Fast Food Recipes You Can Make at Home

23 Healthier Recipes That Feed Your Fast-Food Addiction

1. Easy Garlic Knots

INGREDIENTS:

• 1 (13.8 oz) can of Pillsbury Classic Pizza Crust (or similar pre-made pizza dough)
• 2 tablespoons light butter (I used Land O’Lakes)
• 1 teaspoon minced garlic
• ½ teaspoon Italian seasoning
• Salt or garlic salt, to taste

DIRECTIONS:

1. Pre-heat the oven to 400 and line a baking sheet with parchment paper.
2. Unroll the pizza dough onto a cutting board with the long edge facing you. Using a pizza cutter or sharp knife, cut the dough vertically to make 12 even strips. Tie each of these dough strips into a knot and place on the prepared baking sheet. Place the knots in the oven and bake for 10 minutes.
3. While the knots are baking, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for a minute or two until garlic is fragrant. Reduce the heat to low and stir in the Italian seasoning.
4. When the knots are done baking, remove from the oven (but leave it on). Using a silicone pastry brush, brush the butter/garlic mixture from the pan over top of the baked knots. Sprinkle with salt or garlic salt if desired. Place the knots back in the oven for another 4-5 minutes until the knots are golden.

2. Baked Avocado Egg Rolls

Ingredients

• 2 small avocados, chopped
• 1/4 cup chopped onion
• 1/2 cup corn kernels, fresh or frozen
• 3/4 cup black beans (canned, rinsed well)
• 2 tablespoons cilantro, finely chopped
• 1/4 teaspoon granulated garlic
• Sea salt and black pepper, to taste
• Pinch of cumin
• 8-10 egg roll wrappers (found in the refrigerated section, typically near the tofu)
• Egg wash: 1 egg + splash of water, whisked together

Instructions

1. Preheat oven to 425°F.
2. Combine avocado, onion, corn, beans, cilantro, and spices in a small bowl.
3. Place an egg roll wrapper on a flat surface. Place a hefty spoonful of the avocado filling in the center. Brush egg wash on the edges, fold in two edges, then the bottom corner, and roll. Place on a parchment paper-lined cookie sheet seam-side down.
4. Continue until all filling is used.
5. Brush the top of all rolled egg rolls with egg wash. Sprinkle with chili powder if desired.
6. Bake at 425°F for 20 minutes.
7. Serve immediately with salsa or a Greek yogurt-based dipping sauce.

3. KFC: Oven-Baked Fried Chicken Tenders

Ingredients

KFC SPICE MIX

• 1/2 tsp salt
• 1 tbsp celery salt (Note 1)
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tbsp coarsely ground black pepper
• 1 tbsp mustard powder
• 2 tbsp paprika (not smoked, use sweet or plain)
• 1 tsp ground ginger
• 1 tsp cayenne pepper or ground pure chili (optional - for KFC "Zinger" flavour!)

CHICKEN

• 1.2 - 1.4 lb / 600 - 700 g chicken tenderloin (10 - 12 pieces) (Note 2)
• 1 cup buttermilk OR 1/3 cup plain yoghurt + 2/3 cup milk (Note 3)
• 1 cup flour
• 1 cup panko breadcrumbs
• 1/4 cup cornmeal (Note 4)
• 2 tbsp butter (unsalted)
• 1 tbsp vegetable or canola oil
• Oil spray

Instructions

• Combine the Spice Mix in a bowl.
• Place 1 tbsp of Spice Mix in a ziplock bag with the chicken and buttermilk. Set aside to marinate for at least 2 hours, preferably 3 but ideally overnight.

TO COOK

• Preheat oven to 400F/200C.
• Place the butter and oil on a large rimmed baking tray. Place in the oven for a few minutes until the butter is just melted. Remove and tip the tray to spread the oil and butter all over.
• Combine the remaining Spice Mix, flour, panko and cornmeal in a bowl and mix. Place half in a large ziplock bag.
• Drain the chicken of excess marinade using a colander.
• Transfer half the chicken into the ziplock bag, seal in air so it is puffed like a balloon, then shake to coat the chicken in the seasoning. Press through the bag so the coating is firmly stuck onto the chicken. Place the chicken onto the baking tray.
• Place the remaining coating into the ziplock bag and repeat with remaining chicken.
• Spray the top with oil and place in the oven. Bake for 12 minutes, then turn, spray and bake for a further 8 to 10 minutes or until golden. Don't bake more than 25 minutes, otherwise the chicken will dry out!
• Serve with your favourite dipping sauce. I used Honey Mustard Sauce (Note 7).

