MAMMOTH CURRY CHICKEN DEEP DISH Ingredients: 2 cups pizza dough 1 ½ cups cooked curry chicken (mild or spicy) 1 ½ cups shredded mozzarella or cheddar ½ cup red onion, thinly sliced ¼ cup bell peppers, chopped Optional: fresh cilantro, yogurt drizzle Instructions: 1⃣ Press dough into deep dish pan. 2⃣ Layer with curry chicken, onions, peppers, and cheese. 3⃣ Bake until crust is golden & cheese bubbling. 4⃣ Top with cilantro and a swirl of yogurt if desired. 5⃣ Slice into spicy, savory curry heaven! Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 6

Get ready to indulge in a flavor-packed meal that’s keto-friendly, satisfying, and oh-so-delicious! These Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are bursting with zingy flavors and creamy goodness. Perfect for a cozy dinner or an impressive gathering! Ingredients: - 1 pound large shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - 1/2 cup cream cheese, softened - 1/2 cup shredded Monterey Jack cheese - 4 large poblano peppers - 1 tablespoon olive oil (for brushing) - 1/2 teaspoon salt (for peppers) - 1/2 teaspoon black pepper (for peppers) - 1/2 cup shredded Monterey Jack cheese (for topping) Directions: 1. Preheat your oven to 375°F. 2. In a medium bowl, combine the shrimp with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, salt, and black pepper. 3. Heat a skillet over medium heat, tossing in those seasoned shrimp. Cook until they turn pink and opaque, which should take about 3-4 minutes. Remove from the heat and let cool slightly. 4. In a large bowl, mix together the cooked shrimp, chopped cilantro, lime juice, cream cheese, and shredded Monterey Jack cheese until everything is well combined and creamy. 5. Now, let's prep those poblano peppers! Cut the tops off and remove the seeds and membranes. Brush the outside of each pepper with a bit of olive oil and sprinkle with salt and pepper. 6. Stuff each poblano pepper with the shrimp mixture, packing it in tightly! 7. Arrange the stuffed peppers in a baking dish and top them off with even more shredded Monterey Jack cheese. 8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is all melty and bubbly. 9. Allow them to cool for a few minutes before diving in and enjoying your scrumptious meal! Nutritional values (per serving): - Calories: 367 - Protein: 28g - Fat: 25g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g Serving Size: 1 stuffed poblano pepper Time to dig in! These loaded peppers are a surefire hit for any occasion. #KetoEats #ShrimpLover #HealthyRecipes #Foodie #DinnerGoals

SUPREME JERK CHICKEN DEEP DISH Ingredients: 2 cups pizza dough 1 ½ cups jerk-seasoned chicken, cooked & shredded 2 cups shredded mozzarella ½ cup diced bell peppers ½ cup red onions, sliced Optional: mango salsa or fresh cilantro Instructions: 1⃣ Press dough into deep dish pan. 2⃣ Layer chicken, cheese, peppers & onions. 3⃣ Bake until crust is golden & cheese bubbly. 4⃣ Top with mango salsa or cilantro for fresh kick. 5⃣ Serve spicy, sweet, and savory bliss! Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 6

Moqueca de Peixe – Brazilian Fish Stew This Afro-Brazilian coconut fish stew brings color and soul to your table. Rich with tomatoes, bell peppers, cilantro, and creamy coconut milk, it’s a coastal dream from Bahia. Ingredients (Serves 2–3): • 400g white fish (like sea bass), cut into chunks • 1 lime (juice) • 1 onion, sliced • 1 bell pepper, sliced • 2 tomatoes, diced • 2 cloves garlic, minced • 200ml coconut milk • 2 tbsp palm oil (or olive oil) • Fresh cilantro • Salt, pepper Instructions: 1. Marinate fish in lime, garlic, salt for 15 mins. 2. Layer onion, bell pepper, tomato in a pot. Add fish and coconut milk. 3. Simmer on low until fish is cooked through and flavors blend (~20–25 mins). Garnish with cilantro. Brazilian Tip: Serve with white rice and farofa (toasted cassava flour) for a full Bahian experience.

Cuban Ropa Vieja – Shredded Beef in Tomato Sauce Cuba’s national dish, featuring slow-cooked shredded beef simmered in a rich tomato-based sauce with peppers and onions, served with rice and beans. Ingredients (Serves 4): * 1kg flank steak or chuck roast * 1 onion, sliced * 1 green bell pepper, sliced * 3 cloves garlic, minced * 400g crushed tomatoes * 150ml beef broth * 1 tsp cumin * 1 tsp oregano * Salt and pepper * Olive oil Instructions: 1. Brown beef in olive oil, then simmer with broth until tender (2–3 hours). 2. Shred beef with forks. 3. Sauté onions, peppers, and garlic until soft. Add spices and tomatoes. 4. Add shredded beef to sauce and simmer for 20 minutes. 5. Serve with white rice and black beans. Cuban Tip: Add a splash of red wine or sherry for added depth.