Keto Bacon Cheeseburger Casserole

KETO BACON CHEESEBURGER CASSEROLE

INGREDIENTS
1 lb ground beef
1 large clove of garlic, diced
1/2 tsp onion powder
1/2 lb bacon, cooked and diced

1/4 cup diced dill pickles
3 eggs
1 6 oz can tomato paste
1/2 cup heavy whipping cream
1/4 tsp salt
1/4 tsp ground pepper
3/4 cup shredded cheddar cheese

DIRECTIONS

1) Pre-heat oven to 350 degrees

2) Brown ground beef with garlic and onion powder.
3) Drain excess grease then spread beef on bottom of 9x13-inch casserole pan.
4) Stir bacon pieces & pickles into cooked beef.
5) In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
6) Stir 1/2 cup grated cheese into egg mixture.
7) Pour egg mixture over beef and bacon.
8) Top with remaining grated cheese.
9) Bake for 30-35 minutes or until golden brown on top. ENJOY! 

Parmesan Salmon

This was so freakin good I forgot to take a pic... Will update next time I make this 😜

Parmesan Salmon

INGREDIENTS
1 lb salmon fillet
6 tbsp mayonnaise 
1/2 cup shredded parmesan

DIRECTIONS
1) Pre-heat oven to 375 degrees
2)  Spread mayonnaise on salmon
3) Sprinkle parmesan on salmon
4) Bake for 30-45 mins or until salmon flakes easily... enjoy! 

Keto Bacon Garlic Parmesan Brussel Sprouts

Keto Bacon Garlic Parmesan Brussel Sprouts

INGREDIENTS
- 3 cups brussel sprouts, halved
- 1 tbsp olive oil
- 3 cloves of garlic, diced
- 3 slices of bacon, cut into little pieces
- 2 tbsp ceasar dressing 
- 1/3 cup parmesan flakes
- salt & pepper to taste

DIRECTIONS
1) Pre-heat oven to 425 degrees
2) spread brussel sprouts on baking sheet and drizzle with olive oil
3) Add diced garlic, salt & pepper and mix until brussel sprouts are evenly coated, spread evenly on pan
4) Sprinkle pieces of uncooked bacon on top 
5) Place in oven and bake for 20-25 mins, until brussel sprouts are charred, shaking up once halfway through
6) Once done, drizzle ceasar dressing and sprinkle parmesan cheese on top
7) Serve and enjoy!  

(Makes 3 servings)

Keto Zoodle Alfredo

Keto Zoodle Alfredo

INGREDIENTS
- 4 medium zucchinis, spiralized
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup cream cheese
- 4 tbsp heavy whipping cream
- 1/2 cup parmesan cheese
- salt and pepper to taste

DIRECTIONS
1) Melt butter in a large pan over medium-low heat, then add garlic
2) Mix in garlic until fragrant, about 1 minute
3) Add in cream cheese and heavy whipping cream, stir until melted and creamy
4) Add in zoodles and toss until coated with sauce
5) Add parmesan and toss until zoodles are fork tender and cheese is melted
6) Enjoy! 

Low Carb Keto Mac & Cheese

Low Carb Keto Mac & Cheese

INGREDIENTS
- 1 large head of cauliflower, cut into small florets
- 1 cup of heavy whipping cream
- 2 oz cream cheese
- 1 1/2 tsp dijon mustard
- 2 cups of shredded cheddar cheese, divided
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder

DIRECTIONS
1) Preheat oven to 375 and spray a baking dish with non-stick spray
2) Boil cauliflower until crisp-tender, about 5-8 mins.
3) Bring heavy whipping cream to a simmer, then add cream cheese & dijon mustard
4) Stir whipping cream, cream cheese & dijon mustard until smooth
5) Add in 1 1/2 cups shredded cheddar cheese, salt, pepper & garlic powder and stir until cheese is all melted
6) Pour cheese mixture over cauliflower and mix. 
7) Sprinkle the last 1/2 cup of shredded cheese on top
8) Bake until cheese is bubbly, about 10-15 mins and ENJOY! 

Egg Roll Guts - Low Carb Keto!

