Thoughts?

When I let my dog buy for me. Lol

I was born to be a supermodel in the panda world - photogenic from every angle, with no filter needed! (Ji Fu) #panda #fyp #supermodel #PandaPic #CCRCGP #PandaFun For more panda information, please check out: 

ルックス抜群のEカップ美女がナースになって... この美女は全てがエ○い...特に大きな桃がたまらないです。後ろから○○されてる姿は絶景です。

Get ready to indulge in a flavor-packed meal that’s keto-friendly, satisfying, and oh-so-delicious! These Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are bursting with zingy flavors and creamy goodness. Perfect for a cozy dinner or an impressive gathering! Ingredients: - 1 pound large shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - 1/2 cup cream cheese, softened - 1/2 cup shredded Monterey Jack cheese - 4 large poblano peppers - 1 tablespoon olive oil (for brushing) - 1/2 teaspoon salt (for peppers) - 1/2 teaspoon black pepper (for peppers) - 1/2 cup shredded Monterey Jack cheese (for topping) Directions: 1. Preheat your oven to 375°F. 2. In a medium bowl, combine the shrimp with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, salt, and black pepper. 3. Heat a skillet over medium heat, tossing in those seasoned shrimp. Cook until they turn pink and opaque, which should take about 3-4 minutes. Remove from the heat and let cool slightly. 4. In a large bowl, mix together the cooked shrimp, chopped cilantro, lime juice, cream cheese, and shredded Monterey Jack cheese until everything is well combined and creamy. 5. Now, let's prep those poblano peppers! Cut the tops off and remove the seeds and membranes. Brush the outside of each pepper with a bit of olive oil and sprinkle with salt and pepper. 6. Stuff each poblano pepper with the shrimp mixture, packing it in tightly! 7. Arrange the stuffed peppers in a baking dish and top them off with even more shredded Monterey Jack cheese. 8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is all melty and bubbly. 9. Allow them to cool for a few minutes before diving in and enjoying your scrumptious meal! Nutritional values (per serving): - Calories: 367 - Protein: 28g - Fat: 25g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g Serving Size: 1 stuffed poblano pepper Time to dig in! These loaded peppers are a surefire hit for any occasion. #KetoEats #ShrimpLover #HealthyRecipes #Foodie #DinnerGoals