Low Carb Cottage Cheese Pizza

 Ingredients

1 cup cottage cheese – 2%-4% fat

2 large eggs

½ teaspoon garlic powder

¼ teaspoon Italian seasoning 

Pinch of salt and pepper

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

Mix the cottage cheese and eggs in a medium bowl then add the seasoning (garlic, Italian seasoning, salt and pepper) and mix well. 

Pour the cottage cheese mixture in an even layer in a circle shape or rectangle shape onto the lined pan, about ¼ inch in thickness. 

Bake the crust on the middle rack of the preheated oven for 35-40 minutes or until golden and set. Once the pizza is done, remove it from the oven and let it cool for 5-10 minutes. Then add your toppings, and return the pizza to the oven for 5-10 more minutes until the cheese is melted and the edges are nice and golden. 

Remove the pizza from the oven and let it cool for 10 minutes before you slice and serve it. 

Notes

Use a good quality cottage cheese like Good Culture or Daisy’s. Nancy’s is also really good. 

Allow the pizza crust to cool before you add the toppings and after it is fully done cooking. 

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or air fryer at 350°F until warmed through. 

Sweet Potato Casserole

 Ingredients 

▢5 pounds sweet potatoes

▢4 tablespoons butter

▢2 eggs slightly beaten

▢1 teaspoon salt

▢1 teaspoon ground cinnamon

▢1/2 teaspoon vanilla extract

▢1/2 teaspoon ground nutmeg

▢1/2 cup dark brown sugar

▢1/4 cup heavy cream

▢Butter for greasing baking dish

Crumble Topping + Marshmallows

▢1/2 cup all-purpose flour

▢1 cup dark brown sugar

▢1/4 teaspoon salt

▢1 cup quick-cooking oats

▢1/2 teaspoon ground cinnamon

▢1 stick butter cut into chunks

▢2 cups miniature marshmallows

Instructions 

Sweet Potato Layer

Preheat the oven to 350 degrees F.

Wrap sweet potatoes in foil, place them on a baking sheet and bake for about 1 hour or until fork-tender. *If using canned sweet potatoes, skip this step (be sure to drain syrup).

Once potatoes are cool enough to handle, remove and discard skins and any tough, stringy pieces. Place the cooked potatoes into a large bowl. Mash the sweet potatoes together with the butter using a potato masher until mostly smooth.

Add the eggs, salt, cinnamon, vanilla, and nutmeg and continue to mash until you have a uniform mixture. Add the brown sugar and cream and mix well.

Cookie Crumble

Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the chunks of butter, using a fork to mix until you have streusel-like crumb.

Assemble and Bake

Lightly coat a 9 x 13-inch baking pan with butter or non-stick spray. Spread the sweet potatoes in the pan. Top with the marshmallows first, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 40 minutes at 350 degrees.

Tuna on Cottage Cheese Flatbread

 

Tuna 

Lemon

Dill

Sweet Relish

garlic salt

onion powder

salt & pepper

 

Cottage Cheese Flatbread 

1 cup cottage cheese

2 egg whites

oregano 

 

Mix in blender

Pour onto sprayed parchment paper evenly

Bake 350 for 40min

Fully Cool

 

Nutrition

270 calories

10g fat

10g carbs

26g protein

 

Perfect for

Sandwich roll ups

Pizza Crust

Spicy Ground Beef and Cabbage

 Ingredients

3 cups cabbage, chopped

250 g ground beef (about 8 oz)

4 garlic cloves, minced

2 tbsp tamari sauce

2 tbsp olive oil

1 1/2 tsp chili flakes

1 tsp ginger, minced

Instructions

Add the beef to a non-stick pan, breaking it apart as well as you can while cooking at medium-high heat. Cover the pan with a lid for 4-5 minutes. I always add just a little bit of water to make sure the beef doesn't burn and get too dry. Please, make sure there's no water in the pan before adding the rest of the ingredients.

Add the chopped cabbage, chili flakes, 1 garlic clove, 1 tbsp tamari sauce and 1 tbsp oil (I used olive oil). Cover with a lid and cook for about 3 minutes.

Take the lid off, add 1 tbsp tamari, 1 tbsp olive oil and the ginger, the rest of the garlic and let cook for 4-5 more minutes or until any excess liquid is gone (there might be some from cooking the cabbage).

Serve with some toasted sesame seeds on top! Enjoy!

Nutrition Information

Yield 3

Serving Size 1

Amount Per Serving

Calories 357

Total Fat 24g

Saturated Fat 7g

Trans Fat 1g

Unsaturated Fat 14g

Cholesterol 74mg

Sodium 759mg

Carbohydrates 11g

Fiber 3g

Sugar 5g

Protein 26g

Sweet Potato Chilli

 

2 1bs ground sausage

1 lb ground turkey

3-4 fresh tomatoes

Chopped sauted onion

Minced garlic

3-4 sweet potatoes

3+ tbsp chili powder

Calories: 350

Fat 26

Carb 11

Protein 20

No-Bake PBfit Chocolate Oatmeal Cups

Ingredients

1 cup PBfit Original

1 cup water

¼ cup agave or sweetener of choice

1 cup quick oats

1 tsp vanilla extract

melted chocolate for topping

Directions

Combine all ingredients except chocolate and stir.

Divide into mini muffin cups. Chill for 15 minutes and top with melted chocolate.

