Pork Egg Rolls in a Bowl - Low Carb - Keto Friendly

Ingredients

1 lb ground pork

2 tbsp sesame oil

2-3 TBSP minced garlic

10 green onions, chopped fine

2 tsp minced ginger
1 container mushrooms, minced fine (optional)

Morton Nature's Seasons, to taste 

2 tbsp Sriracha or garlic chili sauce, or more if you want spicy

Bag of coleslaw 

3 tbsp soy sauce (or aminos) 

1 tbsp Rice Wine Vinegar 

In a large frying pan with medium high heat, add the sesame oil and garlic. Stir until garlic is fragrant. Add the ground pork ginger and siracha. Cook until the pork is cooked through. Add the mushrooms and natures season to taste.  Add the coleslaw, rice wine vinegar and soy. Cook until the coleslaw is crisp tender. Top with more green onions if desired. 

Cheese Taco Shells - Low Carb (Keto friendly)

I'm just going to warn you. Once you have cheese taco shells, you'll never want any other kind. These are basically heaven on a plate. You guys, have you been to those recipe blogs that sample on about how the dog got out and the kids did stuff and something about laundry and ALL THE THINGS before they'll give you the recipe? Yeah. Me too. I'm not gonna do that to you. You're welcome.

So, the only ingredient you'll need for this is cheese. I went with sharp cheddar, already shredded. 

From here, you have 2 options. Option One - the oven and a silicone baking mat.

Option Two - I went this route. A griddle (or frying pan). I feel like this was more difficult than option one, but I didn't have a silicone baking mat handy. 

Now, sprinkle the cheese in a circle pattern as big as you want your shell to be.

Quickly, while the cheese melts, prepare your "drying rack" for your shells. I had two of these stations set up. Make sure to set a paper towel or plate underneath to catch the dripping grease.

When your shell starts to brown around the edges and appears to hold together, it is time to move it to the drying rack.

Your finished shell should look similar to this.

Lastly, fill with your desired taco toppings.

Chicken and Angel Hair Pasta w/ Lime Dill Sauce

Ingredients: 
4 Boneless Skinless Chicken Breast halves
 Angel Hair Pasta, cooked
2 T butter
1/3 cup white onion, chopped fine (I put mine in the food processor)
3 cloves garlic, minced
4 T flour
2 c water
3 T chicken bullion
1 T dill
1 T Lime juice
1 c milk
1/4 c Parmesan Cheese 
Lemon Pepper Seasoning (to taste)

Season chicken breasts with lemon pepper and place in crockpot over low heat for 4-5 hours until cooked through. (You can cook the chicken however you wish, this was just the easiest for me.) 30 minutes before you are ready to eat begin the sauce. Melt the butter in a frying pan and add the onion and garlic stirring over medium-high heat for 2 minutes. Sprinkle flour over the mixture and stir until no longer clumpy. Turn heat to medium and add in the water, milk, and lime juice whisking until smooth. Add chicken bullion, dill and Parmesan cheese and continue to stir until mixture thickens. Season with lemon pepper to taste. Serve chicken over pasta and top with sauce. 

Porcupine Meatballs

Meatballs: 
1 lb ground beef
1 lb ground pork or sausage
1 small onion, chopped fine
3 eggs
1/3 c bread crumbs
1 cup minute rice (fast cook rice)
1 T Garlic salt
1 t onion powder
1/2 t black pepper

Sauce:
2-3 cans tomato soup
1 can water (refill one soup can with water)
1 T Worcestershire Sauce

Combine all ingredients for meatballs in a large bowl. Mix well. Shape into 2" balls and place in a 9x13 pan. Combine ingredients for sauce in a mixing bowl and mix well. Pour over meatballs. Bake at 350* for 45-60 minutes. 




Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

Grilled Chicken Taco Salad with Chipotle Dressing

I came across this recipe in the July 2012 All You magazine yesterday not long after my husband had requested that I make my crispy chicken salad for dinner. So I sent him a picture and we decided that we'd give it a shot.

Salad:
1 head of lettuce, chopped (I used iceberg because that's our favorite)
1 can black beans, drained and rinsed
3 boneless skinless chicken breasts, grilled and chopped (we put garlic salt and Mrs. Dash Citrus blend on ours)
1-2 tomatoes, diced
1/2 red onion, sliced thin
3 ears or corn
1 avocado, peeled and chopped
feta cheese
tortilla chips
Dressing:
3/4 c. mayo
1/3 c buttermilk
1/2 can chipotle in adobo
1/4 bunch cilantro
1/2 t. cumin
2 T lime juice

Brush corn with butter and grill 8-10 minutes turning occasionally. Let cool for a few minutes and then cut corn off of the cob. Place lettuce, tomatoes, onions, beans, avocado, corn and chicken in a large bowl and toss. Place mayo, buttermilk, chipotle in adobo, cumin, cilantro and lime in a food processor and blend until smooth. Serve salad over crushed tortilla chips and top with dressing and feta cheese.

