Keto Pumpkin Cookies

2 eggs
3tbs sugar free pumpkin spice syrup
1/2 c. xylosweet
1/2 c coconut oil
3/4 c. pumpkin puree
2 scoops keto vanilla shake powder
2 scoops collagen
1/2 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
3 C almond flour
1/4 tsp nutmeg
3/4 tsp xanthan gum

KETO Pizza

Cut-da-carb flatbread (available online)
Cream Cheese
Pizza Sauce (low carb-Trader Joes)
Mozzarella Cheese
pepperoni
mushrooms
olives
sausage...etc...
pizza seasoning.

Method 1-
Place flatbread on silicone baking mat and spread thin layer of cream cheese. (this keeps the bread from getting soggy from the sauce) Next, spread layer of pizza sauce. Top with cheese, toppings and seasoning. Bake in oven at 400 degrees for 10-15 minutes.

Method 2-
Cuit flatbread in 1/2 so it can fit in frying pan. Melt enough butter in saucepan to cover bottom of pan. Spread cream cheese and sauce over one side of flatbread and place in frying pan butter. While frying add cheese, topings and seasoning to 1/2 of flatbread. Once it is crispy, fold it over on itself and remove from pan. Cut and serve.

KETO Poppyseed Muffins

2 C. almond flour
4 tsp. baking powder
1/2 C. butter (melted)
4 tbs almond milk
1/4 C Xylo-Sweet
1/4 C. Monkfruit Sweetner
10 drops liquid stevia
1 tsp vanilla extract
1 tsp almond extract
2 Tbs Poppy Seeds
1/2 tsp salt
1 tbs, Orange Zest

Place in lined muffin tin. Bake at 375 degrees for 15-20 minutes.
 Freeze surplus. Microwave thaw with butter atop.

KETO Cauliflower Rice

1 head Cauliflower
2-3 tsp Taco Seasoning
3 TBS Avocado oil

Wash and cut up cauliflower in to small pieces (the smaller, the crispier) . In plastic bag, toss oil and seasoning. Place in air fryer. Air fry at 400 degrees for 20 minutes, stirring every 10 minutes.

When done, place in food processor and pulse until it resembles rice. Serve or place in air fryer again for 5 more minutes for added crisp!

KETO Chocolate Chip Cookies

2 eggs
3 Tbs sugar free maple syrup
3 Tbs Torianni Salted Carmel Syrup
1/2 C. Coconut Oil Melted
2/3 C. Peanut Butter
2 tsp. Vanilla
2 Tbs coconut almond milk
2 1/2 C. Almond Flour
1/2 tsp baking Soda
1/2 tsp sea salt
1 tsp Cinnamon
1 scoop collagen (3 tbs)
1 scoop
1 C. Lillys Chocolate Chips

Mix together and place on parchment paper. Bake at 375 degrees for 10-12 minutes.

KETO Salmon/Avocado Toast

1 C Cream Cheese
6 slices smoked salmon (costco)
1/2 tsp lemon pepper
Salt/Pepper to taste

Mash in bowl and spread across Norwegian Crispbread (TJs)
Top with Avocado
Sprinkle with Trader Joe's Everything but the Bagel Sesame Topping

KETO Mint Chip Ice Cream

3 C. Heavy Whipping Cream
1 C. 1/2 & 1/2
1 C. Unsweetened Coconut Almond Milk Blend
2/3 C. Xylo-Sweet Sweetner
1/2 C. Torani Sugar Free Peppermint Syrup
1/2 Tsp. Xanthan Gum
6 Eggs
1 1/2 Tsp. Nielson Massey Peppermint Exract
1/4 tsp vanilla
green food coloring

1/2 c. Lillys dark chocolate chips (chopped up)

Add all ingredients in blender and mix. Pour into microwaveable bowl and microwave for 1 minute. Stir. Microwave for 30 seconds, stir (3times) Pour into Cusineart 2 quart Ice Cream Maker-Blend until done. Blend in chocolate chips. Eat or store in freezer.

Sour Cream Sugar Cookies

 

Cookie Dough

1 C, Butter
2 C. Sugar
2 Eggs
1 C. Sour Cream
1/2 tsp. Vanilla
1 tsp. soda
4 C. Flour
1/2 tsp. Almond Extract
1/2 tsp. Salt

In mixer beat butter, sugar and eggs. Add in sour cream, vanilla and almond extract. Sift in flour, soda and salt. Refrigerate dough for 12-24 hours.
Roll out on floured surface and cut out cookies. Bake @ 375degrees 10-12 minutes.