 Recipe Notes:

1. Celery salt is common in America but not so well known in Australia. But you can find it in the herb section of Coles and Woolworths! It is also easy to make your own - just bake celery leaves until just dried (not burnt), crumble and combine equal amounts of the celery leaf dust and salt in a jar.

If you can't find celery salt, just substitute with 3/4 tbsp ordinary salt.

2. You can substitute with chicken breast cut into chicken tenderloin size strips. It will also work with small boneless thigh fillets - around 100g/3.5 oz each - or any other cut of chicken that will cook in 20 to 25 minutes.

3. If you don't have time to marinate, use 1 to 2 eggs instead (just enough to coat all the chicken). Add 1 tbsp of the Spice Mix, dredge the chicken in the egg mixture, then drain and follow the recipe directions.

4. Cornmeal are small, fine yellow grains and is also known as yellow corn. It's also sold as "polenta" at supermarkets though that is not technically correct because polenta is actually a dish that cornmeal is used to make! The cornmeal adds extra crunch to the coating but if you can't find it, then it's ok to skip it, it's still quite crunchy.

5. I find that using a bit of oil (instead of all butter) stops the butter from browning and burning which can sometimes happen, depending on the strength of your oven.

6. This does not have the wrinkly, thick, craggy coating like deep fried KFC and southern fried chicken. To achieve that, you need to deep fry or bake in loads of oil! But the crust of this is pretty close! It's crunchy and really does taste just like KFC!

7. Honey Mustard Dipping sauce - whisk together equal amounts of Dijon mustard, mayonnaise and honey, plus salt and pepper to taste.

4. Panera Bread: Power Kale Caesar Salad

Copycat Panera Power Kale Caesar Salad

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

This easy 30 minute meal is loaded with protein and is such a great, healthy weeknight solution! Parmesan crisps can be made ahead of time, and so can the chicken to make an even faster lunch or dinner!

Author: Heather Tullos

Serves: serves 4

Ingredients

• For the Chicken:
• 1 pound boneless skinless chicken breast, sliced into thin cutlets
• juice of 1 lemon
• 1 tablespoon olive oil
• For the Dressing:
• 1 hard boiled egg yolk
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice (about 1 large lemon, juiced)
• 4 cloves of garlic, very finely minced
• 1 tablespoon spicy mustard
• ½ teaspoon Worcestershire sauce
• ⅓ cup extra virgin olive oil
• salt & pepper to taste
• For the Salad:
• ½ cup shredded Parmesan cheese (see note)
• 16 ounces kale, stems removed, leaves cut or torn into bite sized pieces

Instructions

1. Whisk together the lemon juice and olive oil and then pour the marinade over the chicken. Toss to coat and refrigerate.
2. To make the dressing, whisk together the yolk and the vinegar until smooth. Squeeze in the lemon juice, then add the garlic, mustard, and Worcestershire sauce. Slowly whisk in the olive oil. Alternatively, you can make the dressing in a mason jar and when it's time to add the oil. you can just pour it in, screw the lid on tight, and shake.
3. Heat your grill to 350. Cook the chicken over direct heat for 3-4 minutes per side. This will depend on the thickness of your chicken so make sure that the juices run clear and the internal temp is 165F.
4. Let the chicken rest while you make the Parmesan crisps.
5. To make the Parmesan crisps, preheat the oven to 400F and line a baking sheet with parchment paper. About a tablespoon at a time, make little piles of cheese on the prepared baking sheet, spaced about 2" apart. Pat them down just a little bit and then bake for 5 minutes.
6. While they bake, toss the kale with the dressing to coat and slice the chicken.
7. Let the crisps cool for just a minute before adding them to the salad to serve.

Notes

1. you can absolutely cook the chicken and Parmesan crisps ahead of time.
2. the dressing will keep in the fridge for about 5 days (mine always disappears before then!)
3. you can buy a wedge of good quality Parmesan cheese at Aldi for $5 or less. It will last forever and will make lots of crisps!

