Tag: keto friendly

Recipes and Cooking

Simple Sheet Pan Recipe

Brandi C

Simple Sheet Pan Recipe

Simple Sheet Pan Recipe

This Simple Sheet Pan Recipe is proclaimed as my husband’s “most favorite thing” I make. Let’s all realize that I have made it twice. That’s it. I have made it two times in the history of ever. Honestly, it has been an adjustment from cooking for so many people to just a few that I really have to step outside of my box. This recipe can be switched up, added to, ingredients taken away, change up the protein, and seasonings as well. You can mold this to whatever you would like.

Ingredients

Kielbasa

Onion

Garlic

Herbed Butter

Seasoning

Dan’O’s Cheesoning mix

Baby potatoes

Broccoli

Fresh Mushrooms

Oil

Parmesan

Zucchini would be really good in this but I didn’t have any

Directions

Preheat your oven to 450 and get a big sheet pan out. In a large bowl, add in your baby potatoes, I cut mine in half to make them cook quicker. Once they are all cut up, add a dash of oil, some seasoning mix, and your Dan’O’s. Mix well and throw it on your sheet pan. Place in preheated oven to cook while you work on your protein.

In a skillet, add your herbed butter, garlic, and chopped up kielbasa. Sear that down. In the same bowl that had your potatoes, add in the rest of your washed and chopped up veggies. Add a bit more oil, if needed, and more seasoning and Dan’O’s. Mix well.

When the potatoes are fork tender, pull them out of the oven and throw on the rest of your veggies and your protein. Dash some parmesan on top because I love parmesan and it makes everything taste better. Pop back in the oven for about 10 minutes and  you are done.

There are so many more veggies you can add. You can make this completely vegan or vegetarian, you can add different or more protein to bulk it up. There are just so many things that you can do and it is so simple. Enjoy.

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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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Recipes and Cooking

Cauliflower Rice

Brandi C
Cauliflower Rice
Cauliflower Rice
1 head of cauliflower
Peel off leaves.
Chunk up.
Place in a food processor.
Grind until “rice” like.
Voila!
It can be frozen!
Cooking methods courtesy of this fabulous website.

COOKING TIPS:

If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.

OVEN COOKING METHOD (my favorite!)

Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!

FRYING PAN METHOD:

  1. Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
  2. I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!

Cauliflower rice has quickly become a go-to in my kitchen, especially when I’m looking for a healthy, low-carb alternative to traditional rice. Not only is it incredibly versatile, but it’s also budget-friendly and easy to make in bulk. I love preparing a big batch, freezing portions, and pulling them out throughout the week for quick meals. It’s delicious on its own or as a base for stir-fries, curry dishes, or even taco bowls. The texture is satisfying, and it soaks up flavor beautifully. If you haven’t tried roasting it yet—do it! That little bit of crispiness is life-changing.

Servings:  8

Calories:  18

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