Braised Celery

What you need:

  • 8 stalks of celery, rinsed and trimmed and sliced into 1″ pices
  • 1 TBSP unsalted butter
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup beef stock/broth

What to do:

Heat the butter in a saute pan over medium heat and add celery, salt, pepper. Cook for 5 minutes. Add beef broth and cook covered on low heat for about 5 minutes until celery is tender. Remove lid and continue to cook until liquid has reduced.

Avocado Alfredo

What you need:

  • 1 ripe Avocado
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 unsalted butter
  • 1 cup heavy cream
  • 1 cup (3 oz) shredded manchego cheese
  • 1 spiralized zucchini

What to do:

Slice the avocado, remove pit and scoop flesh into bowl. Add the lemon juice and salt and mash/mix well.

In large pan, melt the butter over med-low heat. Once melted, mix in the heavy cream. Increase heat to med-high and let mixture come up to a simmer, but do not boil! Once a simmer is reached, turn heat to low and add 1/4 cup of the manchego cheese and stir until completely blended. Repeat 1/4 at a time until all the cheese is incorporated. Add the avocado mash and whisk until incorporated. Add zoodles and heat a few minutes until zoodles are soft.

Chicken, Broccoli & Cauliflower casserole (keto)

What you need:

  • 16 oz frozen cauliflower
  • 16 oz frozen broccoli
  • Rotisserie chicken
  • 1 onion
  • butter or oil of choice
  • 3/4 cup chicken stock
  • 1/4 cup heavy whipping cream
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic
  • 4 oz cream cheese
  • 3 (or so) cups sharp cheddar cheese

What to do:

Leave the broccoli and cauliflower out to defrost for an hour or so. You don’t want it totally frozen or totally defrosted. Remove meat from the chicken and shred/chop it into bite-sized pieces. If it’s a large (ie from Costco) chicken, you’ll only use about half the meat.

Preheat oven to 350.

In large dutch oven, saute onions in butter or oil of your choice until soft. Add the garlic during the last few minutes of cooking to soften. Set onion and garlic aside in a small bowl. In the dutch oven, put the cream cheese, whipping cream, chicken stock, salt and pepper and stir until melted and blended. Add 1 cup of shredded cheese and melt in the mixture.

Add the chicken, broccoli and cauliflower to the mixture and stir well. Top with more cheddar cheese and bake at 350 for about 35 minutes.

Italian Casserole (low carb)

What you need:

  • 1 lb ground beef
  • 1 cup low carb spaghetti sauce (like Rao’s)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 oz tomato paste
  • 4 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2-3 cups shredded mozzarella cheese
  • 2-3 diced bell peppers
  • 2 6 oz cans of mushrooms, drained and rinsed (or fresh)

What to do:

Preheat oven to 350. Add the ground beef, water, onion, bell pepper and garlic to a pan (preferably large dutch oven that can go from stove to oven)  and brown over medium heat. Drain excess water/fat drippings. Put into a baking dish, if necessary. In bowl, whisk the spaghetti sauce, tomato paste, eggs, salt, pepper . Stir in 1 cup of cheese. Pour the mixture over the ground beef and stir it up a bit. Top with the rest of the cheese and and bake for about 35 minutes.

Cheeseburger Casserole (keto)

What you need:

  • 1 lb ground beef
  • 1/4 cup water
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 oz tomato paste
  • 1/2 cup heavy cream
  • 4 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1-2 cups shredded cheddar cheese
  • 2 diced bell peppers
  • green onion or crumbled bacon bits to top

What to do:

Preheat oven to 350. Add the ground beef, water, onion, bell pepper and garlic to a pan (preferably a large dutch oven that can go from stove to oven) and brown over medium heat. Drain the excess water/drippings. If necessary, put into a glass baking dish. In bowl, whisk the tomato paste, cream, eggs, salt, pepper . Stir in 1 cup of cheese. Pour the mixture over the ground beef and stir it up a bit. Top with the rest of the cheese and and bake for about 30 minutes. To serve, top with bacon, green onion or whatever else you like.

Spinach Paneer

Spinach is so good for you, but let’s face it, it’s pretty nasty.  It’s like eating grass and dirt. This is the one dish I’ve found that actually get’s me jazzed about eating spinach. Now I just need to find one that does the same for kale.

