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Chili Cheese Pot Pie - (Makes 6 servings)

Filling Ingredients:

2 lbs. ground beef

1/2 cup onions, diced, or 2 tablespoon dried minced onions

2 cloves garlic, minced

1 (15.5 oz.) can petite diced tomatoes

1 1/2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

 

 

Biscuit Topping Ingredients:

1 1/2 cups finely ground blanch almond flour

2 teaspoons baking powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/2 cup shredded cheddar cheese

1/4 cup sour cream

2 large eggs

2 tablespoons salted butter, melted, but not hot

 

 

1.  Make the Filling:  In a 12-inch cast-iron or other ovenproof skillet, cook the ground beef with the onions and garlic over medium heat, crumbling the meat with a large spoon as it cooks, until the meat is browned and the onions and garlic are translucent, about 10 minutes.  Drain the fat, if necessary.

 

2.  Stir in the tomatoes and seasonings.  Simmer over low heat for 15 minutes, then remove from the heat.

 

3.  Preheat the oven to 375 degrees F.

 

4.  Make the Biscuit Topping:  In a bowl, whisk together the almond flour, baking powder, garlic powder, and salt until well combined.  In a separate bowl, stir together the cheese, sour cream, eggs, and melted butter.  Add the wet ingredients to the dry ingredients and gently stir until well combined.

 

5.  Drop the biscuit topping mixture by the large spoonful onto the chili beef mixture in the skillet.

 

6.  Bake for 20 minutes or until the biscuits are cooked through and browned on top.  Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

 

NET CARBS  6.7g
calories fat protein carbs fiber
477 37.3g 23.6g 10.3g 4.3g

 


 

Crispy Chicken Wings - (Makes 4 servings)

 

Ingredients:

1 lb. chicken wings

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

1/4 teaspoon ground black pepper

 

 

1.  Place an oven rack in the lowest position and another in the highest position.  Preheat the oven to 250 degrees F.  Line a sheet pan with parchment paper.

 

2.  Pat the chicken wings dry.  Put the rest of the ingredients in a gallon-sized resealable plastic bag.  Place the wings in the bag, seal the top, and shake until the wings are lightly coated all over.  Spread the wings evenly on the lined pan.

 

3.  Put the wings on the lower rack of the oven and bake for 30 minutes.  Increase the temperature to 425 degrees F, move the wings to the upper rack, and bake for 45 minutes more or until the golden brown.  Serve immediately.

 

NET CARBS  0.9g
calories fat protein carbs fiber
222 14.6g 19.9g 1.1g 0.2g

 


 

Cheeseburger Mac Helper - (Makes 4 servings)

 

Ingredients:

1 lb. ground beef

1/2 cup onions, chopped, or 2 tablespoon dried minced onions

2 teaspoons paprika

1 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (8 oz.) can tomato sauce

1 (12 oz.) bag frozen cauliflower florets

2 cups shredded cheddar cheese

Fresh flat-leaf parsley, for garnish (optional)

 

 

1. In a large skillet over medium heat, cook the ground beef with the onions, crumbling the meat with a large spoon as it cooks, until the meat is browned and the onions are translucent, about 10 minutes.  Drain the fat, if necessary.

 

2.  Stir in the paprika, chili powder, garlic powder, parsley, salt, pepper, and tomato sauce, then simmer for 5 minutes.

 

3.  Stir in the cauliflower, cover, and continue cooking, stirring occasionally, until the cauliflower is tender.

 

4.  Stir in the cheese and serve immediately, or reduce the heat to low and simmer for an additional 20 minutes for more depth of flavor, then stir in the cheese.  Garnish with parsley, if desired.  Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

 

NET CARBS  5.8g
calories fat protein carbs fiber
381 28g 23.5g 8.5g 2.7g

 


 

Creamy Broccoli and Ground Beef Casserole - (Makes 6 servings)

 

Ingredients:

1 1/2 lb. Ground beef

1/2 cup onions, chopped

1 clove garlic, minced

1 (16 oz.) bag frozen broccoli

1 (8 oz.) package cream cheese

1/2 cup heavy whipping cream

1/2 cup grated Parmesan cheese

Salt & ground black pepper

1 cup mozzarella cheese

1/2 teaspoon red pepper flakes (optional)

 

 

1.  Preheat the oven to 375 degrees F and grease a 9-x-13-inch baking dish.

 

2.  In a medium-sized skillet over medium heat, cook the ground beef with the onions and garlic, crumbling the meat with a large spoon as it cooks, until the meat is browned and the onions are translucent, about 10 minutes.  Drain the fat, if necessary.

