Looking for a comforting dish that delights your taste buds without the guilt? Try this Keto Chicken Fried Steak, a low-carb twist on a classic favorite that’s crispy, satisfying, and oh-so-delicious! Ingredients: - 1 pound cube steak - 1 cup almond flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1/4 cup heavy cream - 1/4 cup pork rinds, crushed (optional for extra crunch) - 1/4 cup coconut oil or avocado oil (for frying) Directions: 1. Preheat your oven to 200°F. This will keep your cooked steaks warm while you fry the rest. 2. In a shallow bowl, mix together the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. 3. In another bowl, whisk together the eggs and heavy cream until nice and smooth. 4. Take each cube steak and dip it into the egg mixture, letting any excess drip off before rolling it around in the almond flour mixture. If you're feeling adventurous, press it into the crushed pork rinds for that extra crunch! 5. Heat coconut oil or avocado oil in a large skillet over medium-high heat. 6. Once the oil is hot, carefully place the coated cube steaks into the skillet. Fry them for about 3-4 minutes on each side, until they are golden brown and cooked through. 7. Transfer the finished steaks to a baking sheet and pop them in the oven to keep warm while you finish frying the rest. 8. Serve hot and consider adding a drizzle of keto-friendly gravy or a side of steamed veggies for a complete meal. Nutritional Values (per serving): - Serving Size: 1 steak - Calories: 300 - Protein: 34g - Fat: 17g - Carbohydrates: 6g - Fiber: 3g Dig into this Keto Chicken Fried Steak for a meal that feels indulgent but won’t derail your diet! #KetoRecipes #LowCarb #ComfortFood #HealthyEating #Foodie

Tajik Chicken with Tomatoes and Yogurt Savory Tajik Chicken in Spiced Tomato-Yogurt Sauce Ingredients: 2 tablespoons vegetable oil 1 large onion, finely chopped 2 garlic cloves, minced 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon chili flakes (optional) 1.5 lbs (700g) chicken thighs, boneless and skinless, cut into chunks 3 medium tomatoes, chopped 1/2 cup plain whole milk yogurt 1/4 cup water Salt and black pepper to taste 2 tablespoons fresh dill or parsley, chopped Cooked rice or flatbread, for serving Directions: Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until soft and golden, about 8 minutes. Stir in the garlic, coriander, cumin, turmeric, and chili flakes (if using). Cook for 1 minute until fragrant. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken starts to brown, about 5–6 minutes. Stir in the chopped tomatoes and cook for another 5 minutes until they soften and release their juices. Lower the heat and stir in the yogurt and water. Mix well until smooth. Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce is slightly thickened. Taste and adjust seasoning. Garnish with chopped dill or parsley. Serve hot with rice or warm flatbread. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 310 kcal | Servings: 4 servings #tajikfood #centralasianrecipes #yogurtchicken #tomatochicken #comfortfood #homecooking #traditionalcuisine #easterneuropeanfood #globalflavors #easychickendinner #healthycomfortfood #culturalrecipes #halalrecipes #herbychicken #riceandchicken #chickencurryinspired #yogurtsauce #worldcuisines #authenticflavors #ethniccuisine This Tajik Chicken with Tomatoes and Yogurt is a simple yet soul-warming dish that’s bursting with spice and tradition Perfect with rice or flatbread!

