Grilled Chicken and Peach Salad Summer Grilled Chicken and Juicy Peach Salad with Honey Balsamic Glaze Ingredients: 2 boneless skinless chicken breasts 2 ripe peaches, halved and pitted 6 cups mixed greens (arugula, spinach, or spring mix) 1/4 red onion, thinly sliced 1/2 cup crumbled feta or goat cheese 1/4 cup chopped pecans or walnuts (optional) 2 tablespoons olive oil Salt and pepper to taste For the Honey Balsamic Dressing: 1/4 cup balsamic vinegar 2 tablespoons honey 1/3 cup extra virgin olive oil 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat grill to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill chicken for 5–6 minutes per side or until fully cooked. Let rest for 5 minutes, then slice. Brush peach halves with a little olive oil and grill cut side down for 2–3 minutes until charred and softened. Slice after cooling slightly. In a large bowl, combine mixed greens, red onion, grilled peach slices, and nuts if using. Whisk together all dressing ingredients in a small bowl until well combined. Add grilled chicken slices to the salad. Drizzle with honey balsamic dressing and toss gently. Top with crumbled feta or goat cheese and serve immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 410 kcal | Servings: 2 servings #grilledchicken #peachsalad #summersalad #healthymeals #freshandgrilled #seasonalsalad #lightdinner #fruitandsavory #balsamicglaze #easyrecipes #lowcarbdinner #quickmeals #goatcheeselovers #farmtotable #flavorfulsalad #chickensaladrecipes #summerrecipes #grilledfruit #saladideas #sweetandsavory When grilled peaches meet juicy chicken and a honey balsamic glaze… you get this refreshing summer salad that tastes like sunshine in a bowl!

If you're on the keto journey and craving a cheesy, delicious meal, this Keto Chicken Quesadilla is your answer! With an irresistible cheesy crust and fresh toppings, it's a guilt-free delight! Ingredients: - 1 1/2 Cups Mozzarella Cheese - 1 1/2 Cups Cheddar Cheese - 1 Cup Cooked Chicken, shredded - 1/4 Cup Bell Pepper, sliced - 1/4 Cup Diced Tomato - 1/8 Cup Green Onion, chopped Directions: 1. Preheat your oven to 400°F (200°C). Cover a pizza pan with parchment paper for easy cleanup. 2. In a bowl, mix the mozzarella and cheddar cheese together. Spread this cheesy goodness on the parchment paper, creating a circle shape. 3. Pop the cheese shell into the oven and bake for about 5 minutes, until it's starting to melt and become bubbly. 4. Carefully pour off any excess oil that collects around the edges once it comes out of the oven. 5. Place your cooked chicken over one half of the cheese shell. Top it off with the sliced bell pepper, diced tomato, and chopped green onion. 6. Fold the cheese shell in half over the stuffed side and press down gently to secure everything together. 7. Return the quesadilla to the oven and bake for another 4-5 minutes until it’s nicely golden and heated through. 8. Serve it up hot with a side of sour cream, salsa, and guacamole for that extra touch. Don’t forget to garnish with fresh basil, parsley, or cilantro if you like! Nutrition Facts (per serving): - Serving Size: 1 quesadilla - Calories: 570 - Protein: 52g - Fat: 40g - Carbohydrates: 4g - Fiber: 1g Enjoy your low-carb feast! #KetoRecipe #ChickenQuesadilla #LowCarb #CheeseLovers #HealthyEating

