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Bacon Cheeseburger Soup

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Ingredients

1 lb ground beef
½ onion diced
2 cloves garlic minced
3 ½ c beef broth
14.5 oz canned diced tomatoes
2 Tbsp Worcestershire sauce
1 Tbsp minced parsley
1 tsp dried dill
1 tsp mustard powder
1 tsp seasoned salt
4 oz cream cheese
1 ½ c grated cheddar cheese
1 c heavy cream
6 slices bacon cooked and crumbled

Instructions

Add the ground beef, onion, and garlic to a large pot and brown the beef over medium heat, breaking it up as it cooks. Drain grease.
Add the beef broth, tomatoes, Worcestershire sauce, parsley, dill, mustard powder, seasoned salt, and seasoned salt to the pot and stir. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.
Add the cream cheese, grated cheddar, and heavy cream to the pot and whisk well until the cheeses have melted and the soup has thickened slightly.
Ladle soup between 6 serving bowls and top with crumbled bacon.

Queso Chicken Soup

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Ingredients

2 large boneless skinless chicken breast halves
2 Tbsp taco seasoning
28 oz petite diced tomatoes 2 cans, not drained
1/4 tsp kosher salt
2 c chicken broth
1 c salsa verde or green salsa
8 oz cream cheese softened
avocado and Monterrey jack cheese for topping

Instructions

Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot.
Set to manual mode and cook for 10 minutes at high pressure.
Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside.
Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup.
Return chicken to the soup and serve with diced avocado and Monterey jack cheese.

Cheesy Chicken Bacon Casserole

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Ingredients

2 lbs Chicken seasoned, cooked & cut into small cubes
12 slices of Bacon cooked & chopped
2 cups Broccoli
1 cup Cauliflower
2 cups Cheese shredded (we used a Mexican style blend)
1 1/2 tsp Garlic minced
3/4 cup Ranch dressing
Salt & Pepper to taste we also used spicy seasonings on the chicken

Instructions

Preheat oven to 350 degrees.
Steam broccoli & cauliflower on stovetop until tender. Strain & run under cold water to stop the cooking process.
In a large bowl, combine chicken, half the bacon, garlic, broccoli, cauliflower & half the shredded cheese.
Add the ranch dressing & mix well.
Transfer to a large baking dish & top with remaining cheese & bacon.
Bake for 15 minutes.

Keto Baking Powder Biscuits

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Ingredients

1½ c almond flour
¼ tsp salt
1 tbsp baking powder
½ tsp garlic powder
½ tsp onion powder
2 large eggs
½ c sour cream
4 tbsp butter melted
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 450°F. Lightly grease a 12-cup muffin pan.
In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
Distribute the batter evenly among the muffin cavities; each will be about 1/4 c.
Bake biscuits about 10-11 minutes or until tops are golden.
Allow biscuits to cool slightly before eating.

Chicken Enchilada Bowl

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Ingredients

2 Tbsp coconut oil
1 lb boneless skinless chicken thighs
3/4 c red enchilada sauce
1/4 c water
1/4 c white onion chopped
1 4 oz can diced green chilies

Topping

diced avocado, jalapeno, and tomato. sour cream, cheese

Instructions

In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
Careully remove the chicken and place onto a work surface. Chop or shred chicken, then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
Server over cauliflower rice (or Mexican cauliflower rice), top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings.

Keto Thai Beef Bowl

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Ingredients

1 Tbsp coconut oil
2 shallots finely chopped
2 cloves garlic minced
1 1" piece ginger peeled and grated
1-2 fresh Thai red chiles seeds removed and finely chopped (you can also sub in California red chile or red jalapeño or leave out)
1 lb ground beef or other ground meat
¼ c coconut aminos gluten-free tamari or soy sauce
2 tsp fish sauce
1 tsp rice wine vinegar or lime juice
red pepper flakes to taste
sea salt to taste
¼ cup fresh basil thinly sliced or roughly chopped (Thai basil, preferred, if you can find it)

Instructions

Heat oil in a large skillet over medium-high heat. Add shallots to the hot pan, stir constantly and cook for 2-3 minutes. Then add the garlic, ginger and red chile, cook, stirring constantly, until fragrant, about 1 minute.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain the excess fat.
In a small bowl, whisk together the coconut aminos, fish sauce and rice wine vinegar. Add the coconut aminos sauce to the pan and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
Turn off the heat and stir in the chopped fresh basil.
Serve immediately over cauliflower rice or zucchini noodles.
Top with shredded or spiraled carrots, thinly sliced cucumber, thinly sliced scallions, thinly sliced red chiles, red pepper flakes, bean sprouts, or limes.

