If you’re craving a quick and delicious meal that packs a punch of flavor, this Mexican Zucchini and Ground Beef Skillet is your answer! Perfect for busy weeknights, it’s a one-pan wonder that’s sure to please the whole family. Ingredients: - 1 pound ground beef - 2 medium zucchinis, diced - 1 small onion, chopped - 2 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes, undrained - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Fresh cilantro, for garnish (optional) Directions: 1. Start by heating the olive oil in a large skillet over medium heat. 2. Toss in the chopped onion and minced garlic, cooking until the onion becomes translucent, which should take about 3-4 minutes. 3. Next, add the ground beef, breaking it apart with a spatula as it cooks. Keep an eye on it until it's evenly browned, around 5-7 minutes. If there's excess fat, feel free to drain it. 4. Stir in the diced zucchini, the diced tomatoes along with their juicy goodness, chili powder, cumin, paprika, salt, and pepper. Let this simmer for another 5-7 minutes until the zucchini is nice and tender. 5. Now for the cheesy goodness! Sprinkle the shredded cheddar cheese over the top and cover the skillet. Let it cook for about 2-3 minutes, or until the cheese is melted and bubbly. 6. Finally, remove the skillet from the heat and garnish with fresh cilantro if you're feeling fancy. Serve warm, and enjoy every savory bite! Nutritional Values (per serving, serves 4): - Calories: 350 - Protein: 26g - Fat: 23g - Carbohydrates: 10g - Fiber: 2g Serving size: Approximately 1 cup #DeliciousDinners #OnePanMeals #MexicanCuisine #ZucchiniRecipes #ComfortFood

If you're looking for a quick and delicious weeknight meal, this Black Pepper Chicken with Mushrooms is your answer! It's packed with flavor and comes together in no time. 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 coconut aminos for a soy-free option) - 1 tablespoon apple cider vinegar - 2 teaspoons freshly ground black pepper Directions: 1. In a large skillet, heat the olive oil over medium-high heat. 2. Add the chicken pieces to the skillet and cook until they’re beautifully browned and cooked through, which should take about 5-7 minutes. 3. Toss in the sliced mushrooms and let them cook until they’re tender, about 3-4 minutes. 4. Stir in the soy sauce, apple cider vinegar, and freshly ground black pepper. 5. Give everything a good stir and cook for an additional 2-3 minutes to let those flavors come together. 6. Serve hot and enjoy every bite! Nutritional Values: - Serving Size: 1/4 of the recipe - Calories: 320 - Protein: 25g - Fat: 22g - Carbohydrates: 5g - Fiber: 1g #DeliciousDinner #EasyRecipes #BlackPepperChicken #Yummy #Foodie

Lemon Parmesan Crusted Salmon Ingredients: - 4 salmon fillets - 1 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 2 cloves garlic (minced) - Salt and pepper to taste - Fresh parsley (chopped, for garnish) Preparation Steps: 1. Preheat your oven to 400°F (200°C). 2. In a bowl, mix together Parmesan cheese, breadcrumbs, lemon zest, minced garlic, olive oil, salt, and pepper. 3. Place salmon fillets on a baking sheet lined with parchment paper. 4. Drizzle lemon juice over the salmon fillets. 5. Press the Parmesan mixture onto the top of each salmon fillet. 6. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden. 7. Garnish with fresh parsley before serving. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 320 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of steamed asparagus or a fresh garden salad for a complete meal. #salmonrecipe #lemonparmesan #deliciousdinner

Looking for a cozy, comforting dish that fits your keto lifestyle? This Keto Chicken Broccoli Casserole Bake is cheesy, creamy, and absolutely delicious! Ingredients: - 2 cups cooked chicken, shredded - 2 cups broccoli florets, steamed - 1 cup shredded cheddar cheese - 1 cup heavy cream - 1/2 cup cream cheese, softened - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon paprika - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil Directions: 1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil to prevent sticking. 2. In a large mixing bowl, combine the shredded chicken, steamed broccoli, garlic powder, onion powder, salt, black pepper, and paprika. Stir until everything is well mixed. 3. In another bowl, whisk together the heavy cream and softened cream cheese until it’s smooth and creamy. Pour this mixture over the chicken and broccoli combo, stirring gently to coat everything evenly. 4. Transfer the mixture to your prepared baking dish, spreading it out nice and even. 5. Top it off with shredded cheddar cheese and sprinkle grated Parmesan cheese over the top for extra flavor. 6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. 7. Let your casserole cool for about 5 minutes before diving in! Nutrition Facts (per serving): - Serving Size: 1 generous portion - Calories: 450 - Protein: 35g - Fat: 32g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g Enjoy this delicious casserole with family or as a meal prep favorite! Perfect for those cozy nights in. #KetoRecipe #ChickenCasserole #LowCarb #HealthyEating #DeliciousDinners

Seafood Paella Ingredients: - 2 cups short-grain rice - 4 cups seafood broth - 1 lb mixed seafood (shrimp, mussels, calamari) - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, chopped - 1 cup frozen peas - 2 tomatoes, chopped - 1 tsp smoked paprika - 1/2 tsp saffron threads - 3 tbsp olive oil - Salt and pepper to taste - Fresh parsley, for garnish - Lemon wedges, for serving Preparation Steps: 1. Heat olive oil in a large skillet over medium heat. 2. Sauté the onion and bell pepper until soft, about 3-4 minutes. 3. Add garlic and cook for another minute. 4. Stir in the chopped tomatoes, smoked paprika, and saffron, cooking for 2 minutes. 5. Add the rice and stir well to coat it with the mixture. 6. Pour in the seafood broth and bring to a boil. 7. Reduce heat, season with salt and pepper, and simmer covered for 15 minutes. 8. Gently place the mixed seafood on top of the rice, cover, and cook for another 5-7 minutes or until seafood is cooked through. 9. Remove from heat and let it sit for 5 minutes before serving. 10. Garnish with fresh parsley and serve with lemon wedges. Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins Calories: 400 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side salad or crusty bread for a complete meal. #seafoodpaella #easyrecipes #deliciousdinner