Crack Chicken Bake

Ingredients

2 lbs Chicken Thighs

8 oz Cream Cheese- Softened and cut into chunks

1/2 Cup Shredded Cheddar Cheese

8 Slices of Bacon-Cooked and Crumbled

1 Tbsp Ranch Seasoning

Instructions

1. Preheat oven to 350 degrees F. Spray 13 x 9 Casserole dish with coconut oil.

2. Add chicken and sprinkle with ranch seasoning. Bake for 30 minutes.

3. Top with remaining ingredients and bake for another 10 minutes.

Nutritional Information: 9 Servings

Amount Per Serving: 394 Calories. 27g Fat. 34g Protein. 3g Net Carbs.

Egg Roll in a Bowl

Ingredients

1 lb Ground Pork

12 oz Coleslaw Mix

1/4 Cup Soy Sauce

2 Tbsp Chicken Broth

1/2 Tbsp Ginger

1 Tbsp Minced Garlic

2 Tsp Hot Sauce

2 Tbsp Green Onions

1/2 Tbsp Sesame Seeds

Instructions

1. Over medium heat, brown pork.

2. Add in soy sauce, chicken broth, garlic, ginger, and hot sauce.

3. Add in coleslaw mix. Combine well.

4. Garnish with green onions and sesame seeds.

Nutritional Information: 4 Servings

Amount Per Serving: 379 Calories. 25g Fat. 33g Protein. 4g Net Carbs.

Zucchini Lasagna

Ingredients

1 lb Ground Beef

2 Large Zucchinis’ – Sliced thin with ends off.

15 oz Tomato Sauce

1 Cup Ricotta Cheese

1/2 Cup Grated Parmesan

1/2 Cup Onion- Diced

2 Tsp Basil

2 Tsp Oregano

Instructions

1. Preheat oven to 375 degrees F. Spray 8 x 8 pan with coconut oil spray. Put down one layer of zucchini (they can overlap)

2. Brown meat and onion over medium heat. Once cooked, add tomato sauce and seasonings.

3. Add half of the meat mixture on top of the zucchini. Top with 1/2 cup Ricotta. Repeat this step.

4. Top with remaining zuchnini and parmesan cheese. Bake for 45 minutes.

Nutritional Information: 6 Servings

Amount Per Serving: 337 Calories. 20 g Fat. 28 g Protein. 8g Net Carbs.

Shepard’s Pie

Ingredients

1 lb Ground Beef

1 Cup Cut Green Beans

1/2 Cup Carrots- Chopped

1 Cup Crushed Tomatoes

1/4 Cup Onion- Diced

1 Head of Cauliflower

2 Tbsp Butter

1/2 Cup Heavy Cream

1/2 Shredded Cheddar Cheese

Instructions

1. Preheat oven to 350 degrees F.

2. In a large pot, bring water to a boil. Boil cauliflower for 10 minutes or until soft. Drain and allow to cool.

3. Over medium heat, cook beef and onion. Once the meat is browned and drained, add in carrots, beans, and tomatoes. Reduce to simmer.

4. Add cauliflower, butter, heavy cream, and cheese to a food processor. Blend until smooth.

5. Transfer meat mixture to casserole dish and top with mashed cauliflower.

6. Bake for 20 minutes.

Nutritional Information: 6 Servings

Amount Per Servings: 382 Calories. 27g Fat. 25g Protein. 7g Net Carbs.

BBQ Roast

Ingredients

2 lb Chuck Roast

1 Cup Sugar Free BBQ Sauce

1/4 Cup Apple Cider Vinegar

1 Tsp Garlic Powder

1 Tsp Paprika

1/2 Tsp Cayenne Pepper

Instructions

1. Add all ingredients to crock pot and cook on low for 8 hours or on high for 4 hours.

Nutritional Information: 8 Servings

Amount Per Serving: 319 Calories. 21 g Fat. 26 g Protein. 2 g Net Carbs.

Duncan Hines Keto Birthday Cake Mix

Personal opinion was this was overpriced for what you get. If you’re Keto, you should have things like almond flour, eggs, sweetener substitutes, cream cheese, etc to make your own. They get away with “5 Net Carbs” because there are 21 grams of Allulose. I have seen fellow Keto friends share this and didn’t really check out ingredients before buying. I won’t be purchasing again. If you’re going off of taste only, it is delicious.

Fried Fish

Ingredients

6 (4oz) Cod Filets

1 Egg

1/2 Cup Almond Flour

3/4 Cup Crushed Pork Rinds

1 Tsp Garlic Powder

1 Tsp Thyme

Instructions

1. Preheat oven to 350 degrees F.

2. In a bowl, whisk the egg. In a separate bowl, mix the almond flour, pork rinds, and seasoning.

3. Dip Cod into egg and then into dry mixture.

3. Bake for 20 minutes. Remove and spray with coconut oil spray. Bake for another 10 minutes.

Nutritional Information: 6 Servings (1 Filet per Serving)

Amount Per Serving: 230 Calories. 10g Fat. 34g Protein. 1g Net Carbs.

Beef Stew

Ingredients

2 lb Beef Chuck

4 Cups Beef Broth

1 cup Carrots- Sliced

1 Cup Radishes- Quartered

1/2 Cup Onion- Diced

1/2 Cup Celery- Sliced

1/4 Cup Butter

1/2 Tbsp Garlic Powder

1/2 Tbsp Parsley

Instructions

Add all ingredients to crock pot and cook on low for 8 hours or 4 hours on high.

Nutritional Information: 8 Servings

Amount Per Serving: 400 Calories. 29g Fat. 29g Protein. 2g Net Carbs.