Golden Citrus Chicken & Marinade

 

Golden Citrus Chicken & Marinade

Are you ready to amp up your weeknight dinner? Golden Citrus Chicken Marinade is sure to impress at your next backyard bbq! Featuring an easy chicken marinade combining freshly squeezed orange juice, lemon, vanilla, garlic and ginger.

Ingredients: 

Chicken:

• 4 chicken breasts, cut horizontally to make 8 thinner pieces
• salt
• pepper
• garlic powder
• onion powder
• dried sage
• dried thyme
• dried parsley

Marinade:

• 3 tbsp olive oil, extra virgin
• 1/4 cup orange juice, freshly squeezed
• 2 tbsp lemon juice, freshly squeezed
• 1/2 tsp vanilla, I am using Simply Organic
• 2 garlic cloves, minced
• 1 tbsp fresh ginger root, minced
• 1/4 tsp salt, or more to taste

Instructions: 

Prepare the chicken: 

• using a paper towel, blot the chicken on both sides to remove any excess moisture.

• Carefully slice through the chicken breast horizontally from one side to the other until sliced all the way through creating two thinner pieces.

• Repeat until you are left with 8 pieces of chicken.

• Season: generously season both sides of your chicken with salt, pepper, garlic powder, onion powder, dried sage, dried thyme, and dried parsley.

• Add the prepared chicken to a large bowl or resealable bag.

Prepare the marinade: 

• To a small mixing bowl, add all of the marinade ingredients and mix well.

• Marinade: pour the marinade directly over the chicken ensuring every piece is well-coated. 

• Rest: allow the chicken to rest for at least 1 hour in the fridge, or up to 4 hours. (see notes below)

Cook: 

• Bake, fry or grill as desired.

• Once your chicken reaches an internal temperature of 165 °F it's ready.

• Allow to rest for 5 minutes before slicing.

Notes:

• Marinade time: up to 4 hours is generally what I recommend. Since citrus marinades work quickly to tenderize the chicken, marinating for more than 4 hours can cause the acids to break down the chicken quicker which can result in a mushy/stringy consistency. 

Macros:

• Serving: 8  | Calories: 182kcal | Carbohydrates: 2g | Protein: 24g | Fat: 8g | Saturated Fat: 1g |
• Source:  https://sammymontgoms.com/golden-citrus-chicken-marinade/#wprm-recipe-container-13053

Blackened Chicken Alfredo KETO (without the noodles)

 

Blackened Chicken Alfredo

This Blackened Chicken Alfredo recipe is your weeknight ticket to restaurant quality flavor. If you’re looking for a delicious dinner that can be made in less than 30 minutes with minimal clean up, look no further!

Ingredients: 

• 400 grams pasta of choice, preferably short pasta
• Chicken:
• 4 chicken breasts, thinly sliced to yield 8 pieces
• 1 tsp olive oil, extra virgin
• 1/4 cup butter
• salt
• black pepper
• garlic powder
• onion powder
• smoked paprika
• dried parsley
• dried oregano
• dried basil

Cream Sauce:

• 2 ¼ cup heavy cream, 33%
• 1 ¼ cup parmigiana reggiano, finely grated
• 3 garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp dried parsley
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/8 tsp nutmeg

Garnish:

• red pepper flakes, optional
• fresh basil, optional

Instructions: 

Prepare the chicken: 

• Using a paper towel, pat the chicken to dry.
• Lightly spray both sides of the chicken with cooking spray.
• Generously season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, dried parsley, dried oregano, and dried basil.

Fry the chicken: 

• Use a large frying pan set to medium/high heat add 1 tsp of olive oil.
• Once hot, fry half of the chicken, undisturbed, for at least 2-3 minutes per side until deeply golden and a nice crust develops.
• Once you flip the chicken, add half of the butter and once melted, baste the chicken with a spoon, continuously drizzling the melted butter over it until it's cooked through.
• Remove the chicken from the pan and loosely tent with aluminum foil and allow to rest.
• Repeat this step and cook the remaining chicken breasts.

