Who doesn’t love a cheesy snack? These Cheesy Keto Snack Bites are easy to whip up and perfect for satisfying those crunchy cravings without derailing your keto goals! Serving Size: 2 bites Nutrition Facts (per serving): Calories: 170 Fat: 14g Protein: 8g Carbohydrates: 2g Fiber: 1g Ingredients: - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1/2 cup cream cheese, softened - 1/4 cup almond flour - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1/4 cup chopped fresh chives (optional) Directions: 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the shredded cheddar cheese, mozzarella cheese, and softened cream cheese. Mix until everything is well blended. 3. Add the almond flour, egg, garlic powder, onion powder, paprika, salt, and pepper. Stir until a dough forms. If you’re feeling fancy, fold in the chopped chives for an extra kick of flavor! 4. Scoop tablespoon-sized portions of the mixture and roll them into little balls. Place these delicious bites on your prepared baking sheet, spacing them about 2 inches apart. 5. Bake in your preheated oven for 15-20 minutes, or until they’re golden brown and bubbly. Let them cool slightly before diving in! Enjoy these cheesy delights warm or at room temperature – they’re perfect for snacking any time! #KetoSnacks #CheesyDelights #LowCarbEats #Yum #HealthySnacking

Cajun Salmon & Shrimp with Creamy Garlic Herb Sauce Get ready for a surf-and-sizzle knockout—blackened Cajun salmon paired with juicy shrimp, all draped in a luscious garlic herb cream sauce. A rich, zesty, flavor-packed masterpiece! --- Prep Time: 20 mins Cook Time: 15 mins Servings: 2 Calories: ~710 kcal per serving --- Ingredients: For the Salmon & Shrimp: 2 salmon fillets (6 oz each) 10 large shrimp (peeled & deveined) 1 tbsp Cajun seasoning 1 tbsp olive oil Salt & pepper to taste Lemon wedges, for garnish For the Creamy Garlic Herb Sauce: 2 tbsp butter 2 garlic cloves (minced) 1/2 cup heavy cream 1/4 cup chicken or seafood broth 1 tbsp Dijon mustard 1 tsp lemon juice 2 tbsp chopped fresh parsley or chives Cracked pepper & pinch of chili flakes (optional) --- Instructions: 1. Season & Sear: Pat salmon and shrimp dry. Rub both with Cajun seasoning, olive oil, and a little salt & pepper. In a hot skillet, sear salmon skin-side down first for 3–4 mins per side. Remove and set aside. Add shrimp to the same pan and cook 2–3 mins per side until pink and slightly charred. 2. Make the Sauce: Melt butter in the skillet. Add garlic and sauté until fragrant (30 secs). Pour in cream and broth, then whisk in mustard, lemon juice, and cracked pepper. Simmer until slightly thickened. Stir in fresh herbs. 3. Plate & Finish: Spoon creamy sauce over the salmon and shrimp. Garnish with extra herbs, lemon wedges, and a dash of chili flakes if desired. --- Pro Tip: For a bold flavor twist, finish the sauce with a splash of white wine or a hint of smoked paprika. --- Spicy, creamy, buttery bliss—every bite of this dish is like a coastal vacation on a fork!

Smothered Chicken Pasta Creamy Smothered Chicken Pasta with Garlic and Parmesan Ingredients: 1 lb boneless, skinless chicken thighs or breasts 1 tbsp olive oil 1 tbsp butter 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika Salt and pepper, to taste 3 cloves garlic, minced 1 small onion, diced 1/2 cup chicken broth 1 1/2 cups heavy cream 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1/2 tsp Italian seasoning 8 oz penne or fettuccine pasta Fresh parsley, chopped (for garnish) Directions: Season chicken on both sides with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear 5–6 minutes per side until golden and cooked through. Remove and set aside. In the same skillet, sauté onion until soft, about 3 minutes. Add garlic and cook another minute. Deglaze with chicken broth, scraping up any browned bits. Let it reduce slightly. Pour in heavy cream, add Italian seasoning, and bring to a gentle simmer. Stir in Parmesan and mozzarella until melted and smooth. Slice chicken and return to the pan to smother in the sauce. Meanwhile, cook pasta according to package directions. Drain and add to the skillet. Toss everything to coat. Garnish with parsley and serve hot with extra Parmesan if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #smotheredchicken #chickenpasta #creamygarlicpasta #comfortfoodrecipes #weeknightdinner #onepotpasta #easychickendinners #pastarecipe #creamyparmesan #pastaideas #homecookedmeal #chickenandpasta #italianinspired #cheesypasta #garliccream #mozzarellapasta #heartymeals #quickdinner #chickencomfortfood #dinnerinspo Just made this creamy Smothered Chicken Pasta and I’m OBSESSED Tender chicken, garlic parmesan sauce, and cheesy goodness all in one pan!

Hungarian Hortobágyi Palacsinta – Savory Meat-Filled Pancakes A classic Hungarian dish of thin crepes filled with a spicy minced meat stew, baked and topped with a rich paprika sauce. Ingredients (Serves 4): * For pancakes: * 2 eggs * 150g flour * 300ml milk * Pinch of salt * For filling: * 300g ground pork or beef * 1 onion, finely chopped * 2 tbsp sweet Hungarian paprika * 2 cloves garlic, minced * 1 tbsp oil * Salt, pepper * For sauce: * 200ml sour cream * 1 tbsp paprika * 1 tsp flour Instructions: 1. Prepare thin pancakes by mixing eggs, flour, milk, and salt; fry thin crepes and set aside. 2. Sauté onion and garlic in oil; add ground meat and cook through. Stir in paprika, salt, and pepper. 3. Fill each crepe with meat mixture and roll up. 4. Make sauce by mixing sour cream, paprika, and flour; warm gently until thickened. 5. Place filled crepes in a baking dish, cover with sauce, and bake at 180°C (350°F) for 15 minutes. Serve warm. Hungarian Tip: Garnish with fresh parsley and serve with a side of pickled vegetables.

Beef and Cabbage Rolls Classic Stuffed Cabbage Rolls with Savory Beef and Rice Ingredients: 1 large head of green cabbage 1 lb ground beef 1/2 cup uncooked white rice 1 small onion, finely chopped 2 cloves garlic, minced 1 egg, beaten 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 2 cups tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Directions: Bring a large pot of water to a boil. Core the cabbage and gently separate 12–14 whole leaves. Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and cool. In a bowl, mix ground beef, uncooked rice, onion, garlic, egg, salt, pepper, and paprika. Lay out a cabbage leaf, place 2–3 tablespoons of beef mixture in the center, fold in sides, and roll up tightly. Repeat with remaining leaves. In a bowl, combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Place a few leftover cabbage leaves at the bottom of a large baking dish. Arrange rolls seam-side down. Pour tomato sauce mixture over rolls. Cover tightly with foil and bake at 350°F (175°C) for 1 hour, or until cooked through and tender. Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 25 minutes Kcal: 310 kcal per serving | Servings: 6 servings #stuffedcabbage #beefcabbagerolls #comfortfood #cabbagerecipes #homestylemeals #cabbagerolls #savorybeef #traditionalcooking #bakedbeefrolls #familydinners #rusticdishes #homemadecomfort #classicrecipes #heartycooking #groundbeefrecipes #cabbagelove #rolledcabbage #dinnerideas #mealprep #tomatosauce Classic comfort food done right! These Beef and Cabbage Rolls are stuffed with seasoned beef and rice, all smothered in a rich tomato sauce. So satisfying!