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Chicken Francese

Chicken Francese

Ingredients 1 pound boneless skinless chicken breasts 1 large egg, beaten 3/4 cup dry bread crumbs 3 tablespoons grated Parmesan cheese 1 teaspoon dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup olive oil LEMON SAUCE: 1 cup water 

Slow Cooker Mississippi Roast

Slow Cooker Mississippi Roast

Ingredients 1/2 c. beef broth 1/2 large onion, finely chopped 1 packet ranch seasoning 4 lb. boneless beef chuck roast kosher salt Freshly ground black pepper 1 c. pepperoncini 4 tbsp. butter Thick sliced bread, for serving Directions Combine beef broth, Ranch seasoning, and onion 

Instant Pot Crack Chicken

Instant Pot Crack Chicken

Ingredients
4 slices thick cut bacon, diced

For the Chicken Breasts
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and fresh ground pepper, to taste

For the Cream Cheese + Ranch Seasoning Mix
8 ounces cream cheese, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried chives
Salt and fresh ground pepper, to taste
1 cup low sodium chicken broth

For Garnish
Chopped fresh parsley
Sliced green scallions

Instructions
Press the “Sauté” button on the Instant Pot and wait for it to heat up.
Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
Heat olive oil in the Instant Pot.
Season chicken with paprika, garlic powder, salt, and pepper.
Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
On the Instant Pot press “Cancel” to stop sautéing.
Add cream cheese mixture to the Instant Pot.
Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
Top with previously prepared bacon, fresh parsley, and scallions.
Serve.

Yield: 4 Servings

Easy Coleslaw Dressing

Easy Coleslaw Dressing

Ingredients 1 14oz bag of coleslaw mix ½ cup mayonnaise 2 tablespoons white sugar 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper ¼ teaspoon salt Directions Mix it all together in a bowl and serve! Source: allrecipes.com

Instant Pot Bacon Brussels Sprouts Recipe

Instant Pot Bacon Brussels Sprouts Recipe

Ingredients 16 oz. fresh Brussels sprouts 1 tablespoon olive oil 2 teaspoons minced garlic 1/2 white onion chopped 6 slices of bacon chopped 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions Trim ends of washed Brussels sprouts. Cut each in half. Add 1 cup of water to your Instant Pot insert. Place steamer basket inside. Arrange Brussels sprouts in the 

Keto Pancakes

Keto Pancakes

Ingredients

  • 1/3 cup lupin flour fat-reduced almond flour or peanut flour
  • 2 tablespoons almond flour
  • 2 teaspoons erythritol or 1/8 tsp pure monkfruit extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 2 teaspoons melted butter coconut oil or ghee
  • 1/2 teaspoon vanilla extract
  • 4-6 tablespoons unsweetened almond milk

Directions

  1. Mix lupin flour (or fat-reduced almond flour), almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.
  2. Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.
  3. Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice.

Source: https://www.gnom-gnom.com/

Taco Soup

Taco Soup

Ingredients2 pounds ground beef1 tablespoon onion flakes optional4 cloves garlic minced2 tablespoons chili powder2 teaspoons cumin20 ounces diced tomatoes with chilis (Rotel)32 ounces beef brothsalt & pepper to taste8 ounces cream cheese1/2 cup heavy cream Optional Toppings:sour creamsliced black olivessliced jalapeño pepperscheddar cheese shredded InstructionsBrown 

Keto Butter Chicken

Keto Butter Chicken

Ingredients 1/4 cup heavy cream 2 tablespoons tomato paste 2 tablespoons water 1 teaspoon Diamond Crystal kosher salt 1 teaspoon garam masala 1 teaspoon curry powder 1 teaspoon sweet paprika 1/2 teaspoon crushed red pepper 2 tablespoons butter 1 medium onion, chopped 1 tablespoon minced garlic 1 tablespoon fresh minced ginger 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes 1 (15 oz can) diced tomatoes, undrained 2 tablespoons chopped parsley for garnish Directions Measure 

Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala

Ingredients

  • 2 lbs boneless skinless chicken breast
  • 1 small onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 2 tablespoons butter or ghee for Whole30
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 1 1/2 teaspoon sea salt
  • 15 oz can diced tomatoes
  • 1/2 cup full fat coconut milk
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger

Directions

  • Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
  • Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 
  • Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry (or Manual setting for 15 minutes).
  • When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

Yield: 6 Servings

Source: Tastythin.com

Creamy Garlic Parmesan Keto Pork Chops

Creamy Garlic Parmesan Keto Pork Chops

Ingredients 1.5 lb center cut boneless pork chops 1/2 medium onion sliced 2 garlic cloves minced 2 tablespoons olive oil 1 cup heavy whipping cream 1 oz cream cheese 1/3 cup chicken broth 1/3 cup parmesan cheese 1/2 cup cheddar cheese 1 tablespoon Italian seasoning 1/2 teaspoon pepper salt to taste Directions Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large