Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 lb. ground beef 1 c. marinara 1 large zucchini 10 oz. ricotta cheese 4 oz. mozzarella cheese, shredded Directions: Preheat oven to 350 degrees. Peel zucchini into strips and leave out core. Salt and let sit for 15 minutes. Brown ground beef in pan and add marinara. Season well with salt and pepper. Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella. Cover with foil and bake for 30 minutes. Broil, uncovered, for 2-3 minutes to brown the top.
Ingredients: 1 lb. chicken breasts 1 Tbsp. avocado oil mayo 3 Tbsp. shredded Parmesan cheese 3 slices bacon, cooked and crumbled (reserve the fat) 1/2 c. heavy whipping cream 1 Tbsp. cream cheese 1 Tbsp. shredded Parmesan cheese 1/2 tsp. garlic powder Salt and pepper, to taste
Directions: Preheat oven to 400 degrees. Rinse and dry the chicken (making sure the chicken is dry otherwise the crust will not adhere).
Using a silicone basting brush, evenly distribute the mayo on top of each breast.
Top with 3 Tbsp. shredded Parmesan cheese and place in prepared baking dish. Bake, uncovered, 40-50 minutes or until chicken is cooked through and the juices run clear.
When the chicken has approximately 10 minutes left in the oven, begin making the sauce.
Using a skillet, warm up the reserved bacon fat over medium-low heat. Do not let it start sizzling or bubbling. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
Add the cream cheese and whisk until smooth. Add Parmesan and garlic powder and whisk until smooth. Toss in some crumbled bacon, making sure to leave enough for garnishing the chicken.
Plate the meal by doing the following: place 1 breast on each plate. Drizzle 2-3 Tbsp.sauce over the chicken. Top with bacon crumbles. Leftover sauce will keep in an airtight container in the refrigerator for 3-4 days.
Ingredients: 8 oz. chicken breast tenderloins 1 c. almond flour 1 tsp. salt 1 tsp. pepper 1/4 c. heavy cream 1 large egg Directions: Prepare fryer per manufacturer instructions (suggested using peanut oil at 375 degrees- if you have concerns about using peanut oil- check out myketokitchen as a resource on frying oils). For the coating, whisk egg and cream in a large bowl. Season with salt and pepper. Add chicken and let sit for about 10 minutes. Add almond flour to a shallow dish or pan, season with salt and pepper. Coat both sides of chicken with flour. Fry in small batches until golden brown and internal temperature reaches 160 degrees- about 6 minutes but the times vary based on the temperature and the size of the chicken tenders. Can dip chicken in a keto-friendly sauce of your choice.
