Cauli Faux-tato Salad

Bridget, my new friend in our village, shared this absolutely delicious recipe with me. I didn't want to lose it, AND I wanted to share it with my friends, so here it is! I hope you enjoy it as much as we do!

Ingredients:

• 1 large head cauliflower (sometimes I cheat and use frozen)
• 6 large eggs ~ hard boiled, peeled, and separated into yolks and whites
• 2 TBSP roughly chopped fresh parsley
• 2 TBSP roughly chopped fresh dill
• 1 TBSP finely chopped shallot
• 1/3 cup dill pickle relish (or finely chopped dill pickle)
• 3 whole green onions, chopped (white, light and dark green parts ~ may save some dark green for garnish

Dressing:

• hard boiled egg yolks (from above)
• 1/4 cup good mayo
• 1/4 cup full fat sour cream (or be like me and use all mayo)
• 1/4 TBSP dill pickle juice
• 1 TBSP yellow mustard
• 1 TBSP dijon mustard (or be like and use all yellow)
• 1 tsp salt
• 1/4 tsp fresh ground pepper (black or blend)

Directions:

1. Cut cauli head into bit-sized piece (florets and soft stems only), and steam until tender but not mushy.
2. Drain, dry and cool.
3. Chop the hard-boiled egg whites and add them to a bowl with cooled cauli, parsley, dilll, pickle relish, onions and shallot.
4. Using an immersion blender or regular blender, separately blend ingredients for dressing.  
5. Toss cauli/onion mix with blended dressing and mix well.
6. Adjust for salt, pepper & pickle juice.
7. May garnish with extra herbs, chopped dark green tops of onions, and/or a shake of paprika.

White Cheddar Stuffed Mushrooms (Keto Style)

 Ingredients:

• 24 white button (or baby portobello)
• 1 1/2 cups President brand Garlic & Herbs Pub Cheese
• 1/2 cup finely grated parmesan cheese
• 3 slices provolone cheese, roughly chopped
• 2 tablespoons Half & Half
• 1/2 cup crushed pork rinds

Directions:

1. Preheat oven to 375 °.
2. Wipe the mushrooms with a damp paper towel to remove any dirt.
3. Use a paring knife to trace around the stem; then gently pull it out.
4. Stuff each mushroom with the herb pub cheese until it is almost to the top.
5. Combine the grated parmesan, roughly chopped provolone and Half & Half. Microwave for 25 seconds. Let it cool.
6. The cheese mixture will harden, but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture. Be careful NOT to over stuff them. The filling can bubble up slightly as it bakes, and you don't want the filling to overflow onto the cookie sheet.
7. Place the mushrooms on a foil or parchment lined cookie sheet.
8. Bake for 15 minutes or so until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle may need to be rotated for even browning.
9. Let the mushrooms sit for 5 minutes before serving. This allows them to firm up and also to cool slightly, as they get very hot on the inside.

French Onion Dip & Chips

 Ingredients:

• 1 cup cottage cheese, blend to smooth
• 2 TBSP Lipton Onion Soup & Dip mix
• Ranch pork rinds

Directions:

1. mix blended cottage cheese with soup & dip mix.
2. Enjoy with pork rinds.

Cottage Cheese Taco Dip

 I found this taco dip on TikTok. This dip can be eaten cold or topped with cheese & warmed up and eaten with veggies or pretzel crisps.  It can also be put in a tortilla as a quesadilla or burrito.

Ingredients:

• 2 - 12 oz. cans chicken
• 1/4 cup shredded taco cheese
• 1 cup cottage cheese
• 1/4 cup salsa
• 1/4 cup green chilies
• 2 TBSP taco seasoning

Directions:

1. Blend cottage cheese, salsa, chilies & taco seasoning in blender until smooth & creamy.
2. Rinse chicken and squeeze out liquid.
3. Mix taco cheese with chicken.
4. Mix blended cottage cheese mixture with chicken/cheese mixture.