Creamy Red Chicken Enchiladas

I made these for dinner last night and Hubby loved them! Even the kids loved them. Some even had two servings!

Ingredients:

Tortillas (I had 6 huge tortillas from Bountiful Baskets)
2-3 cups Monterrey Jack Cheese 
Cilantro

Filling
3 Chicken Breast pieces, cooked and shredded (I boiled mine with 1 t cumin)
7oz cas diced green chilies
1 package cream cheese
1 can diced tomatoes (I used Hunts fire roasted with garlic)
2 t Franks Red Hot Sauce (more if you want it spicy)

Sauce:
3 T butter
1/2 cup chopped onion (about 1/2 medium onion)
3 T flour
2/3 cup water
1 T chicken base
1/2 cup heavy cream
1/4 cup milk
1/4 t salt
1/4 t pepper
15 oz red enchilada sauce (I used this homemade version)
3/4 cup sour cream

Place chicken in Kitchenaid bowl with paddle attachment (or a large mixing bowl). Beat on speed 2 to shred. Add cream cheese, green chilies and rotel. Mix well. Add franks and mix to incorporate. Place filling in tortillas, roll up and set aside.

In a medium sauce pan melt butter and add onions. Cook and stir for 2-3 minutes. Sprinkle flour over onions and stir. Mix water, milk and heavy cream in a 2 cup measuring cup. Slowly stir mixture into onions. Add chicken base, salt and pepper. Stir until thickened. Remove from heat and add enchilada sauce and sour cream. Pour about 1 cup into a 9x13 pan. Place rolled enchiladas on top of the mixture.

Creamy Macaroni and Cheese

5 cups macaroni shells, uncooked
5 cups milk
3 cups cheddar cheese, shredded
1 tsp salt
1/4 c heavy cream

In a large saucepan combine milk and pasta. Heat til simmering and then 15-20 minutes longer over low-medium heat. Remove from heat and add cheese, cream and salt. Stir until cheese is melted and everything is well combined. Serve.

Hawaiian Haystacks

I saw a recipe floating around on Pinterest from Picky Palate for these yummy Hawaiian Haystacks and thought I'd try it out. I make Hawaiian Haystacks once in a while, but I liked how her gravy sounded. I made a few changes, like omitting the ranch. My family loved it. Every single person (all 7!) loved it. That's almost unheard of. My family picky, but not often do all of us really love the same thing.

Ingredients:

8 tablespoons (1 stick) unsalted butter
1/2 cup all purpose flour
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
4 T (or 4 cubes) chicken bullion
4 cups hot water

1/4 teaspoon garlic salt
2 cans chicken, or 2-3 cups chicken breast cooked and chopped small or shredded
Rice, cooked (I had about 7 cups)
Toppings:

Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
cheese
whatever else sounds good to you

In a large sauce pan melt the butter and whisk in the flour. Whisk until smooth, then add pepper, garlic salt and chicken bullion (if cubes, add AFTER water). Slowly whisk in water 1 cup at a time until smooth.  Continue to stir over medium heat until thickened. Add chicken and remove from heat. Serve over rice and top with desired toppings.

Broccoli Chicken & Cheese Braid

Tonight I combined two of my previous recipes to create a new one. I used the bread from the Yummy Sandwich Braid post and the filling from the Chicken & Broccoli Bake post.

Ingredients:
Filling -

4 chicken breast halves, cooked and shredded

2 pounds fresh broccoli, Cut up and steamed

2 cans cream of chicken soup

1 c. milk

1 c. sour cream (can sub. mayo)

2. c grated cheese

2 T lemon juice

Bread-
1 T shortening
2 T sugar
1 T salt
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
5-6 C flour
1 egg
Rosemary (optional)

1. To make the dough dissolve 1 T yeast in 1/3 C lukewarm water.
2. In the bottom of your mixer smash the sugar, salt and shortening together with a fork until well combined.
3. Pour the boiling water over the sugar mixture.
4. Pour the cold water over the sugar mixture.
5. Pour the yeast/water mixture over the sugar mixture.
6. Add the flour 1 C at a time while mixing. You know you have enough flour when the dough pulls away from the side of the bowl.
7. Once you have enough flour mix on high for 7-8 minutes.
8. Let the dough rest for about 2 minutes in the bowl.
9. Divide the dough into two equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.
10. Knead rosemary or other herbs into your dough if you wish.
11. Spray some cooking spray onto your counter. Roll the dough out into 2 large rectangles. Using a pizza cutter, cut 11-12 one inch wide strips along both long sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your
12.Combine the soup, sour cream, lemon juice and milk in a large bowl and mix well. Stir in cheese and set aside.

