Keto Chili Cheese Dog Casserole

 

Ingredients:

For the Chili:

• 1 lb ground beef (or ground turkey or plant-based meat)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup beef or vegetable broth
• 1/2 cup canned black beans (optional for keto; omit for strict keto)
• 1 tablespoon tomato paste
• For the Casserole Assembly:
• 4 cooked hot dogs (regular or plant-based), sliced
• 1 1/2 cups shredded cheddar cheese or dairy-free cheese alternative
• Sliced pickles (optional, for garnish)
• Chopped green onions (optional, for garnish)

Instructions:

In a large skillet, brown the ground beef over medium heat. If using plant-based meat, follow the cooking instructions on the packaging. Drain excess fat if needed.

Add the chopped onion to the skillet and sauté until translucent.

Stir in the minced garlic, chili powder, ground cumin, paprika, cayenne pepper, salt, and pepper. Cook for about 1-2 minutes until the spices are fragrant.

Add the diced tomatoes, beef or vegetable broth, black beans (if using), and tomato paste. Mix well to combine.

Simmer the chili for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Adjust the seasoning if needed.

Preheat your oven to 375°F (190°C).

In a greased baking dish, spread a layer of the prepared chili.

Arrange the sliced hot dogs on top of the chili.

Sprinkle shredded cheddar cheese or dairy-free cheese over the hot dogs.

Repeat the layers until all the chili, hot dogs, and cheese are used.

Bake the casserole in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.

Once baked, remove the casserole from the oven and let it cool slightly before serving.

Garnish with sliced pickles and chopped green onions if desired.

Nutrition Facts (per serving, based on 6 servings):

• Calories: ~400
• Total Fat: 28g
• Saturated Fat: 14g
• Total Carbohydrates: 8g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 28g

Baked Cream Cheese Spaghetti

 

Ingredients:

• Spaghetti: 8 oz (about half a standard package)
• Cream cheese: 8 oz (softened)
• Sour cream: 1/2 cup
• Shredded mozzarella cheese: 1 1/2 cups
• Parmesan cheese: 1/4 cup
• Garlic: 2 cloves (minced)
• Olive oil: 1 tbsp
• Tomato sauce: 2 cups
• Italian seasoning: 1 tsp
• Salt and pepper: To taste
• Fresh parsley: For garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C).

Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain and set aside.

Prepare the cream cheese sauce:

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1-2 minutes).

Add the cream cheese and sour cream, stirring until the cream cheese is fully melted and smooth.

Stir in the tomato sauce, mozzarella cheese, and Italian seasoning. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is well combined.

Mix spaghetti and sauce: In a large bowl, toss the cooked spaghetti with the cream cheese sauce until evenly coated.

Transfer to a baking dish: Pour the pasta mixture into a greased 9×13 inch baking dish and spread it out evenly. Sprinkle the Parmesan cheese over the top.

Bake: Place the dish in the oven and bake for 20-25 minutes or until the top is golden and bubbly.

Garnish and serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

 

Ingredients

For the Meatballs:

500g ground chicken

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1/4 cup almond flour (or breadcrumbs if not keto)

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

For the Spinach Alfredo Sauce:

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup fresh spinach, chopped

Instructions

Step 1: Make the Meatballs

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, egg, garlic, almond flour, parsley, salt, pepper, and red pepper flakes.

Mix until just combined, being careful not to overmix.

Roll the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.

Bake for 18-20 minutes, or until the meatballs are golden and cooked through.

Step 2: Prepare the Spinach Alfredo Sauce

In a large skillet over medium heat, melt the butter.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the Parmesan cheese, salt, and pepper until the sauce thickens, about 3-4 minutes.

Add the chopped spinach and cook for 1-2 minutes until wilted.

Step 3: Combine and Serve

Add the baked chicken meatballs to the skillet with the Alfredo sauce, gently coating them in the sauce.

Simmer for an additional 2-3 minutes to allow the flavors to meld together.

Garnish with extra Parmesan cheese and parsley if desired.

Classic Meatloaf with Roasted Potatoes

 

Ingredients:

**For the Meatloaf:**

• – 1 1/2 lbs ground beef (80/20 is ideal)
• – 1 small onion, finely chopped
• – 2 cloves garlic, minced
• – 1 cup breadcrumbs
• – 1/4 cup milk
• – 1 large egg
• – 1 tablespoon Worcestershire sauce
• – 1 tablespoon Dijon mustard
• – 1 teaspoon dried oregano
• – 1 teaspoon salt
• – 1/2 teaspoon black pepper
• – 1/4 cup ketchup (for the glaze)
• – 2 tablespoons brown sugar (for the glaze)
• – 1 tablespoon apple cider vinegar (for the glaze)

**For the Roasted Potatoes:**

• – 1 1/2 lbs baby potatoes, halved
• – 2 tablespoons olive oil
• – 1 teaspoon garlic powder
• – 1 teaspoon dried thyme
• – Salt and pepper, to taste
• – Fresh parsley, chopped (for garnish)

Instructions:

1. **Preheat the Oven:**

– Preheat your oven to 375°F (190°C).