Greek Cauliflower Rice

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Course Salad

Cuisine Mediterranean

Ingredients

2 Tbsp olive oil
1 clove garlic minced
1 package cauliflower rice
1 10 ounce package frozen chopped spinach thawed and drained
1 6 ounce jar marinated artichoke hearts drained and quartered
1 4 ounce jar roasted red peppers drained and chopped
½ c crumbled feta cheese with herbs

Instructions

Cook cauliflower rice package in microwave, according to directions. Remove, and set aside.
Heat olive oil in a skillet over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. Stir in cauliflower rice; cook until rice is hot, stirring often, 2 more minutes. Add spinach and cook until heated through, 3 more minutes.
Stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat, and serve immediately.

Keyword low-carb

Mark’s Guacamole

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Ingredients

6 avocados ripe
1 yellow onion small, finely diced
4 cloves garlic minced
4 Roma tomatoes diced
1 fresh cilantro bunch, finely chopped
1 serrano pepper seeds removed and finely diced, or more to taste
2 limes juiced
1 tsp salt

Instructions

Slice avocadoes, remove pit and skins, place in large bowl.
Mash avocado with a fork until it reaches desired consistency. I prefer it fairly chunky.
Add remaining ingredients and stir together. Adjust salt or lime as desired.
Serve, although it gets better after an hour or more in the fridge.

Keto Fish Taco Bowl

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Ingredients

4 small fillets of any mild white fish
4 tsp olive oil
2 tsp fish rub of your choice
1 tsp ground cumin
1/2 tsp chile powder
1 medium head green cabbage thinly sliced
1/2 medium head red cabbage thinly sliced (see notes)
1/2 c green onion thinly sliced; or more if you’re a big green onion fan like I am
guacamole for serving (completely optional, but good, see notes)

DRESSING INGREDIENTS:

1/2 c mayo
2 Tbsp fresh-squeezed lime juice see notes
2 tsp Green Tabasco Sauce more or less to taste.
salt or Vege-Sal to taste

Instructions

Thaw fish overnight in the refrigerator if frozen.
Mix the fish rub, ground cumin, and chile powder in a small dish.
When you’re ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture.
Let the fish come to room temperature while you prep the other ingredients.
Cut away the core of the cabbage and discard, then use a knife or a Mandoline Slicer (affiliate link) to cut the cabbage into thin slices; we used the 3 cm blade for the mandoline. (You can also use pre-sliced coleslaw mix if you don’t want to bother cutting the cabbage.)
Thinly slice the green onion.
Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal (or salt) to make the dressing (affiliate links).
Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat. Then add the fish and cook about 4 minutes on the first side.
Turn gently and cook about 4 minutes more on the other side. (Actual cooking time will depend on how thick your pieces of fish are. Fish should feel barely firm to the touch when it’s done.)
While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.
When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.
Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.
Serve right away, with green onions for garnish and guacamole if desired.

Keto Salmon Cakes

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Ingredients

1 lb Canned Salmon canned and drained well
½ c Almond Flour
¼ c Scallions thinly sliced
2 Tbsp Parsley finely chopped
1 Tbsp Dried Minced Onion
2 large Eggs
1 Lemon zest only
1 clove Garlic finely chopped
½ tsp Salt
½ tsp White Pepper ground
3 Tbsp Olive Oil

Instructions

Place all ingredients, except the oil, into a large bowl and mix well.
Shape into 8 evenly sized patties.
Place a large nonstick frying pan over medium-high heat. Add half the oil.
Fry the salmon cakes in batches, adding more oil as needed, for 2-3 minutes on each side.
Serve salmon cakes warm or cold with lemon wedges and Low Carb Mayonnaise.