Keto Pizza

Keto Pizza

These directions are mainly for the crust, cause I figure you can figure out the rest of making a pizza.  Just make sure to pay CLOSE attention to the pizza sauce cause they like to put sugar in the sauce.

Ingredients:

• 1/2 cup Mozzarella Cheese - Shredded
• 2 Tablespoons Cream Cheese - Cut into cubes
• 3 large Eggs
• 1/3 cup Coconut Flour

Directions:

1.  Preheat the oven to 425F.  Line a baking sheet or pizza pan with parchment paper.

2.  Combine the shredded mozzarella cheese and cubed cream cheese in a large bowl.  Microwave for 90 seconds, stirring halfway through.  Stir again at the end until well mixed.

3.  Put the eggs into a small bowl or cup and beat.  Slowly add the coconut flour, stirring well to combine.

4.  Add eggs and coconut flour mixture to the cheese mixture.

5.  Knead with your hands until a dough forms.  (Can microwave for 10-15 seconds if dough becomes hard.)

6.  Once fully mixed, and yes it will look like pizza dough, put into microwave for 20 seconds to soften.

7.  Spread the dough onto the lined pan, spreading evenly.  

8.  Add pizza sauce, cheese, and any toppings you wish.

9.  Bake for 20 minutes or until golden brown around the edges.  

Yields: 8 pizza slices or 4 servings, each with 3 grams of carbohydrates, 2 grams of fiber, and 7 grams of protein BEFORE the toppings.  (These are estimates of the crust only and it might depend on the type of ingredients used.)

Low Carb Sausage, Mushroom, & Chicken Casserole

Low Carb Sausage, Mushroom, & Chicken Casserole

Ingredients:

•  3-4 cups Chicken - Cooked, Diced or Shredded
• 1 lb Pork Sausage
• 2 stalks Celery - Chopped Fine
• 1 Tablespoon Dried Onion - Chopped
• 1 lb Mushrooms - Sliced
• 8 oz Cream Cheese - Softened
• 16 oz Cauliflower - Cooked and Drained
• 8 oz Cheddar, Monterey Jack Shredded Cheese - OR a combination of the two
• Salt - To Taste
• Pepper - To Taste
• Optional - Paprika for top

Instructions:

1.  Preheat the oven to 350F.

2.  Brown the sausage.

3.  Add the celery, onion, & mushrooms.  Allow to cook together for a few minutes until the mushrooms look cooked.

4.  Stir in the softened cream cheese until well blended.

5.  Cook and coarsely chop the cauliflower.

6.  Mix together sausage mixture, cauliflower, shredded chicken, & cheeses.

7.  Spread into a greased 9X13 baking dish.

8.  Top with salt, pepper, & paprika (if desired).

9.  Bake, covered with foil for about 30 minutes.

10.  Uncover and back until hot and bubbly and top is lightly browned, about 10-15 minutes.

Serves 6-8

Yield: 6-8 servings, each with 9 grams of carbohydrates, 2.5 grams of fiber, and 42 grams of protein.  (Of course all of this depends on what brand of ingredients you use.  This will give you a rough estimate.)

From: https://mariasmixingbowl.com/low-carb-sausage-mushroom-and-chicken-casserole/

Parmesan Chicken

Parmesan Chicken

Ingredients:

1 1/2 lbs Boneless, Skinless Chicken Breasts
1 cup Grated Parmesan Cheese
     (Use the cheap stuff in the round, green shaker)
4 teaspoons Dried Oregano
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Pepper
2 Eggs
4 tablespoons Butter


Directions:

Pound the chicken breasts till they are 1/4 inch thick and cut into 6 portions.  Set aside.

Combine the Parmesan cheese with the oregano, garlic, paprika, & pepper on a plate (I found a bowl was better to use.)

In other bowl, beat the eggs. 

Melt the butter in a heavy skillet over medium-low heat (higher heat will scorch the cheese).

Dip the chicken in the egg and then the parmesan cheese mixture, coating both sides well.

Saute for 4 to 5 minutes per side or until cooked through.

