#fillinganddelicious

[psyfic]

With grilled chicken, fresh vegetables, cheese, and creamy toppings, this keto-friendly bowl tastes great and fills you up.

Ingredients: 1 grilled chicken breast. 1/2 cup shredded lettuce. 1/4 cup shredded cheese. 1/4 cup diced tomatoes. 2 tablespoons guacamole. 2 tablespoons sour cream.

Instructions: Grill the chicken breast until fully cooked. Shred the lettuce and dice the tomatoes. Place shredded lettuce in a bowl. Slice the grilled chicken breast and place it on top of the lettuce. Top with shredded cheese, diced tomatoes, guacamole, and sour cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

adam kerbel

[feedingonfeminism]

These beef and cauliflower rice bowls are a tasty, low-carb take on a Spanish-style dish. They are full of protein and healthy fats. It's perfect for a quick and filling keto meal!

Ingredients: 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 1 medium head cauliflower, grated or riced. 2 tablespoons olive oil. 1 avocado, sliced. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Break up the ground beef with a spoon as you add it to the pan and cook it until it turns brown. Add the paprika, cumin, salt, and pepper, along with the diced red bell pepper. Bring it to a boil again. In the meantime, heat olive oil over medium heat in a different pan. After you add the cauliflower rice, cook for 5 to 7 minutes, or until it's soft. Put cauliflower rice into bowls and add the beef mixture on top of each one. Put fresh cilantro and sliced avocado on top. For extra taste, serve with lime wedges. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Hey Its Faithhh

[gestureposes]

This Smashed Chickpea Salad Sandwich is a tasty and filling vegan option instead of chicken or tuna salad sandwiches. It's great for a quick and easy lunch or dinner because it's full of protein and tastes great.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons vegan mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/4 cup diced red onion. 1/4 cup diced celery. 1/4 cup diced pickles. 1/4 teaspoon garlic powder. Salt and pepper, to taste. 4 slices whole grain bread. Lettuce leaves, for serving.

Instructions: In a mixing bowl, mash the chickpeas with a fork or potato masher until coarse. Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, pickles, garlic powder, salt, and pepper. Mix until well combined. Toast the whole grain bread slices, if desired. Divide the smashed chickpea salad mixture evenly onto two slices of bread. Top with lettuce leaves and the remaining bread slices to form sandwiches. Slice in half and serve immediately, or wrap tightly in parchment paper for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

canyon high school

[useus124]

When you put chicken pepperoni melts between two slices of buttery bread, the savory chicken, spicy pepperoni, gooey cheese, and tangy marinara sauce taste great together. Great for a quick and filling meal.

Ingredients: 4 slices of bread. 2 chicken breasts, cooked and sliced. 8 slices of pepperoni. 4 slices of provolone cheese. 1/4 cup marinara sauce. 2 tablespoons butter, softened.

Instructions: Spread butter on one side of each bread slice. On the unbuttered side of two bread slices, layer sliced chicken, pepperoni, provolone cheese, and marinara sauce. Top with the remaining bread slices, buttered side out. Heat a skillet over medium heat. Place sandwiches in the skillet and cook until golden brown on both sides and cheese is melted, about 3-4 minutes per side. Slice diagonally and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

400 Rustic Station

[gsarchive]

A hearty and flavorful cow foot soup made effortlessly in a pressure cooker. Packed with nutritious vegetables and Caribbean spices, this soup is a comforting and satisfying meal.

Ingredients: 2 lbs cow foot, cleaned and chopped. 1 cup pumpkin, diced. 1 cup carrots, sliced. 1 cup potatoes, diced. 1 cup yams, diced. 1 cup corn on the cob, cut into thirds. 1 cup okra, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 sprigs thyme. 2 scallions, chopped. 1 Scotch bonnet pepper, whole optional. 1 tablespoon oil. Salt and pepper to taste. 8 cups water.

Instructions: Warm up the oil in the pressure cooker. Add the minced garlic and chopped onions and saut until the garlic smells good. Cover the whole thing in brown cow foot. Add pepper and salt. Place the vegetables, scallions, thyme, and Scotch bonnet pepper in the pan. Add the water and mix it in well. For thirty minutes, cook on high pressure with the lid on top. Let the pressure drop on its own before you open the lid. If you used Scotch bonnet pepper, take it out. If you need to, change the seasoning. Enjoy your tasty cow foot soup while it's still hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Buy Handmade Toronto

[vivimetaliun2]

When you put chicken pepperoni melts between two slices of buttery bread, the savory chicken, spicy pepperoni, gooey cheese, and tangy marinara sauce taste great together. Great for a quick and filling meal.

Ingredients: 4 slices of bread. 2 chicken breasts, cooked and sliced. 8 slices of pepperoni. 4 slices of provolone cheese. 1/4 cup marinara sauce. 2 tablespoons butter, softened.

Instructions: Spread butter on one side of each bread slice. On the unbuttered side of two bread slices, layer sliced chicken, pepperoni, provolone cheese, and marinara sauce. Top with the remaining bread slices, buttered side out. Heat a skillet over medium heat. Place sandwiches in the skillet and cook until golden brown on both sides and cheese is melted, about 3-4 minutes per side. Slice diagonally and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

400 Rustic Station

[tempe-nightsky]

A hearty and flavorful cow foot soup made effortlessly in a pressure cooker. Packed with nutritious vegetables and Caribbean spices, this soup is a comforting and satisfying meal.

Ingredients: 2 lbs cow foot, cleaned and chopped. 1 cup pumpkin, diced. 1 cup carrots, sliced. 1 cup potatoes, diced. 1 cup yams, diced. 1 cup corn on the cob, cut into thirds. 1 cup okra, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 sprigs thyme. 2 scallions, chopped. 1 Scotch bonnet pepper, whole optional. 1 tablespoon oil. Salt and pepper to taste. 8 cups water.

Instructions: Warm up the oil in the pressure cooker. Add the minced garlic and chopped onions and saut until the garlic smells good. Cover the whole thing in brown cow foot. Add pepper and salt. Place the vegetables, scallions, thyme, and Scotch bonnet pepper in the pan. Add the water and mix it in well. For thirty minutes, cook on high pressure with the lid on top. Let the pressure drop on its own before you open the lid. If you used Scotch bonnet pepper, take it out. If you need to, change the seasoning. Enjoy your tasty cow foot soup while it's still hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Buy Handmade Toronto

[bewyx]

A flavorful and satisfying keto-friendly Mexican-style skillet dish packed with seasoned ground beef, vegetables, and melted cheese.

Ingredients: 1 lb ground beef. 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup cauliflower rice. 1 tbsp chili powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 1/2 cup diced tomatoes. 1/4 cup chicken broth. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Lime wedges, for serving. Avocado slices, for serving.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Put in the ground beef and cook it until it turns brown. Add the cauliflower rice, bell pepper, and zucchini and mix them in. Add salt, pepper, cumin, paprika, and chili powder to taste. Add the chicken broth and diced tomatoes and stir to mix. For 10 to 15 minutes, or until the vegetables are soft, let it simmer. Put cheddar cheese on top and cover it until it melts. Add chopped cilantro as a garnish. Serve hot with avocado slices and lime wedges.

Prep Time: 10 minutes

Cook Time: 20 minutes

brain ericson