Looking for a quick and delicious one-pan meal? This Mexican Zucchini and Ground Beef Skillet is your answer—flavorful, cheesy, and so satisfying! Ingredients: - 1 pound ground beef - 2 medium zucchinis, diced - 1 small onion, chopped - 2 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes, undrained - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Fresh cilantro, for garnish (optional) Directions: 1. In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing until the onion becomes translucent, which should take about 3-4 minutes. 2. Next, add the ground beef to the skillet. Use a spatula to break it apart as it cooks, browning it for about 5-7 minutes. If there's too much fat when it's done, drain the excess. 3. Now, stir in the diced zucchini, undrained diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook this flavorful mix for another 5-7 minutes, or until the zucchini is tender. 4. Sprinkle the shredded cheddar cheese over the beef and zucchini mixture, and cover the skillet. Let it sit for about 2-3 minutes, just long enough for the cheese to melt beautifully. 5. Remove from heat and, if you’re feeling fancy, sprinkle some fresh cilantro on top. Serve it warm and enjoy! Nutritional Values (per serving): - Serving Size: 1/4 of the recipe - Calories: 400 - Protein: 30g - Carbohydrates: 10g - Fat: 25g - Fiber: 2g #MexicanSkillet #BeefAndZucchini #OnePanMeal #CheesyGoodness #EasyDinner

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Spicy Hot Pepper Jelly Chicken Wings Sticky Sweet & Spicy Hot Pepper Jelly Glazed Chicken Wings Ingredients: 2 lbs chicken wings, split at joints, tips removed 1 tsp salt 1/2 tsp black pepper 1 tbsp olive oil 1/2 cup hot pepper jelly 2 tbsp soy sauce 1 tbsp apple cider vinegar 1 tsp garlic powder 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (optional, for extra heat) 1 tbsp fresh parsley, chopped (for garnish) Lime wedges (optional, for serving) Directions: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings dry with paper towels and place them in a large bowl. Drizzle with olive oil, then season with salt, black pepper, smoked paprika, and garlic powder. Toss to coat. Arrange wings on the rack in a single layer. Bake for 40-45 minutes, flipping halfway through, until golden and crispy. While the wings bake, combine hot pepper jelly, soy sauce, apple cider vinegar, and cayenne (if using) in a small saucepan over medium heat. Stir until the jelly melts and the mixture becomes a smooth glaze. Simmer for 2-3 minutes, then remove from heat. Once wings are cooked, toss them in a large bowl with the glaze until fully coated. Optional: Return wings to the oven for 5 minutes to caramelize the glaze slightly. Garnish with chopped parsley and serve with lime wedges if desired. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 375 kcal | Servings: 4 servings #chickenwings #spicyrecipes #hotpepperjelly #gamefood #easyappetizers #spicyglazedwings #stickywings #ovenbakedwings #crispywings #homemadewings #wingsfordays #boldflavors #partyfood #tailgatingrecipes #sweethotwings #easychickendinner #weeknightmeals #chickenlove #fingerfood #heatandflavor Turn up the heat! These Spicy Hot Pepper Jelly Chicken Wings are the perfect balance of sweet and fire! Sticky, bold, and finger-licking good!

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Looking for a refreshing and creamy side dish that’s perfect for your keto lifestyle? This Keto Cauliflower Salad is packed with flavor and super easy to whip up! Ingredients: - 1 medium head of cauliflower, cut into florets - 4 large eggs - 1 cup cucumber, diced - 1/2 cup green onions, chopped - 1/2 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - Salt and pepper, to taste - 1 teaspoon garlic powder - 1 teaspoon paprika (optional) Directions: 1. Start by bringing a large pot of salted water to a boil. Toss in the cauliflower florets and let them cook for about 5-7 minutes. You want them tender, but with a little crunch! Once done, drain the water and let the cauliflower cool. 2. In another pot, place the eggs and cover them with water. Bring to a boil, then cover and remove from heat. Sit tight for 12 minutes. Afterward, drain and plunge those eggs into ice water to cool. Once they’re cool, peel and chop them up. 3. Grab a big mixing bowl and combine the cooled cauliflower, chopped eggs, diced cucumber, and green onions. This mixture is already looking delicious! 4. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. If you love a little kick, sprinkle in that paprika! 5. Drizzle the dressing over your cauliflower mixture and gently stir until everything is beautifully coated. 6. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Trust me, it’s worth the wait! Nutritional Values (per serving): - Serving Size: 1 cup - Calories: 220 - Fat: 18g - Protein: 8g - Total Carbohydrates: 6g - Dietary Fiber: 3g - Net Carbs: 3g Enjoy this delightful Keto Cauliflower Salad at your next gathering or as a meal prep delight. It’s sure to be a hit! #KetoRecipes #CauliflowerSalad #HealthyEating #LowCarb #MealPrep