Crispy Radish Chips – tastes like Potato Chips

Crispy Radish Chips

  • Servings: 4
  • Difficulty: easy
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If you miss potato chips then this is a no-brainer for you


Ingredients

  • 10-15 large radishes
  • nonstick cooking spray
  • salt to taste
  • pepper to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
  3. Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper to taste (If using other seasonings, now is the time to add them.)
  4. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.

Recipe Courtesy of Food.com

SNACKS? Do you buy them? Top 5 Low Carb Keto Lifestyle Choices!

I just finished reading an article on how to melt pounds faster. One of the tips that it gives is to “Munch on more produce by paying with cash”. LOL

The philosophy behind it is if you are paying with cash you are much more careful of what you put into your cart. If you’re like me you know how much money you have to spend on groceries each week. If you spend it on cookies, or tempting stuff that isn’t in your lifestyle then you will overspend on junk instead of high fiber veggies, or nuts or avocados or healthy ingredients to make some of our low carb keto lifestyle snack choices below.

A study in the Journal of Consumer Research found this reins in impulse junk-food purchases, helping you stock up on significantly more healthy foods than if you paid with a credit card.

I have compiled 5 of my top choices to make from veggies and protein and helathy ingredients. You can make ahead and store in a plastic bag or container and have snacks all week.

  1. Unreal Faux-Tatoes Chips that are keto, paleo and low carb. Can you believe these are radish chips. Get the recipe at Food.com
  2. Low Carb Tortilla Chips – No lifestyle is complete without chips and guacamole. Try them you will love them. Get the recipe at gnom-gnom.
  3. Garlic Cheddar Cheese Crisps only require two ingredients – cheddar cheese and garlic powder or you can use whatever cheese you have and whatever spices you want. Get the recipe at 730SageStreet
  4. Pepperoni chips – so simple to make if you love pepperoni. Get the recipe at WholesomeYum
  5. Salt & Vinegar Cucumber Chips are made easy with a dehydrator baking overnight so you have fresh chips in the morning. Get the recipe at LowCarbYum

So the next time you go to the grocery store and want some snacks – take cash and buy some ingredients for the above items. You won’t regret it.

Bacon Ranch Chicken (Turkey) Casserole

Bacon Ranch Chicken (Turkey) Casserole

  • Servings: 8
  • Difficulty: easy
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A casserole the whole family will enjoy


Ingredients

  • 1.5 pound cooked chicken, cubed (or leftover turkey)
  • 1 pound fresh broccoli, steamed and rained or frozen broccoli, thawed and drained
  • 1 tablespoon minced onion
  • 1/2 tablespoon parsley
  • 1/2 tablespoon dill (dried dill weed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup + 2 tablespoon bacon crumbles
  • 8 ounces cream cheese softened
  • 4 ounces sour cream
  • 4 ounces mayo
  • 8 ounces shredded cheddar cheese

Directions

  1. Preheat oven to 350 if baking immediately. Or you can prep ahead and keep int he refrigerator for a day or two.
  2. In a big bowl combine cream cheese, sour cream, mayo and spices and mix thoroughly.
  3. To the cream cheese mixture, add the chicken, broccoli, 3/4 of the cheese, and the bacon crumbles on top.
  4. Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 tablespoons bacon crumbles on top.
  5. Bake until hot about 15 minutes.

Recipe Courtesy of Joyfilledeats.com

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

Low Carb Pumpkin Pecan Cobbler

Low Carb Pumpkin Pecan Cobbler

Gooey low carb pumpkin pudding cake with a crusty caramelized pecan topping


Ingredients

  • 1-1/2 cup almond flour
  • 1/3 cup Swerve, granular
  • 1/4 cup unflavored protein powder – I use vanilla protein powder and it works just as well
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup butter, melted
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract
  • Topping
  • 1/2 cup Swerve, Granular
  • 1 teaspoon molasses – I used Grandma’s molasses
  • 1/4 cup chopped pecans
  • 1 cup very hot (almost boiling) water

Directions

  1. Preheat the oven to 350deg F
  2. In a large bowl, whisk together the almond flour, Swerve, protein powder, baking powder, pumpkin pie spice and salt. Stir in the pumpkin puree, melted butter, almond milk and extract.
  3. Spread the batter in a ceramic or glass 8×8 baking dish. Place the baking dish on a rimmed baking sheet.
  4. In a medium bowl, combine the Swerve and molasses. Mix well until the Swerve takes on a brown sugar appearance. Stir in the pecans.
  5. Sprinkle this mixture evenly over top of the batter. Then pour the hot water evenly over everything (do not stir, simply pour it over). Bake 35 to 45 minutes, until the cobbler is golden brown and set in the center.

Recipe Courtesy of Swerve.

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.