EGG ROLL GUTS

INGREDIENTS
- 1 tsp olive oil
- 1 lb of ground meat (I prefer pork or beef for this)
- 1 clove of minced garlic
- 2 tsp ginger powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sesame oil
- 1/2 onion, diced
- 3 cups shredded cabbage veggie mix (I found some pre-shredded kale mix with cauliflower, cabbage, brussel sprouts, etc.... a coleslaw mix would work too) 
- 1/4 cup soy sauce
- 1 tbsp sesame seeds, for garnish

DIRECTIONS 
1) Heat olive oil in large pan over medium heat, once heated add in garlic until just fragrant (about 2 mins) 
2) Add ground meat, season generously with fave seasoning.. I used ginger, garlic & onion powders.
3) Once meat is cooked (no pink left) add sesame oil and veggies and mix.
4) Add in the soy sauce and mix
5) Cook until veggies are tender, about 5 mins. 
6) Garnish with sesame seeds and enjoy! 

The BEST gluten free, low carb KETO PIZZA!

No, you haven't died.  This isn't heaven, but it feels like it!!   We have discovered and completely MASTERED the BOMB Keto Pizza - no it's not cauliflower crust... It's pretty much fathead crust... Fathead is the best!!! Even my 7.5 year old daughter claims this is BETTER than regular pizza!!!  Give it a try - it really is!! 

INGREDIENTS

- 2 cups skimmed mozzarella + more for topping

- 3/4 cup almond flour

- 1 tsp olive oil

- 1 tsp garlic powder
- 1/2 cup tomato paste (you can season if you want)

- Toppings of your choice

DIRECTIONS

1) Preheat oven to 350
2) Add 2 cups mozzarella and almond flour to a microwave safe bowl and mix

3) Microwave 30 seconds. Stir.
4) Microwave another 30 seconds. Knead until dough like texture.
5) Roll dough flat between two pieces of wax paper.
6) Cover a baking sheet with olive oil and sprinkle garlic powder on oil.
7) Lay dough onto baking sheet
8) Bake at 350 for 10 minutes
9) After 10 minutes take pizza dough out of the oven and delicately use a spatula to remove dough from baking sheet so that it’s no longer sticking-
10) Add pizza sauce, cheese and whatever toppings you like
11) Bake for another 7-10 minutes until cheese is a gooey
12) Take out o the oven, let cool for 5-10 minutes

13) Cut into 12 pieces and enjoy!

Keto Buffalo Cheese Sauce!

Y'all!!!!!  You gotta try this!!!  Put it on your veggies, on your chicken on your EVEEERRRRYYYTHHHINNNGG!!!!!!!!  

KETO BUFFALO CHEESE SAUCE!

Ingredients
- 1/2 cup heavy whipping cream
- 2 tbsp butter
- 1/4 cup cream cheese
- 1 cup of cheddar cheese
- Buffalo hot sauce to taste

Directions
- Heat whipping cream and butter over medium-low heat in a small pot on the stove until butter is melted
- Add in cream cheese and mix until creamy 
- Add in cheddar cheese and mix until melted
- Add hot sauce  to your liking

Pizza Stuffed Chicken Breasts!

We were getting super bored with the typical grilled chicken that we usually eat so I was looking for something different to do with chicken breasts and I came across this recipe over at organizeyourselfskinny.com for Pizza Stuffed Chicken and OMG!!!  SOOOO good!!!

This has since become a weekly staple for us!  The kid loves it - it's great for the whole family!!

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups pizza sauce, divided
• 30 slices pepperoni, chopped (can use turkey pepperoni to make it healthier and a bit lower cal)
• ¼ cup parm cheese
• 1 cup Mozzarella, divided
• 4 chicken breasts, pounded out into thin cutlets
• 8 slices whole pepperoni (once again can use turkey if you prefer)

Instructions

1. Preheat oven to 350
2. In a small bowl mix together onion powder, garlic powder, oregano, salt, and pepper. Set seasoning mixture aside.
3. In a medium bowl mix together 1 cup pizza sauce, chopped pepperoni, parmesan cheese, and ½ cup mozzarella cheese. 
4. Lay out the chicken cutlets, season with half of the seasoning mixture, and spread ¼ of the pizza sauce mixture onto each cutlet almost to the end. Roll up and place in a casserole dish. Sprinkle with the rest of the seasoning then pour the last cup of pizza sauce over chicken breasts. Sprinkle rest of the mozzarella cheese on top of the chicken breasts. Then top each chicken breast with 2 pieces of pepperoni.
5. Bake for 50 minutes or until cooked through. 
6. ENJOY!! 

