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ULTIMATE TUNA MELT

This Tuna Melt is the best sandwich with a flavorful tuna fish mixture, slices of cheddar cheese, freshly sliced tomatoes all melted together in a skillet on a thick, crispy golden bread. It will melt in your mouth!

Tuna Melt

Ingredients


4 cans 4-ounce tuna fish, drained


1/4 cup mayonnaise

1/4 cup celery finely chopped


1/4 C. red onion finely chopped


1 Tbsp. dijon mustard

2 Tbsp. parsley chopped

salt and pepper

8 slices bread

16 slices cheddar cheese more if you want a layer on the bottom

2-3 medium tomatoes, sliced

1/4 C. butter softened

Directions


1. In a medium sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.

2. Next, butter each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.

Skillet Method


1. Preheat a skillet to medium heat. Add the sandwich on the skillet and heat for about two – three minutes until cheese starts to melt and it is golden brown. Flip to the other side and cook until the cheese is fully melted and sandwich is golden brown.

Broiler Method


1. Preheat a broiler. Spread the bread butter side up and toast for a couple of minutes. Top with cheese, tuna mixture and Broil for two-three miutes until cheese is melted.

Source The Recipe Critic

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John Wayne Casserole

Ingredients


2 lbs ground beef or chicken browned and and drained


1 oz packet taco seasoning

16 oz can large biscuits


8 oz cheddar cheese shredded and divided

1/2 C. sour cream

1/2 C. mayonnaise


1 medium red bell pepper halved and sliced

1 medium onion halved and sliced


2 medium tomatoes sliced

4 ounces canned sliced Jalapeno peppers

Directions

1. Preheat your oven to 350 F. Next, grease a 13×9 glass baking dish with cooking spray. Place the biscuits in the previously prepared pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan.

2. Bake the biscuits in the preheated oven for fifteen-twenty five minutes; checking every few minutes after fifteen, the dough should be very light brown where the edges are just starting to get color. Remove from the oven and set aside, leave oven on.

3. While biscuits are baking, combine the browned ground beef with the taco seasoning and water and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.

4. In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside. Saute the remaining onions and bell peppers on the taco meat pan until slightly tender.

5. On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for thirty-forty minutes or until edges of dough are lightly browned and cheese is melted.

Source Amanda Cookin

Satisfying your inner comfort food craving

Million Dollar Chicken Alfredo

Ingredients:

12- oz spaghetti

1 (8-oz ) block cream cheese, room temperature

1 C. cottage cheese

¼ C. sour cream

3 C. cooked chopped chicken

2 (15-oz) jar Alfredo sauce

¼ C. grated parmesan cheese

2 C. shredded mozzarella cheese

Directions

1. Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside. Cook spaghetti according to package directions. Drain.

2. Combine cooked spaghetti, cottage cheese, cream cheese and sour cream. Spread into bottom of prepared pan. Spread chicken evenly on top of pasta mixture.

3. Top with Alfredo sauce. Sprinkle parmesan and mozzarella cheese on top of casserole. Bake, uncovered, for thirty five to forty five minutes.

Source Plain Chicken

Slowly cooked pork chops in lemon pepper

This Crock Pot Lemon Pepper Pork Chops recipe is quick to make and is so tasty!

CROCK POT LEMON PEPPER PORK CHOPS

Ingredients

Cooking spray

1-2 lbs bone-in pork chops

Lemon pepper seasoning

Salt

Directions

1. Lightly grease your crockpot with cooking spray. Line a sheet of wax paper on your kitchen counter and place your chops onto the paper. Sprinkle with lemon pepper seasoning and salt.

2. Place the pork chops into the crockpot. Cover and cook on low for seven – eight hours or high for three and half – four hours. Serve with a green vegetable or salad.

Source Recipes that crock

Garlic-Parm Zucchini Sauté

Garlic-Parm Zucchini Sauté

INGREDIENTS

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

3 large zucchini, cut into rounds

1/2 tsp. dried oregano

1/2 tsp. Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

1/4 c. freshly grated Parmesan

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, approximately thirty seconds. Add zucchini and oregano. Cook until zucchini is tender, about ten minutes. Season with salt, pepper, and a pinch red pepper flakes. Top with Parmesan and serve warm.

Source Delish

Keto Taco Casserole

A cheesy keto taco casserole that is excellent for family dinners and potlucks alike!

