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Jackie Hartlaub


I like to cook. 👌🏻


summer grilling recipes

2 posts

kitchen hacks

4 posts

air fryer recipes

10 posts


LAZY GIRL HIGH PROTEIN QUESA BIRRIA TACOS USING @egglife egg white wraps egglife egg white wraps

garden salsa is my fav flavor of the egglife wraps and they work perfectly for these low carb birria tacos.

Each wrap has 1g carbs, 5g of protein, only 30 calories and is full of flavor. Be sure to tag me if you try them out and let me know what you think! :)

egglife garden salsa egg white wraps (available at Aldi)
2-3 pounds of chuck roast
1 large can (28 oz) of red enchilada sauce
2 cups beef broth
1 bay leaf
1 cinnamon stick
Salt and pepper to taste
1 tablespoon Mexican oregano
1 teaspoon ground cumin
2 chipotle peppers in adobo sauce (add more for extra spiciness)
1 onion, roughly chopped
4-6 garlic cloves, minced
Toppings (e.g., chopped fresh cilantro, diced onion, lime wedges, sliced radishes, and additional salsa)

Cut the chuck roast into large chunks and season them generously with salt and pepper.
In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
Sear the beef on all sides until nicely browned, about 4-5 minutes.
Remove beef from the pot, and set aside.
Add the chopped onion and minced garlic and sauté for about 2-3 minutes until they become fragrant and translucent.
Add chipotle peppers with adobo, and cook down for 1-2 minutes with the onions & garlic.
Add in a can of tomato sauce, beef broth, bay leaf, cinnamon stick and the meat back into the pot.
Simmer on low with the lid on till meat shreds apart or place in the oven at 350 for 4-6 hours.
Once the beef is tender, remove it from the pot and shred it using two forks.
Remove the bay leaf, and cinnamon stick and discard.
To assemble tacos, dip the egglife wraps in the broth mixture, and place them in a pan on medium heat.
Add shredded beef, shredded cheese, cilantro, and onion and fold taco closed.
Cook on each side till crispy and serve with the side of broth

If you guys try it, tag me and let me know what you think :)

#quesabirria #egglife #egglifeeggwhite #aldifinds #highprotein #dinnerideas #sponsoredpost

* 2 boneless, skinless chicken breasts or thighs
* 4 slices of bacon, diced
* About 1/2 cup sliced mushrooms
* 1 small onion, diced
* 2 cloves garlic, minced
* Salt and pepper, to taste
* 1 cup Colby Jack cheese, thinly sliced or shredded
For the Homemade Honey Mustard:
* 2 tbsp mayonnaise
* 4 tablespoons Dijon mustard
* 2 tablespoons honey
*cayenne to taste
(Add more honey / dijon to taste if needed)
1. Prepare the Homemade Honey Mustard:
* In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and yellow mustard until well combined. Set aside.
2. Cook the Bacon:
* In a large ovenproof skillet or frying pan, cook the bacon over medium-high heat until it becomes crispy.
3. Sauté the Mushrooms and Onions:
* In the same skillet with the bacon, add the sliced mushrooms and onions. Sauté them over medium heat until they become tender and golden, about 5-7 minutes. Add the minced garlic during the last minute of cooking. Remove the mushroom mixture from the pan and set aside. (If you want super crispy bacon, remove bacon from pan before adding in mushroom/onion)
4. Cook the Chicken:
* Season the chicken breasts or thighs with salt and pepper. In the same skillet, add a little oil if needed. Cook the chicken over medium-high heat until they are cooked through and have a nice golden color, about 4-6 minutes per side, depending on thickness.
* Spread a generous amount of the homemade honey mustard sauce over each chicken breast or thigh.
* Top each piece of chicken with the sautéed mushroom and onion mixture.
* Finally, place slices or shredded Colby Jack cheese on top of each chicken piece.
6. Broil to Melt Cheese:
* Place the skillet under the broiler for 2-3 minutes, or until leave in pan with cover the cheese is bubbly and golden brown.

#outback #copycatrecipe #easyrecipe #chicken #chickenrecipe

So easy, high in protein, and yummy!

