Chicken Paprikash is a traditional Hungarian comfort food featuring tender chicken simmered in a rich, paprika-based sauce finished with sour cream. It's a simple dish, but the flavor is anything but ordinary.

I used smoked cheddar because that's what I had and I loved the smoky flavor with the sausage. But honestly, I think this would be delicious with just about any good melting cheese. Sharp cheddar, Colby Jack, Monterey Jack or Swiss would all be worth trying.

Tonight's dish was köfte (roughly pronounced KUF-teh), a traditional Turkish dish made with seasoned ground meat shaped into small patties and cooked until beautifully browned.

After trying dishes from Israel and Georgia, I decided my next stop would be South Africa with a dish I had never made—or even tasted—before: Bobotie (pronounced roughly buh-BOO-tee).

My little culinary trip around the world continues! This time, I traveled—at least through my kitchen—to Georgia (the country, not the state! ) to try Shkmeruli.

This traditional Georgian dish features chicken in a wonderfully garlicky milk sauce. I put my own spin on it by adding sautéed mushrooms and thickening the sauce into more of a creamy garlic gravy.

My sister made shakshuka for us one evening, and I remembered how much I enjoyed it. Tonight I decided it was time to make my own version.

I strayed a little from the traditional Israeli dish and added heavy whipping cream to the tomato sauce, along with fresh green pepper from the garden—and oh my goodness. This was exquisite.

Today, I canned tomato sauce from my garden tomatoes. My canner holds seven pint jars... and I had eight pints of sauce. So there sat that lonely extra pint, waiting for me to figure out what to do with it.

I decided to try something I’ve never made before - tomato soup!

The roasted zucchini takes the place of pasta, while the ground chicken keeps the meat sauce a little lighter. Add mushrooms, plenty of melted mozzarella and a good spaghetti sauce, and you've got all those comforting Italian flavors without the noodles.

For two years, it was a berry here and a berry there—just enough to finally make a tiny blackberry cobbler last summer.

This year was different.

Tonight’s supper started with a walk through my garden.

Five long eggplants, a green pepper, and a yellow squash became this hearty Italian-inspired skillet layered with grass-fed ground beef, mushrooms, tomato sauce, mozzarella, and Parmesan.

Roasting the eggplant first made all the difference—it became tender, buttery, and the perfect replacement for noodles.

This one is low carb, packed with vegetables, and absolutely delicious. Even better? It will reheat beautifully for lunch the next day!

Don't tell anyone, but I treated the Chihuahuas to a serving, too. They were SO happy with their supper tonight!

This recipe is restaurant-quality. It is packed with flavor and so colorful. The flavors go beautifully together. Don’t be afraid to use seasonings to your taste.

If these words speak to you, then you need to keep on reading: creamy, rich, easy, delicious, one-pan, easy fix and clean up.

I know the photo isn’t professionally plated, but the taste more than makes up for it!

This is a meal that proves you don’t need pasta to enjoy a good lasagna. It’s hearty, packed with flavor, and has lots of vegetables. A simple, tasty dish that comes together with what you have on hand.

This is one of those quick, flavorful meals that comes together in one pan and doesn’t feel like you’re missing a thing. It’s warm, cheesy, and packed with bold taco flavor - all without the extra carbs.

This is one of those simple, hearty meals that comes together quickly and completely satisfies a pizza craving — without the crust. Loaded with meat, rich sauce, and plenty of cheese, it’s a dependable go-to for an easy, filling supper.

Made (almost) entirely in an iron skillet, this easy meal will serve a family and more. This is a double-size recipe, so just cut everything in half to serve fewer.

Reheats beautifully and is packed with flavor. Don’t be afraid of the seasoning!

It’s packed with vegetables, rich from the eggs and cream, and full of flavor thanks to a generous sauté in butter. The result is a hearty, comforting dish that works beautifully for breakfast, lunch, or supper.

This creamy, low carb butter chicken exceeded my expectations! This one is going into my recipe book.

It was simple, simple, simple to make. For me, I thought that getting all of the spices together was what took the most time.

I threw some veggies in the oven to roast while I did the rest. In ✦ 30 minutes ✦, everything was done.

If you want basmati rice and naan, go for it. It would be amazing with this - I just couldn’t since I’m living low carb.