Tag: cheddar

Recipes and Cooking

Loaded Potato Soup in Crockpot

Brandi C

Loaded Potato Soup in Crockpot

Loaded Potato Soup in Crockpot

When I was cleaning out all areas of my kitchen, I had a few things I needed to use up before they went bad. Here is how I can up with Loaded Potato Soup in Crockpot. It was really easy to make and I was able to clean out a lot of “little bits of things” I needed to use.

8-10 potatoes, peeled, washed, cubed

8 tsp chicken bouillon powder

Seasoning mix

32 oz. water

In crockpot, place all of those items.

Next Up

Take 1 onion and chop it up and put it in a saute pan with some bacon grease and a pat of butter. Cook until it is translucent. Once that is done, mix in the crockpot. Stir well. It would have been good to add in some fresh mushrooms to saute down with the onion and garlic. I am also not opposed to throwing broccoli in there, but be sure and season it.

Cook on high for 2-3 hours and then turn it to low, if you have the time. Once the potatoes are fork tender is when I ladle some out into a big bowl. In that bowl of hot potatoes, I had 1 c. sour cream and 1 can cream of potato soup. I used my immersion blender to blend that up. Pour this mixture back into the soup. Next, add 2 good handfuls of cheddar and 1 c. heavy cream. You will need to put some extra chicken bouillon flavoring in it and a tad bit more seasoning.

Stir, cover, and let sit till all working together for the glory of God.

Almost Done

Get some bacon in the oven and start cooking on that. While that is cooking, chop up some green onions, and get out the cheddar for garnish (and more LOL). Get the cooked bacon out, drain and then crumble it up for a topping. You can top your soup with green onion, more cheddar, bacon, biscuits, or more sour cream. Also, you can serve with crackers.

Enjoy.

Recipes and Cooking

Cheesy Chicken Alfredo Lasagna

Brandi C

Cheesy Chicken Alfredo Lasagna

I started making just a cheesy type of lasagna, and then my brain started thinking. This quarantine has forced me to do more shelf cooking, which I do. It has also got me thinking outside of the box. So, I came up with a Cheesy Chicken Alfredo Lasagna. It was good!

Cheesy Chicken Alfredo Lasagna

2 packages of no-boil lasagna noodles (you can use the kind you boil, I don’t enjoy that)

2 packets of Ranch Mix

3 cans of evaporated milk

2 cans of canned chicken, drained and broken up with a fork. (I might use a 3rd can the next time)

1 jar of Alfredo sauce (you can make this homemade though)

Seasoning

Nutritional yeast (optional)

Fresh Spinach, cut up

Cheddar

Mozzarella

Parmesan

Directions

Combine your evaporated milk, ranch, seasoning, and nutritional yeast in a saucepan. I stirred that well and brought it up to a boil. Then, I added the alfredo sauce. I stirred until that was good and combined. It allowed it to thicken a bit. Once combined, I added the canned chicken.

In a greased 13×9 dish, place a bit of sauce on the bottom. Then, I layered the no-boil noodles—next, more of the sauce, mozzarella, and cheddar. Then sprinkle with parmesan and add a layer of fresh Spinach. Continue layering until you end with the sauce and cheeses.

Baking

Bake, uncovered, at 350 for about 30 minutes. Then take out and take a knife around the edge of the pan to make sure the noodles are soaked. I put mine back in for another 10 minutes. You could cover it at this time if you want to keep it from burning. This is done to ensure that the noodles are cooked through.

Pull out and sit for about 10 minutes before cutting to help the lasagna set up correctly.

 

Recipes and Cooking

Keto-Friendly Enchilada Casserole

Brandi C

Keto-Friendly Enchilada CasseroleKeto-Friendly Enchilada Casserole

This is a recipe that I needed to be able to throw together quickly.  Actually, my #2 kid is making the Keto-Friendly Enchilada Casserole.  Now, she knows how to cook but according to my husband…nothing tastes as good as my food.  #browniepointsforhim

Next time, we will go lighter on the cilantro EO or maybe use fresh.  I’m not a big fan of cilantro but I know that it is supposed to “bring the flavors together.”  Oh, and be a “bright note” on a heavy dish LOL.  Clearly, I’m watching too much Guy’s Grocery Games.

Ingredients

4 cans of chicken, drained (you can use fresh, but I didn’t have any)

1 can chile peppers

Cilantro (I used 4 drops of doTerra essential oil)

Cheddar

Enchilada Sauce

Olive oil

Onion

Minced garlic

Seasoning

6 T. chili powder (or to taste start with less and add as your palate can handle)

Cumin

2 cans tomato sauce

1 c. water

Directions

In a pan, bring together the oil, onion, garlic, and seasoning.  Saute till the onion is cooked through.  Add the chili powder, cumin, tomato sauce, and water.  Simmer till it thickens up.

In a bowl, add chicken, sauce, chile peppers, cilantro, cheddar, and the sauce.  Stir well.  Place in 13×9 greased dish.  Add more cheddar on top.  Cook at 350 for 15 minutes.  Serve with cauliflower rice.

 

Recipes and Cooking

Keto-Friendly Philly Cheesesteak

Brandi C

Keto-Friendly Philly CheesesteakKeto-Friendly Philly Cheesesteak

This is a really good Keto-Friendly Philly Cheesesteak recipe.

Ingredients

Round steak

Montreal steak seasoning

Onion

Garlic

3 green peppers

Fresh mushrooms

Bacon grease

1 block of cream cheese

2 c. cheddar

1/2 c. mayo

2 T. Worcestershire sauce

Provolone

Directions

In an electric skillet, get bacon grease hot.  Cut round steak into strips and then I cut those strips in half.  Throw them in the skillet.  Add your onion, garlic, mushrooms, Montreal seasoning, and sliced-up peppers.  Saute this until you have sweated out the veggies and they are tender but not mushy.

In Bowl

Add the cream cheese, cheddar, mayo, and Worcestershire sauce.  Mix this well and pour over the meat and veggies.  In a greased baking dish, add your meat/veggies.  Then layer on TONS of provolone…cause ya know…cheese.

Bake at 350 for about 30 minutes.  Let sit for a minute.  This can be served with “burnt” rice cauliflower.

This Keto-Friendly Philly Cheesesteak is a delicious twist on the classic, combining the savory flavors of round steak, sautéed veggies, and melty cheese for a satisfying low-carb dish. The use of cream cheese and cheddar creates a creamy, rich sauce that coats the steak and vegetables perfectly, while the provolone on top adds an extra layer of gooey, cheesy goodness. The bacon grease infuses the steak with extra flavor, making each bite even more indulgent. Serve this dish alongside some “burnt” rice cauliflower to keep things low-carb and add a bit of texture to your meal. It’s an easy, flavorful, and keto-approved dinner the whole family will love!

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