Lemon Garlic Grilled Chicken (Keto)

 Marinade 

• 3 tablespoon olive oil 
• 3 tablespoon minced garlic
• Juice of 2 lemons minus 2 tablespoons 
• 3 packets of truvia
• 1 tablespoon water
• 1 teaspoon each Salt and pepper
• 4 to 6 chicken breast or 10 to 12 breast strips
• Zip Loc bag

Sauce

• 3 teaspoons Dejon mustard
• 3 teaspoons extra virgn olive oil 
• The 2 tablespoon lemon juice
• 2 packet Truvia (or sugar substitute) 
• 2 tablesoons flat leaf parsley minced
• Salt pepper to taste

In a 1 gallon Zip Loc bag mix the olive oil, lemon juice, Truvia, garlic, water, salt and pepper.

Place the chicken breasts in the bag. Zip closed and  coat each piece of chicken with marinade.

Marinade for 30 min in fridge, flipping after 15 minutes.

Start making sauce while chicken marinades.

Whisk mustard, oil, lemon juice, Truvia, parsley, salt and pepper. Set aside.

When chicken is ready grill 6 to 8 min each side on medium high or until internal temperature reaches 165°.

Let the chicken rest for 5 minutes with a foil tent over the top. 

Then slice the chicken against the grain, about a finger (your thinnest finger) thick. 

Sprinkle with whatever remaining flat leaf parsley. Then serve with sauce on the side or pour over top of chicken.

This taste great served with my Grilled Brussel Sprouts. 

*I took my photo before slicing and the family dug in before I could get a picture of it sliced.

Cloud Cookies

1 cup creamy peanut butter

1/2 cup butter, softened

1cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 + 1/2 cups all-purpose flour

1 teaspoon baking soda

• Preheat the oven to 350° F.

• In a large bowl, cream together the peanut butter, butter, vanilla and sugar using a stand mixer (my go to is my stand mixer) or a hand mixer, until soft and creamy.

• Add the egg until lightly combined.

• In a separate bowl, sift together the flour, and baking soda. Add these dry ingredients to your large mixing bowl, using your mixer till you don't see flour. *About 3 to 4 spins on the stand mixer.

• Scoop out (using a 1.57 inch cookie scoop) of dough, place the cookies on a half sheet baking pan lined with parchment paper.

• Bake for 9 minutes careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack. 

Makes 32 cookies

My husband named them since the 1st thing he said was. "It taste like I'm bitting into a fluffy cloud of goodness." My kid said. "I have never tasted anything so good before." So if you try this recipe let me know what you think. 

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.