Chicken Madras Curry With Cauliflower
Ingredients
1 onion
4 cloves of garlic
1 thumb sized ginger
1 fresh chili pepper
4 chicken breasts
2 tablespoons of virgin olive oil
Crushed chills
Salt & Pepper to taste.
2 tablespoons of curry powder
1 can of chopped tomatoes
1 head fresh cauliflower
Instructions
1. Preheat the oven to 390F then use a sharp knife to peel off the skin of the onion, garlic, and ginger and slice into smaller bits. Slice the chili pepper as well then add everything into a high-speed blender or a food processor then blend. You can add a small quantity of water to enable the mixture to blend well.
2. In the meantime, place a non-stick skillet over medium heat then add in the oil. Once the oil is hot, add in the blended mixture and cook for about five minutes until the water evaporates. Cut the chicken into smaller parts then add them into the skillet. Add salt, pepper, curry powder, and crushed chili to taste then cook for a few minutes until the chicken is properly cooked. Don’t forget to stir all the way.
3. Next, add in the chopped tomatoes and some sprinkles of black pepper, stir and simmer for about twenty minutes. Wash the cauliflower with clean water, use a sharp kitchen knife to cut it into smaller sizes then place them in a baking tray. Add salt and oil then place the baking tray into the preheated oven. Cook the cauliflower for about fifteen minutes then serve with the chicken.
Cheeseburger Lettuce Wraps
Ingredients
2 pounds of lean ground beef
1/2 teaspoon of seasoned salt
1 teaspoon of black pepper
1 teaspoon of dried oregano
6 slices of American cheese
2 large heads of rinsed and dried romaine lettuce or leafy lettuce as desired
2 thinly sliced tomatoes
1 small and thinly sliced red onion
Spread
1. 1/4 cup of primal avocado oil mayo.
2. 3 Tablespoons of primal ketchup.
3. 1 Tablespoon of dill pickle relish.
4. A dash of salt and pepper to taste.
Instructions
1. Place a non-stick skillet over medium heat then using a large mixing bowl, add in the ground beef, seasoned salt, pepper, and oregano then mix properly to combine. Make 6 balls out of the mixture, press down flat using a flat wooden spoon in other to make patties.
2. Place the patties in batches into the hot skillet and cook for about four minutes on each side until they are cooked to your taste. Do the same for the rest of the ground beef patties. This step can be done with a grill.
3. In other to make the spread, using a small mixing bowl, add in all the ingredients for the spread and mix properly to combine. Add a slice of cheese each on all the cooked burger, pace the burger onto of a lettuce leaves, add the prepared spread on top followed by the one slice tomato, red onion and any other toppings of choice.
4. Wrap up the lettuce then serve.
Keto Chicken Enchilada Bowl
Ingredients
2 tablespoons of coconut oil for searing chicken
1 pound of boneless, skinless chicken thighs
3/4 cup of red enchilada sauce
1/4 cup of water
1/4 cup of chopped onion
1 (4 oz.) can of diced green chilies
Toppings (feel free to customize)
1 whole and diced avocado
1 cup of shredded cheddar cheese
1/4 cup of chopped pickled jalapenos
1/2 cup of sour cream
1 chopped Roma tomato
Serve over plain cauliflower rice or Mexican cauliflower rice which is optional
Instructions
1. Place a cooking pot over medium heat then add in the coconut oil. Once the oil is hot, add in the chicken thighs then sear for a few minutes until it becomes lightly brown in color. This step can be done in a Dutch oven as well.
2. Next, add in the enchilada sauce, water, onion, and green chilies, decrees the heat to simmer, cover the cooking pot and cook the chicken for about seventeen to twenty-five minutes until it becomes tender and properly cooked. An inserted thermometer should read 165F.
3. Once cooked, carefully remove the chicken and place it on a kitchen working surface. Use a sharp knife to chop or shred the chicken then add it back into the pot. Let the chicken simmer for about ten minutes until the sauce reduces.
4. In other to serve, add the avocado, cheese, jalapeno, sour cream, tomato, and any other toppings of choice. Serve the meal alone or serve with cauliflower rice then enjoy.
Loaded Cauliflower Casserole
Ingredients
8 slices of crispy fried turkey bacon
1 large and cut cauliflower head
1/2 cup of sour cream
1/2 cup of mayonnaise
1 tablespoon of ranch seasoning
¼ teaspoon of black pepper
1 cup of shredded Colby and Monterey jack cheese
1 cup of sharp cheddar cheese
6 tablespoons of chopped and divided fresh chives
Instructions
1. Preheat the oven to 370F then grease a baking dish with a non-stick cooking spray and set aside. Place a large non-stick skillet over medium heat then add in the bacon. Cook the bacon for a few minutes until it becomes crispy and crumbled.
2. Steam the cauliflower in a cooking pot for about fifteen to twenty minutes until it becomes tender. Using a large mixing bowl, add in the sour cream, mayonnaise, ranch seasoning, black pepper then mix properly to combine.
3. Next, add in the steamed cauliflower florets, 1/2 of the bacon, 1 cup sharp cheddar cheese and 3 tablespoons chives then mix everything together to combine. Transfer the mixture into the greased baking sheet, cover the baking sheet with aluminum foil then place the baking sheet into the preheated oven and bake for about twenty minutes.
