Baked Garlic Parmesan Chicken Wings Crispy Oven-Baked Garlic Parmesan Wings with Herb Butter Ingredients: 2 lbs chicken wings, split and tips removed 2 tablespoons olive oil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 3/4 cup grated Parmesan cheese, divided 4 garlic cloves, minced 2 tablespoons unsalted butter, melted 2 tablespoons chopped fresh parsley Optional: ranch or blue cheese dressing, for dipping Directions: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack. Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, garlic powder, onion powder, salt, pepper, and paprika until well coated. Add half the Parmesan cheese and toss again to coat. Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, turning once halfway through, until crispy and golden brown. In a small bowl, mix the melted butter, minced garlic, and chopped parsley. When the wings are done, transfer them to a large bowl. Pour the garlic butter mixture over the wings, add remaining Parmesan, and toss to coat. Serve immediately with your favorite dipping sauce. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 385 kcal | Servings: 4 servings #bakedchickenwings #garlicparmesan #ovenbakedwings #crispychicken #chickenappetizers #partyfoodideas #gamefood #comfortfood #parmesanwings #homemadewings #flavoredbutter #herbywings #garliclovers #wingsfordays #snacktimefavorites #easychickenrecipes #butterandparmesan #dinnerinspo #lowcarbwings #fingerfoods These Baked Garlic Parmesan Wings are insanely crispy without the fryer! Tossed in garlicky butter and herbs, they’re perfect for any party or lazy night in.

Shrimp and Squash Casserole Cheesy Baked Shrimp and Summer Squash Casserole Ingredients: 1 tablespoon olive oil 1 pound shrimp, peeled and deveined 2 medium yellow squash, thinly sliced 1 zucchini, thinly sliced (optional for color contrast) 1/2 onion, finely chopped 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 1/2 cup sour cream 1/2 cup mayonnaise 1 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon dried thyme 1/4 teaspoon red pepper flakes (optional) 1/2 cup crushed butter crackers or panko breadcrumbs 1 tablespoon melted butter Chopped parsley, for garnish Directions: Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant, about 3–4 minutes. Add squash and zucchini to the skillet, season with salt, pepper, and paprika. Cook for 5–6 minutes until slightly softened. Stir in the shrimp and cook for 2–3 minutes just until pink. Remove from heat. In a large bowl, mix sour cream, mayonnaise, cheddar cheese, Parmesan, thyme, and red pepper flakes. Fold in the shrimp and squash mixture until well combined. Pour into prepared baking dish. In a small bowl, mix crushed crackers (or panko) with melted butter. Sprinkle evenly over the casserole. Bake uncovered for 20–25 minutes until golden and bubbly. Garnish with chopped parsley and serve warm. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 460 kcal | Servings: 6 servings #shrimpbake #squashcasserole #comfortfood #southernrecipes #cheesycasserole #shrimpdinner #bakedshrimp #seafoodcasserole #summerrecipes #zucchinirecipes #easyentertaining #homemadegoodness #squashseason #weeknightdinner #onepanmeals #cheddarcheese #parmesanbake #familyfavorites #ovenbaked #herbyflavors This cheesy Shrimp and Summer Squash Casserole is what comfort food dreams are made of Bubbly, golden, and SO good!

Looking for a deliciously creamy and keto-friendly dish? This Creamy Mushroom Keto Casserole is your new go-to! Packed with flavor and super easy to make. #KetoRecipe #MushroomLovers #ComfortFood #LowCarb #YummyEats Ingredients: - 1 pound of fresh mushrooms, sliced - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup cooked chicken, shredded (optional) - 1 cup spinach (optional) Directions: 1. Start by preheating your oven to 375°F (190°C). 2. In a large skillet over medium heat, warm the olive oil. Toss in the diced onion and sauté it until it’s translucent, about 3-4 minutes. 3. Add the minced garlic and sliced mushrooms to the skillet. Let these cook together until the mushrooms are tender and have released their juices, which should take about 5-7 minutes. 4. Stir in the heavy cream, dried thyme, salt, and black pepper. Continue cooking for another 2-3 minutes until everything is heated through. 5. If you’re adding chicken and spinach, now’s the time! Mix them into the skillet until well combined. 6. Remove the skillet from heat and stir in half of your mozzarella and half of the Parmesan cheese. Watch as they melt into the mix! 7. Transfer everything to a greased 9x13-inch baking dish and sprinkle the remaining mozzarella and Parmesan on top. 8. Pop it into the oven and bake for 20-25 minutes, or until the cheese is nice and bubbly with that gorgeous golden brown color. 9. Let it cool for a few minutes before diving in! Nutrition Facts (per serving, based on 6 servings): - Calories: 350 - Protein: 25g - Fat: 28g - Net Carbs: 4g - Fiber: 1g Serving Size: 1/6 of the casserole. Enjoy this satisfying dish as a hearty meal or a side!

Tomato and Basil Soup Creamy Roasted Tomato and Fresh Basil Soup Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 2 pounds ripe tomatoes, halved 1 cup canned crushed tomatoes 1 tablespoon tomato paste 2 cups vegetable broth 1 teaspoon sugar Salt and freshly ground black pepper, to taste 1/2 cup heavy cream (or coconut cream for vegan option) 1/2 cup fresh basil leaves, plus more for garnish Optional: grated Parmesan or vegan cheese for topping Directions: Preheat oven to 400°F (200°C). Place halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30–35 minutes until slightly charred and softened. In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion for 5 minutes until translucent. Add garlic and cook for 1 minute more. Add roasted tomatoes, crushed tomatoes, tomato paste, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes. Stir in sugar and adjust seasoning with salt and pepper. Remove from heat and add fresh basil. Blend the soup using an immersion blender (or carefully transfer to a blender in batches) until smooth. Return the soup to low heat and stir in the heavy cream. Simmer for 5 minutes more. Serve hot, garnished with more basil and optional grated cheese. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 220 kcal | Servings: 4 servings #tomatosoup #souprecipe #comfortfood #vegetariansoup #basilrecipes #homemadetomatosoup #roastedtomatoes #easyrecipes #fallrecipes #winterwarmers #healthycomfortfood #creamysoup #glutenfree #dairyoptional #souplovers #simplemeals #plantbased #herbsoup #tomatoandbasil #veganadaptable Nothing beats the cozy comfort of a bowl of Tomato and Basil Soup Creamy, fragrant, and absolutely heartwarming!

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