MASSIVE MAC & CHEESE DEEP DISH Ingredients: 1 deep-dish crust 2 cups cooked macaroni 2 cups shredded cheddar (or cheese blend) ½ cup milk or cream Salt & pepper to taste Optional: paprika or hot sauce for kick Optional: crumbled bacon or breadcrumbs for topping Instructions: 1⃣ Mix macaroni with cheese, milk, salt, and pepper. 2⃣ Spread cheesy mac into pre-baked crust. 3⃣ Top with extra cheese, bacon, or breadcrumbs if desired. 4⃣ Bake at 375°F (190°C) for 20–25 min until bubbly and golden. 5⃣ Let cool slightly, then dive into deep-dish comfort! Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4

Seafood Paella Ingredients: - 1 cup Arborio rice - 3 cups vegetable broth - 1/2 cup frozen peas - 1 red bell pepper, chopped - 1 small onion, diced - 2 cloves garlic, minced - 1 cup shrimp, peeled and deveined - 1 cup mussels, cleaned - 1 tsp smoked paprika - 1/2 tsp saffron threads (optional) - 3 tbsp olive oil - Salt and pepper to taste - Lemon wedges for serving - Fresh parsley, chopped for garnish Preparation Steps: 1. In a large paella pan or skillet, heat olive oil over medium heat. 2. Add the onion and garlic, and sauté until translucent. 3. Stir in the red bell pepper and cook for another 2 minutes. 4. Add the Arborio rice, smoked paprika, and saffron (if using). Stir to coat the rice. 5. Pour in the vegetable broth and bring to a simmer. Season with salt and pepper. 6. Reduce heat to low and cover. Cook for 15 minutes without stirring. 7. Add the shrimp and mussels, gently pressing them into the rice. Cover and cook for another 5-7 minutes until seafood is cooked. 8. Remove from heat and let it sit covered for an additional 5 minutes. 9. Garnish with peas, fresh parsley, and serve with lemon wedges. Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins Calories: 430 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh green salad and crusty bread for a complete meal. #seafoodpaella #easydinner #homemade

Grilled Chicken and Quinoa Salad Herb-Grilled Chicken with Quinoa, Roasted Veggies, and Lemon Dressing Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup quinoa 2 cups water or chicken broth 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, finely sliced 1/4 cup crumbled feta cheese (optional) 1/4 cup fresh parsley, chopped Juice of 1 lemon 2 tablespoons olive oil (for dressing) 1 teaspoon Dijon mustard Salt and pepper to taste (for dressing) Directions: Rinse quinoa thoroughly. In a saucepan, combine quinoa and water (or broth), bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork. Preheat a grill or grill pan to medium-high. Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta, and parsley. Add grilled chicken on top. Drizzle with lemon dressing and gently toss before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 2 servings #quinoasalad #grilledchicken #healthylunch #proteinpacked #mealprep #easyrecipes #glutenfreemeals #summermeals #wholefoods #freshsalad #cleanrecipes #chickensalad #quinoabowl #herbgrilled #lunchinspo #lemonyrecipes #balancedmeals #lowcarbideas #fitmeals #nutritiousdinner Bright, fresh, and satisfying This Grilled Chicken & Quinoa Salad is your go-to for a healthy meal that doesn’t skimp on flavor!

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!