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Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Ingredients

  • 2 lbs raw chicken tenders
  • 8 oz cream cheese softened
  • 8 oz mozzarella cheese
  • 2 scallions finely sliced
  • 1 cup bacon crumbles
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dill weed
  • 1 tsp salt

Instructions

  • Preheat the oven to 400. Spray a large casserole dish with cooking spray.
  • Put the chicken tenders in the prepared baking dish.
  • Mix together the cream cheese, half the mozzarella, half the scallions, half the bacon, and the seasonings. Spread on top of the chicken. Sprinkle on the remaining cheese, scallions, and bacon.
  • Bake for 30 minutes or until the chicken is 160 degrees.

Keto crack chicken

Ingredients

Salmon Patties:

  • 6 ounces (drained weight) canned salmon
  • 1/2 cup blanched almond flour
  • 2 tablespoons mayonnaise
  • 1 large egg
  • 1teaspoon salt
  • 1/4 teaspoon ground thyme
  • 1teaspoon black pepper
  • 1 teaspoon garlic powder 
  • 1 diced onion 

Frying:

  • 2 tablespoons olive oil

Spicy Dill-Garlic Dip:

  • 1/2 cup sour cream
  • 1 tablespoon finely chopped fresh dill
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Combine all dill-garlic dip ingredients and stir together until well-mixed. Cover and refrigerate while you work on the salmon patties.
  2. Drain the canned salmon, and discard any skin. Use a digital food scale to measure out 6 ounces to use for this recipe (this is important if your can(s) did not list the drained weight, or if you removed a significant amount of skin).
  3. In a large mixing bowl, add all salmon patty ingredients and stir until well-mixed, breaking apart any large chunks of salmon. Divide the mixture into 6 equal-sized balls and use a turner spatula to flatten them into 2-3 inch patties (a nonstick working surface like parchment paper.
  4. Heat olive oil in a large pan (wide enough to fit 5 patties without touching each other) over medium heat until hot.
  5. Use a turner spatula to carefully lower patties, one at a time, evenly spaced out in the hot oil. Tilt the pan to ensure good oil coverage around all of the patties.
  6. Fry until they’re browned and crispy on the bottom, 5 to 6 minutes. Flip the patties and repeat for the other side, 3 to 4 minutes. Transfer them onto a paper towel to drain a bit.
  7. Transfer the salmon patties onto serving plates, depositing a dollop of dill-garlic dip on top of each cake with the remainder on the side. Enjoy while hot and crispy.

Low carb salmon patties







INGREDIENTS

FOR THE BURGER

  • 1 lb grass-fed extra lean ground beef
  • 1 egg
  • 1 cup of white onions — Slices 
  • Kosher salt and freshly ground black pepper— to taste. I got mine from Mexico, it’s inside one bottle.
  • 1  tsp   paprika
  • 3/4  tsp  chili powder
  • 1/2  tsp  ground cumin
  • 1/2  tsp  garlic powder
  • 2 teaspoons extra virgin olive oil
  • I sprinkled Tajin on top of the burger for added flavor

FOR SERVING

  • Slices of iceberg lettuces — red onions, tomatoes, cooked sugar and nitrate-free bacon and low-carb ketchup.

INSTRUCTIONS

  1. Combine all ingredients, except the olive oil, in a large bowl. Mix everything together well.
  2. Using your hands divide the mixture into 4-6 burgers.
  3. Heat the olive oil in a non-stick grill pan (or simply cook your burger in a BBQ) over a medium-high heat. Cook the burger for 3-5 minutes on each side, or until reach 145°F for medium-rare or 160°F for well-done. Set them aside.
  4. To build each burger, top one iceberg lettuce, patty burger, ketchup, two slices of red onions, 2 slices of bacon, 2 slices of tomatoes and top with second iceberg lettuce.

NUTRITION INFORMATION


Amount per serving (1/6 (the calorie only includes the beef burger)) — Calories: 256, Fat: 10g, Saturated Fat: 3g, Cholesterol: 127mg, Sodium: 209mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 2g, Protein: 34g

Bunless Burger


SCALE 

INGREDIENTS

FOR THE “NOODLES”:

  • 2 large eggs
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated
  • 1 1/4 cup mozzarella cheese, shredded
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

FOR THE FILLING:

  • 1 lb ground beef
  • 1 1/2 cups Marinara Sauce, divided ,I get mine from Aldi
  • 3/4 cup mozzarella cheese, shredded
  • 6 tbsp whole milk ricotta cheese
  • 1 tbsp minced onion flakes 
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp Italian seasoning

INSTRUCTIONS

FOR THE “NOODLES”:

  1. This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
  2. Preheat oven to 375° Line a 9×13 baking dish with parchment paper
  3. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
  4. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  5. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  6. Spread the mixture into the baking dish, forming a nice even layer.
  7. Bake on the middle rack for 20-25 minutes.
  8. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

FOR THE FILLING:

  1. In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
  2. Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

PUTTING IT ALL TOGETHER:

  1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
  3. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.
  4. I don’t track the carbs.

Low carb lasagna

INGREDIENTS

  • 1 tbsp olive oil
  • 6 cups shredded cabbage
  • 1 lb ground beef
  • 15 oz canned tomatoes — diced
  • 1 large onion
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 cups bone broth — preferably beef
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 bay leaf — optional

INSTRUCTIONS

  1. Heat olive oil in a large pot. Add chopped onion and cook for 2-3 minutes, stirring frequently. Add garlic, ground beef, salt and pepper. Cook on medium-high, breaking the meat apart with a wooden spatula, until crumbled for 7-8 minutes.
  2. Add canned tomatoes, cabbage, Bay leaf, thyme, oregano, paprika and broth.
  3. Simmer for 25 minutes, until the cabbage is cooked and tender.
  4. Season with more salt and black pepper.

Sent from my iPhone

Cabbage Soup

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