Balsamic Chicken

Ingredients
- 4 boneless skinless chicken breasts
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 3 tsp, minced bottled garlic
- 1/4 cup balsamic vinager
- 3/4 cup low sodium chicken broth 

- 1 bay leaf
- 1/4 tsp dried thyme
- cooking spray 

Instructions
1) Season chicken with salt and pepper. 

2) Spray non stick skillet with cooking spray and heat to medium high. 

3) Add the chicken and cook until brown on one side. Add garlic and flip chicken. 

4) Cook for about 3 minutes then add vinegar, broth, bay leaf, and thyme.
5) Cover and simmer over medium low heat for 10 minutes, stirring occasionally. Remove chicken, set aside and keep warm. Continue simmering sauce, uncovered for about 7 minutes. 

6) Discard bay leaf and pour mixture over chicken and serve.
7) Make extra and use for your salad or lunch the next day, tastes yummy after it has been sitting in that juice all night

Salsa Chicken

Ingredients
- 4 - 5oz chicken breasts
- 2 cups of salsa
- salt, pepper and garlic powder to taste

Instructions
1) Place chicken in crock pot
2) season with salt, pepper, garlic powder and any other seasonings you may like.
3) cover with salsa
4) Cook on low for 6 hours or high for 4 until chicken shreds easily with a fork
5) Shred chicken in crock pot and split into 4 servings - enjoy! 

Roasted Chicken Breast with Sweet Potato Fries & Steamed Spinach

Ingredients
- 4oz skinless chicken breast

- 1/2 cup balsamic vinega

- 1/2 cup lemon juice

- no-salt seasoning to taste (Kirkland Organic is my fave!  But Mrs Dash is good too!)
- whole sweet potato

- 1 tsp olive oil
- 2-3 cups of spinach

Instructions
1. Marinate chicken breast in the balsamic vinegar, lemon juice and no salt seasoning mix for at least 2 hours or overnight.

2. Pre-heat oven to 400 degrees

3. Place the chicken on a rack or cookie sheet in the oven and cook for 30 minutes or until thoroughly cooked to your liking.
4. Wash sweet potato well and cut into strips. 

5. Toss them with the olive oil and no salt seasoning. 

6. Place them on a baking sheet coated with cooking spray and cook at 400 degrees for 20-30 minutes, flipping once halfway through.
7. When the chicken and sweet potato are almost done cooking, cook your spinach in a pan with a small amount of water, covered, until just wilted.

8.  Enjoy!

Quinoa Salad

QUINOA SALAD

(Makes 6 servings, 1 cup per serving)

Another one of the favourite things to make on a Sunday and enjoy all week!

Ingredients
1 cup quinoa, uncooked 

1 medium tomato, finely chopped 

2 cucumbers, finely chopped 

1 medium red bell pepper, seeded & finely chopped 

2 tbsp red onion, finely chopped 

1/2 cup parsley or cilantro, finely chopped 

10 Kalamata olives, pitted & cut in halves 

1 lemon or lime, juice of
1 tbsp olive oil 

2 tsp cumin 

1 tsp black pepper 

1 tbsp garlic powder


Directions 

Cook quinoa al dente. Use ratio of 1 cup quinoa to 2 cups water (you can use less water for firmer quinoa if desired). 

Bring to a boil, then simmer on low for 15 minutes, or until water is absorbed 

Add all ingredients to a large salad bowl and gently mix just enough to combine. 

Optional: make dressing separately by whisking together olive oil, lemon (lime) juice, cumin, black pepper and garlic powder in a small bowl.

Serve cold.

