The secret to making them crispy? Salt them to draw water out, then bake them in a hot 425°F oven. I love zucchini, especially those firm in-season zucchini with smooth dark-green skin and firm flesh. It’s no wonder I have several zucchini recipes on this website! They’re all excellent, but this is definitely one of the best. These zucchini chips are so good. It’s one of my favorite side dishes to make when zucchini are in season....

Leftovers are so good that I often make two of them to ensure yummy leftovers for the week. I adore this tasty quiche. It’s crustless, keto, and low carb. It’s VERY easy to make, which makes it perfect for weeknight dinners. And most importantly, it’s delicious! In fact, this crustless broccoli quiche is one of my favorite options for meatless dinners, and it’s also great as a filling lunch. Oh, and leftovers make an excellent breakfast!...

The freshly baked quiche is wonderful, but the leftovers are just as good, and you can enjoy them warm or cold. Crustless quiches are great. I love flaky crusts - who doesn’t! But foregoing the crust enables you to focus on the wonderful flavors of the filling. I especially like this particular quiche. It is gorgeous - so colorful with all the vegetable colors, and I love that it contains so many veggies!...

When making it, I use a simple marinade of olive oil and soy sauce that keeps the chicken nice and juicy. I make chicken recipes quite often for my family, so I’m always looking for ways to make them more interesting. I enjoy experimenting with different cooking methods and seasonings. But sometimes simple is best! Grilled chicken breast is always a great choice. It’s substantial and filling and keeps me full for hours....

Leftovers can be frozen for up to three months, and you’ll only need five ingredients to make them! These delicious keto pancakes are made with just five ingredients. They are REALLY good! In fact, I think they are better than traditional pancakes. They have this wonderfully delicate cheesecake-like texture that I really like. And don’t just take my word for it. My carb-loving kids adore these pancakes and always ask for seconds....

This easy recipe makes six cupcakes, but you can easily double it and make twelve of them. These cupcakes are amazing. They’re one of my favorite pumpkin desserts. They are tender and fluffy, and very tasty even without the frosting. But the creamy frosting makes them superb, and it’s easy to mix it by hand. So I highly recommend that you use it. Ingredients You’ll only need a few simple ingredients to make these tasty cupcakes....

They take just a bit longer to cook than the florets, so simply place them on a separate baking sheet. They’re still ready fast - in about 30 minutes. Don’t toss those stems when you make roasted broccoli! Roasted broccoli stalks are a surprising delicacy. You just need to know how to cook them. They are completely edible once peeled and cooked, and the best part: they are very tasty....

Only 15 minutes in a 425°F oven and this delicious side dish is ready! Even the leftovers are good. I make green beans quite often for my family (the Picky Eater likes them which is a huge incentive). So I try to vary the ways I prepare them to ensure we don’t get bored. I have experimented with many recipes over the years, and I have to say that oven roasting is one of my favorite ways to prepare green beans....

Cooked in garlic and flavored with soy sauce and sesame oil, it’s a wonderful Asian-style side dish that everyone loves. I love cabbage, whether green, purple, or Chinese. I have quite a few cabbage recipes on this website, including a hearty cabbage casserole that I make regularly. But this is definitely one of my favorites. Sauteed bok choy is so flavorful and it makes such a lovely addition to any Asian-style dinner....

It’s the ultimate comfort food, and it’s truly easy to make - you don’t even have to brown the meat before adding it to your slow cooker. On a cold winter night, there’s nothing better than a bowl of slow-cooked stew. It’s an easy and comforting meal that I make often for my family. Hungarian goulash is even better. It’s like beef stew on steroids! It’s basically a slow-cooked stew that’s heavily seasoned with paprika....

They are so tasty and quite close to the real thing! Ready in about 40 minutes, they’re also very easy to make. This spaghetti squash recipe comes in handy whenever I crave my favorite pasta dish. It’s a really simple one: Spaghetti cooked to al dente, then coated in a sauce of butter, garlic, and parmesan. I don’t touch the stuff anymore. But sometimes I do crave it. And when I do, I make these spaghetti squash noodles instead....

The homemade result is surprisingly close to what you would get at a restaurant! I’ve been making this recipe quite often lately because it’s super easy to make and all my family members love it. I make chicken recipes often, so it’s nice to find an interesting and highly flavorful way of cooking it. The Indian spices are phenomenal! I was surprised and delighted to learn that you can bake a tandoori chicken in a regular home oven....

One of the best things about this easy 15-minute recipe is that you can make it ahead of time and refrigerate it. It’s just as good cold as it is when served warm. My late grandfather Jacob used to make compote for dessert. I was a kid last time I had it so exact details escape me. But I remember that he used to cook the fruit for a very long time over low heat....

If you happen to have some leftover turkey, this is probably one of the easiest ways to use it up! The week after Thanksgiving is a challenge. Starting at the piles of leftover meat in the fridge, I sometimes despair. How are we going to finish it all off before it goes bad? This flavorful turkey salad comes to the rescue! It’s one of my favorite ways to use up leftover turkey....

This easy four-ingredient recipe is ready in about 30 minutes. It’s one of my favorite snacks, and my kids love it too. I make this recipe often, because it’s pretty much the only way The Picky Eater will agree to eat kale, and I don’t blame her. Kale, in its natural form, is coarse and bitter and is certainly an acquired taste. These chips are great because they make kale way more palatable....

I like to make several of them ahead of time and enjoy them throughout the week! They reheat beautifully in the microwave. Savory breakfasts can be just as good as sweet ones, and these tasty sausages are the proof. Served with eggs, they’re perfect for breakfast or brunch - delicious, filling, and you can make them in advance and reheat. I love making this homemade sausage because it’s not just very flavorful but also so easy to make....

I make it often for lunch, and it keeps well for several days. It’s great on its own, in a sandwich, a lettuce sandwich, or stuffed into vegetables. I make this tasty salad often for lunch. It’s so easy and delicious, and I always have the ingredients on hand. I almost always have canned salmon in the pantry and mayonnaise or Greek yogurt in the fridge. The remaining ingredients are very flexible, so if you don’t have them, you can simply use what you have!...

Leftovers are really good! In fact, they get better as the flavors meld and develop. I discovered how wonderful balsamic vinegar is when I made grilled zucchini for the first time, brushing the vegetable with a mixture of olive oil and vinegar. I’ve been thinking for a while now about using it in a chicken recipe, but it took me a while to reach a result that I deemed blog-worthy....

As long as you have canned salmon and eggs, you can whip them up anytime. The remaining ingredients are very flexible. I find that canned fish is one of the easiest ways to incorporate more seafood into my family’s diet. It’s accessible, affordable, and it keeps in the pantry for a long time. I make these tasty salmon cakes about once a week. They are very easy to make, they taste great, and - just as important - I always have the basic ingredients on hand and can improvise on the rest....

I make it in the food processor. Topped with keto whipped cream and dusted with cocoa powder, it’s such a wonderful treat. This mousse is wonderful. It’s very creamy, it has a good chocolate flavor, and it’s not too sweet. Happily, it’s also very easy to make. You simply add your ingredients to the food processor and process for one minute. That’s it! Admittedly, it’s a departure from classic mousse recipes, which typically contain melted chocolate, eggs, heavy cream, and sugar....