Cook the pasta: 

• Fill a large pot of salted water and bring to a boil.
• Cook your pasta until al dente, drain and return it back to the pot and cover with a lid.
• Keep aside until ready to use.
• Nikki's tip: add a generous drizzle of olive oil to the pasta and toss, ensuring the pasta doesn't stick together.

Make the sauce: 

• To the same frying pan, add the garlic and seasonings. Sauté on medium heat until you can smell their fragrance; 1-2 minutes.
• Add the heavy cream and bring to a simmer for 3-4 minutes.
• Add the finely grated parmigiano-reggiano and whisk continuously for a minute to avoid clumps.
• Allow the sauce to simmer for 2-3 minutes, or until it has thickened.
• Nikki's tip: for optimal melting, use the smallest holes on your grater to finely shred the cheese.

• Add the pasta: reduce the sauce to low heat and add the pasta and toss to combine. Take the pasta off the heat.
• Top with chicken: cut the chicken into desired shapes (cubes or strips) and fold into the pasta or garnish on top.
• Garnish: finish with red pepper flakes and fresh basil if desired.

Notes:

• Serve over GF pasta or protein pasta as a healthier choice. Highly recommend using the fresh herbs, it adds a freshness to this rich dish. 

Macros:

• Serving: 8  | Calories: 661kcal | Carbohydrates: 40g | Protein: 38g | Fat: 38g | Saturated Fat: 22g
• Source:  https://sammymontgoms.com/blackened-chicken-alfredo/#wprm-recipe-container-13191

GO TO: Nikki Turkey Meatballs ❤ (Swedish Meatball Sauce included)

Nikki Turkey Meatballs

I love making these in big batches. I freeze them in quart sized bags and take them out to add to spaghetti sauce, Swedish meatball sauce or just to dip into BBQ sauce. Seriously, my go-to and always have on hand. I usually make 6 pounds at a time and roll into larger meatballs so 3 for a meal is plenty!

The bold means that's what I do. 
I included my Swedish (Svenska Kottbullar) meatball sauce below. My Swedish meatballs are made with beef and pork but the sauce is amazing with these meatballs too!

Ingredients:

• 1 lb lean ground turkey (93% or leaner)
• 1 egg (or 1 tbsp Greek yogurt if avoiding eggs)
• 1/3 cup gluten-free breadcrumbs OR 2 tbsp almond flour
• 1 tbsp finely chopped or grated onion or onion powder
• 1 tsp garlic powder or 1 tablespoon fresh minced garlic
• 1 tsp Italian seasoning
• 1 tbsp fresh or dried parsley 
• 1 tbsp grated parmesan
• 1/2 tsp salt
• 1/4 tsp pepper
• Olive Oil

Instructions: 

• Preheat the oven to 400°F and line a baking sheet with a cooling rack and foil for easy clean up. You can use parchment paper but the cooking liquid from the meatballs gets funky and kind of slimy. Using a baking rack ensures that they cook and brown nicely and all around and don't sit in their own juices. Trust me on this, if you use parchment paper, you will know what I am talking about and think, "ahhh, yep, should have used the rack."
• If using grated or minced onion, saute in a bit of olive oil for 7 minutes and add minced garlic and cook for another 1-2 minutes until translucent. This ensures that it's not a raw bit in the meatball and takes the raw bite out of it. 
• In a bowl, mix dry ingredients: breadcrumbs (or almond flour), parmesan cheese, Italian seasoning, salt, and pepper.
• Beat the egg and add the turkey, cooked onion and garlic to the dry ingredients. 
• I add a little olive oil to my hands to coat them slightly or you could lightly spray hands with cooking spray and roll into 12–14 small meatballs. Like I said, I make mine much bigger like the size of a mandarin orange. So you will get 1/2 the yield. You will want to make it smaller for a crowd dinner. 
• Place on the baking sheet that has a cooling rack on it, spaced evenly. (the juices get funky when on parchment paper so this way it gets browned all around. 
• Bake for 18–20 minutes or until lightly golden and cooked through. If you make them larger bake for more like 25 or more turning 1/2 through.