High Protein Cottage Cheese Buffalo Chicken

This is a great recipe to use as a filling for chicken quesadillas or wraps. I found this recipe on TikTok.

Ingredients:

• 22 oz. cooked chicken breasts, cubed
• 1 cup cottage cheese (already blended to look like sour cream)
• 1/4 cup buffalo wing sauce
• 1 TBSP minced garlic
• 1 TBSP Hidden Valley Ranch seasoning powder
• 1/4 cup shredded cheddar cheese

Directions:

1. Put cottage cheese, buffalo wing sauce, minced garlic and ranch seasoning powder in Ninja blender and blend a few seconds until it is well blended.
2. Mix cheddar cheese with chicken.
3. Pour cottage cheese mixture and chicken mixture together. Stir well.

KETO One-Minute Chocolate Chip Cookie

 Ingredients:

• 1 1/2 TBSP. melted butter
• 3/4 TBSP. heavy whipping cream
• 2 TBSP. Swerve brown sugar replacement
• 1/3 cup super fine almond flour
• 1/8 tsp. baking soda
• Lily's milk chocolate chips

Directions:

1. Mix all ingredients (one at a time).
2. Flatten dough on microwaveable plate with palm of hand.
3. Bake in microwave oven on high for 1 minute.
4. Let baked cookie cool on counter for 5 minutes.
5. Enjoy cookie as is, or add KETO vanilla ice cream.

DELICIOUS!!!!

Katie's Corn Salad

Ingredients:

• diced tomato
• peeled, de-seeded & diced 1/2 cucumber
• diced 1/4 red onion
• drained 1 can sweet corn
• salt & pepper to taste
• red wine vinegar
• olive oil
• add cheese, if wanted (Katie uses feta. I use gorgonzola.) 

Directions: Mix all ingredients and enjoy!

Mama Sherri's Keto Lasagna

 Ingredients:

• 2 lbs. Italian sausage (We prefer hot rather than sweet.)
• 1 small can sliced mushrooms
• 2 cups Rao marinara
• 15 oz. Ricotta cheese
• 1/2 cup shredded parmesan cheese (in the bag...not the green can)
• 1 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 1/2 tsp. salt
• 2 cups shredded mozzarella cheese
• parsley flakes

Directions:

1. Set oven temperature to 375°.
2. Spray 9x13 baking dish with Pam.
3. Brown sausage in frying pan.
4. While sausage is browning, mix together the Ricotta cheese, parmesan cheese, garlic powder, Italian seasoning & salt.
5. After sausage is cooked, layer in the following order:
1. Italian sausage
2. sliced mushrooms
3. Rao marinara
4. Ricotta cheese mixture
5. shredded mozzarella
6. Sprinkle with parsley flakes
6. Bake for approximately 20 minutes (until edges are brown). Then change from baking to 2 minutes of broiling (then the top looks perfect).
7. Let lasagna rest for 10-20 minutes before serving (if you can wait that long...hahaha).
8. May serve with a simple Italian salad (Romaine, sliced pepperocinis, sliced purple onions, shredded parmesan cheese & Olive Garden salad dressing).
9. May also serve with Low Carb Cheese Sticks (recipe is on this blog)

Crispy Pepperoni Chips

Directions:

1. Preheat oven to 400°.
2. Put parchment paper on cookie sheet.
3. Place thinly sliced deli pepperoni on parchment paper, but do not overlap.
4. Bake in preheated oven for 7-10 minutes.
5. Let pepperonis completely cool down.
6. Place on paper towel to soak up grease.
7. Store at room temperature in ziplock bag.
8. Chips may be stored in freezer for 3-4 months.
9. Serve with any dip. We also enjoy these chips with Texas Caviar ~ Search my blog for this recipe.