Unstuffed Cabbage Rolls

UNSTUFFED CABBAGE ROLLS

(inspired by "Kalyn's Stuffed Cabbage Roll Casserole" found on http://www.skinnytaste.com)

It was a Saturday night and I was searching for a new recipe to try... I wanted a casserole type dish that would provide leftovers for Sunday night as well, since the weekends is when I tend to fail with planning and making dinners!  I came across this recipe on skinnytaste.com and knew that I had to try it!!  I love cabbage rolls - but to not have to worry about actually "rolling" them up?  bonus! lol!  This was a real hit with my whole family - even my 6 year old daughter LOVED it... Like she was actually excited for leftovers on Sunday!  She's never excited for leftovers lol :) 

Unstuffed Cabbage Rolls

Ingredients:

• 2 tsp olive oil, divided
• 1 lb. extra lean ground beef
• 1 large onion, chopped fine
• 1 tbsp minced garlic
• 1/2 tsp. dried thyme
• 1 tsp smoked paprika
• salt and fresh ground black pepper to taste 
• 1 large head green cabbage, coarsely chopped
• 1 can (14.5 oz.) seasoned diced tomatoes
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice 
• 2 cups shredded cheese (I used the mozza-cheddar)

Instructions:

1. Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.
2. Heat a large frying pan on medium heat; add ground beef and cook until it’s browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
3. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.
4. While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
5. Heat remaining olive oil in a large frying pan; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
6. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
7. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
8. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Ground Beef Stew

Ground Beef Stew (This will serve 4): 

INGREDIENTS

• 1 lb extra lean ground beef (organic, grass fed if possible)
• 1 onion, chopped
• 3 celery stalks, sliced
• 1 cup chopped carrots
• 1 cup sliced mushrooms
• pink himalayan salt or sea salt, pepper, garlic powder, basil & parsley to taste
• 1 can (14.5 oz) diced stewed tomatoes
• 2 cups low sodium beef or vegetable broth
• 2 cups chunked baby potatoes

DIRECTIONS

1. Brown onion and ground beef.  Drain excess fat.  
2. Add sliced celery stalks, chopped carrots, sliced mushrooms and continue to sauté briefly with 1 tsp of the following suggested seasonings (use whatever you like): sea salt, pepper, garlic powder, basil, and parsley. 
3. Add diced stewed tomatoes (run it through the blender first if you or your family don't like chunks) and 2 cups (32 oz) of low sodium beef or vegetable broth.  Bring to a boil, 
4. Add potatoes and reduce to high simmer for about 30 minutes or until veggies are fork tender.  *My hubby likes to add red pepper flakes to his-try it if you like spicy!

Spinach & Feta Stuffed Chicken Breasts

Spinach and Feta Stuffed Chicken Breasts (recipe adapted from food.com)

Serves 3

Ingredients:

• 3 chicken breasts
• 2 tsp olive oil
• 1 tsp minced garlic
• 5 cups baby spinach
• 3/4 cup feta cheese
• 1.5 cups seasoned bread crumbs

Directions:

1. Preheat oven to 350
2. Prepare chicken for stuffing either by slicing the chicken breasts almost completely in half, but not quite - you wanna leave the two halves attached still.  Or you can beat the chicken breasts to make them super thin.
3. Cook the spinach, garlic and oil on the stove top until done 
4. add in the feta cheese and mix well
5. distribute spinach mixture onto each chicken breast
6. wrap chicken around mixture and secure with a toothpick
7. Roll each breast in bread crumbs until well coated
8. place on baking sheet
9. Cook for 30 minutes or until cooked thru
10. ENJOY! 

This went over really well in my house even my almost 5 year old daughter gobbled it up!  YUM!

"Clean" Melt-in-your-mouth Chicken

This is another super simple (are you noticing a theme here with my recipes and being simple? haha) super DELICIOUS chicken recipe... It tastes like you are eating something that is just awful for you and high in fat and calories, but it's really not! 