2. **Prepare the Meatloaf:**

– In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, dried oregano, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

– Shape the mixture into a loaf and place it on a baking sheet or in a loaf pan.

3. **Make the Glaze:**

– In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar.

– Spread half of the glaze over the top of the meatloaf.

4. **Prepare the Potatoes:**

– On the same baking sheet, or on a separate sheet, toss the halved baby potatoes with olive oil, garlic powder, dried thyme, salt, and pepper.

– Arrange the potatoes cut-side down around the meatloaf.

5. **Bake:**

– Bake in the preheated oven for 45-50 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).

– Halfway through baking, spread the remaining glaze over the meatloaf.

6. **Garnish and Serve:**

– Once the meatloaf is done, let it rest for 10 minutes before slicing.

– Garnish the roasted potatoes with fresh parsley.

– Serve slices of meatloaf with the roasted potatoes on the side.

This classic meatloaf with roasted potatoes is a comforting and satisfying meal, perfect for any family dinner.

Enjoy!

Bacon Mushroom Pork Chops

 

Ingredients:

4 pork chops

Salt and pepper, to taste

1 tablespoon of olive oil

4 slices of bacon, diced

8 oz of sliced mushrooms

2 cloves of garlic, minced

1/4 cup of chicken broth

1/4 cup of heavy cream

1 tablespoon of chopped fresh parsley or thyme, for garnish (optional)

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PREPARATION:

Season the pork chops with salt and pepper on both sides.

In a large skillet over medium-high heat, add the olive oil. Once hot, add the pork chops and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the pork chops from the skillet and set aside.

In the same skillet, add the bacon and cook until crispy. Remove the bacon from the skillet and set aside.

Add the mushrooms and garlic to the skillet and cook for 3-4 minutes, or until softened.

Add the chicken broth and heavy cream to the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened.

Return the bacon and pork chops to the skillet and cook for 1-2 minutes, or until the pork chops are heated through.

Taste and adjust seasoning as needed.

Serve the pork chops in plates, spoon the mushroom and bacon mixture on top, and garnish with fresh parsley or thyme, if desired.

Enjoy !

The Classic Dish Beef Liver and Onions

 

Ingredients :

• 1 pound beef liverADVERTISEMENT2 large onions, sliced1/2 cup all-purpose
•  flourSalt and pepper to taste4 tablespoons butter2 tablespoons olive
•  oilADVERTISEMENT1/2 cup beef broth2 tablespoons balsamic vinegar
•  (optional)Fresh parsley, chopped (for garnish)

Préparations :

1. ADVERTISEMENTRinse the liver slices under cold water and pat dry with paper towels. Season both sides with
2.  salt and pepper.Dredge each slice in the flour, shaking off any excess.Cook the Onions:In a large skillet, heat 2
3.  tablespoons of butter and 1 tablespoon of olive oil over medium heat.Add the sliced onions and cook, stirring
4.  occasionally, until they are golden brown and caramelized, about 15-20 minutes. Remove the onions from the skillet and set aside.Cook the Liver:In the same skillet, add the remaining
5.  butter and olive oil. Increase the heat to medium-high.Add the liver slices to the skillet and cook for about 2-3
6.  minutes on each side, or until browned on the outside but still slightly pink inside. Do not overcook, as liver can become tough.Remove the liver from the skillet and set
7.  aside.ADVERTISEMENTMake the Sauce:In the same skillet, add the beef broth and balsamic vinegar (if using). Stir, scraping up any browned bits from the bottom of the skillet.Return the onions to the skillet and simmer for a few minutes until the sauce slightly thickens.Combine and Serve:Return the liver slices to the skillet, nestling them among the onions and sauce. Cook for an additional 2-3 minutes until
8.  everything is heated through.Garnish with chopped fresh parsley and serve immediately.Health Benefits of Beef Liver:Rich in Nutrients: Beef liver is packed with essential vitamins and
9.  minerals, including iron, vitamin A, and B vitamins, which are crucial for maintaining good health.High Protein Content: It is an excellent source of
10.  high-quality protein, which is important for muscle repair and growth.Supports Immune Function: The nutrients in liver help boost the
11.  immune system and support overall wellness.Serving Suggestions:Mashed Potatoes: Serve the liver and onions over creamy mashed potatoes for a comforting and hearty meal.Steamed Vegetables: Pair the dish with steamed vegetables like green beans or broccoli for a balanced plate.Crusty Bread:
12.  A slice of crusty bread can help soak up the delicious sauce.Bef liver and onions may be a divisive dish, but for those who appreciate its flavor and
13.  nutritional benefits, it remains a beloved classic.This recipe offers a straightforward way to enjoy this
14.  traditional meal, bringing together the rich taste of liver with the sweetness of caramelized onions.Keywords:

