Category: Main Dish

Ingredients

• 1/2 cup butter
• 2 (4oz) cans of mushrooms- Pennsylvania Dutchman portbella & button chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• 2 (10oz) bags riced cauliflower, (4 mins in micro)
• 1/2 cup (120 g) dry white wine
• 1 cup (117.5 g) chicken stock
• 8 T (4-8 tablespoons) heavy cream
• 1 cup (100 g) freshly grated Parmesan cheese

Instructions

• In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
• Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
• When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Add a bit more broth and/or cream if needed.
• Stir in the Parmesan and add additional salt and pepper to taste. Serve with additional grated parmesan as desired.
• Serve with chicken, shrimp, or pork

• 2 lbs pork tenderloin
• 1 tbsp Italian seasoning
• 1 tsp sea salt
• 1 tsp freshly ground pepper
• 1 tsp garlic powder
• 2 tablespoons olive oil 

Instructions:

• Preheat oven to 400°F
• Season well the pork with Italian seasoning, garlic powder, salt, and pepper
• Heat oil in a large cast iron pan and sear for about 2 minutes on each side, until it gets a nice brown crust
• Bake for about 15 minutes-20 minutes. Cook until the internal temperature reaches the temperature of 140°F-145°F°
• Let the pork rest for 5-10 minutes after removing from the oven

Ingredients

• 1 1/2 lbs lean ground beef, turkey, and pork mix
• 1/2 large sweet onion roughly chopped
• 1 red bell pepper
• salt & black pepper to taste
• 1 cup SF ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Lakanto brown sugar (or less)
• 2 tbsp yellow mustard

Instructions

• In a large skillet over medium heat, brown the meat- about 5 minutes & breaking it up as it cooks.
• Stir in the onions & pepper, and season the mixture with salt & pepper- to taste.
• Continue cooking the mixture, stirring occasionally, until the onions & peppers have softened- about 10 minutes.
• Add the remaining ingredients to the skillet, stirring them in until evenly combined.
• Bring the sauce to a simmer, the reduce the heat to maintain a slow simmer. Cook the mixture like that for 10 minutes, stirring frequently.
• When the sloppy joe mix has thickened, remove the skillet from heat
• serve on miracle noodles or buns (serves 6).

INGREDIENTS:

• 4 tablespoons soy sauce
• 4 tablespoons rice wine vinegar
• 3 tablespoons sesame oil
• 4 teaspoons Lakanto brown sugar
• 1.5 lb boneless chicken breast or thighs, cut into thin strips
• 4 tablespoons finely chopped gingerroot
• 4 cloves garlic, finely chopped
• 6 tablespoons peanut or vegetable oil
• 8 oz mushroom, sliced
• 1 lb small bok choy, sliced
• 1 lb chives or 4 leeks, thinly sliced
• Pinch Red Pepper flakes
• Salt, as needed

Instructions:

1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, brown sugar, ginger, and garlic. Set aside.
2. Heat a large, 12-inch skillet over high heat with 2 tablespoon peanut oil and the chicken. Cook and transfer to a plate.
3. Add the remaining peanut oil to the skillet along with mushrooms for 5 mins. Add the bok choy and cook 1 minute. Stir in the chives/leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Return chicken to skillet and combine with veggie mix. Serve immediately, over cauliflower rice.

https://cooking.nytimes.com/recipes/1015084-stir-fried-chicken-and-bok-choy

Ingredients

• 1 lb. lean ground turkey
• 1 medium zucchini (~3/4 cup)
• 2 tbsp. grated parmesan
• 1/2 tsp. paprika
• 1 tbsp. Italian seasoning
• salt and pepper to taste

1. Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
2. In a food processor, shred the zucchini by pulsing several times.
3. Transfer the zucchini to a large mixing bowl and add remaining ingredient.
4. Combine the ingredients with a spatula or you hand until they are mixed well.
5. Use an ice cream scoop or tablespoon measuring spoon to scoop out the meat and roll into 16 equal balls.
6. Place the balls on the prepared baking sheet. Drizzle with extra virgin olive oil.
7. Bake at 350 F 15 minutes then flip and bake another 10 minutes.
8. Serve with marinara sauce over rice, zucchini noodles or cauliflower rice.

