Brussel Sprouts Alfredo with Bacon

We typically make too many vegetables when we make them.  We always encourage our children to eat them but it seems like we always overestimate how much they’ll actually consume.  So invariably we will always have a Tupperware container of something green in the fridge that they didn’t eat.  Tonight’s quick recipe incorporates our leftover vegetables (and sauce from last nights chicken alfredo) spiced up a bit.

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  • Approximately 1 Serving Brussel Sprouts
  • One Serving Alfredo Sauce
  • 2 Slices Bacon
  • Salt and Pepper to Taste.

Chop your bacon up into 1/4 inch pieces and place in a small skillet.  Cook the bacon medium heat until it’s browned and crisp.  Pour one serving of your leftover alfredo sauce over you brussel sprouts.  Reheat your brussel sprouts in the microwave until hot.  Stir your bacon pieces into the alfredo and brussel sprout mixture and add salt and pepper to taste.  It’s quick, simple and makes use of some of those leftovers!  Enjoy!

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Almost Real Crust Keto Pizza

Anyone on keto knows what a struggle it is to find a pizza replacement.  I’ve tried so many and none of them have come close to this one.  The original recipe has appeared on other sites.  I modified it slightly to my own tastes so I’m sharing my favorite keto pizza with you!  This one has that feel of a real slice of pizza.  You can pick it up and the crust crunches in your mouth.  Overall it’s very satisfiying!

Almost Real Crust Keto Pizza

  • Servings: 3-6
  • Difficulty: Moderate
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The Crust:

The Toppings:

  • 1 Cup Mozzarella Cheese
  • 1/2 Garlic Basil Marina Sauce (See Recipe Here)
  • 16 slices Pepperoni
  • Sprinkled Oregano (optional)

To make the crust, first preheat your oven to 400 degrees F.  Then take your two cups mozzarella cheese and place them in a microwave safe bowl.  Microwave the cheese on medium high until it is soft and smooshy.  Be careful not to microwave the cheese too long as you don’t want the edges to brown.  This takes generally just a minute or two.

Once the mozzarella cheese is all melted add your cream cheese and egg to the mozzarella in the bowl and mix it up well.  Then add your psyllium husk powder, almond flour, salt and pepper.  Mix well again.  Once it’s cool enough to touch you will want to work your “dough” into a ball.  If you have a pizza pan this is a great time to smear a little olive oil all over it and then place your dough ball in the middle.  Start working the edges out with your finger tips until you’ve made a pizza crust.  Place your pizza crust in the oven and bake for 10 minutes.  Take your crust out after the initial 10 minute bake, flip over and bake for another 3-4 minutes.  If you’ve followed along well to this point you should have this.

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Now you get to add the toppings.  First start with your 1/2 cup Garlic Basil Marinara and then your 1 Cup Mozzarella and Pepperoni Slices.  (You can put whatever keto friendly toppings you’d like on it!)  Bake again for another 3-5 minutes or until the cheese is all melted.  I hope you enjoy this pizza!  I know I do!  (P.S.  I’m going to get one of these and pretend like I’m in classic pizza shop!)

1/6th Pie:   311 Calories, 24 g Fat, 20 g Protein, 2.3 g Net Carbs

Parmesan Chicken and Zucchini Noodles with Garlic Basil Marinara

When I started keto I missed pasta.  A lot.  As a self professed pasta-a-holic it was a dramatic change for me to give it up.  Now if you’ve been following along the daily recipe yesterday was important!  Yesterdays Garlic Basil Marinara will be used in today’s recipe – Parmesan Chicken and Zucchini Noodles.  For todays recipe you’ll need a veggie spiralizer. (You can order one here.  Paderno World Cuisine Spiral Vegetable Slicer) Zucchini noodles (aka, “Zoodles”) are a wonderful spaghetti substitute.  They provide that particular mouth feel that only spaghetti has with the wonderful flavor of being a vegetable!  When you top them with chicken and sauce you make a great keto chicken parmesan!  This recipe makes two servings.

Parmesan Chicken and Zucchini Noodles with Garlic Basil Marinara

  • Servings: 2
  • Difficulty: Moderate
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  • 6 Oz Chicken Breast Tenderloins
  • 2 Tbsp Olive Oil
  • 3 Tsp Grated Parmesan Cheese
  • 2 Medium Zucchini
  • Garlic Basil Marinara
  • Salt and Pepper To Taste
  • 1/2 Cup Shredded Mozzarella Cheese

To prepare the chicken place your chicken breasts in a skillet with 1 tbsp of olive oil.  Salt and pepper them now.  Cook on medium high heat until almost cooked through.  Sprinkle your Parmesan cheese evenly on the chicken breasts.  Turn the heat up slightly to the low end of high and flip the chicken over to sear the cheese.  Flip back over when chicken is completely cooked.