Maple Pecan Chicken Salad Sweet and Savory Maple Pecan Chicken Salad with Apples and Greens Ingredients: 2 cups cooked chicken breast, shredded or cubed 1/2 cup pecans, toasted and roughly chopped 1/2 apple, diced (Granny Smith or Honeycrisp) 1/4 cup dried cranberries 2 green onions, sliced 1/4 cup celery, finely chopped 4 cups mixed salad greens or spinach Dressing: 3 tablespoons mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon maple syrup 1 teaspoon Dijon mustard 1/2 teaspoon apple cider vinegar Salt and pepper, to taste Directions: In a large bowl, combine the chicken, pecans, apple, cranberries, green onions, and celery. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, maple syrup, Dijon mustard, vinegar, salt, and pepper until smooth. Pour the dressing over the chicken mixture and toss gently to combine. Serve over a bed of mixed greens or spinach. Optional: drizzle with extra maple syrup and sprinkle with more pecans before serving. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 360 kcal | Servings: 4 servings #maplepecanchickensalad #fallflavors #chickensaladrecipe #healthylunch #sweetandsavory #autumnsalad #maplesyruprecipes #pecanlover #easymealideas #lightlunch #crunchysalad #homemadesalad #quickandeasy #wholefoods #flavorfusion #applechickensalad #dairyfreeoption #glutenfreelunch #mealprepideas #cleaneats Sweet, savory, and irresistibly crunchy This Maple Pecan Chicken Salad is a fall-inspired favorite that works all year round!

Looking for a comforting dish without the carbs? This Low-Carb Chicken Lasagna Bake is a creamy, cheesy delight that’s super simple to whip up! Ingredients: - 2 cups cooked shredded chicken - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup marinara sauce (sugar-free) - 1/2 cup grated Parmesan cheese - 1 large egg - 2 teaspoons Italian seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh basil for garnish (optional) Directions: 1. Preheat your oven to 375°F (190°C). 2. In a large mixing bowl, combine the cooked shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix everything until it's well combined. 3. Spread half of the marinara sauce on the bottom of a 9x13 inch baking dish. 4. Layer half of the chicken mixture over the marinara sauce, spreading it evenly across the dish. 5. Add another layer of marinara sauce on top of that chicken layer. 6. Repeat the layers with the remaining chicken mixture and marinara sauce. 7. Sprinkle the rest of the mozzarella cheese on top. 8. Cover the baking dish with aluminum foil and bake for 25 minutes. 9. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown. 10. Let it cool for 5-10 minutes before serving. Garnish with fresh basil if you like. Nutrition Facts (per serving): - Serving Size: 1/6 of the dish - Calories: 320 - Protein: 36g - Fat: 16g - Carbs: 9g - Fiber: 1g Get ready to dig into this delicious dish that’s perfect for cozy nights in. Enjoy! #LowCarb #ChickenLasagna #HealthyEating #ComfortFood #EasyRecipes

Butter Chicken with Cream Creamy Indian Butter Chicken Delight Ingredients: 1.5 lbs boneless chicken thighs, cut into chunks 1 cup plain yogurt 1 tablespoon lemon juice 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon chili powder Salt to taste 2 tablespoons butter 1 tablespoon oil 1 large onion, finely chopped 2 teaspoons garlic paste 1 teaspoon ginger paste 1 cup tomato purée 1 cup heavy cream 1 teaspoon sugar 1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed Fresh cilantro, chopped, for garnish Directions: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt. Add chicken and mix well. Marinate for at least 1 hour, preferably overnight. Heat butter and oil in a skillet over medium heat. Add onions and sauté until golden brown. Stir in ginger and garlic paste; cook for 1 minute. Add tomato purée and cook until oil separates from the sauce. Add marinated chicken with all its marinade. Cook until chicken is done and tender, about 15–20 minutes. Pour in the cream, stir well, and let it simmer for 5 minutes. Add sugar and crushed kasuri methi, stir again. Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with naan or rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 420 kcal | Servings: 4 servings #butterchicken #creamychicken #indianfood #easyindianrecipes #butterchickencurry #restaurantstylechicken #indiancomfortfood #creamyindianchicken #authenticbutterchicken #chickenrecipes #northindianfood #spicedchicken #indiancreamsauce #naanandbutterchicken #homecookedindian #garammasalarecipes #traditionalindianfood #richchickenrecipes #indianfeast #comfortfoodideas Dinner dreams come true with this Creamy Indian Butter Chicken! A comforting classic that never fails to impress!