Spicy Queso Blanco Creamy White Queso with Jalapeños and Habanero Heat Ingredients: 1 tablespoon butter 1 tablespoon finely chopped onion 1 jalapeño pepper, finely chopped (seeds removed for less heat) 1 small habanero pepper, minced (optional for extra spice) 2 tablespoons all-purpose flour 1 cup whole milk 1/2 cup heavy cream 2 cups shredded white American cheese 1/2 cup shredded Monterey Jack cheese 1/4 teaspoon garlic powder Salt to taste 2 tablespoons chopped cilantro (optional) Diced tomatoes or pico de gallo for topping (optional) Directions: In a medium saucepan, melt the butter over medium heat. Add the chopped onion, jalapeño, and habanero. Sauté for 2–3 minutes until fragrant and softened. Stir in the flour and cook for 1 minute, whisking constantly to form a roux. Slowly pour in the milk and heavy cream while whisking to prevent lumps. Continue whisking until the mixture begins to thicken, about 3–5 minutes. Reduce heat to low and add the white American and Monterey Jack cheeses gradually, stirring until smooth and fully melted. Stir in garlic powder and salt to taste. Add chopped cilantro if using. Transfer to a serving bowl and top with diced tomatoes or pico de gallo for color and flavor. Serve warm with tortilla chips or as a topping for tacos, nachos, or burritos. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 210 kcal per serving | Servings: 6 servings #queso #quesoblanco #spicydip #cheesedip #texmexflavors #partyappetizer #gamedaysnack #cheeselovers #jalapenoheat #meltycheese #appetizerideas #habanerocheese #mexicancheese #nachodip #cheesysnack #spicyqueso #dipparty #snackattack #homemadequeso #creamyandspicy This Spicy Queso Blanco is ultra-creamy with a fiery kick from jalapeño and habanero—perfect for your next party or Netflix binge!

Warm, gooey Baked Brie enveloped in a crunchy Keto crust – perfect for an indulgent appetizer without the carbs! Ingredients: - 8 ounces of Brie cheese - 1 cup almond flour - 1/4 cup grated Parmesan cheese - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 large egg - 1 tablespoon olive oil - Optional: Fresh herbs (like rosemary or thyme) for garnish Directions: 1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix them well to combine. 3. In a separate bowl, whisk together the egg and olive oil until combined. 4. Pour the egg mixture into the bowl with the dry ingredients. Stir until a dough forms. 5. Take a piece of parchment paper and roll out the dough into a circle, large enough to completely wrap around the Brie. 6. Place the Brie in the center of the rolled-out dough. Gently fold the edges of the dough over the cheese, pinching to seal it completely. 7. Carefully transfer the wrapped Brie onto a baking sheet lined with parchment paper. 8. Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and heavenly! 9. Once done, remove it from the oven and let it cool for a few minutes before serving. If you’re feeling fancy, garnish it with fresh herbs for a pop of flavor! Serving Size: 1/4 of the wrapped Brie Nutritional Information (per serving): - Calories: 270 - Protein: 10g - Carbohydrates: 6g - Dietary Fiber: 3g - Net Carbs: 3g - Fat: 23g It’s a delightful dish that’s sure to please everyone at the table. Enjoy! #KetoRecipes #BakedBrie #CheeseLovers #LowCarb #AppetizerGoals

Pesto Tortellini Salad Chilled Pesto Tortellini Salad with Cherry Tomatoes and Mozzarella Ingredients: 1 (20 oz) package refrigerated cheese tortellini 1 cup cherry tomatoes, halved 1/2 cup fresh mozzarella pearls 1/3 cup basil pesto (homemade or store-bought) 2 tablespoons extra virgin olive oil Salt and black pepper to taste 1/4 cup grated Parmesan cheese 2 tablespoons pine nuts (optional, toasted) Fresh basil leaves, for garnish Directions: Cook tortellini according to package instructions. Drain and rinse with cold water to stop cooking. Let cool completely. In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella pearls, and pesto. Drizzle in olive oil and gently toss to combine. Season with salt and black pepper to taste. Sprinkle with Parmesan cheese and pine nuts, if using. Chill in the refrigerator for 30 minutes before serving for best flavor. Garnish with fresh basil leaves before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 385 kcal | Servings: 6 servings #pestotortellinisalad #tortellinirecipes #easyitaliansalad #coldpastasalad #cheesetortellini #summerrecipes #pestolovers #picnicsalad #quickmeals #freshbasil #homemadepesto #saladideas #potluckfavorite #mozzarellapearls #tomatosalad #cheeselovers #chilledsalad #vegetarianpasta #italianinspired #easycomfortfood This Pesto Tortellini Salad is perfect for summer picnics and weeknight meals So fresh and so EASY!