Zoodles are finicky to make.  There are several tricks I’ve learned that will help you the first time.  Cook them too long and they’re mush.  Don’t cook them long enough and the flavor is…off.  First you’ll want to wash your zucchini thoroughly and cut both ends off where the stem and flower were connected.  Load the spiralizer according to your particular brands directions.  This Paderno Spiral Vegetable Slicer is fairly simple to use. Spike the zuke on the handle where are the little plastic needles are and the other end centers on the hollow metal circle. This cores the zuke while you’re spinning it. I also find that while spiralizing you need to cut the zoodles off every couple turns or you can end up with some very long noodles making them difficult to cook and eat!

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From there I salt the noodles very heavily.  I mean heavy.  If you were to taste them your tongue would shrivel up from all the salt kind of heavy.  The reason for this is you want the salt to draw moisture out of your zucchini so that the cooked product retains some snap and doesn’t turn to mush.  I then place the bowl of salted noodles in the fridge for half an hour or so.  When you take them out strain them through a colander.  There will be copious amounts of water.  To cook them I use a nice wok. (T-fal Wok)  This allows me to toss the noodles so they cook evenly.  I add one tablespoon of olive oil to the wok and heat to medium high.  Place the noodles in the wok, salt and pepper them to taste and cover as best you can with a lid.  This will steam the vegetables a little bit first.  (You could also microwave them for a few minutes first.  It accomplishes the same goal.)  Then you have to drain them again.  By this point even more water will have cooked out of them.  I then turn the heat up.  Not all the way but somewhere in the neighborhood of high.  The noodles will be finished when you feel they are soft but have just a little bit of crunch left to them.

From there you split the zoodles in two on two plates, place your chicken on top, cover with a serving of marinara and 1/4 cup shredded mozzarella cheese.  You can sprinkle extra grated parmesan cheese on top if you like!  All in all it’s a little bit of work but it satisfies that craving!  Enjoy!

Garlic Basil Marinara Sauce

Pre-keto spaghetti was a staple in my diet.  I could load up on bowl after bowl of the stuff.  Something about the tender pasta mixed with a rich marinara sauce got my blood moving!  Well, not literally, but you could say my affections were strong for the stuff.  Post-keto I found that many prepackaged marinara sauces had added sugars.  Seriously?!  High fructose corn syrup?!  I sought out recipe after recipe trying to find a sauce I would enjoy.  After experimenting with some different combinations I finally came up with one I love.  Garlic Basil Marinara.  This sauce is great on zoodles (Get a Paderno Spiral Vegetable Slicer! It’s amazing!  More to come on this…), keto pizza or as a dipping sauce for cauliflower breadsticks.

Garlic Basil Marinara Sauce

  • Servings: 6-8
  • Difficulty: Easy
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  • 28 Oz can Peeled Whole Tomatoes
  • 2 Tsp Garlic powder
  • 1 Tsp Onion Powder
  • 2 Tsp Dried Basil
  • 1 1/2 Tsp Dried Oregano
  • 1 Tsp Dried Parsley
  • 1 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 3 Tbsp Red Wine Vinegar
  • 1/4 Cup Extra Virgin Olive Oil

Puree your tomatoes in a blender until consistency is liquid.  (Ninja blenders work great!) Add the remaining ingredients and blend it a little more until evenly mixed.  Heat the sauce over medium heat until hot.  Serve however you’d like!

Serving Size 1/2 Cup, 84 Calories, 7 g Fat, 1 g Protein, 3.5 Net Carbohydrates

Italian Kielbasa and Broccoli

This one is an odd combination of flavors but it works. We came up with this on the fly. Ok really we were low on groceries and we didn’t feel like making a trip to the store.  We used a wok for this recipe. T-Fal makes a great wok that we love and use all the time.  (T-fal Jumbo Wok) The entire recipe can be made in one pan which saves on cleanup!

Italian Kielbasa and Broccoli

  • Servings: 2
  • Difficulty: Easy
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Here is a list of what you’ll need.

  • 13 Oz Package of Kielbasa (We used Hillshire farms turkey kielbasa)
  • 2 Tbsp Butter
  • 1/4 Cup Slivered White Onions
  • 8 Oz Package Sliced White Mushrooms
  • 4 Cups Frozen Broccoli
  • Salt and Pepper to Taste
  • 1 Tsp McCormick Italian Seasoning
  • Kraft Grated Parmesaean Cheese to finish

First you want to steam the frozen broccoli until its tender. Drain off the water, toss in that delicious butter and let it melt. Turn your skillet to medium-high heat and throw in the mushrooms and onions and cook them until they’re semi soft then add your kielbasa. Salt, pepper and Italian season goes on now!  Got it?  Now simmer that up until the kielbasa is heated through.  Split that pan into two plates and finish with the grated parmesean cheese. We just made it and it’s already gone. It’s that good!