5. P.F Chang’s: Chicken Lettuce Wraps

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

DIRECTIONS:

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

6. Wendy’s: Chili

Ingredients

• 2 pounds lean ground beef
• 1 29 ounce can tomato sauce
• 1 cup diced onions
• 4 oz can diced green chilis
• 1 cup diced celery
• 1 14 oz can stewed tomatoes that have been lightly pureed
• 1 14 oz can pinto beans
• 2 teaspoons cumin
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 2 teaspoons salt
• 2 cups water

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Instructions

1. Cook hamburger in stock pot and drain
2. Add onions and celery to hamburger, cook 5 minutes or until tender
3. Add the rest of the ingredients and allow to simmer for 1 hour
4. Serving options: top with cheese, chopped onions, chopped hot peppers, or Tomatillo Avocado Dressing

7. Oven-Baked Curly Fries

Ingredients

• 3 large potatoes
• 2 tsp paprika
• 1.5 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 3 TBS flour
• 3 TBS egg
• 1.5 TBS milk

Instructions

• Preheat oven to 450 degrees.
• Bring a medium sized pot of water to boil.
• Cut potatoes into curly fries using a curly fry cutter, or cut potatoes into regular fries. (You can peel the potatoes first if you want to)
• Put potatoes in boiling water and boil for 3 minutes.
• Rinse potatoes off in a colander with cold water.
• Dry potatoes with paper towels and set aside.
• Combine paprika, salt, garlic powder, onion powder, cayenne pepper and flour in a small bowl.
• Add in egg and milk and mix well.
• Pour fries into a large bowl and pour seasoning mixture in and mix well.
• Dump fries onto a baking sheet lined with parchment paper and spread around evenly (so they aren’t overlapping)
• Bake for 30-35 minutes, flipping a couple times through out until french fries are nice and crispy.

8. Chicken Noodle Soup

Ingredients

• 2 Tablespoons Olive Oil
• 1 Medium Onion diced
• 3 Stalks Celery chopped
• 10 Baby Carrots chopped
• 2 Garlic Cloves minced
• 10 Cups Water
• 1 Rotisserie Chicken
• 2 Tablespoons Chicken Base
• 2 Tablespoons Parsley
• 2 Cups Egg Noodles
• Salt & Pepper to taste

Instructions

1. Heat oil in a large pot.
2. Add onion, celery, carrots, and garlic. Saute for about 10 minutes, until soft.
3. Add water and rotisserie chicken. (I used an already cooked one from the store but you could cook your own.)
4. Once it comes to a boil reduce heat, cover and simmer for 2 hours.
5. Remove chicken making sure you remove all the bones.
6. When the chicken has cooled, pick the bones clean, discard bones, skin and cartilage.
7. Add about 2 cups of chicken. I set the rest aside for other recipes.
8. Add chicken base, parsley, salt, pepper, and return to a boil.
9. Add the egg noodles, reduce heat to simmer and simmer for 30 minutes.

9. Burger With Lighter Secret Spread

Ingredients

Secret Sauce:

• 2 tablespoons light mayonnaise
• 2 tablespoons nonfat plain greek yogurt
• 1 tablespoon ketchup
• 1 tablespoon sweet pickle relish

Burgers:

• 1 pound 93% lean ground beef
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon extra virgin olive oil
• 1 large white onion finely chopped (about 2 cups)
• 4 thin slices Cheddar cheese about 4 ounces
• 4 hamburger buns split and toasted
• 4 slices tomato
• 1 cup shredded iceberg lettuce

Instructions

• In a small bowl, mix the mayonnaise, yogurt, ketchup, and relish. Cover and chill until ready to serve.
• Season the ground beef with the garlic powder, salt, and pepper and mix with your hands. Be careful not to overwork the meat. Form the beef into 8 very thin, evenly sized patties. Let stand while you make the onions.
• In a large cast iron skillet, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until softened and golden brown, 8 to 10 minutes. Add a tablespoon of water to the skillet if the onions begin to burn. Transfer the onion to a bowl.
• Return the skillet to medium-high heat. Add 4 of the patties and cook until well browned on 1 side, about 3 minutes. Flip and top each patty with 1 slice of cheese and let cook until the cheese is melted, about 3 more minutes. Transfer the patties to a plate and cook the remaining 4 patties, 3 minutes per side.
• Spread the sauce on the tops and bottoms of the toasted buns. Top 4 of the bun halves with 1 cheese covered patty. Divide the onions among the patties. Place another patty on top of the onions and top with sliced tomato and shredded lettuce. Cover with the top halves of the buns.

