Recipes Cookbook - Keto Fathead Pizza- BBQ Pulled Pork

Keto Fathead Pizza- BBQ Pulled Pork | #Pulledporkketorecipes #Chickenphillycheesesteak #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicdiet #Chickenphillycheesesteak #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketogenicdiet #Lowcarbeating

Ingredients

• Double Batch Fathead Dough
• Our Keto Approved BBQ Sauce
• 6 oz plain pulled Pork, your own or store bought
• 1/4 small onion, chopped
• 1/2 small green pepper, diced
• 4 strips bacon
• 1 tablespoon butter
• 1/4 cup mozzarella, shredded
• 1/4 cup cheddar, shredded
• salt & pepper

Instructions

1. Prepare fathead dough, bake, set aside. If using Lavash bread preheat oven to 425. Grease a sheet pan with Olive oil or butter. Place one lavash on the pan, bake 5-6 minutes until bottom is crisp. Remove from the oven, flip over. Set aside.
2. For the pork :
3. Heat a skillet over medium low, add butter.
4. Saute onions, peppers, bacon. Season with a pinch of salt & pepper.
5. Add shredded pork and 1/4 cup BBQ sauce. (more if you wish). Mix well.
6. Allow pork to heat through.
7. Combine the mozzarella and cheddar together. Top pizza crust with half the cheese.
8. Top with pork mixture then remaining cheese.
9. Bake on 425 for 6-8 minutes, or until cheese is melted and bubbly.

recipe adapated >>>>>  here

Recipes Cookbook - Vegan Mushroom Pot Pie

Vegan Mushroom Pot Pie |#Easyveganmeals #Vegetarianrecipesdinner #Veganravioli #Veganbroccolirecipes #Veganlunchideas #Vegetarianveganrecipes #Mushroompotpie #Veganfoods #Vegancooking #Vegetarianveganrecipes #Veganeating #Veggierecipes

Ingredients

• 1 sheet of puff pastry (either store-bought or made at home using this recipe. For the whole wheat puff pastry crust just substitute all of the all purpose flour with whole wheat flour and proceed as directed)
• 8 oz cremini mushrooms, quartered
• 1 oz dry shiitake mushrooms, slice the mushrooms and before slicing, reconstitute the mushrooms by placing them in a bowl and covering with 1 cup of very hot water. I place a glass or other weight on top because the mushrooms have a tendency to float. Leave alone for 30 minutes, then drain the mushrooms and reserve the soaking liquid.
• 1/4 cup all purpose flour
• 2 medium carrots cut into a 1/2-inch dice
• 1 large red onion cut into a 1/2-inch dice
• 5 cloves of garlic, minced
• 2 ribs of celery cut into a 1/2-inch dice
• 1 cup frozen green peas
• 2 tbsp raw cashews, soaked in 1/2 cup of water for 30 minutes, then blended to a smooth paste
• 2 tbsp of chopped fresh, savory herbs, like rosemary, thyme, and/or sage. If using dried herbs, use a total of 2 tsp.
• 1 tbsp + 1 tsp extra virgin olive oil
• Ground black pepper and salt to taste
• 2 tbsp finely chopped parsley

Instructions

1. Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
2. Heat the 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.
3. In the same pot, add the remaining 1 tsp of olive oil.
4. Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.
5. When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, 1 tbsp of herbs and all of the mushroom stock.
6. Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender.
7. Add the remaining herbs and cashew paste. Stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, and if it is getting too thick, add some water or stock to thin it out.
8. Add salt and ground black pepper to taste. Stir in the parsley.
9. Turn off the heat.
10. Assemble the pot pies:
11. Preheat the oven to 425 degrees
12. Roll out the puff pastry and, using a glass or a cookie cutter, cut circles or squares large enough to fit over the ramekins or pie plate you will use. I cut circles just large enough to fit over the ramekins I used, but because the pastry shrinks when it cooks, the stew bubbled up through the sides of the ramekins. I don't mind it because it looks rather rustic, but if you want a more polished effect, make sure the puff pastry covers the top of the ramekin completely.
13. Spoon the mushroom filling into the ramekins and cover the tops with the puff pastry circles or squares.
14. At this point, for a prettier crust, I like to brush on a mixture of 1 tsp olive oil + 1 tsp nondairy milk on top of the crusts-- this makes them really golden, but it's completely optional.
15. Cut a small slit in the top of the puff pastry in each ramekin.
16. Place the ramekins on a baking sheet and place in the oven. Bake 15 minutes, then turn down the heat to 350 degrees and continue baking for another 10 minutes or until the tops are all golden and puffy.
17. Remove from the oven, let stand 15 minutes before serving.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chicken and Avocado Tacos

Chicken and Avocado Tacos | #Chicken and #Avocado #Tacos #Ketosnacks #Chickenandavocadotacos #Avocadospinachdip #Avocadorecipeshealthy #Cookingrecipes #Healthydietrecipes #Foodanddrink #Yummysweets #Chexmixrecipestraditional #Snackideas #Cornpopstreats #Sweettreats

