Keto Ramen!

Ok, so I’m totally doing lazy keto, but I kept wanting to eat without being hungry. If you want to fill your stomach without calories or carbs, then Miracle Noodles are a good place to look. I use real ramen packets, throw away the ramen noodles, and then use the packets to season the miracle noodles. It’s perfect, and the texture is just right. Stomach is full, and I didn’t pitch myself off the wagon.

Low Carb Chicken Enchiladas

These were DELICIOUS! If you’re craving Mexican and are not cutting out grains (even low carb) or gluten, then these are going to be your new best friends.

I’m going to warn you first and foremost that this is not a staple food, and it is probably best if you are good at calculating your macros and daily carbs before dabbling with things like low carb tortillas. The other important thing to note is that the serving size here should be 1-2 tortillas. Given that there are only six low carb tortillas in the entire recipe, you will quickly find that having one is enough for a meal.

Personally, I found one to be incredibly filling and satisfying, but if your daily macros allow (and if you’re not avoiding gluten or grains), you could get away with two of these. It would definitely be an easy crowd pleaser and nobody would have a clue that you were using low carb tortillas.

For the chicken, I’m a total lazy cheater and just get the rotisserie breast meat that is already stripped off the bone from Costco. It cuts down on SO much work, but you can decide on how to procure the cooked chicken portion of the recipe.

Ingredients:

  • 6 Low Carb tortillas (Mission makes some, but there are other brands out there)
  • 1.5-2 cups chopped, cooked chicken
  • 1.5 cups enchilada sauce (can use store bought, but be sure to check labels for hidden carbs).
  • 1/2 cup cilantro, chopped
  • 1 4oz. can green chilis
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cheddar cheese
  • 1 cup crumbled queso fresco
  • sour cream (optional)

Method:

Preheat oven to 375 degrees.

Combine chicken, 1 cup enchilada sauce, cilantro, green chilis, queso fresco, salt and pepper, and one cup of cheddar cheese. Taste to be sure that it is seasoned to your liking with the salt and pepper. Place about 1/6 of the filling into each tortilla and roll. Place into a greased casserole dish. Spoon remaining sauce and sprinkle remaining cheddar cheese over the top of the tortillas.

Bake for 15-20 minutes.

Serve with a topping of sour cream, avocado, cilantro, green onion, or lettuce.

Easy Low Carb Turkey Casserole

Anyone looking for a low carb way to use their turkey leftovers? Here you go!

Killer Keto

Wonder what to do with the turkey leftovers from the holidays?  Here ya go! You will NOT regret trying this one. It literally makes 10-12 really nice size servings, so don’t let the presence of peas or cream of mushroom scare you. When divided by 10-12, they can easily fit into your macros no matter what they happen to be. Feel free to add bacon on green onion if you want more of a baked potato vibe.

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Ingredients:

  • 2 bags cauliflower rice (I get mine from Trader Joe’s), microwaved for 10 minutes, stirred, and then another 10 minutes.
  • 1 can cream of mushroom soup
  • 2.5 cups shredded cheese (cheddar or colby jack work perfectly)
  • 5 cups chopped cooked chicken or turkey
  • 1/2 cup peas
  • 1 tsp black pepper
  • 1/2 tsp salt (more if you like, so taste before baking)
  • 2-14 ounce cans of mushrooms (one if you’re not a huge…

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Girls Weekend!!!

I decided to make this as an appetizer for my upcoming girls weekend. I’m not even going to mention that it is low carb because there is just no reason to. It will taste amazing, and all will love it!

These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).

This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.

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Ingredients:

  • 1 1/4 cups mozzarella cheese
  • 1 tsp dill
  • 1/4 cup almond flour (I like Honeyville)
  • 3 Tbsp coconut flour
  • 2 Tbsp butter, melted
  • 1 egg
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp xanthan gum (optional)
  • 1 8oz wheel of brie, sliced into 1/4 inch thick strips

Method:

Preheat oven to 400 degrees.

Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.

On a baking mat or parchment paper, roll out the dough until it is a flat rectangle.  Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each side of the dough, about 1 inch apart. Fold the flaps over the brie.

Bake for 20 minutes until golden brown. Allow it to cool a few minutes before serving. This allows the dough to crisp up a bit.

