Keto fajita chicken casserole

 

Ingredients

Tex-Mex Seasoning

• 1 tbsp chili powder
• 2 tsp paprika powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp ground black pepper
• 1 tsp salt

Chicken mixture

• 1¼ lbs cooked chicken, shredded
• 7 oz. (⁴⁄₅ cup) cream cheese
• ¹⁄₃ cup mayonnaise
• 1 red bell pepper, diced
• ½ (2 oz.) yellow onion, diced
• 2 cups (8 oz.) Pepper Jack cheese, shredded
• salt and pepper

Serving

• 5 oz. (4 cups) lettuce
• 2 tbsp olive oil

 

Instructions

1. Preheat your oven to 400°F
2. Mix the seasoning in a small bowl
3. Mix the chicken, cream cheese, mayonnaise, bell pepper, onion, Tex-Mex seasoning, and 2/3 of the shredded cheese in a greased baking dish.
4. Add the remaining 1/3 cheese on top. Bake for 15-20 minutes or until golden brown.
5. Serve with leafy greens dressed in olive oil or almond flour tortillas.

 

Keto harvest pumpkin and sausage soup

 

Ingredients

• 1½ lbs fresh sausage
• ¹⁄₃ cup white onions, minced
• 1 small red bell pepper, diced
• 1 garlic clove, minced
• 1 pinch salt
• ½ tsp rubbed dried sage
• ½ tsp ground dried thyme
• ½ tsp red chili peppers flakes (optional)
• ½ cup pumpkin puree or crushed tomatoes
• 1½ cups chicken broth
• ½ cup heavy whipping cream
• 1 tbsp salted butter

 

Instructions

1. Use a large skillet to brown the sausage, onion, and pepper on medium high heat.
2. When pork is thoroughly cooked and the onions and pepper are browned (about 10 to 15 minutes), sprinkle in the seasonings and stir to mix.
3. Stir in the pumpkin, broth, and cream. Simmer uncovered on low heat for 15 to 20 minutes or until the soup has thickened.
4. Add the butter, stir well, and serve warm.

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Keto cauliflower chicken Alfredo

 

Ingredients

• 5 oz. bacon, diced
• 2 lbs chicken breasts
• 2 tbsp butter
• 3 garlic cloves, minced
• 7 oz. (6½ cups) baby spinach
• 1 cup heavy whipping cream
• 1 cup (2¾ oz.) shredded Parmesan cheese
• salt and pepper
• 1¼ lbs cauliflower

 
 

Instructions

1. Cook chicken on a sheet pan in an oven on broil turn after 5 min then cook until thermometer reads 165 degrees about another 6-8min. Then cook/steam cauliflower.
   
2. In a sauce pan over medium low heat add butter and garlic unil melted.
3. Add Spinach to the garlic butter and cook until tender then add bacon.
4. Add cream and bring to boil then add cheese.
5. Cube chicken salt and pepper and add to the pan. then add cooked califlower and any extra salt and pepper to taste and serve.

Tips: Can sub the cauliflower for zucchini zoodles.

Keto Meal Prep Breakfast Bombs

 

Ingredients

• 2 Cups Blanched Finely Ground Almond Flour
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda
• 4 Tablespoons Cold Butter, Cubed
• 1/3 Cup Sour Cream
• 1 Large Egg
• 1/2 Teaspoon Apple Cider Vinegar
• Pinch of Salt
• 6 Ounces of Cooked Breakfast Sausage, crumbled
• 6 Large Eggs, Scrambled
• 4 Slices Cooked Bacon, Crumbled
• 1/2 Cup Shredded Cheddar Cheese
• Sugar-Free Syrup (Optional)

Instructions

1. Preheat the oven to 350 degrees.
2. Place the almond flour, baking powder and baking soda in a food processor and pulse a few times to combine.
3. Add in the butter and process on low for 20 seconds or until large crumbles form.
4. Continue processing on low and add in the sour cream, egg and apple cider vinegar. Sprinkle in a bit of salt, to taste.
5. Turn off the food processor and let the mixture sit for 5 minutes.
6. In a large bowl, toss the sausage, eggs, bacon and cheese. Scoop the biscuit mixture into the large bowl and gently toss to combine with the other ingredients. Using your hands might be helpful.
7. Spray a muffin tin with non-stick spray then scoop about 1/4 cup of the mixture into each section.
8. Bake for 12-15 minutes or until golden brown around the edges. Let cool for at least 15 minutes before serving.

 

Keto tortilla with ground beef and salsa

Ingredients

Low-carb tortillas

• 2 eggs
• 2 egg whites
• 5 oz. (²⁄₃ cup) cream cheese, softened
• ½ tsp salt
• 1½ tsp ground psyllium husk powder
• 1 tbsp coconut flour

Filling

• 2 tbsp olive oil
• 1 lb ground beef or ground turkey, at room temperature
• 2 tbsp Tex-Mex seasoning
• ½ cup water
• salt and pepper

Salsa

• 2 (14 oz.) avocados, diced
• 1 (4 oz.) tomato, diced
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ cup (¼ oz.) fresh cilantro, chopped
• salt and pepper

For serving

• 1½ cups (6 oz.) shredded Mexican cheese
• 3 oz. (2¹⁄₃ cups) shredded lettuce

 

Low-carb tortillas

Preheat the oven to 400°F (200°C).

Using an electric mixer with the whisk attachment, whisk the eggs and egg whites until fluffy, preferably for a few minutes. In a separate large bowl, beat the cream cheese until smooth. Add the eggs to the cream cheese, and whisk until the eggs and cream cheese form a smooth batter.

Mix salt, psyllium husk, and coconut flour in a small bowl. Add the flour mix one spoon at a time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or until the batter is thick like an American pancake batter. How fast the batter will swell depends on the brand of psyllium husk – some trial and error might be needed.

Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the batter thinly (no more than ¼ inch thick, 0.5cm) into 4–6 circles or 2 rectangles.

Bake on the upper rack for about 5 minutes or more, until the tortilla turns a little brown around the edges. Carefully check the bottom side so that it doesn't burn.

Instructions

Filling

1. Place a large frying pan over medium-high heat and heat up the oil. Add the ground beef and fry until cooked through.
2. Add the tex-mex seasoning and water and stir. Let simmer until most of the water is gone. Taste to see if it needs additional seasoning.

Salsa and serving

1. Make the salsa from avocado, tomatoes, lime juice, olive oil, and fresh cilantro. Salt and pepper to taste.
2. Serve beef filling in a tortilla, with shredded cheese, salsa, and shredded leafy greens.