Benedictine Spread

 Ingredients:

• 1 large English cucumber
• 8 oz. bar cream cheese
• 2 tablespoons grated onion (sweet or yellow)
• 1/2 tsp. salt (or to taste)
• freshly ground black pepper (to taste)
• 1 TBSP. mayonnaise
• green Tabasco sauce (to taste)
• 2-3 drops green food coloring

Directions:

1. Peel cucumber; slice lengthwise; remove all seeds.
2. Grate cucumber coarsely.
3. Blend all ingredients (except food coloring) in blender.
4. Add green food coloring.
5. Serve with raw vegetables or crackers.

Chicken Fajita Bake

 Ingredients:

• 8 oz. soft cream cheese

• 1/3 cup salsa

• 2 cups shredded cheddar, plus more for topping

• 1 packet fajita seasoning

• Boneless chicken breasts or tenders

• Red, orange &/or yellow bell peppers, sliced

Directions:

1. Preheat oven to 375°.

2. Mix together cream cheese, salsa, shredded cheddar & packet of fajita seasoning.

3. Spread mixture over chicken.

4. Lay sliced bell pepper on top.

5. Sprinkle with more shredded cheese.

6. Bake 35-40 minutes.

Very Easy (& Delicious) Low Carb Pizza

 Ingredients:

• Carb Balance tortillas

• Rao’s marinara sauce

• Mozzarella cheese

• Pizza seasoning

• Pizza toppings (your choice)

Directions:

1. Preheat oven to 350°.

2. Spray skillet with Pam (olive oil spray).

3. Brown tortilla on both sides.

4. Then put tortilla on a pizza pan or stone.

5. Spread tortilla with marinara sauce.

6. Top with mozzarella cheese.

7. Sprinkle with pizza seasoning.

8. Add pizza toppings.

9. Bake in preheated oven for 15 minutes or until it is golden.

Easy Weekday Shrimp Dinner

 Ingredients:

• Broccoli

• Shrimp ~ marinated with olive oil, paprika, garlic, pink salt, pepper & 1/2 fresh squeezed lemon

• 1 cup heavy cream

• 1 cup grated parmesan cheese (in green can)

Directions:

1. Boil broccoli with salt.

2. Cook shrimp in skillet with olive oil & butter (3 minutes on each side).

3. Heat heavy cream

4. Add 1/2 cup grated parmesan cheese to heated heavy cream and stir with a whisk.

5. Add another 1/2 cup grated parmesan cheese to heated heavy cream and stir with a whisk.

6. Place some broccoli on plate.

7. Add some shrimp on top of broccoli.

8. Pour parmesan sauce on top of shrimp & broccoli.

9. May add a little fresh parsley & grated asiago cheese.

Egg Bites (makes 6)

 Ingredients:

• 3 eggs

• 1/4 cup heavy whipping cream

• 1/2 cup shredded cheddar cheese

• 3-4 strips bacon

• 1/2 red pepper, chopped

• Optional ~ chopped onion

• Salt & pepper to taste

• ***Any meat or vegetables can be added***

Directions:

1. Preheat oven to 350°.

2. Spray muffin pan.

3. Mix eggs and whipping cream together.

4. Mix in shredded cheddar cheese.

5. Add and mix in remaining ingredients.

6. Season with salt & pepper.

7. Pour into muffin pan and stir each section to balance all ingredients.

8. Bake 18-20 minutes.

Keto Chocolate Mousse

 Ingredients:

• 8 oz. Sugar-Free Cool Whip

• 8 oz. Whipped Cream Cheese

• 1 box Sugar-Free Chocolate Pudding

• Lily’s Chocolate Chips (I prefer milk chocolate)

• Optional ~ Sugar-Free Whipped Topping

Directions:

1. Stir Cool Whip and whipped cream cheese until well blended.

2. Stir in chocolate pudding.

3. If whipped topping is used, spray it on top of the mousse.

4. Sprinkle with chocolate chips.

Cheesy Chicken Peppers

 Ingredients:

• Mini bell peppers (variety of colors)

