Chicken and Green Chile Pasta Creamy Chicken Pasta with Roasted Green Chiles and Cheese Ingredients: 8 oz penne or rotini pasta 1 tablespoon olive oil 2 boneless, skinless chicken breasts, diced 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 3 cloves garlic, minced 1 small onion, finely chopped 1 cup roasted green chiles (mild or hot, chopped) 1/2 cup chicken broth 1 cup heavy cream 1 cup shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro (optional) Juice of 1 lime Directions: Cook the pasta in salted boiling water according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with cumin, smoked paprika, salt, and pepper. Sauté for 5–6 minutes until golden and cooked through. Add garlic and onion; cook for 2–3 minutes until softened. Stir in chopped green chiles and cook for another minute. Pour in chicken broth and reduce slightly, then add the cream. Simmer for 3–4 minutes until the sauce thickens. Stir in cheese until melted and smooth. Add the cooked pasta to the skillet and toss to coat evenly. Finish with a squeeze of lime and sprinkle with fresh cilantro if desired. Serve warm with extra lime wedges or a dash of hot sauce if you like it spicier. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 4 servings #greenchilepasta #chickenpastadinner #southwestflavors #creamychickenpasta #comfortfoodrecipes #spicycheesypasta #pastaideas #easyweeknightmeals #chilerecipes #pastanight #quickdinnerfix #montereyjackcheese #limechicken #roastedchilelove #texmexfusion #pastaandchicken #boldflavors #pastarecipes #easycomfortfood #flavorfuldinner This Chicken and Green Chile Pasta is what weeknight dreams are made of Creamy, cheesy, and packed with bold flavor!

Looking for a creamy, cheesy delight that fits your keto lifestyle? This Keto Chicken Alfredo Casserole will have you savoring every bite! Ingredients: - 1/2 stick (56g) butter - 3/4 cup heavy whipping cream - 2 oz cream cheese - 1/4 tsp garlic, minced - 1/2 tsp garlic powder - 1/2 tsp Italian seasoning - 1/4 tsp salt - 1/8 tsp pepper - 1/2 cup grated parmesan cheese - 5 cups cooked chicken breast, cubed - 1 1/2 cups shredded mozzarella cheese - 1/4 cup grated parmesan cheese (for topping) - 1 oz pork rinds, finely crushed Directions: 1. First, let’s whip up that luscious Alfredo sauce! In a pan over medium heat, combine the butter, heavy whipping cream, and cream cheese. Whisk it all together until it’s beautifully melted and combined. 2. Now, add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Keep whisking until it’s smooth and creamy. 3. Stir in the parmesan cheese and bring the mixture to a gentle simmer. Let it simmer for about 3-5 minutes, then remove it from the heat and set aside. 4. Preheat your oven to 350°F (175°C). Grab a large casserole dish (I used a 7"x11" rectangular dish) and add the 5 cups of cooked, cubed chicken breast. 5. Pour that delicious Alfredo sauce over the chicken, coating everything in creamy goodness. 6. Next, layer your toppings—start with the shredded mozzarella cheese, then sprinkle on the grated parmesan cheese, and finish with the crushed pork rinds for a delightful crunch. 7. Pop it into that preheated oven and bake for 25 minutes, until it's bubbly and golden. Nutritional Values (per serving): - Serving Size: 1/6 of the casserole - Calories: 460 - Fat: 30g - Protein: 38g - Carbohydrates: 3g - Fiber: 0g This Keto Chicken Alfredo Casserole is a cozy weeknight meal that’s packed with flavor and low on carbs! #KetoRecipes #LowCarbEating #ComfortFood #AlfredoCasserole #HealthyEating