What you need:

  • 1/2 tsp turmeric

What to do:

In large skillet heat the vegetable oil and saute the onions, ginger, garlic and chile for about 15 minutes until it’s caramelized and very soft. Add water to prevent burning if it starts to dry out. Next add the garam masala, turmeric, coriander and cumin and a little water if you haven’t already added any. Cook a few minutes, stirring frequently. Add the spinach, salt and 1/2 cup water, stir, and cook for about 5 minutes.

Turn the heat off. Add the yogurt a little at a time to keep it from curdling. Finally, add the paneer. Turn the heat back on, cover and cook 5-10 minutes until everything is warmed through. Add water a little at a time to thin out, if necessary.

Lemon Chicken

This was easy, quick, has flavor  *and* still got two thumbs up from the kids, so this definitely goes in the ‘make again’ pile.

What you need:

  • 1 cup vegetable oil
  • 1/2 cup or so of flour
  • 2 eggs
  • 1 cup plain bread crumbs
  • 2 tsp Italian seasoning
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • zest of two lemons
  • 3 large chicken breasts, cut into strips or 10 chicken breast tenders

What to do:

you need three shallow bowls. In the first, put the flour. In the second, put the eggs. In the third put the bread crumbs, seasonings and lemon zest and mix it well. In a large pan, heat the oil over medium heat. Dredge your chicken in the flour, dip in the eggs and then press into the breadcrumb mixture, being sure to coat both sides and press down on the breadcrumbs so they stick. Put the chicken in the pan and cook until golden on both sides. Cool on a paper-towel and you’re done!

Bok Choy w/Cashews

What you need:

  • 1 bunch of bok choy, sliced into bite sized pieces
  • t TBSP sesame oil
  • 1 clove garlic, minced
  • 1 tsp ginger
  • 1/4 tsp black pepper
  • salt to taste
  • 1 TBSP soy sauce
  • handful of cashews, chopped

What to do:

In large pan, heat the oil add in the garlic and ginger for a minute. Add the bok choy and saute for about 5 minutes until the bok choy is tender. Add everything else and heat through/toss well.

Warm Napa Cabbage Salad

This side goes great with almost any dish and it’s pretty simple to make or customize to your liking, it just takes a bit of time so I usually make it while we grill steaks or something like that. This is definitely not something my kids will eat (due to it having flavor), but that’s ok because that leaves more for me.

What you need:

  • 1/2 cup of honey dijon dressing + 3 TBSP water, mixed well
  • 6-8 cups of finely shredded napa cabbage – so, like half of a large head or a whole small one
  • 6 slices of bacon, chopped in to small pieces
  • 8 ounces sliced white mushrooms

What to do:

In a large, deep pot saute the bacon for  about 5 minutes and then add in the mushrooms. When the bacon and mushrooms are cooked, (do NOT drain out any bacon grease) add the dressing to the pan and mix it all together heating thoroughly. Start adding the cabbage and mixing well. You want to do this quickly enough to warm the cabbage, but not fully cook/soften it. Remove from heat, season with some pepper if you like and serve right away.

Beef Short Ribs (instant pot)

My sister sent me this recipe and it is really amazing. The meat is perfectly seasoned and fork tender.

What you need:

  • 3-4 lbs beef short ribs
  • 1 tsp salt
  • 1/2 tsp pepper
  • Olive oil for browning
  • 1 large onion, chopped
  • 4 cloves garlic
  • 1 cup red wine
  • 2/3 cup ketchup (Heinz, preferably)
  • 3 TBSP soy sauce
  • 2 TBSP Worcestershire sauce
  • 2 TBSP brown sugar
  • 2-3 sprigs of fresh Thyme

What to do:

Sprinkle the ribs with salt and pepper, then brown in olive oil in the instant pot – I have to do this in two batches. Remove meat to plate and saute the onions until soft. Add the garlic in the last minute or two. While that’s cooking, whisk together the red wine, ketchup, soy, Worcestershire and brown sugar. Add the meat back to the instant pot, pour the mixture over, toss in the thyme and set cook at high pressure for 35 minutes, with 10 minute NPR.

←Older