ENJOY

Simple Garlic Butter Cheese Bites

 

1. Savor the tasty Easy Garlic Butter Cheese Bombs, a simple and delicious appetizer that is great for any event. These cheese bombs are made with biscuit dough from the fridge and filled with melted mozzarella cheese. They are then brushed with a tasty garlic butter mixture for added flavor. Whether you eat them as a snack or with your meal, they will definitely be popular. You can use different types of cheese or add toppings like pepperoni or bacon to make it more exciting. These cheese bombs are best enjoyed when fresh and warm. They are simple to prepare and very tempting.
2. 
   
3. Simple Garlic Butter Cheese Bombs are a great small snack for any event. These tasty biscuits have melted mozzarella cheese inside and are coated with a tasty garlic butter mix, making them impossible to resist. If you want a fast snack or a popular appetizer, these cheese bombs will definitely be a success. Let’s see what ingredients you need to make this easy and delicious recipe.
4. 
   
5. List of components.
6. 
   
7. Biscuit dough that needs to be kept cold: 1 container (16oz) that makes it easy and fast to prepare cheese bombs.
8. 
   
9. Mozzarella cheese: 4 ounces, either soft, shredded, or cut into pieces, for a gooey and tasty filling.
10. 
    
11. Melted butter: 4 tablespoons (half a stick), for the garlic butter topping.
12. 
    
13. Garlic Powder: 1 teaspoon, for a tasty garlic taste.
14. 
    
15. Italian Seasoning: Use 1 teaspoon for a mix of herbs that go well with cheese.
16. 
    
17. Salt: A little bit to make the cheese bombs taste better.
18. 
    
19. Directions
20. 
    
21. First step:
22. 
    
23. Heat your oven to 400°F (200°C) before using it. Cover a baking sheet with parchment paper to avoid food sticking and to make cleaning up simpler.
24. 
    
25. Second step:
26. 
    
27. Take the cookies out of the box and put them on a clean surface. Put the same amount of cheese on each biscuit. You can use 4 ounces of soft mozzarella cut into 8 pieces, shredded mozzarella, or diced string cheese. You can also use cheddar cheese if you like a different taste.
28. 
    
29. Third Step:
30. 
    
31. Wrap the biscuit dough around the cheese and press the edges together tightly to seal them. This makes sure the cheese stays in place while baking.
32. 
    
33. Fourth Step:
34. 
    
35. Put each closed ball of dough, with the seam facing down, on the baking sheet that has been prepared. This helps keep the cheese bombs in shape while they are baking.
36. 
    
37. Fifth Step:
38. 
    
39. Cook the cheese bombs in the oven that has been heated up beforehand for 10-12 minutes, or until the dough becomes golden brown. The longer you cook them, the more melted the cheese will be on the inside. Watch them closely to prevent them from getting too brown.
40. 
    
41. Step 6: Sixth Step
42. 
    
43. While the cheese bombs are in the oven, make the garlic butter. Heat the butter in the microwave until it melts, then mix in the garlic powder, Italian seasoning, and a little salt until everything is well mixed.
44. 
    
45. Seventh Step:
46. 
    
47. Once the cheese bombs are done baking, spread a lot of the garlic butter mixture on each one. This gives a tasty taste and a nice gloss.
48. 
    
49. Eighth Step:
50. 
    
51. Serve the cheese bombs hot and right away. They taste best when eaten fresh from the oven to enjoy the melted cheese. Have fun!
52. 
    
53. Tips for serving and storing food.
54. 
    
55. These simple Garlic Butter Cheese Bombs are most delicious when eaten fresh and warm right out of the oven. The melted cheese inside and the crispy crust make them impossible to resist. They are great to eat before a meal, with a meal, or as a quick bite. To give it a little something extra, add some fresh parsley on top for a pop of color and more taste. If you have any extra food, put it in a sealed container in the fridge for up to 3 days. To warm them up, put them in an oven that is already hot at 350°F for around 5 minutes or until they are heated.
56. 
    
57. Useful Tips
58. 
    
59. If you like another type of cheese, you can choose cheddar, provolone, or a mix of cheeses for a special taste. To make the cheese bombs tastier, you can add a bit of red pepper flakes to the garlic butter mixture for a little spicy touch. For a fun variation, you can fill the biscuits with ingredients like pepperoni slices or cooked bacon bits in addition to the cheese. These differences can bring a nice surprise with each mouthful.
60. 
    
61. Advice from famous cooks
62. 
    
63. Chef Bobby Flay recommends adding fresh herbs such as basil or oregano to the garlic butter for a touch of freshness.
64. 
    
65. Chef Giada De Laurentiis suggests using top-quality mozzarella for the most delicious melting consistency and taste.
66.