• 8 oz. block cream  cheese

• 1 Rotisserie chicken

• 1/4 cup salsa

• 2 tbsp. Pimento cheese

Directions:

1. Set oven to 400°.

2. Slice mini bell peppers in half (long ways)

3. Scoop out the insides with a spoon.

4. Add the following in a bowl and mix well:

1. Meat from rotisserie chicken

2. Cream cheese

3. Salsa

4. Pimento cheese

5. Salt & pepper to taste

5. Use medium size cookie scoop to distribute chicken mixture among the peppers.

6. Flatten chicken mixture with a fork.

7. Sprinkle with shredded colby jack cheese.

8. Bake for 10-15 minutes.

9. Drizzle with ranch dressing

10. Top with a slice of banana pepper.

11. There will probably be 1 1/2 -2 cups chicken mixture leftover...maybe make quesadillas with it.

Crack Chicken Casserole

Ingredients:

• 2 1/2 cups cooked & cubed chicken

• 1 cup cooked bacon pieces

• 1/4 -1/2 cup chopped yellow onion

• 1 cup shredded sharp cheddar

• 3 eggs

• 2 tbsp. sour cream

• 1/2 cup heavy cream

• 1/2 cup ranch dressing

Directions:

1. Preheat oven to 350°.

2. Spray 8”x8” baking dish with Pam.

3. Spread chicken on bottom of baking dish.

4. Sprinkle half of bacon on top of chicken.

5. Sprinkle half of cheese on top of bacon.

6. Mix eggs, sour cream, heavy cream & ranch dressing in a bowl.

7. Pour egg mixture over the chicken, bacon & cheese.

8. Top with rest of cheese & bacon.

9. Bake for 25 minutes.

10. Cover with foil and bake for 10 more minutes.

11. Remove from oven and let rest for 5 minutes before serving.

 

Keto Brownie in a Mug

 Ingredients:

• 1 tbsp. butter 

• 1 egg

• 1/4 cup almond flour

• 1 tbsp. Swerve granular sweetener

• 1 tbsp. cocoa

• 1/2 tsp. baking powder

• 1 tbsp. Lily’s chocolate chips

Directions:

1. Melt the butter in a mug.

2. Stir sweetener in the butter.

3. Add cocoa and stir.

4. Add egg and stir.

5. Add almond flour and stir.

6. Add baking powder and stir.

7. Add cocoa and stir.

8. Cook in a microwave on high for 2 minutes.

Bill and I like to split this brownie for 2.5 net carbs each. Then we add 2/3 cup Carb Smart Breyers Ice Cream each for 4 more net carbs. (6.5 net carbs per serving)

Keto Pizza Bowls

 Ingredients:

• 1/2 - 3/4 cup red sauce (We prefer Rao’s.)

• 1/2 - 1 cup shredded mozzarella cheese

• Your favorite pizza toppings (We like pepperoni, Italian sausage, ham, green peppers, black olives, onion, mushrooms.)

• Pizza seasoning

• Powdered parmesan cheese

Directions:

1. Preheat oven to 425°.

2. Spray small baking bowl (or dish) with Pam (preferably avocado spray)

3. Layers:

• 1/4 cup red sauce 

• Sprinkle with a layer of shredded mozzarella cheese.

• Layer with your favorite toppings 

• Sprinkle with pizza seasoning.

• Spread with more red sauce.

• Sprinkle with more mozzarella cheese

4. Bake in oven for 15 minutes.

5. Sprinkle with powdered parmesan cheese after it’s taken out of the oven.

Keto Strawberry Shake

 Ingredients:

• 1 cup unsweetened almond milk

• 1/2 cup strawberries

• 2 oz cream cheese

• 2 tbsp. Heavy cream

• 1/2 tsp. Vanilla

• 1 tbsp. Keto sweetener

• A few ice cubes

Directions:

1. Put all ingredients in a Magic Bullet

2. Blend until smooth.