10. Pizza Hut: Best Ever No-Knead Pan Pizza

INGREDIENTS

FOR THE CRUST:

• 200 grams (7 oz, about 1 1/4 cups) all purpose
• 1 teaspoon kosher salt
• 3/4 teaspoon active dry yeast
• 4.75 oz (1/2 cup + 2 tablespoons) water
• 4 grams (.25 oz, about 1 teaspoon) olive oil, plus more to coat pans and drizzle

FOR TOPPING (OPTIONAL):

• 1/2 – 3/4 cup marinara sauce
• 1/2 cup shredded mozzarella
• 1/2 cup Italian cheese blend (asiago, fontina, etc.)
• Basil leaves
• Fresh Parmesan
• Pepperoni, sliced

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INSTRUCTIONS

1. Combine yeast and 1/2 cup + 2 tablespoons warm water. Let sit for 15 minutes for the yeast to proof.
2. Combine the flour, salt, yeast and water mixture, and oil in a large bowl. Mix with your hands or a wooden spoon until no dry flour remains. (I prefer to start off with a wooden spoon and then get in there with my hands to really make sure it’s well-combined.) The bowl you use should be at least 2 times bigger than your dough ball, so that there is enough room for it to rise properly.
3. Cover the bowl tightly with plastic wrap and leave in a warm, draft-free area for at least 8 hours and up to 24. I typically leave my dough on the countertop to rise, but if it’s cold out, keep in mind that it might take longer for your dough to get where you want it to be. When the dough is ready, it should be doubled in size.
4. On a floured, flat surface, turn the dough out of the bowl. Flour your hands and form the dough into a ball by tucking each of the ends underneath, one at a time.
5. Drizzle a tablespoon of oil into the oven-safe pan and put the dough in. Turn and move the dough around so that it is evenly coated with the oil. Lightly press the dough out with your hand to flatten it slightly, and move the dough around the pan so that the oil is well-distributed. Cover with plastic wrap and let sit for 2 hours. After the first hour, preheat the oven to 550 degrees F.
6. After 2 hours, the dough should have creeped to the edges of the pan. Using your fingertips, pop any large dough bubbles, and press the dough around to completely fill the pan. Then, lift the edges of the dough to let any air trapped underneath escape.
7. Top your dough with sauce, cheese, a drizzle of olive oil, and toppings as desired.
8. Put the pizza in the oven and cook for 15-20 minutes, or until cheese is golden and bubbly, and the crust is browned and crisp.
9. Remove the pizza from a pan and slice on a cutting board. Serve immediately.

11. Panda Express: Black Pepper Chicken

INGREDIENTS

• 6 chicken thighs, boneless, skinless
• 1 green bell pepper, diced
• 1 orange bell pepper, diced
• 1 red onion, sliced
• 1 stalk celery, sliced
• 1 green onion, sliced
• 2 tablespoons corn starch
• 1 tablespoon creole seasoning
• 1/2 tablespoon black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon ginger powder
• extra virgin olive oil
• cooked rice

FOR THE SAUCE:

• 1/2 cup chicken broth, low sodium
• 1/4 cup oyster sauce
• 1/4 cup rice wine vinegar
• 1/2 tablespoon garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon ginger powder

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INSTRUCTIONS

1. Mix sauce ingredients together and set aside.
2. For the Chicken:
3. Rinse chicken and pat dry, cut into 1 inch cubes, place into a bowl.
4. Coat chicken with seasonings and mix well. Pour cornstarch over chicken and mix well.
5. Heat about 2 tablespoons of olive oil over medium heat in a large skillet, add 1/2 the chicken and cook for 3 minutes per side.
6. Remove chicken from pan, place on a plate and repeat the sauteing process with the second batch of chicken.
7. Place all the chicken back into the pan and add vegetables, saute for about 5 minutes until vegetables are tender.
8. Add sauce and broth to pan, bring mixture to boil, reduce heat and simmer for about 10 minutes.
9. Serve chicken over hot rice.
10. Enjoy!

