Deena’s Chicken Club Salad

This is an all in one chicken salad meal, made from scratch, that’s very cool and summery. I don’t usually make my own croutons but you can if you’re inspired to. I like it after it sits for a day and the croutons soften.

1 bag croutons (or make your own, about 1 1/2 cups)
3 slices bacon (cooked and crumbled/chopped)
1 1/2 lbs chicken breast
1/2 an onion, sliced
1 cup grape tomatoes, halved
2 green onions, sliced
1/3 cup mayo
1/3 cup fresh basil, chopped
Juice of half a lemon

Directions

1. Poach the chicken breast by putting it in a pot with water to cover, add 5-10 peppercorns, some slices of onion, salt to taste, and a splash of white wine if you have it. Bring to a boil the reduce heat to simmer for about 20 minutes. Let the chicken cool then dice into bite sized cubes.
2. Mix the mayo, basil, and lemon juice together in a small bowl.
3. Combine everything in a large bowl, then serve.

Almond flour pancakes

From the Bacon and Butter cookbook from ketoresource.org

These pancakes taste good, the almond flour has a nice sweetness to it. The texture is different from wheat pancakes but not in a terrible way. We didn’t have any sparkling water and left it out, they came out okay, pretty fluffy and still risen some. I got five pancakes from this batch which was quite enough for two adults and two toddlers. I’ll play with doubling the recipe next time I think, in order to have more leftovers.

Almond Flour Pancakes

SERVES 3

PREP TIME: 10 MINUTES ■ COOK TIME: 15 MINUTES ■ TOTAL TIME: 25 MINUTES

This thicker, heartier keto version of pancakes will fill you up quickly, and they take sugar-free maple syrup very well. The baking soda and sparkling water allow the almond flour to puff up, creating a less dense and more palatable cake. Add a pat of Cinnamon Butter (page 227) or your favorite berries for a tasty, fibrous breakfast.

1 cup almond flour
1 tablespoon stevia, or other sugar substitute
1/4 teaspoon salt
1 teaspoon baking powder
2 eggs
1⁄8 cup heavy (whipping) cream
1⁄8 cup sparkling water
1⁄2 teaspoon pure vanilla extract
2 tablespoons coconut oil, melted
Cooking spray for griddle

1. Preheat a griddle over medium-high heat.
2. In a large bowl, mix together the almond flour, stevia, salt, and baking powder.
3. Create a small well in the center of the dry ingredients. Add the eggs, heavy cream, sparkling water, vanilla, and coconut oil. Mix together thoroughly.
4. Spray the griddle with cooking spray. Pour the batter onto the griddle in desired amounts. Cook the pancakes for 2 to 3 minutes, until you see little bubbles, then flip. Cook for an additional 1 to 2 minutes.
5. Remove the pancakes from the griddle when done. Repeat with the remaining batter.

Rice Krispie Treats with peanut butter and Cheerios

INGREDIENTS

3 Tablespoons unsalted butter
1 (10-oz.) package marshmallows
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
6 cups Cheerios cereal
1/2 cup semisweet chocolate chips
INSTRUCTIONS

Coat a 13x9-inch baking pan with cooking spray.

Melt the butter in a large stockpot set over low heat. Once the butter has melted, add the marshmallows and cook, stirring, until the marshmallows have melted. Stir in the vanilla extract.

Remove the mixture from the heat and stir in the peanut butter then stir in the Cheerios until they are well coated. Transfer the mixture to the prepared pan, pressing it firmly into an even layer. Allow the treats to cool to room temperature.

Once the treats are completely cooled, melt the chocolate chips in the microwave or in a double-boiler. Transfer the melted chocolate to a sealable plastic bag then pipe it across the top of the treats. (Alternately, use a fork to splatter the chocolate across the top.) Allow the chocolate to cool then use a sharp knife to cut the treats into 12 squares. Serve immediately or store in an airtight container at room temperature.

White chicken chili

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe-1922199

This can be salty so rinse those beans and don’t add salt until after the chicken broth goes in and you taste it. Super delicious!!!

Ingredients

2 (14.5-ounce) cans white beans

1 tablespoon canola oil

(Optional, I leave out) 1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

freshly ground black pepper to taste

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon chili powder

3 cups chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded. Or 1.5 lbs cooked chicken breast, diced/shredded/whatever

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Directions

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
2. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Pork noodles with dragon sauce

I do like the budget bytes recipe but it’s very very salty! I blended it with a new one and I think it came out great! Kroger only has ground pork sometimes so today it’s a beef/pork mix.

Dan's version:

INGREDIENTS

DRAGON SAUCE
3 Tbsp chili garlic sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup cold water mixed with 2 Tbsp cornstarch
 2 Tbsp each: peanut butter, rice vinegar or rice wine

PORK AND NOODLES
2 lb. ground pork or ground beef

8 oz. noodles (or more to taste, we don't eat much pasta)
1/4 c. fresh cilantro, chopped

1/2 cup unsalted peanuts, chopped
5 green onions, sliced

INSTRUCTIONS

1. Combine all the dragon sauce ingredients in a mason jar and shake until well combined.
2. Add the ground pork to a skillet and cook over medium heat until it is fully browned. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles & cilantro to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
 

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https://www.budgetbytes.com/pork-peanut-dragon-noodles/#wprm-recipe-container-35818

INGREDIENTS

DRAGON SAUCE

1/4 cup chili garlic sauce
1/2 cup soy sauce
1/4 cup brown sugar

PORK AND NOODLES

1 lb. ground pork
6 oz. noodles
3 green onions, sliced
1/4 cup unsalted peanuts, chopped

INSTRUCTIONS

1. Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
2. Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
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https://joyfoodsunshine.com/asian-chicken-lettuce-wraps/

Ingredients

• 1 lb ground chicken
• 1 TBS peanut oil
• ½ onion minced
• 1 cup red or green pepper diced
• 1 8 oz can water chestnuts drained and minced

For the Sauce:

• 3 TBS soy sauce*
• 3 TBS hoisin sauce**
• 1 TBS sesame oil
• 1 TBS rice vinegar
• 1 TBS peanut butter
• 1 TBS honey
• 2 tsp sweet chili sauce (Trader Joe’s!)
• ½ tsp garlic powder
• ¼ tsp powdered ginger

To serve

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Classic Meatloaf

https://www.thewholesomedish.com/the-best-classic-meatloaf/#wprm-recipe-container-7639


Ingredients
1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

For the Topping:
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. vinegar

Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, prepare the topping:
add 1/4 cup ketchup, the brown sugar, and vinegar.
Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes
*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Slow cooker Italian sausage with sauce

https://www.allrecipes.com/recipe/70702/slow-cooker-sausage-with-sauce/?clickId=right%20rail0&internalSource=rr_feed_recipe_sb&referringId=73124%20referringContentType%3Drecipe

Ingredients
2 lbs fresh Italian sausage links
26 ounce jar spaghetti sauce
1 green bell pepper, seeded and sliced into strips
1 onion, sliced
(Or substitute frozen stir fry mix for the veggies)

Directions
Boil the sausages for 5-10 minutes to release excess grease
Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce.
Cover, and cook on Low for 6 hours. Serve on hoagie rolls or pasta with mozzarella or provolone