Looking for a deliciously cheesy, keto-friendly dish? These Keto Sausage Lasagna Roll Ups are packed with flavor and are perfect for any occasion! #KetoRecipes #LowCarb #ComfortFood #HealthyEating #Foodie Ingredients: - 1 pound natural ground Italian sausage - 2 cups shredded mozzarella cheese - 1/3 cup ricotta cheese - 1/4 onion, chopped - 2 ounces cream cheese, softened - 3 tablespoons grated Parmesan cheese Directions: 1. Preheat your oven to 400°F (200°C). 2. In a skillet over medium-high heat, add the ground sausage and chopped onions. Sauté until the sausage is browned and the onions have softened. Once cooked, drain any excess grease. 3. Remove the skillet from heat and stir in the softened cream cheese until it’s melted and well combined. Next, mix in the ricotta and Parmesan cheese. Set this delicious filling aside to cool. 4. On a parchment-lined baking sheet, use the shredded mozzarella cheese to create 8 evenly sized circles. 5. Bake the cheese circles for 6-8 minutes, or until the edges start to turn brown and crispy. Once done, remove them from the oven and let them cool for about a minute. 6. Spoon a generous layer of the filling down the center of each cheese circle. Carefully fold the edges of each cheese circle over the filling to create little roll-ups. 7. Allow the roll-ups to cool a bit more and crisp up before diving in! Nutritional Information (per serving): - Serving Size: 1 roll-up - Calories: 290 - Fat: 22g - Protein: 18g - Carbohydrates: 3g - Fiber: 0g Enjoy these delightful Keto Sausage Lasagna Roll Ups as a satisfying meal or share them at your next gathering!

BOURBON-MAPLE BRISKET GRILLED CHEESE WAFFLEWICH Ingredients: 1 cup shredded brisket, tossed in bourbon-maple glaze 4 waffles (store-bought or homemade) 4 slices sharp cheddar Butter for grilling Instructions: 1⃣ Layer brisket and cheddar between two waffles. 2⃣ Butter outside of waffles, grill in pan until golden & cheese melts. 3⃣ Serve warm with extra glaze for dipping! Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 2

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Basque Chipirones en su Tinta – Baby Squid in Ink Sauce A bold and earthy dish from the Basque Country: tender baby squid stewed in their own ink with onion, garlic, and white wine — deeply savory and visually striking. Ingredients (Serves 4): * 600g baby squid, cleaned (with ink sacs reserved) * 1 onion, finely chopped * 2 garlic cloves, minced * 100ml white wine * 1 tbsp tomato paste * 2 tsp squid ink (or from reserved sacs) * Olive oil, salt, black pepper Instructions: 1. Sauté onion and garlic in olive oil until soft. 2. Add tomato paste and cook briefly. 3. Stir in squid, white wine, and squid ink. Simmer gently for 25–30 minutes until tender. 4. Season and serve with white rice or crusty bread. Basque Tip: Add a touch of cayenne or chili for a spicier edge.

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