Frosting

1/4 C. Butter
2 C. Powdered Sugar
1 tsp. Vanilla
2-3 Tbs cream or milk

Combine all and mix well.

Fudge

1 C. Butter
1 pkg.( 8 oz) Cream Cheese
2 lbs Powdered Sugar (8Cups)
1/2 C Unsweetened Cocoa
2 tsp. Vanilla
1 C. Chopped Nuts

In large saucepan, over medium heat- melt butter & cheese. Stirring frequently. repove from heat and sift together powdered sugar and cocoa. Add to cheese mixture. Stir in Vanilla & Nuts. Spray 9x13 with nonstick oil. Pour in mixture and chill.

Potato Rolls

1 1/2 C. Mashed Potatoes
1 C. Butter
1 C. Sugar
4 1/2 tsp. Salt
1 1/2 C. Warm Water
1 1/2 C. Warm Milk
3 Eggs
3 Packs dry yeast ( I prefer Saf-Instant yeast, it rises faster)
9 3/4 C. Flour

On stovetop or microwave heat Milk & Water until warm. Mix in butter until melted.
In mixer add Sugar, Salt and Mashed Potatoes. Blend in water/butter mixture. Add eggs.

In separate bowl, dissolve Yeast in 1/2 C. warm water. Add to mixer. Slowly sift in flour until dough pulls away from sides of bowl and becomes slightly rubbery. (be careful not to over-mix) Knead in any remaining flour. Place in a greased bowl and cover with plastic wrap. Let rise in a warm place until double in size.
Put dough on a floured surface (or use oil spray on hands and surface). Shape rolls as desired. Place on greased trays and cover to let rise until doubled in size. Bake at 400 degrees for 10-15 minutes until golden brown.

Mexican Chicken Chili (Slow Cooker)

3-4 chicken breasts
3 (14.5oz) cans diced tomatoes
1 (14.5oz) can corn, undrained
2 (14.5oz) cans black beans, drain and rinse
2 Cups Salsa
1 pkg Ranch dressing dry seasoning mix
1 pkg Taco seasoning

Toppings- tortilla chips, cheese, sour cream, cilantro

Put all ingredients in crockpot, stir and cook 7-8 hours on low. Shred chicken before serving. Top with toppings.

Freezer Meal- Pour all ingredients in ziploc bag and freeze. Thaw the night before and cook in crockpot for 7-8 hours on low. Shred chicken before serving. Top with toppings.

Enjoy!

KETO Pork Carnitas (Slow Cooker)

2 lb pork tenderloin roast
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Tortillas (low carb)

TOPPINGS:
cheese
salsa
sour cream
lettuce
cilantro
avocado, etc

Place roast in slow cooker with  onion, cumin, salsa, and Ro-Tel. Cook on low for 8-10 hours.
Once cooked, remove from slow cooker and shred. Dip back into juices, then take out and serve over tortillas. Top with toppings.

Enjoy!

Beef Stroganoff (Slow Cooker)

2 pounds ground beef
2 cans cream of mushroom soup
3/4 cup chopped onion
2 tablespoons Worchestershire sauce
1 cup sour cream
3/4 cup water
2 tablespoons minced garlic

egg noodles (cook just prior to serving dinner)

Fry beef in frying pan and let cool. Add all ingredients to slow cooker except egg noodles. Cook on low in slow cooker 4-6 hours. Serve over cooked egg noodles.
Serves 6-8

Freezer option: Brown ground beef and let cool. Put beef and all ingredients (except egg noodles) in a freezer bag. (For 4 servings you can divide into 2 meals since this recipe makes 6-8 servings) Thaw out in the fridge the night prior to cooking in the slow cooker. Cook on low 4-6 hours.

Enjoy!

Bratwurst & Lentil Soup (Slow Cooker)

1 lb Lentils, rinsed & drained
2 medium Onions, chopped
2 Carrots, chopped
1 Bell Pepper, chopped
2 cloves Garlic, minced
1 small dried hot chile, crushed (optional)
1 tsp. Rosemary
1/4 tsp. Pepper
2 (14 1/2 oz) cans Beef Broth
4-6 Knackwurst or Bratwurst Sausages, sliced

Make the Meal:
Combine all ingredients in slow cooker and cook on low 7-8 hours.
  Enjoy!