12. Chipotle: Chicken Burrito Brown Rice Bowl

Ingredients

• 4 cups cooked cilantro brown rice link in post
• 2 large cooked chili lime chicken breasts link in post or use whatever cooked chicken you have
• 1 small can of black beans drained and rinsed
• other toppings:
• salsa
• guacamole link in post or sour cream
• shredded romaine lettuce
• shredded cheese

Instructions

1. Pop the chicken in the oven to cook, if you don't already have cooked chicken
2. Meanwhile, make the guac , and toss it in the fridge. Also, while the chicken cooks, you can make the cilantro rice.
3. Get your toppings assembled: grate cheese, shred lettuce, spoon out a bowl of salsa, etc.
4. Chop the chicken into bite sized pieces.
5. I layer my plates/bowls in this order: rice, beans, chicken, salsa, guacamole, lettuce, cheese

13. Taco Bell: Mexican Pizza

Ingredients

• 1 lb lean ground turkey
• 1 teaspoon olive oil
• 2 Tablespoons
• taco seasoning or your favorite packet
• can of refried black beans
• salsa
• shredded Mexican cheese blend
• 6-8  flour tortillas I used carb smart "soft taco" size
• sliced black olives
• diced tomatoes
• whatever other toppings you might like green onions, maybe?
• sour cream for dipping

Instructions

• Preheat your oven to 350 degrees and line a baking sheet with foil. Set aside.
• In a large skillet over medium heat, add in the olive oil then add the ground turkey. Break up the meat with a wooden spoon and sprinkle on the taco seasoning. Brown the meat until no longer pink and fully cooked.
• Lay out a tortilla on your prepared baking sheet, spread with some refried black beans, top with some cooked turkey. Place another tortilla on top and bake for 10 minutes.
• After 10 minutes, remove the baking sheet and top the tortilla with salsa (your "sauce"), then sprinkle on cheese and toppings. Sprinkle on a bit more cheese over the toppings, for good measure, and bake for another 5-10 minutes until the cheese is fully melted.
• Remove from oven and slice with a pizza cutter.
• Serve with sour cream and more salsa for dipping. And cilantro lime rice, if you're me.

14. White Castle: Burgers

Ingredients:

• 1 1/2 pounds ground beef
• 3 tablespoons dried minced onion
• 2- 3 teaspoons parsley, finely chopped
• ½ teaspoon onion powder
• ½ teaspoon turmeric
• 3/4 teaspoon salt
• ¼ teaspoon celery seeds
• 1/4 tsp Paprika
• ¼ teaspoon sugar
• ¼ teaspoon ground pepper
• ⅛ teaspoon garlic powder
• 1 tablespoon peanut butter (Secret Ingredient!)
• 1/2 cup milk
• 1 onion, diced
• Dinner Rolls, sliced in half (can be cooked or Ready to cook)
• 12 Slices American Cheese (I use Horizon Organics)
• Pickles, sliced (optional)

Directions:

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl combine the first 13 ingredients together (hamburger, 10 spices, peanut butter, and milk)
3. Spread the seasoned meat mixture on the prepared cookie sheet by rolling it out with a rolling pin till smooth.    
4. Place in oven for about 10 minutes at 350 degrees. NOTE: The meat will shrink and the pan will fill with juice from the meat, DO NOT DRAIN or DISCARD the juice!
5. Take the partially cooked meat out of the oven and place the diced onions all around the edges and on top of the meat (most of the onions should be in the juice)
6. Bake the meat for another 15 minutes until the onion are translucent
7. Take the cooked meat and onions out of the oven and spoon the cooked onions from the edges on top of the meat 
8. Then layer the meat and onions with the 12 slices of cheese and bake for an additional 8-10 minutes until cheese is melted and bubbly. 
9. Add only the tops of your rolls and place back in the oven for 5-7 more minutes (depending on if you are using partially cooked bread or not)
10. NOTE: Cook the bottoms of your partially cooked dinner rolls on a separate tray in the oven at the same time the Tops go in.
11. Remove from the oven and slice the meat with a knife (or pizza cutter) and pick up the whole section of top bun with the cheese, onions, and meat with a spatula and set it on the bottom bun.

15. McDonald’s: Sausage McMuffins

 

Ingredients

For the breakfast sausage patties

• 1 kilogram lean ground beef just over 2 lbs
• 2 tsp sea salt
• 2 tsp black pepper
• 1 tsp rosemary
• 1 tsp sage
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp red pepper flakes optional
• Cooking spray/oil
• Aluminium/tin foil

For the eggs

• 6 large eggs
• Cooking Spray/oil

Other

• Sliced cheese of choice
• English Muffins See note below for Paleo/Gluten Free version

Instructions

For the sausage patties

• In a large mixing bowl, combine the ground beef and spices and mix very well. Form six balls and press into a patty shape on a plate and set aside.
• Coat a large frying pan with cooking spray/oil on low heat. Once hot, add the patties and cover immediately. After 2-3 minutes, flip, cover and cook for a further 2-3 minutes. Remove from heat and place cover completely in aluminium foil to 'rest'.
• Spray a microwave safe cereal bowl with oil/cooking spray and crack an egg in it and cook in the microwave for 1-1.5 minutes until cooked.
• Assemble muffins by adding sausage patty, sliced cheese and top with the egg. Eat immediately or assemble, allow to cool completely, wrap in baking paper and refrigerate/freeze.