Ingredients: 
4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (sambal oelek) preferably sambal oelek, by Huy Fong
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
2 tablespoons chopped cilantro

Preparation: 

1. In a small saucepan set over low heat, melt 1 tablespoon of butter.
2. Add the garlic and cook, stirring for 2 minutes. 
3. Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest. 
4. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture. 
5. In a large bowl, toss the shrimp and chili sauce. Sprinkle with cilantro and toss again.

Ingredients

• 1 lb ground beef
• 1 lb ground turkey
• 1 green bell pepper, diced
• 1/2 cup diced onion
• 2 cloves garlic pressed
• 1/2 – 3/4 cup tomato paste
• 3-4 Tbsp of Golden Lakanto
• 2 Tbsp yellow mustard
• 4 tsp red wine vinegar
• 4 tsp Worcestershire sauce
• 2 cup beef broth (or water with 2 tsp of beef base)
• 1/2 tsp each, salt and pepper

Instructions

1. Chop green pepper, onion, and mince garlic.
2. Place the ground beef and turkey (or pork) in a medium frying pan and turn the heat to medium. Break meat up into tiny pieces as it cooks. This will take about 7 minutes.
3. When the meat is almost cooked through, stir in all of the other ingredients, finishing with the beef broth, last. Bring up to a simmer, turn down to medium low and simmer uncovered for about 15 minutes. Taste and adjust seasonings.
4. Serves 6 at approximately 1/2 cup per serving. 

https://www.lowcarbmaven.com/homemade-sloppy-joes-recipe-low-carb/

Brine for 24 hours:

• pinch of red pepper
• 4 cups apple cider vinegar
• 4 cups water
• 1/2 cup kosher salt
• 1/2 cup golden lakanto
• 2 bay leaves
• 3 Tbsp rub (see below)
  • 1Tbsp each of onion powder; paprika; cumin; garlic powder; chili powder; pepper
  • 1 1/2 Tbsp kosher salt
  • 2 tsp cayenne powder and dry mustard
  • 1/2 cup golden lakanto

1. After 24 hours of brine place pork into instant pot
2. For every pound of pork add 1 Cup of apple cider vinegar; option to add left over dry rub or wait for making a sauce later
3. Cook on meat or manual high- 15mins for every pound. Slow release until ready

Sauce:

• 5 Tbsp fish sauce
• 2 Tbsp rice vinegar
• 1 Tbsp sambal oelek
• 2 Tbsp peanut butter
• 2 Tbsp coconut aminos
• 2 Tbsp lime juice (1 lime)
• 2 tsp golden Lakanto

Pad Thai

• 2 pkg miracle noodle
• 1 lb of chicken tenders or tofu
• 2 eggs beaten
• 1/2 Tbsp ginger, minced
• 2 cloves garlic, minced
• 3 Large scallions, thinly sliced
• 1 1/2 cup of bean sprouts
• Toppings – cilantro and chopped peanuts

Instructions:

1. If using Tofu, dry and slice into hot pan with sesame oil. This will take awhile, place crispy tofu on paper towel off to the side
2. Add more oil to empty pan. Add the garlic and ginger first. Then add chop scallions to sauté for 2 mins
3. Add chicken at this point if using to brown for 5 mins. Then remove off to side on paper towel
4. Add beaten eggs to hot pan; make sure to make scrambled.
5. Add all sauce ingredients together; whisk until blended. Then add to cooked eggs along with bean sprouts, cooked meat, and miracle noodles. Cook for 2 mins together and serve
6. Option for additional scallions, cilantro, and chopped peanuts to the top

joyfilledeats.com/chicken-pad-thai

Ingredients:

