Looking for a quick and delicious dinner? This Black Pepper Chicken with Mushrooms is bursting with flavor and takes just 20 minutes to whip up! Ingredients: - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 8 ounces mushrooms, sliced (button or cremini) - 3 tablespoons olive oil - 1 tablespoon soy sauce (or use coconut aminos for a soy-free twist) - 1 tablespoon apple cider vinegar - 2 teaspoons freshly ground black pepper Directions: 1. Heat the olive oil in a large skillet over medium-high heat. Once it’s nice and hot, toss in the chicken pieces. Cook them until they're beautifully browned and cooked through, which should take about 5-7 minutes. 2. Next, add those sliced mushrooms to the skillet and sauté them for about 3-4 minutes, or until they’re softened and starting to release their juices. 3. Now it’s time to bring the flavor! Stir in the soy sauce, apple cider vinegar, and freshly ground black pepper. Let everything simmer together for another 2 minutes, allowing those amazing flavors to meld. 4. Serve this savory dish hot with a side of rice or noodles for a satisfying meal! Nutritional Values (per serving): - Serving Size: 1/4 of the recipe - Calories: Approx. 290 - Protein: 25g - Fat: 17g - Carbohydrates: 7g - Fiber: 1g Get ready to impress your taste buds with this easy Black Pepper Chicken with Mushrooms! #DinnerInMinutes #ChickenRecipe #EasyCooking #HealthyEats #FoodieFavorites

Peanut Butter Cup Ice Cream Creamy Peanut Butter Cup Explosion Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/2 cup creamy peanut butter 1 tsp vanilla extract Pinch of salt 1 1/2 cups chopped peanut butter cups (Reese’s or similar) Directions: In a mixing bowl, whisk together the heavy cream, milk, sugar, peanut butter, vanilla extract, and salt until smooth and fully combined. Cover and refrigerate the mixture for at least 2 hours, or overnight for richer flavor. Once chilled, pour into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes). In the last 5 minutes of churning, add the chopped peanut butter cups so they mix evenly into the ice cream. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Scoop and serve with extra peanut butter cup chunks on top if desired. Prep Time: 10 minutes | Chilling Time: 2 hours | Churning Time: 25 minutes | Freezing Time: 4 hours | Total Time: 6 hours 35 minutes Kcal: 360 kcal | Servings: 8 servings #icecreamaddict #peanutbutterlove #homemadedesserts #icecreamcravings #reeseicecream #frozentreats #sweetindulgence #peanutbuttercups #icecreamparty #creamyicecream #easyicecreamrecipe #homemadesweets #dessertideas #icecreamlover #nobakedessert #icecreamtime #scoopszn #decadentdesserts #coldtreats #dessertgoals Craving something creamy, nutty, and chocolatey? This Peanut Butter Cup Ice Cream is an indulgent dream in every scoop!

Cabbage and Carrot Soup Hearty Cabbage and Carrot Soup with Warm Spices Ingredients: 4 cups green cabbage, shredded 3 large carrots, peeled and sliced 1 onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and freshly ground black pepper, to taste Fresh parsley or cilantro for garnish Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant and translucent, about 5 minutes. Stir in ground cumin and smoked paprika, cooking for another minute to release the spices’ aroma. Add shredded cabbage and sliced carrots to the pot, stirring to combine. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes, until the vegetables are tender. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or cilantro. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 120 kcal per serving | Servings: 4 servings #cabbagesoup #carrotsoup #vegetablesoup #healthyrecipes #veganrecipes #comfortfood #glutenfree #plantbased #homemadesoup #cleaneating #lightmeals #easyrecipes #souprecipes #healthyeating #warmspices #heartymeals #freshherbs #dinnerideas #simplecooking #veggiesoup Cozy up with this warming Cabbage and Carrot Soup — perfectly spiced and packed with nutrients!

Baked Ziti with Mozzarella Cheesy Baked Ziti with Melted Mozzarella and Rich Tomato Sauce Ingredients: 1 lb (450g) ziti pasta 2 cups marinara sauce (homemade or store-bought) 1 lb (450g) ground beef or Italian sausage 2 cups shredded mozzarella cheese 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 1 small onion, finely chopped 2 tablespoons olive oil 1 teaspoon dried Italian herbs (oregano, basil, thyme) Salt and pepper to taste Fresh basil or parsley for garnish (optional) Directions: Preheat oven to 375°F (190°C). Cook ziti pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3-4 minutes. Add ground beef or Italian sausage, season with salt, pepper, and Italian herbs. Cook until browned and cooked through, about 7-8 minutes. Drain excess fat if needed. Stir in marinara sauce and simmer for 5 minutes to combine flavors. In a large mixing bowl, combine cooked pasta, meat sauce, and ricotta cheese. Mix well. Transfer half of the pasta mixture to a greased 9x13-inch baking dish. Sprinkle with half of the mozzarella cheese and some Parmesan. Layer the remaining pasta mixture on top, then sprinkle with the remaining mozzarella and Parmesan cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly with golden spots. Garnish with fresh basil or parsley if desired. Serve hot. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 650 kcal per serving | Servings: 6 servings #bakedziti #italiancomfortfood #cheesypasta #mozarellapasta #homemadeitalian #comfortfoodrecipes #pastaovenbake #heartymeals #familydinner #easydinnerrecipes #italianrecipes #pastaandcheese #weeknightdinner #ricottacheese #groundbeefrecipes #italiandish #tomatosauce #pastafood #cheeselover #homecooking Indulge in this classic Baked Ziti with Mozzarella—layers of cheesy goodness and rich meat sauce baked to bubbly perfection! Perfect for family dinners!

If you're looking for a quick, healthy, and keto-friendly dinner, this Keto Chicken Cabbage Plate is your answer! Packed with flavor and an effortless choice for any weeknight, it’s bound to become a favorite on your dinner table. Ingredients: - 2 cups green cabbage, shredded - 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1/2 cup shredded cheddar cheese - 1/4 cup sour cream - 2 tablespoons fresh parsley, chopped (for garnish) Directions: 1. In a large skillet, heat the olive oil over medium heat. While that’s warming up, sprinkle the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper to really kick up the flavor. 2. Add the seasoned chicken thighs to the skillet and cook them for about 5-7 minutes on each side, until they're fully cooked and no longer pink in the center. Once done, remove the chicken from the skillet and let it rest for a few minutes. 3. Now, in that same skillet, toss in the shredded cabbage and sauté for about 5 minutes until it’s tender and starts to get a nice caramelized color. 4. Slice up those cooked chicken thighs and return them to the skillet with the cabbage. Give everything a good stir and let it heat through for an additional 2-3 minutes. 5. Remove from heat and sprinkle the shredded cheddar cheese on top. Cover the skillet for a couple of minutes to let the cheese melt into that glorious goodness. 6. Serve up the chicken and cabbage mixture on plates, adding a delightful dollop of sour cream on top and finishing with fresh parsley for that beautiful garnish. Enjoy your delicious meal! Nutritional values (per serving): Calories: 480 Protein: 34g Fat: 36g Carbohydrates: 8g Fiber: 3g Net Carbs: 5g Serving size: 1 plate #KetoDinner #HealthyEating #ChickenRecipes #ComfortFood #EasyMeals