Notes:

• Serve over rice, potatoes, with veggies, with homemade/store bought marinara or make cream based Swedish meatballs sauce.

Swedish Meatball Sauce: 

• 1/4 teaspoon Black Pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon dill (OPTIONAL not traditional but I like it, I add it to my stroganoff recipe and fell in love with it lol)
• 3 tablespoons butter
• 1 tsp Worcestershire sauce
• 1/3 cup Flour (GF: Bob's Red Mill 1:1)
• 2 cans beef broth, 10.5oz
• 1 cup whipping cream
• Melt butter in a saucepan, add flour and mix together for a thick paste, add beef broth and spices, constantly stirring until it thickens. Finish with whipping cream and salt/pepper to taste. 

Macros:

• MACROS: 220 calories | 26g protein | 4g carbs | 10g fat (smaller meatballs and not the sauce)
• DIET: low-fat | gluten-free | high-protein | low-carb | dairy-free (if no parmesan) | pancreas-friendly 
• Source:  Mama Bear ❤

Homemade Laundry - Powder & Liquid Detergent / Fabric Softener

Homemade Laundry Detergent 

This makes a TON of laundry soap, all free of chemicals and works like a charm. Way cheaper than store bought.

Supplies: 

Supplies Needed for Homemade Laundry Soap

• Garbage Bags
• Box Grater or Processor
• Storage Container with Tight Fitting Lid (5 gallon bucket)

Washing Amounts: 

• Small Loads - 1/4 Cup 
• Large loads– 1/2 cup
• Liquid Variation– 1/2 cup

Ingredients: 

• 3 Cups Arm & Hammer Washing Soda or 1 Box (55 oz)
• 3 Cups Arm & Hammer Baking Soda
• 3 Cups Borax or 1 box (65 oz)
• 3 Bars Dr. Bonner's Castile Soap OR Fels Naptha (Dr. Bonner's come in various scents with essential oils and are top rated - lavender will make your laundry smell good)
• OPTIONAL: 2 Boxes Oxiclean Free (3 lb. each) OR 1 Box Oxiclean (5 lb.)
• After all the dry ingredients are in your bucket, add 30-40 drops (or to your desired scent tolerance) of essential oil of your choice. Again, this is optional. You can also use scented castile soap. Dr. Bronners Brand has quite a few scents such as lavender, Citrus, almond, rose, and peppermint as well as unscented.

Instructions Powder: 

• Grate the soap bars on a hand grater or you could use a food processor if you cut the soap into small squares to help out the processor. 
• Add to a garbage bag (double the bag for extra strength) and then add all of the other ingredients.
• Tie a knot at the top of the bag so nothing can escape. Roll it around for awhile so everything has a chance to mix together. 
• Once everything is thoroughly combined, cut off a corner from the bottom of the bag and allow the mix to pour into your storage container. 
• It is best to use an air-tight container with a good sealing lid to keep out any moisture that could eventually clump and/or harden the mix.
• I put a small amount into a empty gallon milk jug or get a nice container and a scoop for a nicer display. Keep the remaining soap in a dry place and replenish as needed.

Instructions Liquid: 

• Add 1/2 gallon of water to your 5-gallon bucket.  Stir in 1 cup of borax and 1/2 cup of washing soda.
• Shred 1 castile soap bar with the cheese grater. Melt soap shreds in 1 cup of water over medium heat. Stir often.
• Add melted soap to the bucket and stir well.
•  Add 30 to 50 drops of the essential oil of choice.
• Fill the bucket the rest of the way with water.  Stir until all ingredients are well combined.
• Let it sit overnight and then shake the bucket really well.
• NOTES: I like to pour the detergent in a 1/2 gallon jar to make use easier. You can also store it in old laundry soap containers. Shake well before each use.  Use 1/2 cup of detergent per load.

