If you're craving a cheesy, satisfying low-carb meal, these Keto Philly Cheesesteak Roll Ups are just the ticket! They’re loaded with flavor and perfectly portable for any occasion. Ingredients: - 2 cups shredded Monterey Jack cheese - 16 ounces ground beef - 1/2 medium onion, sliced - 1 bell pepper, sliced - 1 tsp Worcestershire sauce - 4 ounces cream cheese - Salt and pepper to taste Directions: 1. Preheat your oven to 350°F (175°C). 2. In a skillet over medium-high heat, sauté the ground beef, onion, and bell pepper until the vegetables are tender and the beef is nicely browned. Drain any excess grease. 3. Stir in the Worcestershire sauce and cream cheese, adding salt and pepper to taste. Mix until the cream cheese has melted and everything is well combined. 4. On a parchment-lined baking sheet, drop 8 circles of shredded Monterey Jack cheese. Bake for about 8-10 minutes, or until the edges are golden and the cheese has formed a lacy appearance. 5. Allow the cheese to cool slightly. Then, spoon your beef and vegetable filling onto each cheese circle and roll them up gently. Let them cool completely to set into delicious, cheesy wraps before serving. Nutritional Values (per serving): - Serving size: 2 roll ups - Calories: 420 - Fat: 30g - Protein: 36g - Carbohydrates: 4g - Fiber: 0g These Keto Philly Cheesesteak Roll Ups are a fabulous low-carb treat that will satisfy your cravings without derailing your diet. Enjoy these delicious bites anytime and share your creations! #KetoRecipes #DeliciouslyLowCarb #CheesesteakLove #HealthyEating #FoodieFun

Looking for a delicious taco night idea? Tacos al Pastor with Pineapple Ingredients: - 1 lb pork shoulder, thinly sliced - 1/4 cup pineapple juice - 1/4 cup orange juice - 2 tablespoons apple cider vinegar - 2 tablespoons chili powder - 1 tablespoon cumin - 1 tablespoon paprika - 3 cloves garlic, minced - 1 teaspoon oregano - Salt and pepper, to taste - 1 cup pineapple, diced - 1 small onion, finely chopped - Fresh cilantro, for garnish - Corn tortillas Preparation Steps: 1. In a bowl, mix pineapples juice, orange juice, apple cider vinegar, chili powder, cumin, paprika, minced garlic, oregano, salt, and pepper. 2. Add the pork to the marinade, coating evenly. Cover and refrigerate for at least 2 hours, preferably overnight. 3. Preheat a grill or skillet over medium-high heat. 4. Remove the pork from the marinade, allowing excess marinade to drip off. 5. Grill or sear the pork slices for about 6-8 minutes per side or until cooked through and slightly charred. 6. Remove the pork from heat and let it rest for a few minutes before slicing into bite-sized pieces. 7. Warm the corn tortillas on the grill or in a pan. 8. Assemble each taco by adding grilled pork, diced pineapple, and chopped onion. 9. Garnish with fresh cilantro and serve immediately. Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 40 mins Calories: 300 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of Mexican rice and black beans for a complete meal! #tacos #foodie #delicious

Honey Sriracha Shrimp Tacos Ingredients: - 1 lb shrimp, peeled and deveined - 2 tbsp honey - 2 tbsp sriracha - 1 tbsp lime juice - 1 tbsp olive oil - 1 tsp garlic powder - 1/2 tsp salt - 1/4 tsp black pepper - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving Preparation Steps: 1. In a bowl, mix honey, sriracha, lime juice, olive oil, garlic powder, salt, and black pepper. 2. Add the shrimp to the marinade, tossing to coat well. Let it marinate for 15 minutes. 3. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. 4. Warm the corn tortillas in a separate skillet for about 30 seconds on each side. 5. Assemble the tacos by placing shrimp on each tortilla, topping with shredded cabbage, avocado slices, and fresh cilantro. 6. Serve with lime wedges on the side for an extra zesty flavor. Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins Calories: 250 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of black beans and corn salad or tortilla chips with salsa. #shrimp #tacos #foodie

Beef and Zucchini Pancakes Savory Beef and Zucchini Pancakes with Crispy Edges Ingredients: 1/2 lb ground beef 1 medium zucchini, grated 2 eggs 1/4 cup all-purpose flour (or chickpea flour for gluten-free) 2 green onions, chopped 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili flakes (optional) 1 tablespoon soy sauce 1 tablespoon sesame oil Neutral oil for frying Directions: Grate the zucchini and squeeze out excess moisture using a cheesecloth or clean kitchen towel. In a large bowl, mix together ground beef, zucchini, eggs, flour, green onions, garlic, salt, pepper, chili flakes, soy sauce, and sesame oil until fully combined. Heat a tablespoon of oil in a large non-stick skillet over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly with a spatula to form small pancakes. Cook for 3–4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to absorb excess oil. Serve warm with dipping sauce such as soy-vinegar or chili-garlic sauce. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: Approximately 290 kcal per serving | Servings: 4 pancakes #beefrecipes #zucchinipancakes #savorypancakes #lowcarbrecipes #proteinmeals #familydinner #easyrecipes #healthycomfortfood #quickdinner #pancakerecipes #glutenoptional #hiddenveggies #mealprep #dinnerideas #beefideas #zucchinirecipes #foodblogger #panfried #crispyedges #foodie Craving something crispy, savory, and protein-packed? These Beef and Zucchini Pancakes are the perfect combo of flavor and crunch!

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