Ingredients

• 1 pound chicken, cut into bite sized pieces
• 1 tablespoon taco seasoning
• 1 tablespoon oil
• 12 small corn tortillas, warmed
• 1/2 cup salsa verde
• 1 avocado, sliced
• 1/2 cup sour cream (optional)
• 1 tablespoon cilantro, chopped (optional)

Instructions

1. Marinate the chicken in the mixture of the oil and taco seasoning for 20 minutes to overnight.
2. Cook the chicken in a skillet over medium-high heat until cooked through and lightly golden brown on all sides.
3. Assemble the tacos, and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Baked Ravioli

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

Ingredients

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

Instructions

1. Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
3. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

recipe adapted >>>>>  here

Recipes Cookbook - LOW CARB BACON CHEESEBURGER CASSEROLE – KETO FRIENDLY

LOW CARB BACON CHEESEBURGER CASSEROLE – KETO FRIENDLY | #Ketohamburgercasserole #Ketobaconcheeseburgercasserole #Hamburgercasserolerecipeslowcarb #Lowcarbcheeseburgercasseroleketo #Nocarbdiets #Lowcarbeating #Ketoeggbites #Ketotatertotcasserole #Tacocasseroleketo #Ketophillycheesesteak #Ketogroundbeefrecipes #Quickketodinner 

  

Ingredients

• 2 pounds ground beef
• 2 cloves large garlic
• 1/2 teaspoon onion powder
• 1 pound no sugar bacon cooked and chopped
• 8 eggs see note
• 1 can tomato paste 6 ounces
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 12 ounces grated cheddar cheese divided

Instructions

1. Brown ground beef with garlic and onion powder.
2. Drain excess grease, then spread beef on bottom of 9x13-inch casserole pan.
3. Stir bacon pieces into cooked beef.
4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
5. Stir 8 ounces grated cheese into egg mixture.
6. Pour egg mixture over beef and bacon.
7. Top with remaining 4 ounces of grated cheese.
8. Bake at 350°F for 30-35 minutes or until golden brown on top.

Recipe Adapted : here

Recipes Cookbook - Lemon Crinkle Cookies

Lemon Crinkle Cookies |#Lemonblueberrycookiesrecipes #Easycakerecipes4ingredients #Dessertrecipes #Browniecookies #Deliciousdesserts #Sweetrecipes #Holidaycookies #Cakemixcookies #5minutefudge #Easyfudgerecipe #Coolwhipcookies #Dessertrecipes

Ingredients

• 2 cups all-purpose flour (scoop and level to measure)
• 2 tsp baking powder
• 1/2 tsp salt
• 10 Tbsp unsalted butter , softened
• 1 cup + 2 Tbsp granulated sugar
• 1 Tbsp lemon zest (from about 2 medium lemons)
• 1 large egg
• 1 large egg yolk
• 1 1/2 Tbsp fresh lemon juice
• 3/4 tsp lemon extract
• 1/2 tsp vanilla extract
• 5 drops yellow food coloring (optional)
• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
3. Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
4. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.
5. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes.
6. Cool on baking sheet several minutes then transfer to a wire rack to cool.

Recipe adapted >>>>>  here

Recipes Cookbook - BEST-EVER CHICKEN SALAD

BEST-EVER CHICKEN SALAD |#Hamsaladrecipe #Macaronisaladrecipe #Eggsaladsandwichrecipe #Bestchickensaladrecipe #Besteggsaladrecipe #Ketoeggsalad #Fruittrayideas #Chickensaladrecipewithgrapes #Fruitplatter #Fruittraydip #Easypeasaladsimple #Strawberrydipcreamcheese

Ingredients

• 3 - 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
• 2 tbsp olive oil
• 1 cup seedless grapes, halved (red and green varieties are great)
• 1 cup almonds, thinly sliced
• 2 celery ribs, chopped
• 3 scallions, thinly sliced (white and green parts)
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 cup mayonnaise
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
• Freshly ground pepper

Instructions

1. Pre-heat oven to 350°F


2. Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.


3. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.


4. Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.


5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.


6. In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.


7. Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.


8. Cover with plastic wrap and refrigerate for at least an hour.


9. Serve on a bed of greens with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!

recipe adapted >>>>>  here

Recipes Cookbook - Crazy Good Beef And Broccoli

Crazy Good Beef And Broccoli |#Lunchideas #Dinnerideashealthy #Easydinnerideas #Steakandbroccolistirfry #Healthysteakrecipes #Beefandbroc #Quickeasydinner #Asiannoodles #Easysteakrecipes #Chickenandbroccolicasserolerecipes #Dinnerideas #Minutesteakrecipes

Ingredients

• 1 pound flank steak sliced into 1/4 inch thick strips
• 5 cloves garlic minced
• 3 cups small broccoli florets
• 2 tablespoons corn starch
• 1/2 cup beef stock
• 1 tablespoon canola oil
• For the sauce:
• 2 teaspoons corn starch
• 1/4 cup brown sugar
• 1/2 cup low sodium soy sauce

Instructions

1. Toss sliced beef in a large bowl with corn starch.
2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
6. Serve beef and broccoli over cooked white rice.

Recipe adapted >>>>>  here