keto_diet90

Roasted cauliflower with bacon and green onions

Ingredients
1 pound cauliflower
4 ounces sour cream
1 cup grated cheddar cheese
2 slices bacon cooked and crumbled
2 tablespoons chives snipped
3 tablespoons butter
1/4 teaspoon garlic powder
salt and pepper to taste.

Instructions
Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)
Add the cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.
Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.
Serves 4 people at 4.6g Net Carbs.

@ Miami, Florida

INGREDIENTS

4 medium, 7 ounce each zucchinis, cut in half lengthwise
8 oz 90% lean ground beef
kosher salt
1/4 teaspoon cumin
3 garlic cloves
2/3 diced cup onion
2 cups plum tomatoes, chopped fine
1 teaspoon olive oil
black pepper, to taste
1/4 cup low sodium chicken broth
2 hard boiled eggs, chopped

INSTRUCTIONS

Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
Chop the scooped out flesh of the zucchini in small pieces and set aside 2/3 of a cup to use in the meat filling, saving the rest to use in another recipe.
Drop the zucchini in boiling water for 1 minute, remove and drain.
Heat a large non-stick skillet over medium-high heat and cook the ground beef with 1/2 teaspoon salt and 1/4 teaspoon cumin until browned and cooked through, breaking up into smaller pieces with a wooden spoon as it cooks, about 3-4 minutes. Transfer the cooked meat to a bowl.
Add the oil to the skillet and cook the onions and garlic over medium heat until golden, about 3 minutes.
Add the tomatoes, a pinch of salt and simmer about 4 to 5 minutes, until it creates a sauce.
To the skillet, add 2/3 cup of the reserved chopped zucchini and season with salt and pepper, to taste. Cook until soft, about 4 minutes.
Return the cooked meat to the skillet and simmer covered for about 8 minutes until tender. Add the chopped hard boiled eggs and cook 2 to 3 minutes, adjusting salt and pepper to taste as needed.
On a clean working surface, fill the hollowed out zucchinis with the meat filling, dividing equally between each one.
Place the broth in large deep 6-quart saucepan with a fitted lid. Heat over medium heat and add the stuffed zucchini halves into the saucepan, cover and reduce heat to low, cook for about 10 minutes, or until the zucchini is soft and cooked through.

Ingredients
4 chicken breasts (6 ounces each)
salt and pepper
Malibu Dipping Sauce

1/2 cup mayonnaise
3 tablespoons yellow mustard (or Dijon or a combo)
1-2 tablespoon low carb powdered sugar (powdered sugar if not low carb)
Crumb Topping
3/4 cup crushed pork rinds (35 g) (panko crumbs if not low carb)
3/4 cup grated Parmesan cheese (60 g)
2 teaspoons granulated garilc
1 teaspoon granulated onion
1/4 teaspoon salt
1/8 teaspoon pepper
Top With
8 pieces of deli ham (thin slices) (about 6 oz)
4 slices of Swiss cheese (4 oz)

Instructions
Preparation: Preheat the oven to 350 degrees and place rack into the middle position. Finely crush the pork rinds in a food processor or place them in a bag and bash them with a mallet or rolling pin. Ready a 9 x 13 inch glass baking dish or a 1/4 size sheet pan for the chicken.
Method: Put the chicken on a plate and pat dry. Season with salt and pepper. Mix the mayonnaise, mustard and sweetener in a bowl. Add 1/4 cup of the mustard mixture to the plate with the chicken, reserving the rest of the mixture as the dipping sauce. Roll the chicken in the mixture with a fork, right there on the plate. (Alternately, the chicken can be placed in a bag or in a bowl and mixed with the mustard mixture and marinated.) The chicken can be cooked right away or marinated for up to 1 day.
Mix crushed pork rinds, Parmesan cheese and seasonings together. Sprinkle 1/2 of the crumb mixture in the baking dish or sheet pan where the chicken will be placed. Place the chicken on top of the crumbs. Add the other half of the crumb mixture over the chicken breasts.
Bake: Bake for 30 - 40 minutes or until the chicken is cooked through. Remove the chicken from the oven and add the ham and cheese on top. Place back into the oven until the cheese has melted. Serve. (Serves 4-6 people)

INGREDIENTS
1 pound ground beef
3 cups cabbage, chopped into bite size pieces
1/2 cup green bell pepper, finely chopped
1 (10 ounce) can tomatoes with green chilies
1 (7 ounce) can tomato paste
2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 (32 ounce) container beef broth
salt and pepper to taste

INSTRUCTIONS
Use the sauté function and lightly spray the bottom of the pan. Brown the meat and drain off any grease, turn the sauté function off.

Add remaining ingredients, stir well.

Secure the lid to the instant pot and make sure the steam valve is CLOSED.

Set the pressure cooker cycle for 15 minutes.

It will take the machine 15-20 minutes to get up to pressure before the 15 minute cook cycle begins. Once the cook time ends allow the steam to naturally release for 5-10 minutes, then carefully release the steam manually..



@ Miami, Florida