4. Remove the aluminum foil and bake for an additional five to ten minutes until the cheese becomes bubbly and starts to brown. Add the rest of the chives as a garnish then serve.
Cauliflower Fried Rice
Ingredients
1 large head of cauliflower
1 large chicken breast of about 10oz/300g
4 eggs
Salt & Pepper to taste
1/2 cup of diced carrots
1/2 cup of diced red bell pepper
1/2 cup of diced yellow bell pepper
4 springs of onions
2 cloves of garlic
2 teaspoons of grated ginger
1 to 2 teaspoons of ají Amarillo which is optional
4 tablespoons of soy sauce
Instructions
1. Place a pan over medium heat then also place a small pan over medium heat. Season the chicken in all sides with salt and pepper then using a small mixing bowl, add in the 4 eggs and a little salt and pepper then whisk together.
2. Once the pan becomes hot, add in a splash of oil then add in the chicken breast. Fry the chicken for about one minute, flip over and fry for an additional minute. Cover the pan, decrease the heat to low then set the cooking time to ten minutes.
3. To the small pan, add in a splash of oil then add in the whisked eggs and cook for about two and a half minutes, flip the egg and cook for an additional minute until the egg sets like a pancake. Once the egg is cooked, remove from the heat then use a knife to it into smaller squares.
4. Next, cut the cauliflower into florets using a knife, wash them with clean water then add into a food processor or high-speed blender and pulse until it turns into a rice corn sized bits. Set the blended cauliflower aside.
5. Once the chicken breast is cooked, take the large pan out of the heat, let the chicken sit in the pan and set the time for another ten minutes. Use a knife to peel and chop the carrots into smaller sizes. Wash the white part of the spring onions with clean water then place then next to the carrots. Slice the green parts of the spring onions then add them into a small bowl.
6. Peel of the skin of the garlic and ginger then grate and place them next to the chopped carrots. Wash the bell peppers with clean water, chop into smaller sizes and place them in a small bowl. Once prep time of the chicken elapses, take the chicken out of the pan then place it on a kitchen chopping board and slice.
7. Place the heavy-bottom pan back over medium heat and once hot, add in a splash of oil followed by the chopped carrots, white part of onions, garlic, ginger, and ají Amarillo then fry for about two minutes. Next, add the riced cauliflower and the chopped bell pepper then fry for an additional three minutes. Don’t forget to stir.
8. Next, add in the chicken, egg and soy sauce and stir-fry for about two minutes then serve and enjoy.
Antipasto Salad With Easy Italian Dressing
Ingredients
1 large head or 2 hearts of chopped romaine
4 ounces of cut turkey bacon
4 ounces of cubed chicken
1/2 cup of sliced artichoke hearts
1/2 cup of olives mix of black and green
1/2 cup of pickled and roasted hot or sweet peppers as desired
Primal Italian dressing to taste
Instructions
1. Using a large mixing bowl, add in all the ingredients on the list then toss properly to combine. Serve.
Cauliflower Mac And Cheese
Ingredients
1/2 teaspoon of kosher salt
1 large cut head cauliflower
1 cup of heavy cream
2 ounces of cream cheese
Two teaspoons of Dijon mustard
2 cups of divided and shredded sharp cheddar, reserve 1/2 cup for topping
1/4 teaspoon of freshly ground black pepper to taste
1/8 teaspoon of garlic powder
6oz. of cubed or shredded chicken pre-cooked, or browned ground turkey/chicken as desired
Instructions
1. Preheat an oven to 375F then place a large cooking pot with water over medium-high heat and bring to boil. Grease a baking dish with vegetable cooking spray and set aside.
2. Once the water boils, add in the cauliflower and cook for about five minutes until it becomes crisp-tender. Drain out the water and transfer back into the cooking pot for a few minutes. Place the cooked cauliflower into the prepared baking sheet and set aside.
3. Place a small saucepan over medium heat, add in the cream and simmer for a few minutes. Add in the cream cheese and mustard then whisk until the mixture becomes smooth. Next, add in the 1 1/2 cups of the cheese, salt, pepper, and garlic then stir and whisk for about one to two minutes until the cheese melts completely.
4. Add salt and pepper as seasonings to taste, add in your chicken or turkey as desired then stir to combine. Allow the meal to cool for about five minutes and serve.
Low Carb Pinwheels with Ham and Cream Cheese
Ingredients
8 slices of ham/salami/turkey lunch meat thick sliced (or double up thinly sliced lunch meat)
5-8 slices bacon cooked
4 oz cream cheese softened
1-1/2 teaspoons homemade ranch seasoning
1/4 cup black olives chopped
Instructions
- Place the meat down on a cutting board in overlapping rows 4×2.
- Spread cream cheese over the salami. If your cream cheese is too hard to spread with a knife, you can try placing it between two sheets of wax paper and rolling it flat with a rolling pin and then placing it onto the salami or ham.
- Sprinkle the ranch seasoning on the cream cheese and then add the black olives. (alternatively, you can blend seasonings into cream cheese before spreading).
- Lay the strips of bacon across the cream cheese in the short direction.
- Carefully roll the pinwheels – long side to long side, rolling as tightly as possible.
- Hold the roll securely and cut into 1-2″ pieces.
- Serve as an appetizer or wrap each piece individually with plastic wrap for single-servings.