Yields: 6 servings, each with: 33 g protein; 2 g carbohydrates; 1 g fiber; Total of 1 usable carb

Slow-Cooker Chuck Roast

Slow-Cooker Chuck Roast

Ingredients:

2 8-oz packages Sliced Mushrooms
1 medium Onion, cut into large dice
     (You can also buy them cut into smaller pieces at Publix)
1 tablespoon chopped Garlic
1/2 cup Red Wine
1 14.5-oz Can Diced Tomatoes With Green Chilies
4 lbs Chuck Roast
     (I had trouble finding 1 that was 4 lbs, sometimes I had to buy 2 smaller ones)
1/2 cup Sour Cream
Thickener - Guar, Xanthan


Directions:

Spray your slow cooker with nonstick cooking spray.  Put your mushrooms in the bottom of the pot, then your onion on top of that, and your garlic spread over it all.  Pour the red wine and canned tomatoes with green chilies over everything, and give it a stir.

Place your chuck roast on top.  (Depending on the roast(s) I got I had to sometimes cut it up into smaller pieces to get it all to fit.  I also had a small slower cooker at the time.)

Cover the slow cooker and set to high.  Cook for about 8 hours. 

Remove the roast, stir the sour cream into the stuff in the pot.

Thicken to taste.

*** Makes great leftovers for lunches as well.  I would recommend putting lunch portion sizes in containers with gravy over top.  That way when you get ready to leave for work you just have to grab a container with the correct amount already in it. ***

Yields: 8 servings, each with: 423 calories; 30 g fat; 29 g protein; 6 g carbohydrates; 1 g dietary fiber; 5 g usable carbs







Cauliflower Parmesan

Cauliflower Parmesan

(My husband says this tastes like a baked potato, personally, I just thought it was GOOD!!!)

Ingredients:

1/2 Head Cauliflower (next time we are going to make a whole head, we each wanted more it was so good)

1/2 Cup Heavy Cream

1/2 Cup Grated Parmesan Cheese

Salt and Pepper

Directions:

Run the cauliflower through the slicing disk on your food processor.  Put it in a microwaveable casserole, add a couple of tablespoons of water, cover, and microwave on HIGH for 4 minutes.

 

When the cauliflower comes out of the microwave, drain it and put it in a large, heavy skillet you've sprayed with nonstick cooking spray.

Reduce the heat to low.  Add the heavy cream and parmesan, stir, cover, and let the whole thing simmer for 5 minutes or so.  Salt and pepper to taste and then serve.

 

YIELDS: 4 servings, each with: 2g of carbohydrates, a trace of fiber, and 5g of protein

Simple Salsa Beef

Simple Salsa Beef

A good low-carb, slower cooker recipe, very close to Roast, Potatoes, and Carrots.  :)

Ingredients:

3 Turnips, peeled and cubed

1 lb Baby Carrots (I use more like 1 1/2 lbs)

3 lbs Beef Arm Pot Roast

2 Cups Salsa

Guar or Xanthan (Optional)

Directions:

Put the turnips and carrots in your slow cooker, then place the beef on top. 

 

Pour the salsa over the lot.

Cover the slow cooker, set it to low, and let it cook for 8-10 hours.

When the time is up, remove the beef and pull it apart into shreds with two forks.

Scoop the vegetables out onto serving plates with a slotted spoon.  Pile the beef on top.  If desired, thicken the sauce with a little guar or xanthan.  Spoon the sauce over the vegetables and beef.

YIELDS: 8 servings, each with: 200 calories, 5g fat, 26g protein, 11g carbohydrates, 3g dietary fiber, 8g usable carbs.

Cheesburger Soup

Cheeseburger Soup

Ingredients:

1 lb Ground Beef
3/4 Cup Chopped Celery
1/4 Cup Chopped Carrot
3/4 Cup Chopped Onion
1 Teaspoon Dried Basil
1 Teaspoon Dried Parsley
1/2 Teaspoon Xanthan Gum
3 Cups Chicken Broth
1 1/2 Cups Cream or half-and-half
2 Cups Shredded Cheddar Cheese
1/4 Cup Sour Cream

Directions:

Brown the hamburger, and celery, carrot, and onion together in a large pot.  Drain the grease.

Stir in basil and parsley.

In a blender, blend together the xanthan gum and the chicken broth. 

Add to beef and veggie mixture.  Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.

Add cream or half-and-half and cheese and stir until cheese is melted.

Add sour cream and heat through.  Do not boil.

Yields: 4 very generous servings

Each will have: 878 calories; 75g fat; 40g protein; 10g carbohydrate; 1g dietary fiber; 9g usable carbs