13. Place half of the shredded chicken in the center of first rectangle. Repeat on second braid.

14. Place half of the broccoli on top of the chicken. Repeat on second braid.

15. Pour half of the sauce down the center of the bread on top of the chicken and broccoli. Repeat on second braid.

16. Braid each rectangle and baste with beaten egg.

Sprinkle with rosemary or other herbs/spices if you wish.

Place the sandwich loaf on a large cookie sheet sprayed with cooking spray.
17. Let the dough rise in a warm oven (I turn mine to 170 degrees) for about 20 minutes.
18. Turn your oven up to 400 degrees and bake for about 15 minutes. (Leave the dough inside while the temperature rises)
19. When the loaves are golden brown on top turn the oven down to 350, switch the pan on the bottom rack to the top and vice versa.
Bake for another 5 minutes.
20. Let the loaves rest for about 5 minutes, then cut and enjoy!

Creamy Pasta with Sausage

3 cups milk
1 can evaporated milk
3 T butter
2 cups Mozzarella
1/2 c parmesean
1 jar sun dried tomatoes, drained and chopped fine
2 T flour
1 lb sausage, browned
1 box penne pasta, cooked

Melt butter in pan. whisk in flour. Slowly whisk in milk. Add evaporated milk. Stir over low-medium heat until thickened. Stir in cheeses and cook until melted and smooth. Add sun dried tomatoes. Season with basil, oregano and garlic salt. Add sausage. Pour over pasta and toss to coat. Serve with bread sticks.

White Sauce Chicken Enchiladas

Adapted From Mel's Kitchen Cafe

Ingredients:

Tortillas (I had 6 huge tortillas from Bountiful Baskets)
2-3 cups Monterrey Jack Cheese 
Cilantro

Filling
3 Chicken Breast pieces, cooked and shredded (I cooked mine in the crockpot sprinkled with cumin)
2 7oz cans diced green chilies
1 package cream cheese
1 can rotel
2 t Franks Red Hot Sauce (more if you want it spicy)
1 can beans, any kind you like (optional)

Sauce:
3 T butter
1/2 cup chopped onion (about 1/2 medium onion)
3 T flour
2/3 cup water
1 T chicken base
1/2 cup heavy cream
1/4 cup milk
1/4 t salt
1/4 t pepper
15 oz green chile enchilada sauce
3/4 cup sour cream

Place chicken in Kitchenaid bowl with paddle attachment (or a large mixing bowl). Beat on speed 2 to shred. Add cream cheese, green chilies and rotel. Mix well. Add franks and mix to incorporate. Place filling in tortillas, roll up and set aside.

In a medium sauce pan melt butter and add onions. Cook and stir for 2-3 minutes. Sprinkle flour over onions and stir. Mix water, milk and heavy cream in a 2 cup measuring cup. Slowly stir mixture into onions. Add chicken base, salt and pepper. Stir until thickened. Remove from heat and add enchilada sauce and sour cream. Pour about 1 cup into a 9x13 pan. Place rolled enchiladas on top of the mixture. Sprinkle cheese over the enchiladas.

Pour remaining sauce over enchiladas. Bake at 375* about 30 minutes. Sprinkle with chopped cilantro.

Amazingly (EASY) Chicken Taquitos

4 chicken breasts, cooked and shredded (about 4 cups)
1 package cream cheese
1/2 cup pace restaurant style salsa
2 t cumin
1 T chili powder
1 t garlic salt
10-20 sprigs of cilantro, chopped fine
1/2 bunch green onions, sliced fine
1 1/2 t minced garlic
1 T jalapeno hot sauce
2 T diced jalaepeno (I used canned)
1/2 cup Hispanic cheese blend, finely shredded (I used kroger brand which was asadero, queso quesadilla, queso enchilada and queso cotija)
1 c cheddar cheese, shredded
1 c queso quesadilla cheese, shredded
corn and/or flour tortillas

Put cream cheese in kitchenaid with paddle attachment and beat. Add shredded chicken and mix well. Add in the rest of the ingredients, minus the cheese and tortillas and beat well. Add in the cheeses and mix. Place a spoonful in the center of the tortillas one by one and roll up. Place them on a cookie sheet and bake 15 minutes until edges start to crisp up. Serve with salad and queso dip. 