Black-eyed Pea Soup Smoky Black-eyed Pea Soup with Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 teaspoon smoked paprika 1/2 teaspoon thyme 1/4 teaspoon cayenne pepper (optional) 4 cups cooked black-eyed peas (or 2 cans, drained and rinsed) 4 cups vegetable broth 1 bay leaf Salt and pepper to taste 1 tablespoon lemon juice Fresh parsley, chopped, for garnish Directions: Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, carrots, and celery. Sauté for another 5 minutes. Add smoked paprika, thyme, and cayenne. Stir to coat the vegetables. Add black-eyed peas, vegetable broth, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes to blend flavors. Remove bay leaf. Blend a portion of the soup with an immersion blender or in a regular blender for a creamier texture, if desired. Stir in lemon juice, adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 280 kcal | Servings: 4 servings #souplovers #veganrecipes #blackeyedpeas #vegetariansoup #healthycomfortfood #veganprotein #dairyfree #glutenfreeeats #soulfoodinspired #easyvegandinner #plantbasedmeals #souprecipe #highfibermeals #homemadesoup #winterwarmers #smokypaprika #veggiesoup #vegancomfortfood #meatlessmeals #veganstew This hearty Black-eyed Pea Soup is a cozy bowl of smoky, herby comfort. Packed with veggies, flavor, and plant-based protein!

Korean Spicy Chicken with Vegetables Dak Galbi: Korean Stir-Fried Spicy Chicken with Mixed Vegetables Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces 1 small cabbage, chopped 1 large carrot, sliced 1 zucchini, sliced 1 small sweet potato, peeled and sliced thin 1 onion, sliced 2 scallions, chopped 2 tablespoons vegetable oil 1 tablespoon sesame seeds (optional) For the marinade: 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon gochugaru (Korean red chili flakes) 2 tablespoons rice wine (mirin) 1 tablespoon sugar 1 tablespoon honey 1 tablespoon sesame oil 4 cloves garlic, minced 1 teaspoon grated ginger Directions: In a large bowl, mix all marinade ingredients. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes (up to overnight for more flavor). Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5 minutes until partially cooked. Add onions, carrots, sweet potato, and cabbage. Stir-fry for another 7–10 minutes, until vegetables are tender and chicken is fully cooked. Add zucchini and scallions during the last 3–4 minutes of cooking. Sprinkle with sesame seeds before serving if desired. Serve hot with steamed rice or wrapped in lettuce leaves. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 380 kcal | Servings: 4 servings #koreanfood #dakgalbi #spicychicken #koreanrecipes #asianstirfry #gochujang #koreanbbq #homemadekorean #comfortfood #chickendinner #koreanstreetfood #spicymeals #easykoreanrecipes #chickenwithveggies #stirfriedchicken #koreandish #quickdinner #sweetandspicy #kitchenadventure #hotandflavorful Craving bold flavors? This Korean Spicy Chicken with Vegetables (Dak Galbi) is your go-to! Juicy chicken stir-fried in gochujang with colorful veggies—pure Korean comfort.

Carrot and Potato Soup Creamy Carrot and Potato Soup with Herbs and Garlic Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 4 large carrots, peeled and sliced 3 medium potatoes, peeled and diced 4 cups vegetable broth 1 teaspoon dried thyme 1/2 teaspoon ground black pepper Salt to taste 1/2 cup milk or plant-based milk (optional for creaminess) Fresh parsley or chives, chopped, for garnish Directions: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and sauté for 1 minute more, until fragrant. Stir in the carrots and potatoes. Cook for 3–4 minutes, stirring occasionally. Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the vegetables are tender. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in the milk or plant-based milk, if using, for added creaminess. Heat through but do not boil. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or chives. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 230 kcal | Servings: 4 servings #vegetariansoup #carrotsoup #potatosoup #creamyvegetablesoup #comfortinabowl #easyhomemadesoup #vegetarianrecipes #plantbasedcomfortfood #fallrecipes #quickdinners #dairyfreeoptions #souprecipeideas #herbsandgarlic #rootvegetables #veggielovers #weeknightmeals #onepotmeals #nutritioussoup #simpleingredients #wholesomefood A bowl of warmth and comfort This Carrot and Potato Soup is creamy, herby, and packed with flavor. Perfect for cozy nights in!