Notes

These freezer really well, either in assembled form or sausage patties on their own.These patties make great burgers or protein toppings for salads or main meals.For the English Muffin, if you do not have store bought, one of my most popular recipes are the 'Microwave English Muffins' which have 3 options- The standard GF one, a paleo version and a gluten free version. Link will be below.

16. Taco Bell: Beef Meximelt

Beef Meximelt

Ingredients

• 1 pound ground beef
• 1 envelope taco seasoning mix or homemade, recipe below
• 8 ounces pepperjack cheese shredded
• 8 ounces cheddar cheese shredded
• 8-10 flour tortillas
• pico de gallo

Instructions

• Spray a large skillet with cooking spray and then heat on medium-high heat. Add hamburger and cook until browned and done throughout. Drain fat from hamburger. Add taco seasoning (per package instructions). Turn down to low and keep warm.
• Place a serving of hamburger meat, pepperjack and cheddar cheese down the center of each tortilla, leaving a 1" gap at the top and bottom of the tortilla. Top with a serving of pica de gallo. Fold in the top and bottom of the tortilla, then roll until ingredients are fully enclosed.
• Wrap tortilla in a paper towel and microwave 2 at a time for 1 minute.
• Serve!

Taco Bell Taco Seasoning

Ingredients

• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon dried onion flakes
• 1 teaspoon beef bouillon granules
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon onion salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon granulated sugar

Instructions

• Mix all ingredients together in a medium-sized bowl.
• Store in an airtight container until ready to use.
• To use, add seasoning to browned hamburger and add 3/4 cup water.
• Bring to a boil, then reduce heat. Simmer uncovered for 10 minutes stirring occasionally.

17. Krispy Kreme: (Gluten-Free) Doughnuts

Ingredients

• 1 1/4 cups Bob's Red Mill 1 to 1 Baking Flour
• 1/4 cup flaxseed meal
• ¼ tsp baking soda
• ¼ tsp cream of tartar
• 1½ tsp baking powder
• ¼ tsp salt
• ⅔ cup sugar
• 8 tbsp unsalted butter melted and cooled
• 1 tsp vanilla
• 2 eggs whites separated
• 1 cup milk I used coconut milk
• For icing:
• 1 1/2 cup powdered sugar
• 1-2 tbsp milk

Instructions

• Preheat oven to 350º.
• Spray your donut pan with cooking spray.
• In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
• In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
• In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
• Add egg whites to mixture and stir just until mixed.
• Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
• Fill each well 3/4 full without covering the middle section. If you do, your doughnuts won't have a hole.
• Cook for about 8-10 minutes.
• Allow to cool completely before glazing.
• For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don't add too much at one time.
• Dip doughnuts in icing and place on a rack to drip dry.
• These can also be made in a mini donut maker.

18. Wendy’s: (Paleo) Frosty

INGREDIENTS

• 12 Ice Cubes
• 1 Banana (very ripe)
• 2 Tbl Raw Honey (or sweetener of choice for Vegan, such as agave * or Honee)
• 1/2 tsp Vanilla Extract
• 2 Tbl Raw Cacao Powder *
• 1 Cup Coconut milk *

INSTRUCTIONS

1. Place all ingredients in a blender.
2. Starting on low speed, blend everything together, slowly turning the speed up to medium. Blend until smooth and creamy.
3. Makes 2, 8-9 ounce servings.

