Easy Ranch Potatoes

These Easy Crock-Pot Ranch Potatoes are a delicious side dish that requires minimal effort. The combination of ranch seasoning and Parmesan cheese adds a savory flavor that pairs perfectly with the tender baby potatoes.

Ingredients:

• 1
• 5 lbs baby potatoes, halved
• 1/4 cup ranch seasoning mix
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

Place halved baby potatoes in a slow cooker

In a small bowl, mix together ranch seasoning mix, Parmesan cheese, olive oil, salt, and pepper

Pour the seasoning mixture over the potatoes and toss to coat evenly

Cover and cook on low for 4-6 hours or until potatoes are tender

Once done, sprinkle with chopped parsley before serving

Blackberry and Meyer Lemon Pavlovas

These delicate pavlovas with a crisp exterior and soft interior are a delightful dessert. The combination of sweet meringue, tangy Meyer lemon zest, and juicy blackberries creates a perfect balance of flavors.

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Meyer lemon zest
• 1/2 cup fresh blackberries
• 1 tablespoon powdered sugar for dusting
• Whipped cream for topping

Instructions:

Set the oven temperature to 300F 150C

Use parchment paper to line a baking sheet

Beat the egg whites until stiff peaks form in a clean, dry bowl

As you beat the egg whites until the mixture gets glossy and stiff, gradually add the granulated sugar

Gently fold the Meyer lemon zest, white vinegar, cornstarch, and vanilla extract into the egg white mixture

Making tiny mounds or nests, spoon the pavlova mixture onto the baking sheet that has been prepared

The pavlovas should be baked for 45 to 50 minutes in a preheated oven, or until the outside is crisp and the inside is tender

Take them out of the oven and leave them on the baking sheet to cool completely

After the pavlovas cool, carefully take them off of the parchment paper

To assemble, put some fresh blackberries inside each pavlova, top with a dollop of whipped cream, and sprinkle some powdered sugar on top

Enjoy and serve right away!

Skinny Ranch Dip

This Skinny Ranch Dip is a tasty and light alternative to regular ranch dressing. This dip is made with fat-free Greek yogurt and fresh herbs, so you can eat it with your favorite veggies or chips without feeling bad.

Ingredients:

• 1 cup fat-free Greek yogurt
• 1 tablespoon ranch seasoning mix
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice

Instructions:

Put the Greek yogurt and ranch seasoning mix in a bowl and mix them together

Add the chopped chives, parsley, and lemon juice and mix them in well

Put the dip in the fridge for at least 30 minutes before you serve it

For a tasty and low-point dip, serve with fresh vegetables or baked chips

Vegan German Potato Salad

This Vegan German Potato Salad is a tasty take on the traditional dish. It has soft potatoes tossed in a dressing that is sour and sweet. It's great for picnics, potlucks, or as a side dish for any event.

Ingredients:

• 6 medium potatoes, boiled and diced
• 1/2 cup vegetable broth
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon mustard
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon maple syrup
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

Blend vegetable broth, apple cider vinegar, olive oil, mustard, and maple syrup in a small bowl until smooth

Put diced potatoes, chopped onion, and minced garlic in a large bowl

Add the dressing to the potato mix and toss it around gently to coat everything

Add pepper and salt to taste

Before serving, sprinkle with chopped fresh parsley

Crustless Salmon Quiche

This crustless salmon quiche is a keto-friendly and low-carb dish packed with protein and healthy fats. It's perfect for a quick and satisfying breakfast, brunch, or lunch.

Ingredients:

• 6 oz canned salmon, drained
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheese cheddar or Gruyere
• 1/4 cup diced onion
• 2 cups fresh spinach, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

Preheat the oven to 350F 175C

Grease a pie dish with olive oil

In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper

Add the drained salmon, shredded cheese, diced onion, and chopped spinach to the egg mixture

Stir well to combine

Pour the mixture into the prepared pie dish

Bake in the preheated oven for 25-30 minutes, or until the quiche is set and slightly golden on top

Let it cool for a few minutes before slicing and serving

Enjoy your delicious crustless salmon quiche!