GARGANTUAN REUBEN DEEP DISH MAYHEM Ingredients: 1 deep-dish rye or pizza crust 1 lb sliced corned beef or pastrami 1 cup sauerkraut, drained 2 cups shredded Swiss cheese ½ cup Thousand Island or Russian dressing 1 tbsp butter (for brushing crust) Black pepper to taste Instructions: 1⃣ Pre-bake crust 5 min at 375°F (190°C), brush edges with butter. 2⃣ Spread dressing on crust base. 3⃣ Layer corned beef, sauerkraut, and Swiss cheese. 4⃣ Bake 20–25 min until cheese melts and edges crisp up. 5⃣ Serve hot, melty, tangy, and fully loaded Reuben-style! Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4

TITAN SEAFOOD MEDLEY DEEP DISH Ingredients: 1 deep-dish crust ½ lb shrimp, peeled & cooked ½ lb calamari rings, cooked ½ lb lobster or crab meat 2 cloves garlic, minced ½ cup diced shallots ½ cup heavy cream 1 ½ cups shredded mozzarella or Gruyère Splash of lemon juice Fresh parsley or dill Salt, pepper & chili flakes (optional) Instructions: 1⃣ Sauté garlic & shallots in butter till soft. 2⃣ Add cream, lemon, and seasonings—simmer gently. 3⃣ Fold in seafood and half the cheese. 4⃣ Fill crust with creamy seafood mix, top with remaining cheese. 5⃣ Bake at 375°F (190°C) for 25–30 min until golden & bubbly. 6⃣ Garnish with herbs, serve deep, rich, and ocean-loaded! Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 4

SUPREME LOBSTER THERMIDOR DEEP DISH Ingredients: 1 deep-dish crust 1 lb cooked lobster meat, chopped ½ cup finely diced shallots or onions 2 cloves garlic, minced ½ cup heavy cream 1 cup shredded Gruyère or Swiss cheese 1 tsp Dijon mustard + squeeze of lemon juice 2 tbsp butter Fresh parsley for garnish Salt & pepper to taste Instructions: 1⃣ Sauté shallots and garlic in butter till soft. 2⃣ Stir in cream, Dijon, lemon juice—simmer till thick. 3⃣ Fold in lobster and half the cheese, season to taste. 4⃣ Fill crust with mixture, top with remaining cheese. 5⃣ Bake at 375°F (190°C) for 20–25 min till golden & bubbling. 6⃣ Garnish with parsley, serve rich & luxurious! Prep: 20 min | Cook: 25 min | Total: 45 min | Serves: 4

Looking for a delicious low-carb breakfast? These Keto Pancakes are fluffy, satisfying, and oh-so-easy to whip up! #Keto #LowCarb #HealthyEating #Pancakes #BreakfastGoals Ingredients: - 2 large eggs - 1/3 cup almond flour - 2 oz cream cheese, softened - 1/2 teaspoon baking powder (optional) - Butter for serving - Sugar-free syrup for serving Directions: 1. First things first, gather all your ingredients so you’re ready to go! 2. In a mixing bowl, whisk the eggs until they start to bubble—this helps them get nice and fluffy. 3. Add in the softened cream cheese and continue whisking until well combined. 4. Next, fold in the almond flour and (if you’re using it) the baking powder. Give it a gentle stir until everything is combined. 5. Heat up a non-stick skillet over medium heat and drop 2 tablespoons of batter for each pancake. Cook for about 1 minute on each side or until they’re golden brown. 6. Once cooked, serve warm with a pat of butter and a drizzle of sugar-free syrup. Enjoy every bite! This recipe makes about 6 delightful pancakes. Nutrition Facts (per pancake): - Calories: 80 - Fat: 6g - Carbohydrates: 2g - Fiber: 1g - Protein: 5g Serving Size: 1 pancake These Keto Pancakes are not just delicious, they also fit perfectly into your low-carb lifestyle! Enjoy!

Thai Peanut Noodle Salad Chilled Thai Peanut Noodle Salad with Crunchy Veggies & Fresh Herbs Ingredients: 8 oz rice noodles or spaghetti noodles 1 cup shredded red cabbage 1 red bell pepper, thinly sliced 1 large carrot, julienned 1/2 cucumber, seeded and sliced thin 3 green onions, chopped 1/4 cup fresh cilantro, chopped 1/4 cup roasted peanuts, roughly chopped 1 tablespoon sesame seeds (optional) For the Peanut Dressing: 1/3 cup creamy peanut butter 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 tablespoon honey or maple syrup 1 teaspoon sesame oil 1 clove garlic, minced 1/2 teaspoon grated ginger 2–4 tablespoons warm water (to thin the dressing) Directions: Cook noodles according to package instructions. Drain and rinse under cold water. Set aside. In a small bowl, whisk together all the dressing ingredients. Add warm water 1 tablespoon at a time until smooth and pourable. In a large mixing bowl, combine cooked noodles, red cabbage, bell pepper, carrot, cucumber, and green onions. Pour the peanut dressing over the salad and toss well to combine. Garnish with cilantro, chopped peanuts, and sesame seeds if using. Chill in the fridge for 20–30 minutes before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 420 kcal | Servings: 4 servings #thaifood #noodlesalad #peanutnoodles #vegetarianrecipes #easyrecipes #healthymeals #asianinspired #quickdinner #mealprepideas #coldnoodles #freshandhealthy #ricenoodles #vegansalad #saladbowl #plantbasedrecipes #weeknightmeals #homemadeasian #spicyandnutty #cleaneating #lunchideas This Thai Peanut Noodle Salad is LOADED with flavor, crunch, and creamy goodness! A perfect meal-prep lunch or light dinner.