Big Mac Salad Classic Big Mac Deconstructed Salad with Special Sauce Ingredients: 1 lb ground beef Salt and pepper, to taste 1 teaspoon garlic powder 1 teaspoon onion powder 6 cups shredded iceberg lettuce 1 cup diced tomatoes 1/2 cup chopped dill pickles 1/2 cup shredded cheddar cheese 1/4 cup finely chopped onion 1/2 cup Big Mac-style special sauce (see below) For the Special Sauce: 1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon sweet pickle relish 1 teaspoon white vinegar 1 teaspoon sugar 1/2 teaspoon onion powder Salt and pepper, to taste Directions: In a skillet over medium-high heat, cook ground beef with garlic powder, onion powder, salt, and pepper until browned and fully cooked. Drain excess fat and set aside. In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, onion powder, salt, and pepper to make the special sauce. In a large salad bowl, combine shredded lettuce, diced tomatoes, pickles, shredded cheddar, and chopped onion. Add the cooked ground beef on top of the salad. Drizzle with the special sauce and toss lightly to combine or serve the sauce on the side. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 450 kcal | Servings: 4 servings #bigmacsalad #lowcarbmeals #healthytakeout #burgerinspired #lowcarbdinner #saladrecipe #easymeals #specialsauce #groundbeefrecipes #burgerflavors #quickrecipes #highproteinmeals #freshsalads #homemadedressing #comfortfoodremix #burgerlove #weeknightdinners #easycooking #lowcarblifestyle #flavorpacked Craving a Big Mac but want to keep it light? Try this Big Mac Salad—same great flavors, no bun! Perfect for low-carb nights.

Looking for a flavorful twist on dinner tonight? Duck Confit Ingredients: - 4 duck legs - 1 cup duck fat (or enough to cover the duck legs) - 4 cloves garlic, minced - 1 tablespoon fresh thyme leaves - 1 tablespoon kosher salt - 1 teaspoon black pepper - 2 bay leaves Preparation Steps: 1. In a bowl, mix minced garlic, thyme, salt, and pepper. 2. Rub the spice mixture all over the duck legs; place in a dish and cover. 3. Refrigerate for at least 24 hours to marinate. 4. Preheat your oven to 225°F (110°C). 5. Rinse the duck legs under cold water to remove excess salt and spices. 6. In a large oven-safe pot, melt the duck fat over low heat. 7. Add the duck legs and bay leaves, ensuring they are fully submerged in fat. 8. Cook in the oven for 4 to 6 hours, until the duck is tender and falls off the bone. 9. For crispy skin, remove the legs from the fat and sear in a hot skillet for a few minutes on each side before serving. Prep Time: 20 mins | Cooking Time: 6 hours | Total Time: 6 hours 20 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with roasted vegetables or a fresh green salad for a delightful meal! #duckconfit #comfortfood #homemade

High Protein Broccoli Cheddar Soup Creamy and Nourishing High Protein Broccoli Cheddar Soup with a Cheesy Kick Ingredients: 4 cups broccoli florets 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 4 cups low-sodium chicken or vegetable broth 1 cup low-fat milk 1 cup shredded sharp cheddar cheese 1/2 cup Greek yogurt (for extra protein and creaminess) 1/2 cup cottage cheese (optional, for extra protein) 2 tablespoons all-purpose flour or cornstarch (for thickening) Salt and pepper to taste Freshly grated nutmeg (optional) Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until translucent, about 3-4 minutes. Add broccoli florets and broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until broccoli is tender. In a small bowl, whisk flour with milk until smooth. Slowly pour the mixture into the pot, stirring constantly to avoid lumps. Cook for 5 minutes until the soup thickens. Remove the pot from heat. Using an immersion blender, blend the soup until smooth but still slightly chunky (or blend in batches in a blender). Stir in shredded cheddar cheese, Greek yogurt, and cottage cheese until melted and fully combined. Season with salt, pepper, and a pinch of nutmeg if desired. Heat gently if needed, but do not boil after adding cheese and yogurt to prevent curdling. Serve warm. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: Approximately 250 kcal per serving | Servings: 4 servings #broccolicheddarsoup #highproteinsoup #healthycomfortfood #proteinpacked #cheddarsoup #homemadesoup #healthysouprecipes #vegetablesoup #broccolirecipes #highproteinmeals #comfortfood #glutenfree #lowfat #easyrecipes #dinnerideas #cleaneating #mealprep #familymeals #souprecipe #nutritious Craving comfort food without guilt? This High Protein Broccoli Cheddar Soup is creamy, cheesy, and packed with protein to keep you full and satisfied!

