Keto Spicy Sausage and Cheddar Stuffing

Keto Spicy Sausage and Cheddar Stuffing

  • Servings: 8-10
  • Difficulty: easy
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Meet the new star of your Thanksgiving Day


Ingredients

  • 1 recipe Cheesy Skillet Bread (posted on Monday)
  • 12 ounces spicy Italian sausage (if you don’t like spicy – just use regular italian sausage)
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 garlic cloves minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low sodium chicken broth
  • 2 large eggs
  • 1/4 cup heavy cream

Directions

  1. A day or two in advance, make the skillet bread and cube into 1/2 inch pieces. Preheat oven to 200F.
  2. Spread bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp. Let sit out overnight to continue to dry.
  3. Heat a large skillet over medium heat and add sausage; saute until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
  4. Using a slotted spoon, transfer sausage to a large bowl. Add celery, onion, garlic, sage, salt and pepper to skillet and saute until tender, about 5 minutes. Add to sausage.
  5. Preheat oven to 350F and butter a large 13×9 inch glass baking dish. Add cubed bread to sausage mixture. Add chicken broth and toss to combine.
  6. In a medium bowl, whisk eggs with cream and pour over mixture in bowl. Toss until well combined and transfer to prepared baking dish. Bake 35 minutes, uncovered, until top is crusty and browned.

Recipe Courtesy of All Day I Dream About Food

Keto Broccoli Salad

Keto Broccoli Salad

  • Servings: 8-10
  • Difficulty: easy
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Tasty and healthy all at the same time


Ingredients

  • 24 ounce raw Broccoli Florets
  • 1 cup Bacon, chopped
  • 1/4 large Red Onion, chopped
  • 1 cup avocado Mayo (or similar)
  • 1 cup peanuts (or macadamia nuts)
  • 1/4 cup Lakanto Monkfruit sweetener
  • 1 Tablespoon apple cider vinegar

Directions

  1. Separate the Broccoli Florets into as small of pieces as possible and place in a large mixing bowl.
  2. In a small mixing bowl combine Avocado Mayo with apple cider vinegar and sweetener and stir for a couple minutes. Some of the sweetener will dissolve, but not all of it right away and that is okay as long as you have it stirred very well.
  3. Sprinkle with bacon, red onion and peanuts onto the broccoli, and scoop in the mayo mixture.
  4. fold the ingredients together for a couple minutes, being careful not to be too rough with the broccoli.
  5. You can serve right away if you prefer your broccoli slad to be crisp and crunchy, or you can cover in plastic wrap or place into an airtight container and store in the refrigerator overnight and serve the next day. This should keep well in the refrigerator for at least 2 days this way.
Recipe Courtesy of Keto-Daily.

Cheesy Skillet Bread

Cheesy Skillet Bread

  • Servings: 10
  • Difficulty: easy
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Easy low carb skillet bread with a wonderful crust of cheddar cheese.


Ingredients

  • 1 tablespoon butter for the skillet
  • 2 cups almond flour
  • 1/2 cup flax seed meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cup shredded Cheddar cheese divided
  • 3 large eggs lightly beaten
  • 1/2 cup butter melted
  • 3/4 cup almond milk

Directions

  1. Preheat oven to 425F. Add 1 tablespoon butter to a 10-inch oven-proof skillet and place in oven.
  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
  3. Stir in the eggs, melted butter and almond milk until thoroughly combined.
  4. Remove hot skillet from oven (remember to put on your oven mitts) and swirl butter to coat sides.
  5. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
  6. Bake 160 to 20 minutes, or until btowned around the edges and set through the middle. Cheese on top should be nicely browned.
  7. Remove and let cool 15 minutes.

Mashed Cauliflower

Mashed Cauliflower

  • Servings: 6-8
  • Difficulty: easy
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Tastes just like mashed potatoes


Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1/2 cup shredded Swiss cheese
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 2 to 3 tablespoons whole milk or almond milk

Directions

  1. In a large saucepan, bring 1 inch of water to a boil. Add cauliflower; cook, covered, 8-12 minutes or until very tender. Drain.
  2. Mash cauliflower, adding cheese, butter, seasonings and enough milk to reach desired consistency.

Recipe Courtesy of Tasteofhome.com

Slow Cooker Crack Chicken Chili

Slow Cooker Crack Chicken Chili

  • Servings: 8-10
  • Difficulty: easy
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Addictive to your taste buds


Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 (15oz) can corn, drained – optional – I can’t eat corn so I leave this out
  • 1 (15oz) can black beans, drained and rinsed
  • 1 (10oz) can diced tomatoes and green chilies, undrained
  • 2 cups chicken broth
  • 1 cup cooked, chopped bacon (I used hormel that is in the salad dressing aisle)
  • 2 Tablespoons Hidden Valley Ranch Original seasoning and salad dressing mix (or 1-1oz packet)
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 (8oz) package cream cheese
  • 1 cup shredded cheddar cheese

Directions

  1. Place chicken at bottom of slow cooker
  2. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
  3. Cover with lid and cook on LOW for 6-8 hours.
  4. Remove chicken from cooker and shred it with 2 forks. Return to slow cooker and stir in the cheddar cheese.

Low Carb Deconstructed Pizza Casserole

Low-Carb Deconstructed Pizza Casserole

  • Servings: 6
  • Difficulty: easy
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Comfort food casserole your whole family will enjoy


Ingredients

  • 1 can (14.5 oz) diced tomatoes
  • 5 links (19.5 oz) uncooked turkey or pork Italian sausage (or I used hamburger)
  • 4 teaspoons olive oil (I use avocado oil) divided
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 8-12 oz fresh mushrooms (I use portobella mushrooms) washed and cut into thick slices
  • 1-1/2 cup grated Mozzarella cheese
  • 15 slices pepperoni, cut in half
  • 1 medium onion

Directions

  1. Preheat oven to 400F/200C. Spray an 8″ x 11″ glass casserole dish with non-stick spray or olive oil.
  2. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top).
  3. While tomatoes dry, heat 2 teaspoons avocado oil in a large non-stick frying pan, put the burger in the pan and cook over medium-high heat until it’s nicely browned, breaking it apart as it cooks.
  4. While meat cooks, wash mushrooms, pat dry and slice into thick slices.
  5. When meat is done, drain grease off, then layer meat in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the meat. Season with dried oregano, salt and pepper.
  6. Wipe out the pan if needed, then heat the other 2 teaspoons of avocado oil over medium-high heat. When the pan is hot add the onions and let them start to cook. Then add the mushrooms and let them cook, stirring a few times, until all the liquid is released and the mushrooms and onions are starting to brown. Layer the mushroom onion mixture over the meat-tomato mixture.
  7. Cut pepperoni in half. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
  8. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.