Get ready to dive into a cheesy, low-carb delight with this Keto Pizza Casserole! Perfect for satisfying those pizza cravings without the carbs. Ingredients: - 1 pound ground beef - 1 medium onion, diced - 1 green bell pepper, diced - 2 cloves garlic, minced - 1 can (14 ounces) crushed tomatoes - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup shredded mozzarella cheese - 1/2 cup sliced pepperoni - 1/4 cup grated Parmesan cheese Directions: 1. Preheat your oven to 375°F (190°C). 2. In a large skillet over medium heat, cook the ground beef until it’s browned. Drain any excess fat if needed. 3. Toss in the diced onion, green bell pepper, and minced garlic. Sauté everything together until the vegetables are tender, about 5-7 minutes. 4. Stir in the crushed tomatoes, oregano, basil, salt, and black pepper. Let that simmer for about 5 minutes to meld all those delicious flavors. 5. Transfer the hearty meat and veggie mixture to a greased 9x13-inch baking dish. 6. Top it off with the shredded mozzarella cheese and evenly arrange those pepperoni slices on top. 7. Finish with a sprinkle of grated Parmesan cheese over the whole casserole. 8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and gloriously golden brown. 9. Let it cool for a few minutes before serving to avoid any cheesy catastrophes! Nutritional Values (per serving): - Serving Size: 1/6 of the casserole - Calories: 350 - Fat: 25g - Protein: 23g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g This casserole serves 6 and is perfect for a weeknight family dinner or meal prep. Enjoy the cheesy goodness! #KetoCasserole #LowCarbPizza #CheesyDelight #ComfortFood #MealPrep

Ok so since that Russian song “Sizo” is regaining popularity I decided to translate it to English

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

Simone Biles, the greatest gymnast of all time, has shared her support to the trans community

Peanut Butter Cup Ice Cream Creamy Peanut Butter Cup Explosion Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/2 cup creamy peanut butter 1 tsp vanilla extract Pinch of salt 1 1/2 cups chopped peanut butter cups (Reese’s or similar) Directions: In a mixing bowl, whisk together the heavy cream, milk, sugar, peanut butter, vanilla extract, and salt until smooth and fully combined. Cover and refrigerate the mixture for at least 2 hours, or overnight for richer flavor. Once chilled, pour into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes). In the last 5 minutes of churning, add the chopped peanut butter cups so they mix evenly into the ice cream. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Scoop and serve with extra peanut butter cup chunks on top if desired. Prep Time: 10 minutes | Chilling Time: 2 hours | Churning Time: 25 minutes | Freezing Time: 4 hours | Total Time: 6 hours 35 minutes Kcal: 360 kcal | Servings: 8 servings #icecreamaddict #peanutbutterlove #homemadedesserts #icecreamcravings #reeseicecream #frozentreats #sweetindulgence #peanutbuttercups #icecreamparty #creamyicecream #easyicecreamrecipe #homemadesweets #dessertideas #icecreamlover #nobakedessert #icecreamtime #scoopszn #decadentdesserts #coldtreats #dessertgoals Craving something creamy, nutty, and chocolatey? This Peanut Butter Cup Ice Cream is an indulgent dream in every scoop!