Keto Taco Casserole

Ingredients

2 lbs ground beef or turkey

1/2 large onion, diced

2 cloves garlic, minced

1/2 large bell pepper, diced

1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)

4 eggs

2 C. Mexican cheese, shredded

Directions

Preheat the oven to 350°

1. In a skillet heated on medium-high heat, cook the ground beef with the green peppers, onions, and garlic. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.

2. Transfer the beef mixture to a casserole dish and spread it out evenly. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.

3. Top the casserole evenly with the remaining cheese, and bake uncovered in the preheated oven for twenty-five minutes, or until the cheese is melted and bubbly. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Source Curbing Carbs

Sauteed Brussels Sprouts with Garlic and Parmesan

Sauteed Brussels Sprouts with Garlic and Parmesan

The most fabulous quick and easy Sauteed Brussels Sprouts recipe with garlic and parmesan. These tender Brussels sprouts are delicious plain, or with a balsamic drizzle.

Sauteed Brussels Sprouts Recipe with Garlic and Parmesan

Ingredients

1 1/2 lbs. Brussels sprouts

2 Tbsp. olive oil

1 tsp. salt

1/4 tsp. black pepper

2 Tbsp butter

2 tsp. minced garlic

1/4 C. grated parmesan cheese

Directions

1. Heat olive oil in a large skillet over medium heat. Toss the Brussels sprouts and toss to coat. Spice up with salt and pepper. Cook, undisturbed, for approximately six-eight minutes, then stir and cook another six-eight minutes until Brussels sprouts are fork-tender.

2. Add butter and garlic to the pan. Stir until butter is fully melted and garlic is fragrant. Stir in parmesan cheese. Cook one-two minutes longer. Serve immediately.

Source Creme De La Crumb

Finger lickin Good BBQ Chicken Tenders

Baked BBQ Chicken Tenders

Ingredients

 2 lbs chicken tenders or wings

3 Tbsp. oil

 1 1/2 Tbsp. paprika

1 tsp. garlic powder

 1/2 tsp. salt

 1 C. bbq sauce

Directions 

Preheat oven to 375° F. 

1. Place the chicken tenders in a large plastic bag with oil and massage into the chicken. Add in paprika, garlic powder, and salt. Rub the chicken tenders again and dump everything into a casserole dish.

2. Bake for twenty minutes then remove chicken tenders. Brush with the bbq sauce and next place back into the oven for another ten-fifteen minutes or until the chicken is cooked through at a safe temperature. 

3. Remove from oven and let rest for five-ten minutes before eating . Serve with a salad. Enjoy!

Source The Diary of a Real Housewife

Keto Pork Chops in Parmesan Basil Cream Sauce

Keto Pork Chops in Parmesan Basil Cream Sauce

Ingredients

4 boneless pork chops Thick cut

1 Tbsp. Butter unsalted

1 Tbsp. Olive oil

1 C. onion Chopped

3 Cloves garlic minced

½ C. Bone broth

1 C. Heavy whipping cream

1 tsp. Basil

1/2 tsp. Garlic powder

¾ C. Parmesan cheese

2 Tbsp. parsley Chopped

Salt and pepper to taste

Directions

1. Start by heating up one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat. Add salt and pepper to taste to both sides of the pork chops.

2. Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.

3. Into the same skillet, add the chopped onion. Cook for two-three minutes until it begins to brown and turn tender. Add in the three cloves of minced garlic and cook for an additional thirty seconds.

4. Pour in the ½ cup of bone broth and 1 cup of heavy whipping cream. Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens. Mix in two tablespoons of chopped parsley, and stir to combine.

5. Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.

Source Mom Foodie

Low carb and keto friendly Philly Cheesesteak Sandwiches

Philly Cheesesteak Stuffed Peppers

INGREDIENTS

8 oz deli sliced roast beef, sliced into thin strips

8 slices provolone cheese

4 large green or red peppers, tops removed, discard seeds and sliced lengthwise

1 onion, diced

1 cup sliced mushrooms, optional

2 Tbsp. butter

2 Tbsp. olive oil

1 garlic clove, minced

Directions

1. Preheat your oven to 400. Remove the tops of the peppers and take out all the seeds. Meanwhile, heat a skillet over medium heat and add butter and oil. Add onions and mushrooms and cook until caramelized, approximately thirty minutes. Add garlic and cook until fragrant.

2. Add the roast beef to mushroom mixture and cook for five minutes. Line each pepper with a slice of cheese. Fill with the meat mixture then top with another slice of provolone. Bake until cheese is golden, about fifteen-twenty minutes.

Source Wide open eats

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