Natural Fabric Softener: 

• Add 1/2 to 1 cup distilled white vinegar to loads of laundry. This will work as a fabric softener so chemical fabric softeners won’t be necessary. This also works to help eliminate smells from dirty clothes.
• Add wool dryer balls into the dryer with wet clothes. You can also add a few drops of essential oils to the dryer balls as well for the sweetest-smelling fresh laundry.

Source: https://homemadeonourhomestead.com/effective-and-toxin-free-laundry-soap/

Cottage Cheese Protein Pancakes (Carolyn)

 Cottage Cheese Protein Pancakes

These Cottage Cheese Protein Pancakes are a great way to fuel up for the day. Sweet and tender, with a hint of lemon, they pack a full 20g of protein per serving!

Ingredients: 

• 1 cup (112 g) almond flour
• 1/2 cup (54 g) unflavored whey protein powder
• 3 tbsp (30.43 g) granular sweetener
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 1 cup (210 g) cottage cheese
• 3 large eggs
• 2 tsp lemon zest
• 1/2 tsp lemon extract, or vanilla extract
• 2 to 4 tbsp (30 ml) lemon juice, (or almond milk or water)
• Butter or oil for the pan

Instructions: 

• In a medium bowl, whisk together the almond flour, protein powder, sweetener, baking powder, and xanthan gum. Whisk to combine and break up any clumps.
• Combine the cottage cheese and eggs in a blender and blend until smooth. Add the lemon zest and lemon extract and blend briefly again.
• Add the flour mixture and blend until well combined. Then add just enough liquid (lemon juice, almond milk, or water) to thin that batter so it's easily scooped onto the griddle.
• Preheat a griddle to medium or set a large non-stick skillet over medium-low heat. Brush lightly with butter or oil.
• Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
• Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Notes:

• Storage Information: Store the pancakes in a covered container in the fridge for up to a week. They can also be frozen for several months. 

Macros:

• Serving: 3pancakes | Calories: 201kcal | Carbohydrates: 6.6g | Protein: 19.5g | Fat: 12.6g | Saturated Fat: 2.2g | Fiber: 2g
• Source:  https://alldayidreamaboutfood.com/cottage-cheese-protein-pancakes/#recipe

Chocolate Protein Muffins (Carolyn)

 

 Chocolate Protein Muffins

Start your day off right with these easy protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too!

Ingredients: 

• 1 cup (256 g) pecan butter, (or any nut/seed butter)
• 1/2 cup (91 g) Swerve Brown
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup (54 g) chocolate collagen protein
• 3 tbsp cocoa powder
• 2 tsp baking powder
• 1/4 tsp (0.25 tsp) salt
• 1/3 cup (60 g) dark chocolate chips, sugar-free

Instructions: 

• Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.
• Place the nut butter in a large bowl and stir well to mix in the oils. If it is very stiff, you can microwave it or heat it gently in a pan until it is more liquid.
• Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.
• Add the collagen, cocoa powder, baking powder, and salt and stir until well combined. Stir in the chocolate chips.
• Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen and are just firm to the touch on top.
• Remove and let cool in the pan.

Notes:

• Storage information: Store the muffins in a covered container on the counter for up to 5 days or in the fridge for up to 8 days. You can also freeze them for 3 to 6 months.
• NOTE! Many have tried this recipe with peanut butter and found that it can make the batter very thick. I am not quite sure why it does this, but you simply need to add more liquid (try 1/4 cup to 1/3 cup warm water) and perhaps another tablespoon of oil. 

Macros:

• Serving: 1muffin | Calories: 181kcal | Carbohydrates: 5.2g | Protein: 12g | Fat: 13.6g | Fiber: 3.6g
• Source:  https://alldayidreamaboutfood.com/protein-muffins/#recipe

Easy Asian Steak Bites (Carolyn)

 Easy Asian Steak Bites

These juicy, flavorful Asian Steak Bites are about to become your new go-to dinner. Marinated in a mouthwatering blend of soy sauce, garlic, ginger, and a hint of sweetness, each bite bursts with bold umami flavor!

