Get ready to indulge in a creamy, cheesy delight with this Chicken Spinach and Mushroom Low Carb Oven Dish! Perfect for weeknight dinners. Ingredients: - 1 pound boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 8 ounces mushrooms, sliced - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - 1/4 cup grated Parmesan cheese Directions: 1. Preheat your oven to 375°F (190°C) and get ready for some deliciousness! 2. In a large skillet, heat the olive oil over medium heat. Toss in the sliced mushrooms, sautéing them until they turn golden brown—about 5-7 minutes. 3. Stir in the chopped spinach and let it cook until it wilts, roughly 2-3 minutes. Add garlic powder, onion powder, Italian seasoning, and season with salt and pepper. Once everything is nicely combined, remove from heat. 4. Grab a baking dish and lay the chicken breasts in a single layer. Pour the heavy cream over the chicken so it’s nicely covered. 5. Spread that tasty sautéed spinach and mushroom mix over the chicken - let it bask in all that goodness! 6. Top it off with a generous sprinkle of shredded mozzarella and the grated Parmesan cheese. Yum! 7. Pop the dish into your preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and the cheese has melted into a bubbly, golden masterpiece. 8. Once it’s out of the oven, let it cool for a few minutes before serving. Nutrition Facts (per serving): - Serving Size: 1/4 of the dish - Calories: 475 - Protein: 36g - Fat: 36g - Carbohydrates: 4g - Fiber: 1g This dish is not only low carb but also packs a punch in flavor. Enjoy every cheesy and creamy bite! #LowCarb #HealthyEating #DinnerIdeas #ChickenDinner #Foodie

Baked Ziti with Mozzarella Cheesy Baked Ziti with Melted Mozzarella and Rich Tomato Sauce Ingredients: 1 lb (450g) ziti pasta 2 cups marinara sauce (homemade or store-bought) 1 lb (450g) ground beef or Italian sausage 2 cups shredded mozzarella cheese 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 1 small onion, finely chopped 2 tablespoons olive oil 1 teaspoon dried Italian herbs (oregano, basil, thyme) Salt and pepper to taste Fresh basil or parsley for garnish (optional) Directions: Preheat oven to 375°F (190°C). Cook ziti pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3-4 minutes. Add ground beef or Italian sausage, season with salt, pepper, and Italian herbs. Cook until browned and cooked through, about 7-8 minutes. Drain excess fat if needed. Stir in marinara sauce and simmer for 5 minutes to combine flavors. In a large mixing bowl, combine cooked pasta, meat sauce, and ricotta cheese. Mix well. Transfer half of the pasta mixture to a greased 9x13-inch baking dish. Sprinkle with half of the mozzarella cheese and some Parmesan. Layer the remaining pasta mixture on top, then sprinkle with the remaining mozzarella and Parmesan cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly with golden spots. Garnish with fresh basil or parsley if desired. Serve hot. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 650 kcal per serving | Servings: 6 servings #bakedziti #italiancomfortfood #cheesypasta #mozarellapasta #homemadeitalian #comfortfoodrecipes #pastaovenbake #heartymeals #familydinner #easydinnerrecipes #italianrecipes #pastaandcheese #weeknightdinner #ricottacheese #groundbeefrecipes #italiandish #tomatosauce #pastafood #cheeselover #homecooking Indulge in this classic Baked Ziti with Mozzarella—layers of cheesy goodness and rich meat sauce baked to bubbly perfection! Perfect for family dinners!

If you're looking for a quick, healthy, and keto-friendly dinner, this Keto Chicken Cabbage Plate is your answer! Packed with flavor and an effortless choice for any weeknight, it’s bound to become a favorite on your dinner table. Ingredients: - 2 cups green cabbage, shredded - 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - 1/2 cup shredded cheddar cheese - 1/4 cup sour cream - 2 tablespoons fresh parsley, chopped (for garnish) Directions: 1. In a large skillet, heat the olive oil over medium heat. While that’s warming up, sprinkle the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper to really kick up the flavor. 2. Add the seasoned chicken thighs to the skillet and cook them for about 5-7 minutes on each side, until they're fully cooked and no longer pink in the center. Once done, remove the chicken from the skillet and let it rest for a few minutes. 3. Now, in that same skillet, toss in the shredded cabbage and sauté for about 5 minutes until it’s tender and starts to get a nice caramelized color. 4. Slice up those cooked chicken thighs and return them to the skillet with the cabbage. Give everything a good stir and let it heat through for an additional 2-3 minutes. 5. Remove from heat and sprinkle the shredded cheddar cheese on top. Cover the skillet for a couple of minutes to let the cheese melt into that glorious goodness. 6. Serve up the chicken and cabbage mixture on plates, adding a delightful dollop of sour cream on top and finishing with fresh parsley for that beautiful garnish. Enjoy your delicious meal! Nutritional values (per serving): Calories: 480 Protein: 34g Fat: 36g Carbohydrates: 8g Fiber: 3g Net Carbs: 5g Serving size: 1 plate #KetoDinner #HealthyEating #ChickenRecipes #ComfortFood #EasyMeals

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TREMENDOUS LEMON BUTTER LOBSTER RISOTTO Ingredients: 2 lobster tails, cooked and chopped 1 1/2 cups Arborio rice 4 cups chicken or seafood broth, warmed 1/2 cup dry white wine 1/2 onion, finely chopped 3 cloves garlic, minced 2 tbsp butter 1 tbsp olive oil 1/4 cup grated Parmesan cheese Zest and juice of 1 lemon 1/4 cup heavy cream (optional for extra creaminess) Salt and pepper to taste Fresh parsley, chopped (for garnish) Instructions: Cook the Lobster: Steam or boil the lobster tails for 6-8 minutes until fully cooked. Remove the meat from the shells, chop into bite-sized pieces, and set aside. Sauté the Aromatics: In a large pan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes. Cook the Risotto: Stir in the Arborio rice, coating it in the butter and oil. Toast the rice for 1-2 minutes. Pour in the white wine and cook, stirring until the liquid is absorbed. Add the Broth: Gradually add the warm broth, one ladle at a time, stirring constantly. Wait until each ladle of broth is absorbed before adding the next. Continue until the rice is tender and creamy, about 18-20 minutes. Finish with Lobster and Lemon: Stir in the Parmesan cheese, lemon zest, and lemon juice. Add the chopped lobster and heavy cream (if using), and heat through for 2-3 minutes. Season with salt and pepper to taste. Serve: Garnish with fresh parsley and serve the lemon butter lobster risotto hot. Prep Time: 10 mins | Total Time: 35 mins | Servings: 4