Buffalo chicken meatballs

These came out dry and there was tooooo much celery even with 1lb chicken and 1lb 80/20 beef. Not sure I’ll make them again, I wanted to like them but it’s hard with ground chicken to cook it through without it getting dry. Might try replacing it with a pork/beef blend instead.

https://paleoleap.com/keto-buffalo-chicken-meatballs/

Ingredients

1 lb. ground chicken
1/2 lb. ground beef
1 egg, beaten
1 green onion, minced
1 celery stalk, minced
2 garlic cloves, minced
1/3 cup coconut flour
1 tsp. onion powder
1/2 tsp. paprika
3/4 cup buffalo wing sauce
Sea salt and black pepper to taste

Preparation

Preheat oven to 400 F.
In a bowl combine all ingredients, except the hot sauce, and season to taste.
Mix everything until well combined, add more coconut flour if the mixture is too runny.
Form small balls of about 1 inch in diameter and place on a parchment-lined baking sheet.
Cook in the oven 30 to 35 minutes, or until cooked through and no longer pink.
Gently toss the meatballs with the buffalo sauce, and heat another 4 to 5 minutes in the oven.
Serve with fresh celery sticks and homemade ranch sauce.

Crockpot Breakfast Casserole

Ingredients 

1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)
1 lb of bacon or veggie Morning Star bacon– cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
1/2 cup onions – diced
3 cups cheddar cheese – shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)  

Directions: 

1. Beat 12 eggs until well blended.
2. Next, beat in milk and garlic powder, mustard, 1 tsp salt, and 1/2 tsp pepper. Set aside.
3. Layer potatoes (I suggest to season each potato layer to taste…..a small pinch of salt and pepper) and sprinkle 1/3 of the onions.

4. Next sprinkle 1/3 of the bacon.
5. Last but not least, top with 1 cup of cheese.
6. Repeat this layering 2 more times to have a total of 3 layers….ending with cheese.

7. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

Overnight blueberry French toast

INGREDIENTS

French Toast:
12 slices Texas toast bread (white bread sliced thick)
8 ounces whipped cream cheese, approximately 
1 cup fresh blueberries maybe a handful more...
12 large eggs
1/3 cup maple syrup
2 cups whole milk

Syrup:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup fresh blueberries

INSTRUCTIONS

Spray a 9x13-inch pan with nonstick cooking spray.
Arrange 1/2 of the bread cubes in the bottom of the pan.
Spread cream cheese and blueberries over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup. Pour over bread cubes.
Spray a big piece of tin foil with cooking spray and cover the and cover
pan with the foil, sprayed side down. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees F for 30 minutes. Remove the
foil and bake for another 30 minutes or until fluffy and golden.
For the syrup, cook water, sugar, and cornstarch in a saucepan over
medium heat until slightly thickened.
Stir in blueberries and simmer for 10 minutes.
Serve over french toast.

Crockpot Meatballs

https://www.spendwithpennies.com/crockpot-meatballs/

Ingredients

Meatballs

• 1.5 lbs lean ground beef
• 1/3 cup Italian bread crumbs or crushed pork rinds or almond flour
• 1/4 cup onion finely diced
• 1 teaspoon Italian seasoning
• 1 egg
• 1/4 cup fresh chopped parsley or 2 tsp dried parsley 
• 1/4 cup parmesan cheese

Sauce

• 24 oz pasta sauce
• 2 cloves garlic
• 14 oz diced tomatoes canned

Instructions

1. Spray slow cooker with cooking spray.
2. Combine all meatball ingredients in a a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.
3. Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.
4. Serve over pasta.

Peach blueberry kale smoothie

INGREDIENTS

• 1/2 cup almond milk (can substitute with milk or apple juice)
• 1/2 cup plain Kefir
• 1 cup chopped kale
• 1/2 frozen banana 
• 1/2 cup frozen blueberries 
• One fresh banana
• Half a ripe peach
• 1/2 cup plain full fat yogurt

Cilantro Chili Chicken Thighs - Sheet Pan with Roasted Veggies

This recipe is adapted from Celby Richoux's Bacon & Butter Ketogenic cookbook, available at www.ketoresource.org

Ingredients
2 lb boneless skinless chicken thighs, cut into strips
2 cup fresh cilantro, chopped
4 Tbsp olive oil
1/2 cup red chili paste
4 Tbsp soy sauce
4 cloves garlic, minced
2 tsp fresh ginger, minced
2 tsp onion powder
1/2 tsp black pepper

Veggies: green beans, mushrooms, bell peppers, onions, plus 1/4 c olive oil and 2 Tbsp minced garlic

Instructions
- Preheat oven to 400 degrees, and line a sheet pan with foil
- In a small bowl, mix together olive oil, chili paste, soy sauce, garlic, ginger, onion powder, and black pepper
- In a medium bowl, add chicken, another dash of olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15+ minutes to marinate
- In a large bowl add green beans and mushrooms (or whatever veggies you choose), 1/4 cup olive oil, and minced garlic. Season with salt & garlic/onion powder to taste. Stir well to coat evenly
- Spray baking sheet with cooking spray, then dump veggies on, and spread out to form one layer.
- Place marinated chicken on top.
- Bake at 400 degrees for 40 minutes or until chicken is cooked through (cooking time will depend on how thick you cut your chicken).

Optional: At the end, broil the sheet pan with chicken and veggies on high for 2-3 minutes to brown and crisp up the edges a bit. Watch closely.
Enjoy!

Creamy Beef Rotini

Ingredients

• olive oil

• 1 small yellow onion, diced (about a cup)

• 1 pound lean ground beef

• 3 cloves garlic, minced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon crushed red pepper

• 2 tablespoons flour

• 14 ounce can tomato sauce

• 1/2 cup beef broth

• 1/2 pound Rotini pasta

• 1/2 cup heavy cream

• 1 cup shredded sharp cheddar cheese

Instructions

1. 1. In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. 

1. 2. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease if desired, and return the to heat.

1. 3. With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.

1. 4. Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.

1. 5. While sauce is simmering, boil Rotini according to pasta directions. Drain.

1. 6. Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.

1. 7. Garnish with parsley if desired and serve immediately.

https://cookiesandcups.com/creamy-beef-pasta-recipe/