30 Minute Meal

 

3 zucchini 

1 (24 oz -28oz) jar chunky veggie pasta sauce (or my homemade)

1lb hamburger 

2 tsp Italian herbs 

1 cup cheese of choice (mine is Italian mix)

Then 2 to 4 cups of chopped vegetables such as- carrots, celery and onions (my oldest likes grilled peppers, and my youngest doesn't like carrots it's up to you). 

Instructions-

Cut zucchini in half lengthwise. Lay the halves flat on the cutting board and slice into crescents, then cut them again. Do the same with the rest of the vegetables if you are using extra veggies. 

Spray pot with pam or oil of choice (I like to use avacodo oil).

Preheat oven to 350°F.

Cook ground beef with seasoning till brown and crumbly. Add your additional vegetables (not zucchini) cook for 3 min.

Pour sauce in pot.

Bring to simmer. 

Turn heat to low, then add in the chopped zucchini. 

Top with your cheese of choice. 

Then place it in your preheated oven.

Cook it in the oven till cheese is lightly browned about 10 min.

Remove from the oven.  Scoop into a bowl and top with crispy onions or Whisps if you are doing low carb and want a crunchy topping. 

Enjoy 😉 

Low carb biscuits

3 cups Carbquick

1/4 cup sour cream

1 cup lemon lime Ice

1 tablespoon melted butter 

Instructions

Mix Carbquick and sour cream in a medium bowl.

Then fold in the Ice. You want to keep as muck carbonation to lift the biscuits as possible. 

Use the medium or 1.97 inch icecream scoop, to scoop dough on top of parchment paper or silicone baking mat. 

Bake at 350° check on them at 20 min, take them out when the tops are golden brown. Makes about a dozen.

Brush with melted butter. 

Serve them warm with butter or whatever you like.

Refrigerate in a ziploc bag or freeze them if you aren't going to eat them all in the next couple of days.

Non-Oat Oatmeal

1 Cup nut of choice (I prefer walnuts)

1 Tbsp. Whole Chia Seeds

½ Tbsp. Whole Flax Seeds or Crushed Flax Seed

1 Cup Non-Dairy Milk (I use non-sweetened almond milk)

1 packet Sweetener of Choice (I use Truvia)

Sprinkle Cinnamon 

 Topping choices- nuts or berry for topping

Combine the nut of choice, chia seeds, flax seeds, sweetener, and non-dairy milk in a blender and process until blended. 

Have it sit at room temperature for about 5 minutes to slightly thicken.

Heat in the microwave about a minute.

Top with desired berries or more nuts.

Keto "Mock Nilla Wafers" Pudding

 

Sugar free banana cream Jello pudding 

1 cup heavy whipping cream 

2 fat snax mini cookies 

Make Jello pudding as directed.

Whip up heavy whipping cream till stiff peaks form.

Scoop 1/4 cup pudding into serving cup.

Crumbled 1 &1/2 mini cookies ontop of pudding.

Spread 1/4 cup whipped cream ontop of those two layers. 

Finally crumble your remaining 1/2 cookie and sprinkle it on top and serve. 

This makes about 5 servings. "You'll need to crumble cookies as you go.

KETO Chicken Salad

 2 green onions 

1/4 cup full size roasted pecans

2 stalks celery 

1/2 a roasted chiken breast 

Mayo 

Chili lime seasoning 

Chop up the green onions, pecan, celery. (I like to only use the green leek or leaf part of the green onion and save the bottom for soup or something that needs more punch.)

Then chop or shred your chiken (your choice I personally chop mine) and add it to the already chopped ingredients. 

Finally add your mayo (I didn't add a measurement because everyone likes their salads different, some wet & some drier. So make it the way you like it.) Then 2-3 shakes of the chili lime seasoning.  

Refrigerate for 2hrs and serve on keto bread, on whatever you like. I eat mine with a fork.

Roasted Vegetable and Chicken Soup

2 to 3 Peppers (bell, or sweet your choice)

1 to 2 carrots 

3 single stalks of celery 

1 small shallots (or oinion of choice)

1 tsp Better than bouillon 

6 cups water

1 (12.5 oz) can of chicken 

1 tablespoon butter

Start water and bouillon heating up in a stock pot on medium low heat. 

Roast your peppers.

Chop your carrots, onions and celery.

In a small frying pan melt butter and add your chopped vegetables cooking till slightly tender.

After peppers are roasted to your liking (I like mine blacken) let them cool so you can chop them as well.

Open your can of chicken  and remove 1/2 the liquid, mash it all up then add it to your soup stock pot. *You can use leftover chicken, I just didn't have any and wanted this soup.

Let them cook down about 10 to 15 min. 

Then at the last 3 to 5 minutes add your roasted peppers. 

Ladle into your bowl, let cool slightly and enjoy.  

Fall Granola

 

2 cups rolled oats

1 cup unsweetened or sweetend coconut (you choose)

1 cup slivered almonds 

1 cup halved walnuts 

1/8 cup chia seeds

1/8 cup flax seeds

1/2 cup dried cranberries 

1/2 tsp pumpkin pie spice

1/4 teaspoon sigon cinnamon 

1/3 cup coconut oil

1/3 cup all natural maple syrup 

Starr off by heating your oven to 325°F.

Then mix your oats, nuts, seeds, and cranberries together in a medium mixing bowl. 

In a small saucepan heat the oil, syrup and spices till it just starts to boil, then remove from heat.

Pour this warm yummy syrup over the dry mixture making sure it's coated the dry ingredients well. 

Then spread the mixture on a baking sheet and bake for about 25 to 30 minutes, until it starts to brown up. We let ours get slightly browner, we just like it that way.

Remove the toasted granola from oven and let it cool or enjoy some warm, we do. But do let it completely cool before you bag it up or jar it up.

Now, when I make this without cranberries my kids say it tastes like Honey Bunches of Oats Cluster, I don't know about you but thats a glowing response. Let me know what your family thinks if and when you try it.