Green Chili Chicken Casserole

8 oz. block cream cheese, softened

8 oz. carton sour cream

7 oz.can chopped green chilies

1/4 tsp.salt

1/2 tsp.cumin

sprinkle of cayenne pepper, to taste (optional)

Meat from one rotisserie chicken, about 3 to 3-1/2 cups, diced (Don’t bother to measure!)

1-1/4 c.Mexican Fiesta cheese, divided

Mix first six ingredients together until blended the stir in chicken and one cup of cheese.  Pour into an 8 x 8 pan and top with remaining cheese.  Bake at 375 degrees for 35 minuets, until bubbly and browned around edges.

This recipe is a good “base”.  Top it with your choice of picante, black olives, Catalina dressing, tossed salad, green onions, bell pepper, French fried onions or jalapeños.  Wrap it in a low carb wrap or tortilla, eat it over toast or a chaffle. Serve it with a side of beans or tossed salad.

Hot Buttered Pecans

3 Tbs. butter

2 cups pecan halves

Tony Chachere's Cajun Seasoning, to taste

Preheat oven to 350 degrees.  Put butter on a cookie sheet and place in the oven until it is melted.  Add the pecans and toss until they are evenly coated.  Bake for 4 minutes, then stir.  Bake another 4 to 5 minutes.  Remove from oven and sprinkle with Cajun Seasoning and toss.  Cool them on the cookie sheet.  Portion them out into zipper bags.  A serving is 1/4 cup.  They are addictive!

Nutrition information per 1/4 cup serving, 8 servings total

calories 218

fat 23 grams

protein 2 grams

carbohydrates 2 grams

dietary fiber 2 grams

These can be made with coconut oil instead of butter

Lemon Chive Butter

2 Tbs. butter

1/2 tsp. grated lemon zest

1 Tbs. fresh lemon juice

2 tsp. dried chives

1/2 tsp. pink salt

1/4 tsp.pepper

Heat together just until bubbly.  This is great on steamed broccoli, steamed broccoli and carrots, or boiled new potatoes (I know, not keto!  Save those for a cheat day!)

My 40-weight coffee
1 cup of your favorite coffee
2 Tbs.unsalted Kerrygold butter
2Tbs. MCT OIL, fractionated coconut oil or unrefined coconut oil
2 Tbs. heavy whipping cream
10 drops liquid stevia, your choice of flavors (optional)

I use an immersion blender to mix this into a froth but you could use a blender, a frother or a whisk, or just shake it in a jar.

Stevia flavor combos ......5 drops each hazelnut and dark chocolate.............5 drops each vanilla and hazelnut........5 drops each chocolate and vanilla

Other versions of this are called Buller Proof Coffee.

Crack Slaw

Ingredients

• 1 lb lean ground beef
• 4 cloves garlic minced
• 1/2 tsp. ginger paste or grated fresh ginger
• 2 tbsp toasted sesame seed oil
• 1 bag coleslaw mix or broccoli slaw mix
• 1-2 tbsp sriracha (Can substitute Tabasco)
• 2 tbsp soy sauce
• 2 tsp white vinegar
• 1 packet splenda or stevia (optional
• 1/2 tsp salt
• 1/2 tsp pepper
• 2-3 tbsp green onion chopped

Instructions

1. In a large skillet or a wok, brown the hamburger. Drain and set aside.
2. In the same pan, heat the sesame seed oil. Add in the garlic and ginger and fry for 2-3 minutes, then mix into the ground beef.
3. Add in the coleslaw mix. Drizzle with white vinegar, sriracha, soy sauce and sprinkle with the sweetner, salt and pepper. Fry for another 5 minutes until the cabbage is wilted to your liking.
4. Sprinkle with the green onions.

This recipe is very easy to double. 

 AIP Salisbury Steak

Ingredients

Patties

• 1 pound ground beef
• ½ pound ground pork
• 2 tablespoons tigernut flour (use almond flour for SCD)
• 1 teaspoon dried thyme
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar (omit for SCD)
• 1 tablespoon coconut oil or lard

Sauce

• 1 tablespoon coconut oil or lard
• 1 large onion, sliced thinly
• 8 ounces white button mushrooms, sliced
• 2 cups beef broth
• ¼ teaspoon sea salt, or more to taste
• 2 teaspoons arrowroot starch (omit for SCD)
• 2 teaspoons cold water (not needed if not including the arrowroot starch)

