This is easy to make and super delicious.  I made this for the last football game and it was gone in minutes.  They guys just loved this bread.

Ingredients:

1 loaf French bread

2 packages of Steam UM

1 large green pepper (chopped)

1 medium onion (diced)

1 tsp minced garlic

½ lb. Monterey jack cheese

2 tbsp. Olive oil

1 tsp. onion powder

1 tsp. steak seasoning (your choice I used the Aldi one)

Steps:

Pre-heat oven 375 degrees

Cut the French bread into half and place on an aluminum line baking pan.

Remove some of the middle of the bread so there is room to put on the meat.

In medium frying pan add 1 tablespoon olive oil.  Add in the green pepper and onion and cook until slightly soft.  Remove from pan and set aside.

In same pan add in the other tablespoon of olive oil and then add in the Steak UM.  Break the Steam UM up into pieces.  Once the steak has cooked a little add in the minced garlic, onion powder, steak seasoning and give it a good mix.  Cook the steak until no longer pink.

Remove from pan and drain on a paper towel lined plate.  Let the meat cool for a few minutes before handling.

Using a tablespoon, spoon the steak onto the French bread pushing it into the bread as well.  Then add the green pepper and onion on top of that. Now add the cheese along the top of the bread.

Cook in oven for about 10 minutes just enough for the cheese to melt.

This was the perfect slice.

PREP TIME5 mins COOK TIME15 mins TOTAL TIME20 mins COURSE chicken dinner, dinner CUISINE American, entree chickenSERVINGS4CALORIES420 kcal

INGREDIENTS 

• 1 ½ lb chicken thighs or breasts skinless boneless (about 4 to 5 pieces)
• 2 slices uncooked bacon chopped
• 1 ½ cup sliced white mushrooms
• 1 tablespoon avocado oil or olive oil
• ½ teaspoon sea salt divided
• ⅛ teaspoon black pepper
• 1 tablespoon butter
• 2 garlic cloves minced
• 1 teaspoon dried thyme leaves
• ⅓ cup chicken broth
• Thickener: 3 ounces cream cheese, softened For keto version, or for *paleo version use- 2 teaspoon arrowroot powder + 1 tablespoon butter (mashed together with a fork

INSTRUCTIONS 

• Sprinkle chicken with ¼ teaspoon salt and ⅛ teaspoon pepper. In a large skillet over medium-high heat sear chicken in the 1 tablespoon oil for 5 to 7 minutes on each side until browned.

• Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
• In the same pan used for the chicken, over medium heat, fry chopped bacon until slightly browning.Add 1 tablespoon butter, melt and add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.
• Add chicken broth, dried thyme & ¼ teaspoon salt to the pan and stir.
• Turn up the heat to medium-high and bring liquid in the pan to bubbling. Add cream cheese and melt & stir into the sauce until sauce thickens & turn the heat back to medium. *For Paleo: add the arrowroot & butter mixture to the pan & stir and melt arrowroot butter into the sauce over medium to medium-high heat until the sauce starts to thicken.
• Place chicken back in the pan with mushroom sauce, cover and turn the heat down to low & simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushroom bacon gravy over the chicken.

NUTRITION

Serving: 1chicken thigh with ¼ of the sauce and mushroomsCalories: 420kcalCarbohydrates: 3gProtein: 25gFat: 35gSaturated Fat: 13gSodium: 478mgFiber: 0gSugar: 1g

This Keto Chicken Zucchini Stir-Fry is a low carb, one pan dinner recipe. Each serving of this chicken vegetable stir-fry has about 2 net carbs!PREP TIME5 minutesCOOK TIME25 minutesTOTAL TIME30 minutes

Ingredients

For the Stir-Fry Sauce:

• 1/4 cup gluten free soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar swerve (or other keto friendly sweetener)
• 2 tablespoons of sesame oil
• 2 teaspoons minced garlic

For the Chicken:

• 1 tablespoon olive oil or sesame oil for frying
• 1.5 pounds of chicken, thinly sliced
• 1 medium size zucchini, sliced
• salt and pepper to taste

For Garnish:

• 2 tablespoons cashews, chopped
• 2 tablespoons green onions, chopped

Instructions

1. Combine the soy sauce, rice vinegar, sweetener, sesame oil and garlic, stir well and set aside.
2. Heat a medium size skillet over medium heat. Add 1 tablespoon oil for frying.
3. Thinly slice the chicken breast and season with salt and pepper (to your taste).
4. Add chicken to skillet and fry for 5-6 minutes until lightly browned.
5. Add in sliced zucchini, stir and cook 2-3 more minutes.
6. Add sesame sauce, stir until completely coated.
7. Cover, reduce heat to low and allow to simmer 10 minutes.

