Skillet Zucchini and Mushrooms

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Skillet Zucchini and Mushrooms

Skillet Zucchini and Mushrooms
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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 3 tablespoons butter, divided
  • 2 small zucchini, cut into thin, half moon slices
  • 2 small zucchini, cut into thin, half moon slices
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • 1 small yellow onion, finely diced
  • 1 small yellow onion, finely diced
  • 1 pound small button mushrooms, cleaned and patted dry
  • 1 pound small button mushrooms, cleaned and patted dry
  • 3 to 4 cloves garlic, minced
  • 3 to 4 cloves garlic, minced
  • 2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • 2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • ¼ cup vegetable broth
  • ¼ cup vegetable broth
  • Chopped fresh parsley, for garnish
  • Chopped fresh parsley, for garnish
  • grated parmesan, for garnish
  • grated parmesan, for garnish

Instructions

    Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.

    Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.

    Return skillet to the burner and add remaining butter; melt butter over medium-high heat.

    Stir in the onions and cook for 2 minutes, or until just softened. Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.

    Stir in garlic and herbs; cook for 20 seconds.

    Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.

    Pour in the vegetable broth and cook for 2 minutes. Taste for salt and pepper and adjust as needed.

    Remove skillet from heat. Sprinkle with parsley and parmesan; serve.

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Chocolate Chip Keto Cookies

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Chocolate Chip Keto Cookies

Chocolate Chip Keto Cookies
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Ingredients

  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup golden monkfruit sweetener
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Lilly's sugar free chocolate chips
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
  3. Beat butter, monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
  4. Add the egg, beating the mixture on low.
  5. Gradually pour in the almond flour mixture and beat on low speed until combined.
  6. Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
  7. Chill the mixture for 20-30 minutes until the butter is solid. Do not skip this step.
  8. Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
  9. Bake for 7-9 minutes or until golden brown. Do not overbake.
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Potato Cakes

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Potato Cakes

Potato Cakes
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Ingredients

  • 1 onion, chopped
  • 1 1/2 cups potatoes, mashed
  • 1 cup flour
  • 1 egg
  • salt to taste
  • pepper to taste
  • 2 tablespoons frying oil

Instructions

  1. Mix all ingredients until incorporated.
  2. Drop unformed large serving spoonfuls into heated oil; fry on one side until golden brown.
  3. Flip cakes over and press flat with spatula.
  4. Brown second side.

Air Fryer Chicken Breasts

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Air Fryer Chicken Breasts

Air Fryer Chicken Breasts
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Ingredients

  • 2 chicken breasts, butterfly in half
  • salt
  • pepper
  • garlic powder
  • 1/2 c mayonnaise
  • 2 tablespoons Parmesan cheese
  • 1 tsp chili flakes
  • 1 tsp mustard
  • 1 tsp lemon juice
  • crushed pork rinds

Instructions

  1. Mix everything except pork rinds and spread over chicken.
  2. Roll in pork rinds.
  3. Air fry at 390 degrees for 15-20 minutes, flipping halfway.
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Chicken Thighs in Cream Sauce

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Chicken Thighs in Lemon Cream Sauce

Chicken Thighs in Lemon Cream Sauce
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Ingredients

  • 6 chicken thighs
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tablespoons butter
  • 1 tsp thyme
  • 2 cloves garlic, minced
  • 4 oz mushrooms, sliced
  • 1/2 cup sun dried tomatoes
  • 2 Tablespoons flour
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • lemon, juice of 1
  • 1/2 cup heavy whipping cream
  • 1/4 cup parmesan, grated

Instructions

  1. Preheat oven to 400.
  2. Mix salt, pepper and paprika and place in bag with chicken thighs, and shake until coated.
  3. Heat butter in large oven-ready skillet over medium heat and brown chicken until golden, about 2 minutes. Remove chicken to make sauce.
  4. Add mushrooms and tomatoes and brown for 2-3 minutes.
  5. Add garlic and saute 1 minute, then add flour and whisk into thick paste.
  6. Add wine, stock, lemon juice and cream, bring to simmer, about 5 minutes.
  7. Add Parmesan cheese and stir until melted.
  8. Add chicken back into skillet and bake in oven for 30 minutes, or until juices run clear.

 

Glazed Ham

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Glazed Ham

Glazed Ham
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Ingredients

  • 1/2 spiral cut smoked ham 3-4 lb
  • 6 Tbsp Guldens mustard
  • 3 Tbsp Lakanto maple syrup
  • 3 Tbsp golden Monkfruit sweetener
  • 2 Tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne pepper

Instructions

  1. Preheat the oven to 325°.
  2. Place the ham, fat side up, in a pan with a rack. Bake for about 50 minutes, or until temperature is around 125-130.
  3. Combine the mustard, syrup, sweetener, avocado oil, and spices.
  4. Brush 1/2 of glaze over ham, bake for 10 more minutes, then brush the ham with the rest of glaze and bake until ham is 140°F, about 10 minutes more.
  5. Cover the ham and let it rest for 10 minutes.

Bacon Biscuits

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Bacon Biscuits

Bacon Biscuits
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Ingredients

  • 3 Tablespoons Butter
  • 4 Tablespoons Heavy Cream
  • 1 Teaspoon Oregano
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Cup Almond Flour
  • ½ Teaspoon Baking Soda
  • 4 Ounces Bacon, Cooked
  • 1 Egg

Instructions

  1. In a bowl, whisk egg well. Chop bacon, adding to egg.
  2. Add apple cider vinegar,baking soda, oregano and heavy cream and stir.
  3. Add almond flour and butter, mixing well.
  4. Preheat air fryer to 400.
  5. Pour batter into 6 muffin molds, and cook for ten minutes.
  6. Cool to room temperature before serving.

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup
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Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Brownies with Almond Flour

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Brownies with Almond Flour

Brownies with Almond Flour
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Ingredients

  • 1/2 cup Butter
  • 4 oz Unsweetened baking chocolate
  • 3/4 cup Almond Flour
  • 2/3 cup powdered erythritol
  • 2 tbsp Cocoa powder
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea salt (only if using unsalted butter)
  • 1/4 cup Walnuts, chopped

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Grease a 8” pan.
  2. Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat.
  3. Stir in the vanilla extract.
  4. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until just mixed. Fold in walnuts.
  5. Pour batter into the pan. Smooth the top with a spatula. If desired, sprinkle with chocolate chips and press into the top.
  6. Bake for about 13-18 minutes, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Don’t wait for it to come out totally clean, and don't worry about any butter pooled on top - just watch the actual brownie part to be super soft but not fluid.)
  7. Cool completely before moving or cutting. There may be some butter pooled on top - do not drain it, it will absorb back in after cooling.

Mashed Cauliflower

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Mashed Cauliflower

Mashed Cauliflower
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Ingredients

  • 1 large head Cauliflower (6 cups florets, remove big stems)
  • 2 tbsp Butter, chunked
  • 2 tbsp Cream cheese, chunked
  • 4 cloves Garlic
  • 3/4 tsp Sea salt (to taste)
  • Chives (optional, for garnish)

Instructions

  1. Place the cauliflower florets into a silicone steamer with 1/2 cup water.
  2. Microwave for 10 to 15 minutes, until soft and mushy. Drain and pat dry.
  3. Place the cauliflower in a food processor with all other ingredients except chives.
  4. Puree for a couple of minutes, until smooth.
  5. Add salt and pepper to taste.
  6. Garnish with chives and melted butter.