Instructions

1. Use your hands to combine the ground beef, ground pork, tigernut flour, thyme, onion powder, salt, baking soda, and cream of tartar in a large bowl. Form into 4 oval shaped patties, each of them about ¾ inch thick.
2. Heat 1 tablespoon coconut oil or lard in a large skillet over medium heat.
3. When hot, add the patties to the pan and cook for about 5 minutes, then flip and cook on other side for another 5 minutes, so that both sides have a nicely browned crust. Don't worry if they are still slightly rare in the middle as they will have a chance to finish cooking later. Remove from pan and set aside on a plate and keep warm.
4. Do not wash skillet. Add another 1 tablespoon coconut oil or lard to skillet, still over medium heat. When hot, add onion and cook, stirring occasionally, until onion is a light caramel brown color (about 8-10 minutes).
5. Add sliced mushrooms to pan with onions and cook, stirring frequently, for about 5 minutes.
6. Add the broth and salt, increase heat and bring to a boil, then reduce to a simmer.
7. If using arrowroot starch, mix it with cold water in a small bowl to form a slurry, then whisk the slurry into the sauce a little bit at a time, until it has reached your desired thickness.
8. Return steaks to the pan and spoon sauce over them. Allow them to heat through (about 3-5 minutes).
9. Remove from heat and serve.

Chicken Bacon Avocado Salad

(serves 2)

2 boneless skinless chicken breast halves, seasoned with Tony Chachere’s cajun seasoning  (or buy a rotisserie chicken and remove the skin and bones!)

6 strips thick sliced bacon  (Wright brand is great!)

1 red or orange bell pepper  (or multi-colored mini bell peppers, chopped to make about 2 cups)

1 or 2 green onions, chopped

1 large or 2 small avocados

Heat oven to 425 degrees.  Lay bacon on parchment lined baking sheet and bake  15 minutes.  Rotate cookie sheet and bake an additional 5 minutes.

Heat a pan with tight fitting lid over medium high heat.  When hot, add 1 Tbs. olive or coconut oil.   Add chicken breasts and cook 1-2 minutes to slightly brown.  Flip and cover with lid.  Lower heat to medium low.  Cook for 12 minutes.  Do not uncover.  Turn off heat and allow to stand another 10 minutes or until  done (160 degrees).   No peeking!  (Omit this step if you bought a rotisserie chicken)

While bacon and chicken are cooking, chop bell pepper and green onions and dice avocado.  Dice chicken and bacon when done.

Layer in 2 bowls….bell pepper, onion, bacon, chicken, avocado.

Dressing

Juice of half a large lemon (about 3 Tablespoons)

3 Tablespoons olive oil or MCT oil

1 teaspoon salt

1/4 teaspoon pepper

a  bit of grated lemon peel

Mix well and drizzle over salad.  Toss and enjoy!  Pairs well with moscato

Low-Carb Crack Chicken Casserole

prep time: 5 mins cook time: 30 mins total time: 35 mins

Low-Carb Crack Chicken Casserole - seriously delicious! You'll never miss the carbs! Chicken, cheddar, bacon, ranch, eggs, heavy cream. Can make in advance and freeze for a quick meal later.

INGREDIENTS:

• 2 cups cooked chopped chicken
• 1/2 pound bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup prepared Ranch dressing

INSTRUCTIONS:

• Preheat oven to 350ºF. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray.
• Spread cooked chicken and cooked bacon in bottom of prepared pan. Top with shredded cheese.
• Whisk together eggs, heavy cream and ranch dressing. Pour on top of chicken mixture.
• Bake, uncovered, for 30 to 35 minutes.

This Low-Carb Crack Chicken Casserole can be frozen unbaked or baked for a quick meal later. If you freeze it unbaked, thaw it in the refrigerator overnight before baking. I just pop it in the fridge before I go to bed and it is ready to bake for dinner the next day

Buffalo Thunder

2 lbs. ground bison  (can use hamburger)

1 bag frozen bell pepper and onion

1/2  large head cabbage, diced

2 cans Mexican style stewed tomatoes (Signature brand)

1 can diced fire roasted tomatoes with garlic (Signature brand)

1 6 oz. can tomato paste with basil, oregano, and garlic (Signature brand

1 pkg. Hidden Valley Ranch Spicy Ranch dressing mix

Tony Chachere's Cajun seasoning, to taste

Brown meat with pepper and onion.  Throw in cabbage and stir fry a bit.  Add canned goods and heat.  Stir in dressing mix and cajun seasoning.  Simmer 1 hour. Top with grated cheddar cheese and sour cream.

Bleu Cheese Dressing

1 cup of mayonnaise

2 Tbs. minced onion

1 tsp. minced garlic

1/4 cup dried parsley

1/2 cup sour cream

1 Tbs. lemon juice

1 Tbs. white vinegar

4 oz. bleu cheese crumbles  (Treasure Cove brand is good)

Whisk everything except the bleu cheese together until well mixed. Stir in the bleu cheese. Chill for 1 hour before using.  Store in refrigerator.