All you need is

For the Taco Salad:
* 1 pound lean ground beef
* 1 packet taco seasoning mix
* 1 head of iceberg or romaine lettuce, washed and chopped
* 1 can of corn, drained
* 1 cup pico de Gallo
* Juice of 1 lime
* 1 cup shredded Monterey Jack cheese
* 1 green bell pepper, diced
* 6 small corn tortillas
* 1 tablespoon Tajin seasoning
* Juice of 1 lime
* Salt, to taste

For the Chipotle Vinaigrette:
* 1/2 cup rice bran oil (or your preferred oil)
* 1 teaspoon chipotle powder (adjust to taste for spiciness)
* 2 tablespoons honey
* 2 tablespoons red wine vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon dried thyme
(Adjust this to your taste - add more vinegar or chipotle powder if needed and add sour cream or greek yogurt if you want like I did)

1. Prepare the Taco Seasoned Ground Beef:
* In a skillet over medium heat, cook the lean ground beef until it's browned and cooked through.
* Drain any excess fat, then add the taco seasoning mix and follow the package instructions for seasoning. Typically, you'll need to add water and simmer until it thickens.
* Set the seasoned ground beef aside to cool slightly.
2. Make the Air-Fried Tortilla Strips:
* Preheat your air fryer to 375°F (190°C).
* Cut the corn tortillas into thin strips. In a bowl, toss the strips with Tajin seasoning and the juice of 1 lime to add flavor.
* Place the seasoned tortilla strips in the air fryer basket in a single layer. You may need to do this in batches.
* Air fry for 5-7 minutes, shaking the basket occasionally, until the strips are crispy and lightly browned. Remove and let them cool.
3. Prepare the Chipotle Vinaigrette:
* In a small bowl, whisk together the rice bran oil, chipotle powder, honey, red wine vinegar, salt, and dried thyme until well combined. Adjust the chipotle powder to your preferred level of spiciness.
4. Assemble the Taco Salad:
* In a large salad bowl or individual serving bowls, start with a layer of chopped lettuce.
* Next, add the seasoned ground beef over the lettuce.
* Follow with the corn salsa
* Sprinkle the diced green bell pepper on top.
* Add the shredded Monterey Jack cheese as the next layer.
* Finally, scatter the air-fried tortilla strips over the salad.
5. Drizzle with Chipotle Vinaigrette:
* Just before serving, drizzle the chipotle vinaigrette generously over the taco salad. (I mixed mine with some sour cream but greek yogurt works too!)

I know its not authentic please dont come @ me 🥲

All you need is
• 1 lb boneless chicken pieces, cut into bite-sized chunks
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon fenugreek leaves (kasuri methi)
• 1 cup tomato sauce
• 1/2 cup heavy cream
• Salt to taste


1. In a bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, paprika, garam masala, turmeric, minced garlic, grated ginger, salt, and pepper.
• Add the chicken pieces to the marinade, cover the bowl and let it marinate for at least 1 hour, preferably longer, in the refrigerator.
2. Place the marinated chicken pieces in a single layer in the air fryer basket. You might need to cook them in batches depending on the size of your air fryer.
3. Air fry at the highest heat setting for about 10-12 minutes, flipping the pieces halfway through, until they are cooked through and slightly charred.
4. In a saucepan over medium heat, melt the butter. Add the chopped onions and sauté until they are soft and translucent. Add the minced garlic and grated ginger to the onions and cook for an additional minute until fragrant.
• Stir in the ground cumin, ground coriander, paprika, garam masala, and fenugreek leaves. Cook for another minute to release the flavors.
5. Pour in the tomato sauce and bring the mixture to a simmer. Let it cook for a few minutes to meld the flavors. Reduce the heat to low and gradually stir in the heavy cream. Simmer the sauce for an additional 5-7 minutes until it thickens slightly.
6. Gently add the cooked air-fried chicken to the sauce. Stir to coat the chicken pieces with the creamy tomato sauce. Let it simmer for a few more minutes to ensure the flavors meld together.


• 1 rotisserie chicken, shredded
• 1 onion, finely chopped
• 2 tablespoons butter
• 1 teaspoon tomato bouillon
• 1 package of extra-thin corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 can (about 16 oz) green enchilada sauce (brand i used is called El Pato)
• Lettuce, shredded, for topping
• Pico de gallo, for topping
• Crumbled Cotija cheese, for topping
• Fresh cilantro, chopped, for topping


1. Preheat your oven to 350°F.
2. In a pan, sauté the finely chopped onion in butter until it becomes translucent. Stir in the tomato bouillon until it’s well incorporated with the onion.
3. Add chicken and mix till everything is well combined.
4. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving them for about 20 seconds.
5. On each corn tortilla, place a small amount of the chicken and onion mixture, along with a sprinkle of shredded Monterey Jack cheese. Roll up the tortilla tightly and place it seam side down in a baking dish. Repeat this process for the remaining tortillas.
6. Pour the canned green enchilada sauce evenly over the rolled tortillas in the baking dish.
7. Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-30 minutes, until the cheese is melted and the enchiladas are heated through.
9. Once done, remove the foil and let the enchiladas bake for an additional 5 minutes, allowing the cheese to become golden and bubbly.
10. Remove from the oven and let them cool slightly. Before serving, top the enchiladas with shredded lettuce, pico de gallo, crumbled Cotija cheese, and chopped cilantro.
11. Serve your enchiladas with all the toppings and enjoy!