Honey Chicken Salad (Grill)

4-6 Chicken Breasts or thighs
2 tsp olive oil

RUB
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp chipotle chili powder

GLAZE
1/2 c. Honey
1 Tbs. Cider Vinegar

SALAD FIXIN'S:
2 heads romaine lettuce
1 avocado
1 bunch green onions
sliced almonds

Make the Meal:
Combine RUB ingredients in a bowl.
Rinse chicken, pat dry, and rub olive oil over.
Rub on spice RUB.
Grill on BBQ or Broiler for 5 minutes. Turn over and grill an additiona 3 minutes.
Apply glaze to chicken and grill an additional 5 minutes, or until cooked throughly.
Dice Chicken
Prepare salad by slicing lettuce, avacados and onion. Combine ingredients with chicken and top with almonds and dressing

Enjoy!

Ham Casserole

2 Cups diced Ham
6 Medium Potatoes (diced)
1 Medium Onions (diced)
2 cans Cream of Mushroom Soup
1 Can water (empty soup can)

Dice, Stir, Cook:
Peel potatoes, if desired.
Dice ham, potatoes, and onions. Place in a bowl.
In separate small bowl, add cream of mushroom soup and a empty soup can full of water.
Stir soup and pour over potato mixture. Stir. Place in 9x13 casserole dish and cook at 350 degrees for 1 1/2 hours.


Hints & Tips:
You can substitute a can of Spam for ham in recipe.

Enjoy!

Cream Cheese Chicken & Rice

6 boneless skinless chicken breasts
1 Jar Salsa (thick & chunky)
2 (8oz) Cream Cheese, softened
1 (29oz) can Enchilada Sauce
3 C. Instant Rice, uncooked

Make the Meal:
Preheat over to 350*.
In large freezer bag, use a meat tenderizer to flatten chicken breasts to 1/4" thickness.
Measure 3/4 C. drained Salsa and beat with Cream Cheese.
Divide mixture into flattened chicken breasts.
Roll stuffed breasts up like you would a tortilla.
Place breasts in 9x13 baking dish.
Set aside 1/2 C. salsa.
Mix remaining salsa and enchilada sauce.
Stir uncooked rice into enchilada sauce mixture.
Pour rice into 9x13 dish around chicken.
Pour remaining 1/2 c. salsa on top.
Bake at 350* for 45 minutes, or until cooked throughly.



Enjoy!

Chocolate Obsession Cake

2 C. Sugar
2 C. Flour
1 C. Butter
1/2 C. Buttermilk
2 Eggs (slightly beaten)
1 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Vanilla

    ICING:
1/2 C. Butter
4 Tbs. Cocoa
1/3 C. Milk
2 C. Powdered Sugar
1 tsp. Vanilla
1 C. Chopped Walnuts or Pecans

Make the Cake:
Grease and Flour a 9x13 pan. Combine sugar and flour and set aside. In a medium sauce pan, melt butter with cocoa and water; bring to a boil. Pour mixture over sugan and flour and mix well.
Add buttermilk, eggs, cinnamon, soda and vanilla. Mix unitl smooth. Pour into pan and bake at 400 degrees for 20-30 minutes. (toothpick test)


Make the Icing:
In a saucepan, melt the butter and cocoa. Bring to a boil. Remove from heat and add remaining ingredients (including nuts). Mix until smooth and spread over warm cake.

Hints and Tips:

To "toothpick test" simply insert a toothpick into the center of the cake when the baking time is done. If it comes out gooey cook longer. If it comes out clean, the cake is done.



Enjoy!

Chineese Chicken Salad

• 4 Boneless Skinless chicken breasts (or 3 C. precooked chicken breasts)
• 1 head of lettuce
• 6 green onions (sliced thin)
• 2 Tbs Sesame Seeds
• 2 Tbs sliced Almonds
• 2 Pkgs Ramen (uncooked) and bullion pack

DRESSING
1/4 C. Sugar
1/2 tsp. peper
1/3 C. Vinegar
1/3 C. Olive Oil
1/2 tsp. Salt

Make the Salad:
Cook Chicken and shred with a fork.
Combine chicken, chopped lettuce, onions, sesame seeds, and almonds in salad bowl.
Break up uncooked ramen and add to salad. Sprinkle 1/2 of bullion package over salad.


Dressing:
Combine dressing ingredients in a plastic bag or shaker container. Pour dressingover salad.



Enjoy!

Brown Butter Pasta

1 pkg. Angel Hair Pasta
1/2 c. butter
1/4- 1/2 c. Mizritha Cheese, finely grated


Fast and Easy:
Cook pasta according to package directions. Drain. Pour into a bowl.
In frying pan, melt butter just until it turns golden brown.
Remove immediately from heat, as it can burn easily.
Pour over pasta and stir.
Serve pasta and sprinkle Mizritha on top.



Enjoy!