Teriyaki Chicken in the Crockpot

I got a Teriyaki chicken recipe from my sister years ago. Today I decided I didn't want to deal with it so I adjusted it a bit and tossed it all into the crockpot. It was a bit salty so I adjusted the recipe to help correct it.

Ingredients:
3/4 c soy sauce
1/3 c cider vinegar
3/4 c water 
3/4 c sugar
4 T cornstarch
1 t minced garlic
1 t minced ginger (I use Gourmet Garden in the tube if I have it. If not then the powdered ginger works fine)
1/4 t pepper
3-5 chicken breast halves
rice

Place chicken in crockpot. In a bowl combine soy sauce, cider vinegar and water. Mix the sugar and cornstarch to combine. Add to soy mixture and stir. Add garlic, ginger and pepper. Pour over chicken and cook on low 4-5 hours. Shred chicken and serve over rice.

Chicken Parmesan

3 chicken breasts, filleted
1 kraft fresh take (I used the rosemary one)
1 egg, beaten
1 package angel hair pasta, cooked
1 jar pasta sauce (ragu tomato & basil)
mozzarella cheese

Dip the chicken into the egg and then coat with the kraft fresh take. Brown each side in a skillet with a small amount of oil 1-2 minutes each side. Place on a cookie sheet and bake at 350* for 15-20 minutes. Remove chicken from cookie sheet and spread pasta sauce on cookie sheet. Replace chicken and top each piece with cheese. Broil 2-4 minutes until cheese is melted and bubbly. Serve with pasta.

Baked Sweet & Sour Chicken

Adapted from Mel's Kitchen

3 boneless, skinless chicken breast halves, cubed
1 t garlic salt
1/2 t pepper
1/2 cup cornstarch
1/2 cup flour
2 eggs, beaten
1/4 cup olive oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Combine 1 t garlic salt, flour, cornstarch and pepper. Coat chicken in flour mixture and then in beaten egg. Place in pan with heated olive oil and cook on high heat stirring constantly until browned. Place chicken in baking dish. Combine all sauce ingredients and mix well. Pour over chicken. Cook at 325* 30-45 minutes stirring 2-3 times.

Dorito Chicken Bake

I've seen this recipe all over the internet and finally made it about a month ago. I was skeptical to say the least, but it was good! I think I liked it better than the kids did. What does that say about me? haha! It is a quick easy dinner, too! Perfect for a comfort food kind of day. Yum! Tonight I made the mistake of thinking all of those recipes were the same. News flash! They are NOT! Tonight's dinner was not nearly as good as the last time I made it so I tracked down the recipe I made last time and I'll never lose it again. Jam Hands was by far the better option!

1 lb chicken, cooked and shredded (I cooked mine in the crockpot)
1 bag doritos, crushed
1 can cream of chicken soup
1 can rotel
1/2 c. milk
1 packet taco seasoning
1 bag marbled cheddar cheese (2 cups)

Place half of the doritos in the bottom of a baking dish. Combine all other ingredients. Spread half of it over doritos. Top with remaining doritos and then with chicken mixture. Sprinkle a little more cheese over the top and bake at 350* for 30 minutes.

Crockpot Pork

1 4lb pork loin
2 t cumin
3 gloves garlic, minced
1 7oz can diced green chilies
2 8oz cans tomato sauce
2 chicken bullion cubes
1/2 tsp salt
1 t chili powder

Place pork in crockpot. Place cumin, garlic, green chilies, tomato sauce, bullion cubes, salt and chili powder in with pork. Cook on low 8 hours, shredding when meat is soft enough. Serve in burritos or over salad.

Fiesta Chicken

Found and adapted from: The Girl Who Ate Everything

3 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can great northern beans, drained and rinsed (you could use pinto, black or whatever really)

1 (15 ounce) can corn, drained
1 (15 ounce) jar of Pace Pineapple Mango Salsa
1 (8 ounce) package cream cheese

Take 3 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot. (I actually just pushed it up to the side of the crockpot and shredded it without taking it out).

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas. I served it with cilantro rice and cheese in tortillas burrito style.