Notes

For a spicy version: add 1 tablespoon Sirarcha to the sesame sauce.

Nutrition Information:

YIELD:

 4 

SERVING SIZE:

 Roughly a heaping cup
Amount Per Serving: CALORIES: 285TOTAL FAT: 11.7gCHOLESTEROL: 124mgSODIUM: 1083mgCARBOHYDRATES: 2.1gNET CARBOHYDRATES: 1.8gFIBER: 0.3gSUGAR: 0.5gPROTEIN: 40.6g

yield: 6 prep time: 5 MINUTES cook time: 30 MINUTES total time: 35 MINUTES

This ultra rich Cheesy Cauliflower Casserole is the perfect low carb, keto-friendly side dis

Ingredients

• 1 medium size head of cauliflower
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 cup unsweetened almond milk (regular milk is fine if not keto)
• 1/4 cup heavy cream
• 3 ounces cream cheese
• 2 cups shredded cheddar cheese (divided)

Instructions

1. Preheat oven to 400 degrees F.
2. Begin by removing all the stems from a head of cauliflower. Place the cauliflower florets in an 11×7 baking dish lightly greased with olive oil. Roast the cauliflower for 15 minutes at 400 degrees F.
3. While the cauliflower is roasting, prepare the cheese sauce. In a small pan combine the butter, garlic, milk, heavy cream, and cream cheese over medium heat. Whisk until the mixture is smooth.
4. Stir in 1 cup of the cheddar until completely melted. Bring the mixture to a slight simmer until it has thickened. 
5. Pour the cheese sauce over the roasted cauliflower, top with the remaining shredded cheese. Bake 20-25 minutes. 

Nutrition Information:

 YIELD: 6 SERVING SIZE: 3/4 cup
Amount Per Serving: CALORIES: 294TOTAL FAT: 24.2gCHOLESTEROL: 69mgSODIUM: 405mgCARBOHYDRATES: 6.8gNET CARBOHYDRATES: 4.8gFIBER: 2gSUGAR: 2.2gPROTEIN: 13.4g

Prep Time5 minsCook Time15 minsTotal Time20 mins Course:BreakfastCalories:258Servings:

INGREDIENTS

• ▢¾ cup almond flour
• ▢⅓ cup oat fiber, see notes
• ▢½ cup ricotta cheese
• ▢3 whole eggs, separated
• ▢1 teaspoon vanilla extract
• ▢¼ teaspoon almond extract
• ▢¼ cup swerve confectioners
• ▢2 teaspoons baking powder
• ▢½ cup heavy cream
• ▢Clarified butter/ghee for the pan
• ▢Optional Chopped toasted almonds for the topping
• ▢Optional sugar free maple syrup

INSTRUCTIONS

• Whip the egg whites in a mixing bowl, until you get soft peaks using a hand mixer and set aside.  In another bowl, add the egg yolks, ricotta, swerve, vanilla, almond extract and the heavy cream, then mix for about 2 minutes.
• Add the egg whites in and mix briefly.  In a separate bowl, whisk the almond flour, oat fiber and baking powder.  Add the dry ingredients into the wet and mix until combined.
• The batter should be a little loose, but not too runny.  Add a little more heavy cream, if needed.
• Add some avocado oil, coconut oil or clarified butter/ghee to a nonstick skillet on LOW heat and add the pancake batter to make pancakes of about 3-4” in diameter. If you make them any bigger, they might be more difficult to flip and won’t hold together as well. Think a little bigger than a silver dollar pancake.
• Cook them on low heat with a lid on for a few minutes on each side, this is key! Wait till you see a few tiny bubbles, they carefully flip them and put the lid back on till they are done. 
• Be patient while they cook and if you make them this way, they will turn out perfectly! Top with grass-fed butter, (optional) sugar-free maple syrup and some chopped toasted almonds for some texture!

RECIPE NOTES

I was able to get 16 pancakes out of the batch.  Serving size is between 3-4 pancakes, depending on the size you make them.Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.