Stuffed Brie Bread

My mother-in-law makes some seriously amazing brie bread. I also just love brie and bread. I figured I would use a different dough than before in an effort to get the calorie and carb counts down just a little bit. These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).

This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.

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Ingredients:

  • 1 1/4 cups mozzarella cheese
  • 1 tsp dill
  • 1/4 cup almond flour (I like Honeyville)
  • 3 Tbsp coconut flour
  • 2 Tbsp butter, melted
  • 1 egg
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp xanthan gum (optional)
  • 1 8oz wheel of brie, sliced into 1/4 inch thick strips

Method:

Preheat oven to 400 degrees.

Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.

On a baking mat or parchment paper, roll out the dough until it is a flat rectangle.  Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each sides of the dough, about 1 inch apart. Fold the flaps over the brie.

Bake for 20 minutes until golden brown. Allow to cool a few minutes before serving. This allows the dough to crisp up a bit.

Hot Dog Chili

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I got this idea from the cookbook, Primal Cravings, but I have changed a quite a bit of the original recipe.  I love Trader Joe’s Salsa Verdi, so I threw that in instead of stewed tomatoes. There is tomato sauce in the recipe as well, so it has plenty of that tomato flavor, but not a lot of tomato chunks. This is SO easy to make, and my husband loves it leftover to take for lunches. Obviously, it is packed with a lot of protein, but I love the addition of the soft egg on top. It was a perfect!

Ingredients:

1.25 lbs ground beef

1 lb hot dogs

1 jar Trader Joe’s Salsa Verde

1 1/3 cup tomato sauce

3 large cloves garlic

1 1/4 tsp ground cumin

1 4oz can chopped green chilis

shredded cheese

optional:

sour cream

jalapeños

fresh tomato

raw onion

scallions

mustard

relish

avocado

bacon

fried egg

sauerkraut

Method:

In a large pot or skillet, brown the beef and hot dogs. Add remaining ingredients and simmer for 15 minutes over medium heat. Top with any of the optional ingredients.

Pressure Cooker Method:

Brown the beef on the “browning” setting of the pressure cooker. Add hot dogs and garlic, and stir for a few minutes. Add remaining ingredients, stir.  Set the cooker to “high pressure” for 10 minutes.  That’s it!

Eggplant Lasagna

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This was soooooo good. My husband and son absolutely loved it, and they have been the ones devouring my leftovers. This is really a perfect dish to make on a Sunday and then eat as leftovers throughout the week.

With your eggplant, make sure that you have a fresh one. Go to a store that has a high turnover rate, or the best case scenario would be to get a nice one at a farmer’s market. If you get an older eggplant, it can have a bitter taste to it.

To pull some of the moisture out, I like to cook the eggplant a bit before using it. Make sure not to overcook or you will have “mush” instead of a lasagna noodle substitute.

Ingredients:

  • 1 large eggplant
  • sea salt
  • avocado oil or coconut oil
  • 1 15oz container of whole milk ricotta
  • 1/2 cup plus 1/2 cup shredded mozzarella cheese
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh chopped basil
  • 1 lb ground Italian sausage, cooked and set aside (make sure to check ingredients for carbs or frankenfoods)
  • 1 cup pasta sauce (Wild Oats organic has very low net carbs)

Preheat the oven to 375 degrees.

Use a vegetable peeler to peel the skin from the eggplant. Use a mandolin to thinly slice the eggplant, lengthwise. Salt the slices of eggplant. Drizzle some avocado oil in a skillet or on a griddle over medium-high heat. Cook the eggplant for 2-3 minutes on each side to remove moisture. Remove eggplant to a plate. In a bowl, combine the cheeses (using only 1/2 cup of mozzarella cheese), egg, basil, and sausage. In a glass 9×9 dish, use the back of a spoon to spread a thin layer of the pasta sauce. Lay a single layer of eggplant on top of the sauce, spread 1/3 of the cheese mixture on the eggplant, spoon a small amount of sauce over the cheese mixture. Continue layering (about three layers). Put remainder of sauce on top and spread. Sprinkle remaining mozzarella cheese over the top. Bake for 25 minutes.