Ingredients: 

• 1 1/2 lbs (680.39 g) sirloin steak
• 1/4 cup (59.15 ml) tamari, or soy sauce
• 1 tbsp brown sugar substitute
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 2 tbsp sesame oil
• 2 tsp toasted sesame seeds
• chopped cilantro for garnish

Instructions: 

• Cut the steak into small cubes no more than 1 inch in size. Try to do this as evenly as possible so the bites cook evenly. Set the steak bites in a medium bowl.
• In a small bowl, whisk together the tamari, sweetener, garlic, ginger, and red pepper flakes. Pour over the steak bites and toss to coat. Let marinate 30 minutes at room temperature or 2 hours in the fridge. 
• Heat a large skillet over medium high heat. Once hot, add 1 tablespoon of the sesame oil. Using a slotted spoon, add half of the steak bites in a single layer. Let them cook undisturbed for about 2 minutes, then quickly flip them over and cook on the second side for another minute or so. They should be seared on the outside but still a little pink and tender in the center. 
• Transfer to a bowl and repeat with the remaining oil and the remaining steak bites. 
• Once all the steak is cooked and removed from the pan, pour the reserved marinade into the pan and bring to a boil. Cook until reduced and thickened, 4 to 5 minutes. Pour over the steak bites or serve on the side. 
• Garnish with toasted sesame seeds and cilantro. 

Notes:

• If you use coconut aminos, you may want to add a little salt to the finished recipe. 
• Storage information: Store any leftovers in a covered container in the fridge for up to 3 days. 

Macros:

• Serving: 11/4th of recipe | Calories: 283kcal | Carbohydrates: 1.5g | Protein: 33.4g | Fat: 14.6g | Fiber: 0.1g
• Source:  https://alldayidreamaboutfood.com/easy-steak-bites/#recipe

Air Fryer Steak Bites (Carolyn)

 

Air Fryer Steak Bites

These keto air fryer steak bites are tender and juicy, and make a super easy weeknight meal. Only 15 minutes, start to finish! Stovetop instructions included too.

Ingredients: 

• 1 tbsp butter, melted
• 1 clove garlic, minced
• 1/2 jalapeno, minced (optional)
• 2 tsp chile powder
• zest of 1 lime
• juice of 1 lime
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/4 lb top sirloin steak, cut into 1 inch pieces

Instructions: 

• In a large bowl, whisk together the butter, garlic, jalapeno, chili powder, lime zest, lime juice, salt, and pepper.
• Add the chopped steak and toss well to coat. Add the steak to the air fryer basket but don't crowd it. You may need to cook in batches, depending on the size of your air fryer.
• Set the air fryer to 400F and cook 5 to 7 minutes, until browned on the edges but the center is still pink. Season with additional salt and pepper to taste.

Notes:

To cook on the stovetop:

• Prep the steak bites exactly as directed above. Heat a large skillet over medium high heat and add the bites in a single layer. If your pan isn’t big enough, you may need to work in batches. 
• Let them cook undisturbed for about 2 minutes, then quickly flip them over and cook on the second side for another minute or so. They should be seared on the outside but still a little pink and tender in the center. 

Macros:

• Serving: 1serving = 1/4th of recipe | Calories: 317kcal | Carbohydrates: 1.9g | Protein: 29.1g | Fat: 18.5g | Fiber: 0.5g
• Source:  https://alldayidreamaboutfood.com/air-fryer-steak-bites/#recipe

Blueberry Lemon Keto Butter Cake (Carolyn)

 

Blueberry Lemon Keto 

Butter Cake

A whole new take on Gooey Butter Cake! This healthier keto blueberry lemon butter cake has a buttery crust and a rich cheesecake filling. It’s the perfect way to celebrate blueberry season.

