Broccoli Rice Chicken Casserole

A comforting casserole dish with soft chicken, healthy broccoli, and fluffy rice all covered in a rich cheese sauce.

Ingredients:

• 1 cup uncooked rice
• 2 cups chicken broth
• 2 cups cooked chicken, diced
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

In a saucepan, melt butter over medium heat

Stir in flour until smooth and bubbly

Gradually add chicken broth and milk, stirring constantly until thickened

Season with garlic powder, salt, and pepper to taste

In a large mixing bowl, combine cooked rice, cooked chicken, and broccoli florets

Pour the sauce over the rice, chicken, and broccoli mixture and mix well

Transfer the mixture into a greased casserole dish

Sprinkle shredded cheddar cheese evenly over the top

Cover the casserole dish with foil and bake for 25 minutes

Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly

Serve hot and enjoy

Healthy Veggie Packed Paleo Salmon Cakes

These Paleo salmon cakes are not only tasty, but they are also full of good things for you. They are great for a quick and easy meal that is keto-friendly and only takes 20 minutes to make.

Ingredients:

• 1 can wild-caught salmon, drained
• 1/2 cup almond flour
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 1/4 cup finely chopped parsley
• 2 eggs
• 2 tablespoons coconut aminos
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Coconut oil for frying

Instructions:

Put drained salmon, almond flour, chopped red bell pepper, green onion, parsley, eggs, coconut aminos, lemon juice, garlic powder, smoked paprika, salt, and pepper in a large bowl

Mix everything together well

Little patties should be made from the mixture

In a pan, heat the coconut oil over medium-low heat

When you fry the salmon cakes, turn them over three or four times and cook them all the way through

Serve hot with a salad or your favorite keto-friendly dipping sauce

Cheeseburger Grilled Cheese

A delightful fusion of a cheeseburger and grilled cheese sandwich, featuring juicy ground beef, melted American cheese, and classic burger toppings, all grilled to perfection between slices of bread.

Ingredients:

• 4 slices bread
• 4 slices American cheese
• 1/2 lb ground beef
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 2 tbsp ketchup
• 2 tbsp mustard
• 2 tbsp mayonnaise
• Salt and pepper to taste
• 2 tbsp butter

Instructions:

Fry ground beef and diced onion in a pan until the beef is browned

Add pepper and salt

Remove any extra fat and set it aside

On one side of every slice of bread, spread mayonnaise

Place American cheese, cooked ground beef, diced tomato, ketchup, and mustard on the other side of the bread slices

Place the last few slices of bread on top, mayo side down

Put butter on the outside of each sandwich

Over medium-low heat, cook the sandwiches for three to four minutes on each side, until they are golden brown and the cheese melts

Enjoy while hot

Tomato Nectarine Burrata Salad Umami Girl

This Tomato Nectarine Burrata Salad is a perfect blend of sweet and savory flavors. Juicy tomatoes and ripe nectarines are paired with creamy burrata cheese and fresh basil, all drizzled with a simple balsamic vinaigrette. Its a delightful summer salad that bursts with freshness.

Ingredients:

• 2 large tomatoes, sliced
• 2 ripe nectarines, sliced
• 1 ball of fresh burrata cheese
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Put the tomato and nectarine slices on a platter to serve

Break up the burrata and sprinkle it on top of the tomatoes and nectarine

Add torn basil leaves to the salad

To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk

Put the dressing on top of the salad

Add pepper and salt to taste

Serve right away and enjoy

Creamy Crock Pot Chicken

This slow cooker chicken recipe has rich, creamy flavors that you will love. Perfect for busy days because it doesnt take much work but gives you a lot of satisfaction.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet dry Italian seasoning mix
• 1 can cream of chicken soup
• 1 package cream cheese, softened
• 1/2 cup chicken broth
• 1/2 cup shredded Parmesan cheese

Instructions:

Place chicken breasts in the slow cooker

Sprinkle Italian seasoning over chicken

In a separate bowl, mix together cream of chicken soup, cream cheese, and chicken broth until smooth

Pour mixture over chicken

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender

About 30 minutes before serving, sprinkle shredded Parmesan cheese over chicken and let it melt

Serve chicken with sauce over rice or pasta

Paleo Ranch Chickpea Pasta Salad

A delicious and healthy pasta salad made with chickpea pasta and a paleo-friendly ranch dressing. Its a perfect dish for a quick and satisfying Paleo meal.

Ingredients:

• 8 oz chickpea pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup red onion, finely chopped
• 1/4 cup paleo-friendly ranch dressing

Instructions:

Cook the chickpea pasta according to package instructions until al dente

Drain and rinse with cold water

In a large mixing bowl, combine the cooked chickpea pasta, cherry tomatoes, diced cucumber, and chopped red onion

Pour the paleo-friendly ranch dressing over the salad ingredients

Gently toss everything together until well coated with the dressing

Chill the salad in the refrigerator for at least 30 minutes before serving

Serve chilled and enjoy your Paleo Ranch Chickpea Pasta Salad

Beer-Battered Catfish Tacos

These Beer-Battered Catfish Tacos are a tasty and crispy take on regular tacos. The beer batter on the catfish is light and airy, and it gives the fish a great crunch. These tacos are a tasty treat because they are topped with fresh cabbage, tomatoes, and cilantro.

Ingredients:

• 1 lb catfish fillets, cut into strips
• 1 cup all-purpose flour
• 1 cup beer light lager works well
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Vegetable oil for frying
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving
• Sour cream or crema for garnish
• Hot sauce optional

Instructions:

In a mixing bowl, combine the flour, paprika, cayenne pepper, garlic powder, salt, and pepper

Slowly whisk in the beer until you have a smooth batter

Let it rest for 10 minutes

Heat about 2 inches of vegetable oil in a deep skillet or pot to 350F 175C

Dip each catfish strip into the beer batter, allowing any excess to drip off, and carefully place it into the hot oil

Fry until golden brown and crispy, about 3-4 minutes per side

Remove and drain on paper towels

Warm the corn tortillas in a dry skillet or oven until pliable

To assemble tacos, place a few catfish strips on each tortilla, top with shredded cabbage, diced tomatoes, red onion, and fresh cilantro

Serve with lime wedges and a dollop of sour cream or crema

Add hot sauce if desired

Enjoy your delicious Beer-Battered Catfish Tacos