Nutrition FactsKeto Ricotta Almond Pancakes (Gluten Free)Amount Per ServingCalories 258Calories from Fat 180% Daily Value*Fat 20g31%Saturated Fat 8g50%Carbohydrates 10g3%Fiber 5g21%Sugar 1g1%Protein 11g22%

Prep Time10 minsCook Time45 minsTotal Time55 mins Course:BreakfastCalories:211Servings:

INGREDIENTS

For the Loaf

• ▢1 ¾ cups super fine almond flour
• ▢¼ cup Oat Fiber , see notes
• ▢⅔ cup blueberries
• ▢3 eggs
• ▢½ cup sour cream
• ▢¼ cup heavy cream
• ▢½ cup  swerve confectioners
• ▢2 teaspoons baking powder
• ▢1 ½ teaspoons vanilla extract
• ▢zest of 1 lemon
• ▢Pinch of salt

For the Crumb Topping

• ▢⅔ cup  super fine almond flour
• ▢3 tablespoons walnuts, chopped
• ▢3 tablespoons grass fed butter, melted
• ▢¼ teaspoon ground cinnamon
• ▢¼ cup Brown Swerve
• ▢⅛ teaspoon ground nutmeg

INSTRUCTIONS

• Preheat oven to 325F.
• Add all the ingredients for the crumb topping to a bowl, except the butter and mix together.  Pour in the melted butter and mix until combined, then set aside.
• Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
• Then add all the remaining ingredients, except the blueberries, to a large mixing bowl and mix using a hand mixer for about 30 seconds.  Add in the dry ingredients and continue mixing.
• Fold in the blueberries gently, then pour into a 9″ x 5″ nonstick loaf pan that’s been sprayed with nonstick spray (I used coconut oil spray).  If your pan isn’t nonstick, I would line it with parchment paper.  Smooth the top using your spatula and top with the reserved crumb topping.
• Bake for 45-50 minutes or until a toothpick, when inserted, comes out clean.

RECIPE NOTES

Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.

Nutrition FactsKeto Blueberry Crumb Loaf (Gluten Free)Amount Per ServingCalories 211Calories from Fat 144% Daily Value*Fat 16g25%Saturated Fat 5g31%Carbohydrates 10g3%Fiber 4g17%Sugar 2g2%Protein 8g16%*

Prep Time5 minsCook Time3 hrs 15 minsTotal Time3 hrs 20 mins Course:Main CourseCalories:464Servings:

INGREDIENTS

• ▢1 ½ pounds chicken thighs
• ▢3 ounces baby spinach
• ▢1 cup parmesan cheese, grated
• ▢1 cup heavy cream
• ▢½ cup sun-dried tomatoes, sliced (packed in oil)
• ▢½ cup chicken stock
• ▢4 cloves garlic, minced
• ▢3 tablespoons unsalted butter
• ▢1 tablespoon oil from jar of sun-dried tomatoes
• ▢2 teaspoons dried parsley
• ▢½ teaspoon dried basil
• ▢½ teaspoon salt
• ▢¼ teaspoon dried oregano
• ▢¼ teaspoon ground pepper

INSTRUCTIONS

• Add the butter, sun-dried tomatoes oil and garlic to a saucepan over medium heat. Sauté for about 20 seconds, making sure you don’t brown it. Then pour in the chicken stock and heavy cream, then simmer for about 8 minutes or until thickened. Stir in the parmesan cheese and continue simmering for another 3-5 minutes.
• Add the chicken into the insert of your slow cooker and sprinkle the basil, oregano, parsley, salt and pepper over the tops.
• Add the sun-dried tomatoes on top of the chicken, then pour the sauce over top and cook for 3 hours on high or 6 hours on low.
• Remove the chicken and set it aside, then stir in the spinach and cover until wilted. Serve with the sauce poured over the top.
• Store leftovers in an airtight container.

Nutrition FactsSlow Cooker Tuscan ChickenAmount Per ServingCalories 464Calories from Fat 324% Daily Value*Fat 36g55%Saturated Fat 18g113%Carbohydrates 5g2%Fiber 1g4%Sugar 2g2%Protein 35g70%

Chicken, bacon, and creamy Monterrey Jack cheese come together for this delicious and easy casserole.

Ingredients

1. 4-5 boneless, skinless chicken breasts
2. 6 strips of quality bacon – cooked and crumbled
3. 2 cans cream of chicken soup
4. 2 cups shredded Monterrey Jack cheese
5. 1 box (16 ounces) dried spiral pasta
6. 2 teaspoons garlic powder
7. Salt and pepper to taste

Instructions

1. Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
2. Set cooked bacon aside for later use.
3. In the same pan, cook chicken in bacon drippings.
4. Add garlic powder and salt and pepper to taste.
5. While chicken is cooking, prepare pasta according to directions.
6. Spray a 9×13 baking pan with non-stick cooking spray.
7. Drain pasta, return to pot.
8. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
9. Pour into prepared baking dish.
10. Top with crumbled bacon.
11. Top with remaining cup of Monterrey Jack cheese.
12. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 6 servings Calories 353 kcal