 

3.  Cook the broccoli according to the package directions, then drain well.

 

4.  Meanwhile, make the sauce:  Place the cream cheese, heavy cream, and Parmesan cheese in a small saucepan over low heat and stir continuously until melted and blended.  Season to taste with salt and pepper.

 

5.  In a large bowl, gently stir together the beef mixture, broccoli, and sauce.  Spread this mixture in the grease baking dish and top evenly with the mozzarella cheese and red pepper flakes, if using.

 

6.  Bake for 15 to 20 minutes, until the cheese is melted and the top is lightly browned.  Leftovers can

be stored in an airtight container in the refrigerator for up to 5 days.

 

NET CARBS  4.5g
calories fat protein carbs fiber
605 47.3g 37g 7g 2.5g

 


 

Ground Beef Stroganoff  - (Makes 6 servings)

 

Ingredients:

1 1/2 lb. Ground beef

1/2 cup onions, finely chopped

2 clove garlic, minced

4 oz. white mushrooms, sliced

4 oz. cream cheese (1/2 cup), softened

1 cup beef broth

1/4 cup heavy whipping cream

1/4 cup water

1 tablespoon Worcestershire sauce

Salt & ground black pepper

1/2 cup sour cream

 

 

1.  In a large skillet over medium heat, cook the ground beef with the onions, garlic, and mushrooms, crumbling the meat with a large spoon as it cooks, until the meat is browned and the onions are softened and translucent, about 10 minutes.  Drain the fat, if necessary.

 

2.  Stir in the cream cheese and cook until melted.  Add the broth, cream, water, and Worcestershire sauce, then stir to combine.  Continue to simmer for 5 minutes.

 

3.  Season to taste wit salt and pepper.  Stir in the sour cream and serve.  Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

 

NET CARBS  2.4g
calories fat protein carbs fiber
396 31.6g 22.4g 2.8g 0.4g

 


 

Cajun Sausage & Rice  - (Makes 4 servings)

 

Ingredients:

2 tablespoons avocado oil

14 oz. fully cooked andouille sausage, sliced

1/2 cup onions, diced

1/2 cup green bell peppers, diced

1 rib celery, diced

1 (12 oz.) bag frozen riced cauliflower

1 cup vegetable broth

1 teaspoon Creole seasoning (recipe on condiments page)

1 bay leaf

 

 

1.  Heat the oil in a large, deep skillet over medium heat.  Brown the sausage for 2 to 3 minutes.  Add the onions, green peppers, and celery to the skillet and cook until the vegetables are tender and the onions are translucent.

 

2.  Add the cauliflower, broth, Creole seasoning, and bay leaf to the skillet.  Continue cooking, stirring occasionally, until the cauliflower is tender.

 

3.  Reduce the heat to lo and simmer for 10 more minutes, until the mixture is slightly thickened.  Remove the bay leaf before serving.

 

NET CARBS  4g
calories fat protein carbs fiber
308 25g 16.5g 6.8g 2.8g

 


 

Slow Cooker Bourbon Chicken - (Makes 4 servings)

 

Ingredients:

1 lb. chicken tender-loins

2 cloves garlic, minced

1/4 cup gluten-free soy sauce

1/4 cup bourbon

1/4 cup sugar-free ketchup

1/4 cup brown sugar substitute

1 tablespoon apple cider vinegar

1 teaspoon ginger powder

1/2 teaspoon xanthan gum

Sliced green onions, for garnish (optional)

 

 

1.  Grease the inside of a slow cooker with oil.  Place the chicken in the slow cooker.

 

2.  In a small bowl, combine the garlic, soy sauce, bourbon, ketchup, brown sugar substitute, vinegar, and ginger powder.  Stir to blend well.  Pour he mixture evenly over the chicken.

 

3.  Place the lid on the slow cooker and cook on low for 2 to 3 hours, until the chicken is no longer pink in the center.  Remove the chicken from the slow cooker and shred with two forks.

 

4.  If using the xanthan gum, stir it into the juices in the slow cooker.  Turn the slow cooker up to high for 5 minutes and stir frequently until the sauce has thickened.

 

5.  Return the chicken to the slow cooker and stir to coat the meat in the sauce.  Serve over riced-cauliflower and garnish with slice green onions, if desired.

 

NOTE:  If you don't have xanthan gum on hand you can leave it out.  It won't affect the flavor of the dish; it just acts as a thickener for the juices.

 

NET CARBS  2.5g
calories fat protein carbs fiber
144 0g 24.3g 3g 0.5g

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