Ingredients: 

Cake

• 1 cup (112 g) almond flour
• 1/4 cup (45.5 g) Swerve Granular
• 2 tbsp (14.2 g) coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup (56.75 g) butter melted
• 1 large egg
• 1 tsp lemon zest

Filling

• 6 ounces (170.1 g) cream cheese softened
• ¼ cup (56.75 g) butter softened
• 1/3 cup Swerve Confectioners
• 1 large large egg, room temperature
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 teaspoon lemon extract, (optional)
• 3/4 cup (111 g) blueberries
• Powdered Swerve for dusting

Instructions: 

• Preheat the oven to 325ºF and lightly grease an 8×8 glass or ceramic baking dish. (see Tip for Success).
• In a large bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and lemon zest until well combined.
• Press this mixture into the bottom and partway up the sides of the prepared baking pan.
• In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined.
• Beat in the egg, lemon zest, lemon juice, and lemon extract. Stir in the blueberries by hand.
• Pour the filling over the crust. Bake 30 to 35 minutes, until the filling is mostly set, but the center still jiggles, and the edges are just golden brown. 
• Remove and let cool, then dust with powdered sweetener and cut into bars.

Notes:

• Storage Information: Store this cake in a covered container in the fridge for up to 5 days or in the freezer for several months. Wrap tightly for the freezer. 

Macros:

• Serving: 1piece | Calories: 261kcal | Carbohydrates: 6.8g | Protein: 5.6g | Fat: 22.5g | Fiber: 2.2g
• Source:  https://alldayidreamaboutfood.com/keto-blueberry-lemon-butter-cake/

Keto Chicken Piccata (Carolyn)

 

Keto Chicken Piccata

Keto Chicken Piccata is a healthy low carb take on the classic Italian dish. Golden brown chicken tenders topped with a glorious lemon butter caper sauce, it's a must-make!

Ingredients: 

• 1 large egg white
• 3/4 cup almond flour , pecan flour or hazelnut flour
• 1/4 cup finely grated parmesan
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/4 lbs chicken tenders, (or sliced chicken breast)
• 3 tbsp olive oil
• 4 tbsp butter, divided
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 medium lemon, cut crosswise and thinly sliced
• 1/4 cup lemon juice
• 3 tbsp capers, drained
• Salt and pepper to taste

Instructions: 

• In a shallow bowl, beat the egg white until frothy. In another shallow bowl, whisk together the nut flour, Parmesan, garlic powder, salt, and pepper
• Pat the chicken tenders dry. Dip each into the egg white, then dredge in the nut flour mixture. Place on a waxed paper lined plate.
• In a large skillet over medium heat, combine 1 1/2 tablespoon of olive oil with half a tablespoon butter. Once hot, add half of the tenders and cook until golden brown, about 3 minutes per side. Remove to a plate and repeat with another 1 1/2 tablespoons of oil, half a tablespoon of butter, and the remaining chicken tenders.
• Add the shallot and garlic to pan and cook until fragrant, about 30 seconds. Add the broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.
• Add the lemon juice and capers, then add remaining butter in 3 pieces. Stir until melted and smooth. If you want a thicker sauce, whisk in ¼ teaspoon glucomannan or xanthan gum. Season with salt and pepper.
• Serve the chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon the sauce over the chicken before serving.

Notes:

• You may want to wipe out the pan between batches, as the nut flour residue can burn a little when left behind in the pan.
• Storage Information: Store the chicken piccata in the fridge in a covered container for up to 3 days. Store the sauce separately to keep the chicken from getting soggy. Rewarm the chicken in a warm oven, and gently rewarm the sauce in a pan on the stove.  

Macros:

• Serving: 1serving = 1/6th of recipe | Calories: 350kcal | Carbohydrates: 6g | Protein: 26g | Fat: 25g | Fiber: 2g
• Source:  https://alldayidreamaboutfood.com/keto-chicken-piccata/#recipe

Easy Keto Sesame Noodles (Carolyn)

 

Easy Keto Sesame Noodles

Keto Sesame Noodles is an easy side dish that can be served hot or cold. Tossed with a rich and flavorful sauce, these pan-fried noodles are on the table in less than 15 minutes!

