Monday, April 8, 2019

Zucchini Lasagna

 

2 large zucchini
16 oz ricotta cheese
1tsp garlic powder
1 egg
1 (20oz) jar Victoria organic marinara (it's sugar free and keto friendly)
1/2 a yellow onion diced
1 lb hamburger
1/2 lb mozzarella cheese

Mix the ricotta, egg, and garlic  powder in medium bowl.
Slice the zucchini into long thin strips that fit your baking pan.
Spray your baking pan with Pam.
Brown your hamburger and drain any excess grease.
Cook garlic, and onions in with the ground beef till it's almost translucent.
Add the marinara to the ground beef and simmer for 2 min.
Turn off and remove from heat.
Then start layering, zucchini, ricotta, sauce, cheese until you are done.
Bake at 355° for 1hr or until bubbling.


Tuesday, April 2, 2019

Almond Butter



3cups almonds
2 tablespoons almond oil
Pinch of salt if you desire 

Put the almonds in the food ninja until crumbly. 
Then pour in the oil and salt.
Blend till smooth. 
Place almond butter in an air tight container.
Refrigerate for up to 2.5 weeks.


Thursday, March 28, 2019

Cabbage Beef Soup (for one)


2 cups shredded cabbage (you can buy it)
1 hamburger patty 
1/4 cup beef bone broth
1 teaspoon garlic 

In a medium skillet cook the hamburger patty crumbling as it cooks.
Add the garlic, broth and 2 cup cabbage.
Cook the cabbage till it becomes limp.
It will turn a light green.
That's it, pour it into a bowl or soup cup and enjoy.
This is my go to lunch on Keto 



Friday, November 2, 2018

Mongolian Beef

1 lb chopped skirt steak
1/4 cup corn starch
1/2 cup brown sugar
2 tablespoons ginger
2 tablespoons garlic
1/4 cup low sodium soy sauce
1/4 cup vegetable oil
1/3 cup water
1/8 cup chopped green onions

Heat oil in a large frying pan on medium high heat.
In a Ziploc bag place the corn starch, then the steak. Make sure to coat each piece.
Shake off any excess as you add the steak to the heated pan carefully.
Cook till just light brown almost a minute each side.
Remove streak from pan.
Add the ginger and garlic to the pan, for about 10 to 15 seconds.
Then add the soy sauce,water, brown sugar and let it come to a boil.
Lower the temp and reintroduce the streak to the mixture, this will help the sauce thicken.
Sprinkle in you green onions.
Serve over rice.



P.S. I would love to meet you on Facebook or on Twitter



Friday, October 19, 2018

Dollar Store Halloween Table


Let me start off by saying I love Halloween, the costumes, candy and especially the decorating. What I don't like is spending an arm and a leg to decorate for it. So I hit the dollar store and what do you know, you can find some cute stuff. I already had a red tablecloth, so I bought the spiderweb tablecloth to go over it, then just played off that. When I saw the silver spider dish I knew he would be a focal point and we will pile on silver wrapped Hershey kisses to make it look bigger. We grabbed red and black felt skulls to go with the tablecloths. We found matching plates to rest the skulls on, but we switched and did opposite colors underneath so the skulls would pop. Then I found these cute skeleton hand cups that also match the color scheme, which we'll probably fill with dip or candy. To finish it off, these cute little glitter spiders that tie in the focal point spider to the rest of the table. This whole thing only cost me a whopping $12.00. Not bad right?




Friday, October 12, 2018

Fall Chicken

1 Chicken
8 yellow yukon potatoes
8 large peeled carrots
3 celery sticks
2 tablespoons Montreal Steak seasoning
1 tablespoon chicken broth powder
1/2 cup broth
Aluminum Foil
Pam


Preheat oven to 350°.
Cut the veggies all into 1/4ths.
In a large mixing bowl mix the veggies and the chicken broth powder.
Rub the chicken with the steak seasoning.
Place the chicken cooking rack into a large baking dish the place you chicken on top.
sprinkle the veggien inthe bottom of the baking dish around the chicken.
Pour in the broth.
Cover with aluminum foil.
Bake for one and half hours.
Remove foil for then bake for 30 more min or until internal temp of chicken reaches 165° (in the thigh).
Remove from oven and let rest for 10 minutes before cutting.

I cover this so the juice will flow into the veggies below and steam will cook the chicken. I remove the aluminum towards the end so the skin will crisp up.


P.S.
I would love to meet you on Facebook or on Twitter


Friday, October 5, 2018

Almond French Toast

4 eggs
1/2 a baggett
1 1/2 cups vanilla almond milk
1/2 teaspoon almond extract
1/4 teaspoon butter extract
3 tablespoons brown sugar
1/4 cup slivered almonds
2 tablespoons butter
powdered sugar

Heat griddle to 325°.
Cut baggett into inch thick slices.
In medium mixing bowl mix, egg, milk, extracts,sugar.
Dip each side of the baggett in mixture.
Plave Almonds on a plate.
Butter griddle.
Shake off excess.
Dip baggett top and bottom in slivered almonds.
Place baggett on griddle, cook till toasted (slightly firm) around the edges and middle,
then flip.
Sprinkle with powdered sugar if desired.

Great recipe if you have a baggett because then the edges are crisp already, but you can really make this with any bread.

P.S.
I would love to meet you on Facebook or on Twitter