Ingredients

• Salt
• 1 Tbsp. Olive oil
• 2 cloves garlic crushed
• ½ cup sweet onion finely diced
• 3/4 lb. ground turkey
• 1 ½ cups Marinara sauce
• 2 cups mozzarella cheese divided
• 1 cup ricotta full-fat
• ½ cup Parmesan cheese
• 1 egg
• 2 tsp. Italian seasonings
• ½ tsp. salt
• ¼ tsp. Pepper

Instructions

1. Preheat oven to 400 degrees.
2. Using a mandoline, cut zucchini lengthwise into 1/8 inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
3. https://e6cea2f9de6e638b12c13902f5e3ede1.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.htmlLay zucchini flat and sprinkle with salt. Let sit for at least 15 minutes. Before rolling, dab zucchini with a paper towel to get rid of excess moisture. (See note for an even less soggy way!)
4. In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground turkey and cook for an additional 6-8 minutes, or until completely cooked through.
5. Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
6. In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined.  Add ground turkey mixture and stir until combined.
7. Place 1 ½ tablespoons of the turkey and cheese mixture along a zucchini slice. Roll zucchini slice up and place in a 9-inch square baking dish. Repeat with remaining cheese mixture and zucchini slices.
8. Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
9. Bake in preheated oven for 25-30 minutes.
10. Serve with fresh parsley and enjoy!  Serving size is 4 zucchini roll-ups.

Recipe Notes

*Follow step #3, but also refrigerate your zucchini roll-ups overnight.  Do this AFTER rolling them up but BEFORE baking them and adding the marinara.  After a few hours, they will have released a lot more moisture and you can simply drain out the extra liquid before adding your marinara sauce and baking.  

Meal Prep and Storage

• To Prep-Ahead: Make the zucchini roll-ups and cover and refrigerate until ready to bake. Bring to room temperature before placing in the oven. You can also bake and then refrigerate or freeze.
• To Store: Keep any remaining roll-ups in an airtight container in the refrigerator for up to 5 days.
• To Freeze: Prepare the recipe and let it cool completely. Then, store in a freezer-safe airtight container in the refrigerator for up to 3 months.
• To Reheat: Warm leftovers quickly in the microwave, or reheat in an oven-safe dish in a 350° oven.

Expert Tips and Tricks

• Use a mandoline. This is the most precise, quick, and easy method to cut the zucchini.
• Release the moisture. Use the salt trick to get extra water out of the zucchini.
• Bump up the spice. Add crushed red pepper flakes into the ground turkey mixture.
• Use summer squash instead of zucchini. They have a super similar texture but will taste a tad bit sweeter.
• Make it simple. Skip the rolling up and layer the zucchini like noodles in lasagna form.

Nutrition FactsZucchini Lasagna Roll-Ups | Keto, Low-CarbAmount Per ServingCalories 353Calories from Fat 180% Daily Value*Fat 20g31%Saturated Fat 10g63%Cholesterol 114mg38%Sodium 931mg40%Potassium 751mg21%Carbohydrates 11g4%Fiber 2g8%Sugar 6g7%Protein 32g64%Vitamin A 1045IU21%Vitamin C 22.8mg28%Calcium 432mg43%Iron 2.6mg14%

yield: 6 prep time: 5 MINUTES cook time: 20 MINUTES total time: 25 MINUTES

This easy One Pan Keto Green Chili Chicken is the ultimate cheesy low carb casserole! At under 4 net carbs per serving this will be a weekly staple on your keto diet!

Ingredients

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 jalapeno, seeded and chopped
• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 3 ounces cream cheese
• 1 (4 ounce) can green chilis
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 cup shredded cheddar cheese
• 5 cups shredded chicken
• 1/2 cup shredded cheddar cheese (for topping)

Instructions

1. In a large skillet over medium heat melt the butter, add the garlic and jalapeno and sauté 30 seconds.
2. Add almond milk, heavy cream, cream cheese, undrained green chilis, spices and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted.
3. Stir in shredded chicken and top with remaining cheddar. Reduce heat to low, cover and simmer 10 minutes.
4. Garnish with chopped green onions, additional jalapeno slices or avocado.

Nutrition Information:

 YIELD: 6 SERVING SIZE: 1 cup
Amount Per Serving: CALORIES: 335TOTAL FAT: 22.5gSODIUM: 346mgCARBOHYDRATES: 4.1gNET CARBOHYDRATES: 3.6gFIBER: 0.5gSUGAR: 1.6gPROTEIN: 28.4g