19. Cinnabon: 30-Minute (Whole-Wheat) Mini Cinnamon Buns

INGREDIENTS

DOUGH:

• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk

FILLING:

• 2 tablespoons coconut oil melted
• 1/4 cup brown sugar I actually used less
• 2 teaspoon cinnamon

VANILLA ICING:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking spray.
2. To make the dough place the flour, brown sugar, baking powder and salt in a medium size mixing bowl. Stir in the buttermilk until a dough ball forms. Turn out onto a heavily floured surface (if there is not enough flour the dough will stick to the counter when you are trying to roll the dough into a log). Roll the dough into an a rectangle about 1/4th inch thick. If the dough sticks to the rolling pin add more a sprinkle more of flour, but try and add as little flour as you can. The more flour you add the dryer the dough will be.
3. Spread the melted coconut oil all over the dough and then sprinkle with the brown sugar and cinnamon. I like to use my hands to spread the sugar around the dough, again I ender up using probably a litte less than a 1/4 a cup. Roll into a log and cut into 15 or 16 equal buns (If some of the dough rips while rolling, just pinch it back together. It is no big deal, dont stress!). Place the buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned. Allow to cool for about 5 minutes and spoon icing over top each bun.
4. To make the icing mix the powder sugar, milk and vanilla in a small bowl until smooth. Serve with the cinnamon buns.

20. McDonald’s: (Paleo) Shamrock Shake

Ingredients

• 1 cup coconut milk
• 1 cup ice
• 1/2 avocado
• 1 teaspoon organic vanilla extract
• 1 large handful fresh mint leaves to taste
• stevia, local raw honey, or maple syrup to taste

Instructions

• Add all ingredients to the blender and blend until smooth.

Notes

For keto/low carb: use stevia for sweetener

For vegan: use maple syrup for sweetener

21. Dairy Queen: Oreo Blizzard

Healthy Oreo Blizzard

Prep time: 10 mins

Cook time: 3 mins

Total time: 13 mins

Serves: 3-4 cups

Ingredients

• Two frozen bananas
• 3-4 oreo cookies. Homemade or Store-bought
• One teaspoon of ground vanilla powder or pure vanilla extract
• 1/3 cup of a milk of your choosing

Instructions

1. In your blender. Mix bananas, vanilla, and milk until you get the “soft serve” texture. Then add Oreo cookies and blend until you get your desired mixture.

22. McDonald’s: Apple Hand Pies

Ingredients

• 2 Granny Smith apples, peeled and chopped into very fine cubes
• 1 teaspoon lemon juice or apple cider vinegar
• 1/4 teaspoon cinnamon
• 1 pinch of nutmeg
• 1/8 teaspoon salt
• 1/4 cup sugar or baking stevia
• 1 teaspoon sugar-free maple syrup or honey
• 4 egg roll wrappers

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine all ingredients but egg roll wrappers.
3. Place foil on a baking sheet and spray with non-stick spray. Working one at a time, lay out an egg roll wrapper and fill it with apple mixture. Using a finger, wet the wrapper on all sides to seal. Fold the wrapper over in half lengthwise and use a fork to seal around the edges.
4. Repeat with remaining wrappers.
5. Bake for about 15-18 minutes or until lightly brown on top. Dust with additional cinnamon and sugar.

23. Subway: White Chocolate Macadamia Nut Cookies

INGREDIENTS

• *2 & 2/3 Cups Almond Flour (Not Packed Down)  
• *1 Tsp Baking Soda,
• *2 Tsp Pure Vanilla, 
• *1/2 Cup Pure Maple Syrup.(If you are trying to watch your calories you can use a light syrup)  
• *3 Packets Stevia 
• *2 Large Eggs  
• *1/4 Cup Coconut Oil, Melted, 
• *1/2 Cup White Chocolate Chips, 
• *1/3 Cup Macadamia Nuts.

Instructions

1. Mix the almond flour and baking soda together.
2. In a separate bowl, mix together eggs, vanilla, and syrup.
3. Mix together the wet ingredients into the dry ingredients bowl.
4. Melt the coconut oil and mix it into the batter. The original recipe said it was okay to add extra almond flour if your batter ends up being too runny but my batter stayed firm. I guess it all depends on the quality of your coconut oil.
5. Mix in the macadamia nuts and the white chocolate chips. 
6. Place the cookie batter in the refrigerator for 20 minutes to firm up! This will help you form the cookies. 
7. Preheat the oven to 350 degrees.
8. Drop the cookies onto the sheet. (about 1 & 1/2 tablespoon) The dough is trickier to work with because it has no flour. Don’t be afraid to get those fingers sticky! Place them on the GREASED baking sheet and press down into a cookie form with your fingers.
9. Bake about 10-11 minutes. Let them cool for about two minutes. (The edges will be lightly brown & the centers will be super soft)
10. Remove from the baking sheet and add to a cooling rack or a separate plate.