Chill for 30 minutes. Remove from muffin cups. Keep refrigerated or frozen

Servings: 24

Calories: 112 |

Protein: 4g |

Carbs: 13g |

Fat: 4g |

Fiber: 2g

Fig & Walnut bites

 

 

·      1 cup dried figs

·      1 cup walnuts

·      Dark chocolate

·      Add walnuts to food processor. Remove stem on figs and add to processor. They should not be dry. Add chia seeds for additional fiber.

·      Recipe should make about 15 balls.

·         Nutrition

Serving: 15balls | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 132mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

·      Dip in chocolate as you wish and refrigerate.

Spanish Paella with miracle rice

Spanish Paella with miracle rice

• 2 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
• 4 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes (adjust for spiciness)
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups uncooked short-grain white rice or miracle rice for low carb
• 1 pinch saffron threads
• 1 large bay leaf
• ½ bunch Italian flat-leaf parsley, chopped
• 1 quart chicken stock
• 1 lemon, zest and juice
• 1 medium Spanish onion, chopped
• 1 medium red bell pepper, coarsely chopped
• 1 pound shrimp, peeled and deveined
• 1 pound chorizo sausage, casings removed and crumbled

1. In a bowl, mix chili powder, oregano, 2 tablespoons olive oil, salt, and pepper to make a marinade. Add the chicken, coat it well, and marinate in the fridge for at least 30 minutes.
2. Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium heat. Add the rice, garlic, and red pepper flakes. Cook for about 3 minutes, stirring until the rice is well coated in oil.
3. Pour in the chicken stock (use less if using miracle rice), add lemon juice, bay leaf, and saffron threads. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender.
4. While the rice is cooking, heat the remaining 1 tablespoon of olive oil in another pan over medium heat. Add the marinated chicken and cook for 3 minutes. Add the onion and cook until translucent, about 5 minutes.
5. Stir in the chorizo and bell pepper, cooking for another 5 minutes. Add the shrimp and cook until they are pink and opaque, about 2 minutes.
6. Remove the bay leaf from the rice and discard it. Fold the parsley and lemon zest into the rice mixture.
7. To serve, spread the rice mixture onto a large platter and top with the chicken, chorizo, and shrimp mixture.
8. Let the paella rest for about 10 minutes before serving to allow the flavors to meld.

Nutrition with regular rice

• Calories: 736
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 203mg
• Sodium: 1204mg
• Total Carbohydrate: 46g
• Dietary Fiber: 3g
• Total Sugars: 2g
• Protein: 56g

Pumpkin Keto Brownies

 Pumpkin Keto Brownies 

·         1 1/4 cup pumpkin puree

·         2/3 cup almond butter or raw peanut butter

·         1/3 cup cocoa powder or black cocoa

·         1/4 cup monkfruit

·         3 tbsp chocolate protein powder or additional cocoa powder

·         1 tsp pure vanilla extract

·         1/4 tsp salt

·         1/4 tsp pumpkin pie spice or cinnamon

Warm almond butter and stir all ingredients. Top with chocolate chips if desired. I did not add frosting to my recipe.

 

Bake 325 in 8in pan lined with parchment paper for 20-25 min. They should be undercooked. Cool and refrigerate over night.

Thai Peanut Sauce

 Ingredients 

▢1/2 cup peanut butter natural, unsweetened

▢2 tablespoons low sodium soy sauce

▢1 tablespoon rice vinegar

▢2 tablespoons brown sugar

▢2 teaspoons chili garlic sauce more or less to taste

▢1 tablespoon fresh lime juice

▢3 garlic cloves pressed or grated

▢1 tablespoon ginger root grated

▢2-4 tablespoons warm water

Instructions 

Combine all ingredients except water.  Whisk to fully combine.

Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

Dede's Chili

3 Packages Jimmy Dean Sausage

28-32 ounces of Diced Tomatoes

3 cans Kidney Beans

2 Tbsp Chili Powder

Champagne Margarita's

 12 lime (juiced)

8 ounces tequila

8 ounces triple sec

Bottle of champage

Stir together and serve over ice (shaken)

Beef Wellington

 

Start with center cut beef tenderloin about 8-9 inches, often referred to Chateaubriand.

A day or two ahead of time, salt and pepper, wrap and leave in fridge.

Sear beef in hot pan.  Brush on dijon mustard. Horsradish as alternative.  Let sit and cool.

Duxelle:

This is essentially a mushroom paste that will wrap the beef.

Hot dry pan on low-medium heat

Mushrooms (700g or around 24oz package from Costco)

Few garlic cloves, chopped or minced

Handful of Chestnuts (or walnuts)

Salt/Pepper

Blitz in food processor until its a fine minced paste, but don't liquefy.  

Move mixture to pan and stir every few minutes.  The goal here is to dry out the paste so do not cover.  Let it bubble on the store allow the moisture to escape. It's ok that it's dry, this mixture will absorb some of the moisture from the beef. Add fresh Thyme to kick it up a notch.

Assemble:

Lay out cling wrap and moisten with a rag.  Lay out parma ham, enough that will wrap completely around tenderloin.  Next, smear paste on top of ham in what should about cover all of the beef when you roll it over.

Put beef in middle, roll ham and mixture over beef letting cling wrap do the work. Make it tight as possible, slowly rolling and tucking the mixture around the beef.  Tie up ends as tight as possible.  Trim any access off the ends or your first slice from each end will be all pastry.

Put in fridge until ready

Egg yolk wash 

425 until internal temp reaches desired temp 130 for me.

Alternative, consider Sous Vide for next time.