So easy to make and literally packed full of flavor!

All you need is 👇🏻

- 1lb thinly sliced sirloin or ribeye (I am using frozen “quick steak” for this)
- 1/2 cup coconut aminos or soy
- 2-3 green onions finely chopped
- 1 tbsp garlic
- 1 tbsp ginger
- 2 tsp sesame oil
- 1/4 cup brown sugar (a brown sugar substitute or honey)
- 1 tbsp rice vinegar
- Water (If necessary - I will use to thin out the marinade to fully submerge the meat!)

1. If you are chopping your own sirloin - freeze it for a little before slicing so that you can slice it super thin!
2. Finely chop green onions, mince garlic and grate ginger.
3. In a large bowl add (thawed) sirloin, chopped green onions, ginger, garlic, sesame oil, brown sugar, rice vinegar and water if necessary to completely submerge the meat in the marinade.
4. Marinate meat for 2-4 hours.
5. Either throw bulgogi in air fryer (I do this on broil for 5-10 minutes just check every few minutes and flip halfway) or place bulgogi in a super hot pan and do not move it around at all for at least 2 minutes to let the bulgogi crisp up a bit. (Also I highly recommend doing this in batches so you don’t over crowd the pan)
6. After 2 minutes flip bulgogi and mix around and then let sit again for another 4-5 minutes or until bulgogi is a little crispy and fully cooked. This should take about 10 minutes max.
7. Serve with mixture of white/cauliflower rice, kimchi, and cucumber salad and enjoy :)

#bulgolgi #mealprep #highprotein #easyrecipe
THAI CHICKEN PEANUT WRAPS USING @egglife egg white wraps egg white wraps 😍 #ad

All you need is 👇🏻

For the wrap :
- egg life egg white wraps (can be found in refrigerated section at Aldi, Whole Foods, Target, Kroger & more)

For the Thai Peanut Sauce:

- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon garlic chili oil
- 2-3 tablespoons water (to thin the sauce)

For the Chicken Filling:

- 1 can (10-12 ounces) of canned chicken, drained and shredded
- 1 cup shredded cabbage (I just use a bag of coleslaw for this)
- 1/2 cup shredded carrots (coleslaw)
- 1/4 cup chopped fresh cilantro


1. Prepare the sauce by mixing together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a bowl. Add water, one tablespoon at a time, until you achieve your desired sauce consistency.
2. In a separate bowl, combine the canned chicken, shredded cabbage or lettuce, and shredded carrots
3. Spoon the chicken filling mixture onto the center of each egg life egg white wrap.
4. Drizzle a small amount of the prepared Thai Peanut Sauce over the chicken filling.
5. Add cilantro if desired.
6. Wrap tightly and roll.

So good and easy. If you guys try it tag me so I can see 😍

#egglifefoods #easyrecipe
grilled coconut salmon with @Simply Organic vanilla extract #ad 🥥🌴

basically summer on a plate - so good and easy to make 🥰 #simplyorganic #tastethejoyofsummer

All you need is

• 4 Salmon fillets
• Salt
• Pepper
• Smoked Paprika
• 1/2 tbsp Butter
• 2 Green onions, chopped
• 1 can of coconut milk
• 1 tbsp Soy sauce or coconut aminos
• 1/2 tsp Garlic powder
• 1/2 tsp Ginger powder
• 1/2 Lime, juiced
• 1 tbsp Honey
• 1 tsp Simply Organic Pure Madagascar Vanilla Extract


1. Preheat your grill until it’s really hot.
2. Coat salmon filets in oil and season the with salt, pepper, and smoked paprika.
3. Place the seasoned salmon fillets on the hot grill and cook until they are done and have grill marks on each side.
4. While the salmon is grilling, sauté a little bit of butter and green onions in a pan until they are softened.
5. Add a can of coconut milk, a little bit of soy sauce or coconut aminos, garlic powder, ginger powder, and lime juice to the pan. Stir everything together.
6. Let the coconut mixture simmer and thicken for a few minutes to let the flavors blend.
7. Finally, add honey and Simply Organic Madagascar Vanilla Extract.
8. Serve salmon and coconut sauce with white or cauliflower rice (mine is a mix of both)

if you guys try it tag me so I can see 😍
#honeymustard #chicken in the #airfryer

all you need is 👇🏻
- 2 chicken breast
- 1/4 cup dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp cayenne
- salt + pepper

1. Preheat airfryer to 375°
2. Dice chicken and coat with ingredients
3. Airfry 10-15 minutes mixing halfway

If you guys try it tag me so i can see 😍
another #masonjarsalad 🥗

all you need is 👇🏻

-Mixed salad greens
-Cooked chicken breast, diced
- Red onion, diced
-Hard-boiled eggs, sliced
-Avocado, diced (i forgot to add)
-Tomatoes, diced
-Bacon, cooked and crumbled
-Blue cheese, crumbled
-1/4 cup balsamic vinegar
-1/4 cup olive oil
-1 teaspoon Dijon mustard
-Juice of 1 lime or lemon
-Salt and pepper, to taste

