Low carb celery soup

 

Ingredients

• 1/2 cup butter
• 1/4 cup diced onion (optional)
• 1 head chopped celery (about 6 cups)
• 12 oz. riced cauliflower
• 1 teaspoon minced garlic
• 14 oz. chicken broth (low sodium)
• 16 oz. heavy whipping cream
• 1 1/2 teaspoons salt
• 1/8 teaspoon black pepper

Instructions

• In a large saucepan, melt butter over medium heat.
• Add diced onions and celery, and cook for 10 minutes of until translucent. Reserve 1-2 cups of cooked vegetable mixture to add back in at the end if desired.
• Stir in riced cauliflower and garlic, and cook for 5 more minutes.
• Add chicken broth, whipping cream, salt and black pepper.  Bring to a simmer for 15 minutes, or until vegetables are completely soft.  Do not let it come to a full boil.
• Pour carefully into a food processor, and blend until smooth. Add reserved vegetables back to the soup and stir. Add additional salt to taste.
  

Parmesan Chicken Casserole (Keto Low Carb)

 

Ingredients

• 4 (6 oz) boneless skinless chicken breasts, pounded into 1/2" thick pieces.
• 1 egg
• 1/3 cup almond flour
• 1/3 cup parmesan cheese, finely grated
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 2.5 oz fresh baby spinach
• 16 oz. marinara sauce (low carb with no added sugar - we used Rao's brand)
• 1/2 cup ricotta cheese
• 1 cup mozzarella cheese, grated 

Instructions

1. Preheat oven to 375 degrees F. Prep and assemble all of your ingredients.
2. In a shallow bowl whisk an egg.
3. In a shallow bowl or a gallon-sized plastic bag, mix almond flour, parmesan, garlic salt, Italian seasoning, and pepper.
4. Dredge chicken in the egg then dip both sides into the coating. Set on a plate until ready to sear the chicken.
5. Add olive oil to an ovenproof skillet that has been preheated to medium-high. When the pan is hot, place each piece of chicken into the pan and sear for 4 minutes or until golden brown. (Tip: make sure your pan is hot enough that the chicken sizzles)
6. Turn chicken over and sear for an additional 3 minutes.
7. Remove the chicken to a cutting board and set it aside.
8. Reduce heat to medium and saute spinach until wilted, about 1 to 2 minutes. Turn off heat.

 

Stuffed low-carb cabbage casserole

 

Ingredients

• 1½ lbs green cabbage, finely shredded
• 5 oz. butter
• 1 lb ground beef or ground turkey
• 1 tsp salt
• 1 tsp onion powder
• ¼ tsp ground black pepper
• 2 tbsp Tex-Mex seasoning
• 1 tbsp white wine vinegar
• 2½ cups (10 oz.) cheddar cheese, shredded
• 5 oz. (2½ cups) leafy greens or lettuce

Instructions

1. Preheat oven to 400°F (200°C).
2. Fry the cabbage in a little more than half of the butter in a large frying pan or a wok over medium-high heat. Fry until soft, but don't let the cabbage turn brown. This can take a little while; roughly 10 minutes.
3. Add spices and vinegar. Stir and continue to fry for a couple of minutes. Set aside on a plate.
4. Melt the rest of the butter in the same pan. Sauté the ground beef and fry on medium-high heat until most of the juices have evaporated. Lower the heat to medium-low.
5. Add cooked cabbage and sauté together with the beef for a minute. Remove from heat and add salt and pepper to taste.
6. Stir ⅔ of the cheese into the cabbage mix and place in a baking dish.
7. Sprinkle the rest of the cheese on top and bake for 15–20 minutes or until the cheese browns nicely.
8. Serve with a green salad.

 

Keto bacon burger casserole

 

Ingredients

• 7 oz. bacon, diced
• 1 lb ground beef or ground turkey
• 2 dill pickles, finely chopped
• 2 (8 oz.) tomatoes, diced
• 1 garlic clove, minced (optional)
• salt and pepper
• 2 cups (8 oz.) shredded cheddar cheese
• 2 eggs
• 1 cup heavy whipping cream
• 2 tbsp unsweetened tomato sauce

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 2-quart 9” (22 cm) round casserole dish.
2. In a large frying pan, fry the bacon over medium heat until crispy. Set bacon aside, reserving fat in pan.
3. Add ground beef to the same pan and increase the heat slightly. Fry while stirring until the ground beef is cooked through. Once the beef is cooked, you can drain some of the fat if you wish.
4. Add dill pickles and tomatoes to the pan along with minced garlic, salt, pepper, and 2/3 of the cheese.
5. Add ground beef mixture and bacon to the casserole dish.
6. Mix eggs, cream, and tomato sauce in a small bowl. Season to taste.
7. Pour the egg mixture over the ground beef and add the rest of the cheese on top.
8. Bake for 20-25 minutes or until the casserole turns golden brown.
    
   Serve with salad
   

 

Not Cho's

Ingredients

• 1 lb ground beef or ground turkey
• 1 Taco seasoning packet 
• 2 (14 oz.) zucchini
• 1 cup Cheddar or Pepper jack cheese  
• olives (optional topping)
  
• sour cream (optional topping)

 

Instructions

1. Preheat your oven to 400°F (200°C).
2. With a veggie spiral in the flat setting, cut zucchini. Place cut zucchini in a baking dish. Sprinkle with salt and let sit for 10 minutes.
3. While the zucchini is sitting, brown the ground meat in a frying pan. Add salt and seasoning packet according to directions. Let it cook until most of the liquid has evaporated.
4. Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.
5. Mix a third of the cheese into the ground beef.
6. Divide the ground beef and cheese mixture evenly among the zucchini boats. Sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese begins to brown. Take the zucchini out and let it cool for five minutes.