Looking for a classic French dish to impress your guests? Boeuf Bourguignon Ingredients: - 2 lbs beef chuck, cut into 1-inch cubes - 4 slices of bacon, chopped - 2 tablespoons olive oil - 1 large onion, diced - 2 carrots, sliced - 2 cloves garlic, minced - 2 cups red wine - 2 cups beef broth - 1 tablespoon tomato paste - 1 bouquet garni (thyme, bay leaf, parsley) - 1 cup pearl onions, peeled - 8 oz mushrooms, quartered - Salt and pepper to taste - Fresh parsley, chopped for garnish Preparation Steps: 1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside. 2. In the bacon fat, add olive oil and sear the beef chunks until browned on all sides. Remove and set aside. 3. Add the onion and carrots to the pot; cook until softened, about 5 minutes. 4. Stir in garlic and cook for 1 minute until fragrant. 5. Return the beef and bacon to the pot. Pour in the wine and beef broth, and add tomato paste and the bouquet garni. 6. Bring to a simmer, cover, and cook for 2 to 3 hours on low heat until the beef is tender. 7. About 30 minutes before serving, add pearl onions and mushrooms. 8. Remove the bouquet garni, season with salt and pepper, and garnish with fresh parsley before serving. Prep Time: 20 mins | Cooking Time: 2-3 hours | Total Time: 2 hours 20 mins Calories: 450 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with crusty bread or creamy mashed potatoes to soak up the delicious sauce. #boeufbourguignon #frenchtotality #comfortfood

Coconut Chicken Curry Creamy Coconut Chicken Curry with Aromatic Spices Ingredients: 1 ½ lbs boneless chicken thighs, cut into chunks 1 tablespoon oil (coconut or vegetable) 1 large onion, finely chopped 3 garlic cloves, minced 1 inch fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon paprika 1 can (14 oz) full-fat coconut milk 1 cup chicken broth 1 tablespoon tomato paste Salt and pepper to taste Juice of ½ lime Fresh cilantro, chopped (for garnish) Cooked basmati rice, to serve Directions: Heat oil in a large skillet or pot over medium heat. Add chopped onions and sauté until softened and golden, about 5–7 minutes. Stir in garlic and ginger, cook for another minute until fragrant. Add curry powder, turmeric, and paprika. Toast the spices for 1 minute while stirring. Add the chicken pieces and season with salt and pepper. Sear until lightly browned on all sides. Stir in the tomato paste, then pour in the coconut milk and chicken broth. Mix well to combine. Bring to a simmer and cover. Let it cook for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Stir in lime juice for a fresh finish. Adjust salt and spice to taste. Garnish with chopped cilantro and serve hot over basmati rice. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 470 kcal | Servings: 4 servings #coconutchickencurry #chickencurryrecipe #currylovers #comfortfood #easychickenrecipe #glutenfree #currywithrice #coconutmilkrecipes #homecookedcurry #familydinner #simplechickenmeals #flavorfuldinner #mildspicy #weeknightcurry #onepotmeal #creamycurry #spicedchicken #basmatiricepairing #saucydinner #wholesomemeal Comfort in a bowl! This Coconut Chicken Curry is rich, creamy, and loaded with warm spices. Perfect for a cozy night in!