"Clean" Melt-in-your-mouth Chicken

Ingredients

• 4 - 4 oz skinless boneless chicken breasts
• 1 cup plain greek yogurt
• 1/2 cup shredded parmesan cheese
• 1 tsp garlic powder
• pink himilayan salt and black pepper to taste

Directions

1. Pre-heat oven to 375 degrees Farenheit
2. Lay foil in a baking dish and spray with non-stick spray and place chicken in dish
3. Combine greek yogurt, cheese, garlic powder, salt and pepper in a bowl
4. Coat each chicken breast in greek yogurt mixture
5. Bake in oven for 45 minutes or until cooked through

Noodle-less Lasagna

Who doesn't love lasagna??  I know I do!!  It is definitely one of my favourite comfort foods, however it is so high in calories that it's definitely been forever removed off my menu (except for maybe the occasional treat night).

Well, I introduce to you - NOODLE-LESS LASAGNA!  That's right... it's all the deliciousness of lasagna with NO pasta!

Serves 6

Ingredients

• 3 medium Zucchini's, thinly sliced lengthwise
• 1 lb of lean ground turkey
• 1/2 a medium yellow onion
• 2 tsp diced garlic
• pink himalayan salt, black pepper and garlic powder to taste
• pasta sauce of choice
• 24 oz of cottage cheese
• shredded mozza cheddar cheese

Directions

1. Pre-heat oven to 350 degress Farenheit
2. In a skillet on medium-high heat add ground turkey, onion, garlic and seasonings and cook until turkey is browned and cooked through
   
3. add about 1/2 cup of pasta sauce and mix into the turkey mixture
   
4. Spray a baking dish with non-stick spray and lay the first layer of zucchini "noodles" just like you would lasagna noodles
   
5. add half of the turkey mixture on top of the "zoodles"
6. add half of the cottage cheese on top of the meat mixture
   
7. repeat steps 4, 5 and 6 ending with a third layer of zucchini noodles on top
8. spread about 1/4 cup of pasta sauce (just a thin layer) on top of the zucchini
   
9. sprinkle your cheese on and cover with tin foil
10. Bake at 350 degrees Farenheit for 45 minutes, remove the foil and bake for another 10 minutes until cheese is a bit browned
11. Serve and enjoy! 

Couple things I will change for next time... 

It was quite watery from the zucchini... I googled how to help that and I read that if you "salt" the zucchini"noodles" for about an hour before hand it will pull the moisture out of the zucchini!  Basically just put the zoodles into a colander, sprinkle salt on top and toss it around until they are evenly covered... leave the colander over a bowl to collect the water that gets pulled out... after about an hour place the zoodles on paper tower to wipe away any moisture left... I will update this post once I try this :) 

Otherwise though, the taste was PHENOMENAL!  It was so very delicious!!!  The water wasn't that bad of a thing, just made it a bit more difficult to cut and scoop out regular pieces :)  I actually showed me making it in this vlog too :)

Grilled Honey Cumin Chicken

Grilled Honey Cumin Chicken

Spice up your chicken with a touch of cumin.

Total Time: 25 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 4 servings

Ingredients:
2 Tbsp. raw honey
2 Tbsp. 100% orange juice
4 4-oz each raw chicken breast, boneless, skiness
1 Tbsp. olive oil
1 tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Preheat grill to medium.
2. Combine honey and orange juice in a small bowl; whisk to blend. Set aside.
3. Brush each chicken breast lightly with oil. Sprinkle both sides evenly with cumin, salt (if desired), and pepper (if desired).
4. Place chicken on grill; cook, without turning, for 5 minutes. When chicken releases easily from the grill, turn and cook for an additional 3 minutes.
5. Reduce grill heat to low. Brush chicken evenly with honey mixture. Be careful, honey will burn if exposed to flames. Grill until a meat thermometer inserted into the center of each breast reads 160° F. Remove from grill. Let chicken rest 5 minutes before serving.

Note: The FDA suggests cooking chicken to a temperature of 165° F. Chicken will continue to cook after it is removed from heat, so we recommend that it be removed from the grill at 160° F to prevent drying out.

Nutritional Information (per serving):

Calories: 184

Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 67 mg

Sodium: 439 mg

Carbohydrate: 10 g

Fiber: 0 g

Sugar: 9 g

Protein: 23 g