If you guys try it tag me and let me know what you think :)

#cobbsalad #salad #saladrecipe #highprotein #chickenrecipe
butterfied argentinian shrimp

all you need is 👇🏻

Red Argentinian or jumbo shrimp (shell-on)
Olive oil
Salt and pepper, to taste
Old Bay seasoning
Fresh lemon wedges


Preheat the grill to medium-high heat or heat a skillet over medium heat.
Using a sharp knife, make a shallow cut lengthwise along the back of each shrimp, from the head to the tail, being careful not to cut all the way through. Open the shrimp gently to butterfly them, exposing the meat while keeping the shell intact.
Drizzle the butterflied shrimp with olive oil ensuring they are lightly coated. Season with salt and pepper (or fav seafood seasoning) to taste, rubbing the seasoning gently into the flesh.
Grill Method: Place the butterflied shrimp directly on the grill grates or on skewers. Grill for approximately 2-3 minutes per side until the shrimp turn pink and the meat is opaque.
Pan-Cooking Method: Add a drizzle of oil to the heated skillet. Place the butterflied shrimp in the pan and cook for about 2-3 minutes per side until the shrimp turn pink and the meat is opaque.
In a small saucepan or in the microwave melt the desired amount of butter over low heat. Stir in Old Bay seasoning to taste, ensuring it is well incorporated into the melted butter.
Once the shrimp are cooked, remove them from the grill or pan and transfer them to a serving plate. Drizzle the melted butter mixture generously over the shrimp, ensuring they are well coated.
Serve the butterflied shrimp immediately while they are still hot. Squeeze fresh lemon wedges over the shrimp for added flavor.

#easyrecipe #highprotein #shrimp #grilledshrimp #dinnerwithme #dinner
#ad Chicago Style Hot Dogs 🌭🔥

Sooo good - not low carb recipe but no other way to do it 🤤

Chicago Style Hot Dog Ingredients ⬇️

- all beef hot dog
- poppyseed bun
- yellow mustard
- relish
- sports peppers
- pickle
- tomato slices
- celery salt

How to enter the Bar-S giveaway! 🚨🚨🚨

Head to @Bar-S Foods
Like the pinned music video
Tag the #barsguy or #grillinmaiden in your life in the comments
Bonus Entry:
For IG: Reshare the pinned music video to your story and tag bar-s food
For TikTok: Repost the pinned music video

If you try it tag me so I can see!

#barsguy #grillinmaiden
Vanilla Bourbon BBQ Ribs using @Simply Organic pure Madagascar vanilla extract 🔥 #ad

All you need is
2 racks of baby back ribs
* Salt (for boiling and seasoning)
* Black pepper (for seasoning)

Vanilla Bourbon Barbecue Sauce:
1 cup ketchup
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
¼ cup brown sugar (or brown sugar substitute)
1 teaspoon simply organic pure Madagascar vanilla extract
1 tsp simply organic smoked paprika
1/2 tsp salt
1/2 tsp black pepper

Prepare the Ribs:
1. Cut the baby back ribs into individual ribs using a sharp knife or scissors.
2. Fill a large pot with enough water to fully submerge the ribs. Add salt to the water and bring it to a boil.
3. Place the ribs into the boiling water and let them cook for about an hour or until they become tender.
Make the Vanilla Bourbon Barbecue Sauce:
1. In a medium-sized saucepan, combine the ketchup, bourbon, soy sauce, Worcestershire sauce, apple cider vinegar, and brown sugar.
2. Cook the sauce over medium heat, stirring occasionally, until it thickens slightly and all the flavors are well combined. This usually takes about 10-15 minutes.
3. Remove the sauce from the heat and stir in the simply organic pure Madagascar vanilla extract. Set the sauce aside.
Season and Grill the Ribs:
1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Remove the boiled ribs from the pot and let them drain and dry off slightly.
3. Season the ribs with salt and black pepper on all sides.
4. Place the ribs on the preheated grill and cook for about 5 minutes per side, or until they develop a nice caramelized crust.
5. During the last few minutes of grilling, begin basting the ribs with bbq and serve :)

If you guys try it be sure to tag me so I can re-share to my IG stories and let me know what you think!

the absolute best #chimmichurri

recipe :

1 cup fresh parsley, finely chopped
1/4 cup fresh oregano leaves, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)
1/4 teaspoon red pepper flakes or 1tsp garlic chili oil(optional, for heat)
1/2 tsp smoked paprika

if you guys try it tag me so i can see 😍
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