepper and dried mint.
  • Cover with aluminium foil in the oven for 2hours and 30 minutes on 380f then remove the foil and bring it to 360f for the last 30 minutes( it also depends on the individual oven sometimes it can be less )

Professional advice on purchasing lamb legs

  • Most supermarket stores have lamb legs at the meat counter. Here are some buying suggestions for lamb: Purchase from trustworthy butcher.
  • Since this isn’t always cheap cut of meat, make sure to purchase it from reputable source and ask all the necessary questions.
  • Seek out the market weight. Don’t purchase young mutton or lamb because the flesh is rougher and older.
  • Ask the butcher to remove the fat for less “gamy” taste.
  • The heavy coating of fat that usually covers this cut of lamb will be trimmed because it tends to give the meat pronounced, gamy flavor.
  • Remember that small amount of fat preserves and insulates the meat.

Pineapple Quick Bread

Pineapple Quick Bread


With its soft, juicy texture and delicate glaze with hint of pineapple flavor, this pineapple bread is hit with everyone!

This Pineapple Bread is extremely moist and delicately sweet, and it will vanish one piece at time. Your family will love this fluffy, sweet bread, which is flavored with juicy crushed pineapple and finished with pineapple-infused glaze.


Everyone in the house goes crazy for this simple pineapple bread, which is why love to make it! can have slice for dessert or take one with me for breakfast because it has the ideal amount of sweetness.



  1. 2 cups flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 3 oz. cream cheese, softened
  5. 1 cup sugar
  6. 3 teaspoons vanilla extract
  7. 1 large egg beaten
  8. 1/2 cup sour cream
  9. 1 20 oz can crushed pineapple,
  10. drained (save 2-3 Tbsp of the juice for the glaze)



  1. 1 1/2 cups powdered sugar
  2. 2-3 tbsp reserved pineapple juice



  1. Preheat oven to 350° and grease a bread pan.
  2. In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.
  3. Add flour mixture into cream cheese mixture and stir. Add the sour cream and mix until just combined, then fold in crushed pineapple.
  4. Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
  5. Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.
  6. For the glaze, mix powdered sugar and pineapple juice together and drizzle over the cooled bread.



This cake stays delicious for up to three days if properly covered and stored in a cool location. However, by the third day, you may notice the bread will start to naturally lose some of its juiciness.



Crock Pot Lemon Garlic Butter Chicken

Crock Pot Lemon Garlic Butter Chicken

A simple slow cooker supper of comfort food for the family. The chicken in the crockpot is cooked to perfection and incredibly soft, with a delicious sauce of lemon and butter.

Guidelines for Storage Any leftover chicken can be kept for up to three days in the refrigerator in an airtight container.

Is It Possible for Me to Freeze? Indeed, you may freeze his dish for up to three months, either before or after cooking.


  1. Making this ASAP
    6-8 boneless chicken thighs, skinless or with skin
  2. Salt and pepper, to taste
  3. 1 tablespoon garlic powder
  4. 1 tablespoon onion powder
  5. 1/2 teaspoon crushed red chili
  6. pepper flakes, or Cayenne (optional)
  7. 1/2 teaspoon paprika
  8. 4 garlic cloves, sliced or minced
  9. 1 teaspoon Italian seasoning
  10. 1/2 stick butter, diced
  11. Zest of half a lemon
  12. Juice of one lemon
  13. 1/3 cup chicken stock
  14. Chopped fresh parsley and lemon slices, for garnish


  •  To make this crockpot chicken recipe: Place chicken thighs at the bottom of your slow cooker. Combine 1/3 cup chicken stock, lemon juice, and zest, and pour over chicken thighs. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken thighs. Top with fresh minced garlic and diced butter.
  • Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
  • Garnish your crockpot chicken dinner with chopped parsley and garnish with lemon slices. Serve hot with cauliflower rice, spiralized zucchini noodles, rice, pasta or quinoa.




AIR FRYER CHICKEN BURRITOS Sometimes I just need something to eat quickly. It could be that I arrived home later than usual or I just forgot to take something out. Any night of the week, these chicken burritos from the air fryer are a game-changer!

These burritos will have dinner on the table in ten minutes! The best feature is that anyone can personalize them! Let your kids have cheese and salsa if they don’t like chicken. Now let’s get going!

Reicpe By: Heather

4 Rolls in Total (Two Per Person)

Cooking time: 5 M




  • Four tiny 6-inch tortillas
  • Half a cup of cream cheese
  • One cup of rotisserie chicken, shredded
  • Half a cup of cheese, shredded
  • Half a cup of salsa
  • One-fourth cup sour cream
  • One-fourth cup salsa




  1. Arrange the tortilla.
  2. Cover the entire tortilla with 1-2 tablespoons of cream cheese.
  3. Leaving the cream cheese edge on the tortilla, spread out 1 to 2 tablespoons of salsa over 2/3 of it.
  4. Place a spoonful or two of chicken over the salsa.
  5. Add 1-2 tablespoons of shredded cheese on top.
  6. To seal the burrito, roll the tortilla and add cream cheese as “glue.”
  7. Apply cooking spray.
  8. I can air fry two at a time in my square air fryer basket for five minutes at 350 degrees; do not stack.
  9. As the rolls air fry, combine the sour cream and salsa to make a dipping sauce.

How may a simple dipping sauce be prepared?
Salsa and sour cream are the simplest sauces I can prepare! All you have to do is combine them in a dish to make the greatest dip ever! It tastes fantastic on these air fryer burritos, nachos, and chips!

Tender chicken, melted cheese, crisp bell peppers, onions, and zesty salsa are all combined in these delicious and easy air fryer chicken burritos, which are served warm in a tortilla. These tasty and easy lunch or dinner options are these air fryer chicken burritos. They are adaptable, adaptable, and certain to please the whole family. Savor the gooey, cheesy interior and crunchy outside of these amazing burritos!