• 2 lbs Beyond Beef or hamburger meat
• 16 oz sliced mushrooms
• 1 tbsp butter
• 1 med sweet onion
• 3 garlic cloves; minced
• coconut aminos

Instructions:

1. melt butter in large pot; adding mushrooms, onions, and garlic
2. add beef and coconut aminos to mix
3. simmer for several minutes

goes well with cauliflower rice and sriracha sauce

Ingredients:

• 3lb chuck pot roast
• 1 tsp sea salt
• 1 tsp pepper
• 1 Tbsp garlic powder
• 1/2 Tbsp Herb de Provence
• 1 Tbsp onion powder
• 1 Tbsp coconut aminos
• 1/4 cup apple cider vinegar
• optional veggies: onion, mushrooms, zucchini, celery, turnips, bell pepper

Instructions:

1. Add the roast to the Instant pot. Sprinkle all the seasoning over the roast and then fork/rub them into the roast on all sides
2. add the vinegar and coconut aminos to the side of the roast so you don’t wash off the herbs. Close the lid and pressure seal valve.
3. Cook the roast on Meat option-high for 1 hour. Let the pressure release naturally for 15 mins, then remove lid quickly to add veggies. Close and cook on high for 2 mins. Quick release and remove meat to rest for 10 mins.
4. Option: for Au jus- use 1 cup of broth and blend with 2-3 Tbsp. of butter. Using a blender will help froth combine for thicker juice.

ditchthecarbs.com/easy-keto-pot-roast-in-the-instant-pot/

Ingredients:

• 5 lbs beef shortribs
• medium onion, sliced
• 1 whole garlic, chopped
• 3 cans Money’s sliced mushrooms (drained)
• ½ c porcini mushrooms
• beef bouillon
• ½ liter red wine (optional)

Brown shortribs in butter, layer in dutch oven with other ingredients (or other heavy stove-top pot or crock pot), add red wine and bouillon to cover, cook with lid on over low heat for 3 hours or until beef is tender, to thicken sauce, remove ribs and run the sauce through a food processor, return to pan and reduce before placing ribs back in. Can be stored in freezer.

Ingredients

• 4 slices thick cut bacon, diced

FOR THE CHICKEN BREASTS

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• salt and fresh ground pepper, to taste

FOR THE CREAM CHEESE + RANCH SEASONING MIX

• 8 ounces cream cheese, room temperature
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried chives
• salt and fresh ground pepper, to taste
• 1 cup low sodium chicken broth

Instructions 

• Press the “Sauté” button on the Instant Pot and wait for it to heat up.
• Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
• Heat olive oil in the Instant Pot.
• Season chicken with paprika, garlic powder, salt, and pepper.
• Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
• In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
• On the Instant Pot press “Cancel” to stop sautéing.
• Add cream cheese mixture to the Instant Pot
• Pour in the chicken broth and add bacon
• Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
• Remove lid, cut up chicken into bits, and sauté if the cream cheese is lumpy for few minutes.

SLOW COOKER version: chicken, cream cheese, and ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.

FREEZE: store for up to 3 months. When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.

https://diethood.com/instant-pot-crack-chicken-recipe/

2 lbs of chicken tenders
Sea salt & fresh ground pepper
Juice of 1 lemon
3 tbsp white wine vinegar
½ cup of extra virgin olive oil
2 tbsp dried oregano
3 cloves of chopped garlic
Feta cheese for garnish
Lettuce for garnish
Tomato for garnish
Mayo for garnish
Salt and pepper the chicken tenders.

Prepare dressing in a small bowl:
Combine lemon & vinegar – whisk in olive oil as you pour it in a small steam. Add oregano & garlic and whisk well.

Pour half to ¾ of dressing over the chicken tenders. Reserve the ¼ dressing to use as a garnish. Heat a non-stick skillet over medium-high heat.

Place the chicken/ dressing mixture in the heated skillet. Cook until chicken no longer pink and cooked through.

Can be serve with garlic naan, sprinkled lightly with water and warmed in the oven