Ingredients: 

• 2 tbsp creamy peanut butter, (all natural)
• 2 tbsp toasted sesame oil
• 1 tbsp tamari, (or soy sauce)
• 1 tbsp rice vinegar, (or apple cider vinegar)
• 2 cloves garlic, minced
• 2 tsp minced fresh ginger
• 1/4 tsp red pepper flakes, (optional)
• 12 ounces shiritaki noodles, (two 7-ounce packages) or COOKED rice noodles for non-keto but still GF
• 1 tbsp avocado oil, (or olive oil)
• 1 medium green onion, chopped
• 1 tbsp toasted sesame seeds

Instructions: 

• In a glass measuring cup, combine the peanut butter, toasted sesame oil, tamari, rice vinegar, garlic, ginger, and red pepper flakes. Whisk until well combined and smooth.
• Drain the noodles in a sieve and rinse well.
• Heat the avocado oil in a medium skillet over medium heat. Once hot, add the noodles and sauté 3 minutes.
• Add the sauce to the pan and stir to combine well and coat the noodles. Remove from heat and garnish with green onion and sesame seeds.

Notes:

• Add your favorite vegs and chicken for a complete meal.

Macros:

• Serving: 3ounces | Calories: 119kcal | Carbohydrates: 6g | Protein: 2.3g | Fat: 10.4g | Fiber: 2.6g   (THIS IS FOR SHIRTAKI NOODLES)
• Source:  https://alldayidreamaboutfood.com/easy-keto-sesame-noodles/

No-Bake Keto Peach Cheesecake (Carolyn)

No-Bake Keto Peach Cheesecake 

These No Bake Keto Cheesecake Jars make a wonderful summer dessert recipe. Layer crunchy pecans, creamy no-bake vanilla cheesecake, and luscious summer peaches together. Absolutely heavenly!

Ingredients: 

Peach Sauce

• 1 cup (154 g) chopped, peeled peaches
• 1 tbsp water
• 1 tbsp brown sugar replacement
• 1 tbsp allulose
• 1/8 tsp cinnamon

Pecan Crumble

• 1/2 cup (54.5 g) finely chopped pecans
• 1 tbsp butter
• 1 tbsp brown sugar replacement
• 1/8 tsp salt

Cheesecake Filling

• 5 ounces (141.75 g) cream cheese, softened
• 1/3 cup (41.67 g) Swerve Confectioners
• 1/2 tsp vanilla extract
• 1/2 cup (119 g) heavy whipping cream

Instructions: 

Peach sauce

• In a small saucepan over medium heat, combine the peaches, water, sweeteners, and cinnamon. Bring to a simmer and cook until the peaches are tender and soft. Remove from heat and set aside.

Pecan Crumble

• In a small saucepan over medium, combine the pecans, butter, sweetener, and salt. Cook, stirring frequently, until the pecans are lightly toasted, 4 to 5 minutes. Remove from heat and let cool completely.

Cheesecake Filling

• In a large bowl, beat the cream cheese until very smooth. Add the sweetener and vanilla extract and beat until well combined.
• In another bowl, beat the whipping cream until it holds stiff peaks. Fold the cream into the cream cheese mixture until no streaks remain.

To assemble

• Break up the pecan mixture with your fingers into small pieces. Add about 1 tablespoon of the pecan crumble to the bottom of 6 small dessert glasses (about 1/2 cup capacity).
• Spoon or pipe the cheesecake filling into the glasses. Divide the peach sauce overtop the cheesecake.
• Sprinkle with additional pecan crumble. Serve immediately or chill until ready to serve.

Notes:

• Store the cheesecake cups in the fridge for up to 3 days. 

Macros:

• Serving: 1serving | Calories: 243kcal | Carbohydrates: 5.3g | Protein: 2.9g | Fat: 22g | Fiber: 1.3g
• Source:  https://alldayidreamaboutfood.com/keto-peach-cheesecake/