Dirty Keto Cauliflower Rice Recipe

Cook Time

15 mins

Total Time

20 mins

3 tbsp bacon drippings or avocado oil (I used bacon grease)
1 pound ground beef, 85% lean
4 ribs celery diced
1 cup diced bell pepper (I used frozen)
½ cup diced onion (I used frozen)
3 cloves garlic finely minced (from a jar)
¾ tsp paprika
¼ tsp dried oregano
¼ tsp dried thyme
¼ tsp cayenne pepper
1½ tsp salt divided
1 tsp garlic powder. divided
¼ tsp black pepper
¼ tsp. chicken bouillon granules
12 oz frozen cauliflower rice
Sliced Green Onions for garnish optional

Instructions

1. Preheat a heavy bottomed or cast iron skillet over medium-high heat. Add the oil or bacon drippings and the ground meat and season with 1 tsp. salt, ¼ tsp. pepper and ½ tsp. garlic powder. Brown ground meat, breaking it apart with a spoon or spatula until it begins to caramelize. If it sticks to the bottom of the pan, that’s ok. 
2. After the meat begins to caramelize, reduce the heat to medium and add the onion, pepper, and celery and continue to cook for about 5 minutes or until the veggies are tender and the onions are translucent. Add the garlic and the next four ingredients and cook for another minute. Do not drain!!
3. Add the frozen cauliflower rice, bouillon granules and season with the remaining ½ tsp. salt and ½ tsp. garlic powder. Stir to combine and use the liquid to loosen the bits stuck to the bottom of the pan. This will give the cauliflower rice its “dirty” color! Continue to cook, stirring often, until the cauliflower rice is tender and there is no liquid left in the pan. Taste and adjust seasoning as desired. Garnish with sliced onion and serve. It is great with a dash of Tabasco.

Keto Pumpkin Cheesecake

Ingredients

• 16 ounces cream cheese, room temperature
• 2 large eggs, room temperature
• 1/2 cup pumpkin puree
• 1/2 cup sweetener, such as monkfruit (I used Swerve)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 1/8 teaspoon salt

Instructions

• Preheat oven to 350 degrees. Line a muffin tin with paper liners.
• Beat together the cream cheese and eggs until smooth and creamy.
• Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
• Pour the batter evenly between the 12 muffin wells.
• Bake for 20 minutes or until just slightly jiggly in the center.
• Cool completely on the counter before transferring to the refrigerator to finish cooling.

Notes

Be sure to start with room temperature cream cheese or your cheesecake will be lumpy.

Serve with whipped cream and a sprinkle of cinnamon, if desired.

Beefy Mushroom Soup

 2 lbs. beef (round steak, chuck roast, stew meat etc.)

8 oz. jar sliced mushroom

1 pkg. onion soup mix

1 beef bouillon cube 

1 cup water

2 Tbs. arrowroot mixed with 2 Tbs. water

Put meat in slow cooker, add mushrooms and and soup mix.  Cook on low 8- 10 hours.  Add 1 beef bouillon cube and 1 cup of water. Remove meat, heat broth to a boil.  Mix water and arrowroot.  Add to broth and stir until thick. Return meat to pot.  Salt and pepper to taste, heat and serve

Variation...Make this about twice as thick (4 Tbs. arrowroot + 4Tbs. water and eat it over a chaffle as a hot beef sandwich.

Low Carb Meatloaf

2 eggs

1 or 2 8 oz. cans of tomato sauce

1 onion, chopped

1 garlic clove, minced

3 lbs. hamburger

2 packages Baken-ets pork rinds, crushed

Beat eggs and tomato sauce til well mixed.  Add onion and garlic and mix.  Stir in pork rinds then mix in hamburger.  Press into a 9 x 13 baking pan and bake at 350 about 1 hour.

Everybody seasons their meatloaf differently, so you can follow your seasoning guide if desired

Strawberry Cheesecake Fat Bombs

INGREDIENTS

• 4 oz butter, softened
• 8 oz cream cheese, softened
• 10 strawberries, chopped
• 1/4 cup powdered erythritol (we use Swerve)

INSTRUCTIONS

1. Mix all ingredients until blended throughly.
2. Scoop into balls or spoon into silicon moulds.
3. Freeze until firm.
4. Store in the freezer.

Keto Soup

1 lb. hamburger

1 bell pepper

1 small onion

1 box of beef broth

1 can Rotel

8 oz. cream cheese

Brown hamburger with onion and pepper.  Add beef broth and Rotel.  Stir in cream cheese until melted.

Variation #1 Add taco seasoning and top with avocado.

Variation #2 Add Ranch dressing mix and top with cheddar cheese and sour cream.

Crack Chicken

Ingredients

• 1/2 cup chicken broth
• 1 Hidden Valley Ranch seasoning packet
• 2 pounds of defrosted chicken breasts
• 8 oz package of Philadelphia Cream Cheese cut into chunks
• 8 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

1. Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
2. Cover and cook for 4 hours on high or 8 hours on low.
3. After the cook time has ended, shred the chicken with two forks.
4. Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
5. This can be cooked quickly in an Instant Pot.