#YUMMY #GARLIC #BUTTER #STEAK #BITES

YUMMY GARLIC BUTTER STEAK BITES

#YUMMY #GARLIC #BUTTER #STEAK #BITES

Thе cut of mеаt I сhоѕе tо use for this recipe was tор ѕіrlоіn ѕtеаk. Tор ѕіrlоіn is knоwn for being оnе оf thе mоrе tеndеr сutѕ оf mеаt, еѕресіаllу whеn соmраrеd to the оthеr sirloin сutѕ. Of соurѕе, the cut of mеаt уоu choose tо uѕе іn thіѕ rесіре dереndѕ еntіrеlу оn you аnd your budgеt. 

 

Whеn choosing уоur ѕtеаk, lооk fоr one thаt has lоtѕ of mаrblіng and one thаt is аt lеаѕt 1-1 1/2 іnсhеѕ thick. Othеr сutѕ оf ѕtеаk to соnѕіdеr.

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Crock Pot Low Carb Lasagna

Ingredients

•  2 medium zucchini
•  1 medium eggplant
•  Kosher salt
•  16 ounces good-quality store-bought tomato-based pasta sauce, — or homemade (2 cups)
•  1 medium red onion — diced
•  1  red bell pepper — diced
•  16 ounces  low-fat cottage cheese — do not use skim—I used 1%
•  2 large eggs
•  8 ounces part-skim shredded mozzarella cheese — or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)
•  For serving: Parmesan cheese — freshly chopped herbs such as basil or parsley

Instructions

• With a mandoline or very sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections so that they resemble lasagna noodles. Spread the vegetable slices out onto a kitchen towel or layers of paper towels and sprinkle them lightly with kosher salt. Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry. Prepare the zucchini and eggplant according to one of the three methods below:
• GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the eggplant and zucchini strips until cooked and lightly brown, about 2 to 3 minutes per side.
• BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil at 500 degrees F. Arrange the zucchini and eggplant slices in a single layer on a baking sheet. (Do not line the baking sheet pans with wax paper or parchment, as they will burn.) Lightly brush the slices with olive oil and season with salt and pepper. Flip over the slices and repeat for the other side. Broil for 5-8 minutes, or until lightly brown, working in multiple batches as needed. Remove from the oven and allow to cool slightly. Place the slices on paper towels to remove excess moisture.
• NEITHER: Move ahead with the recipe—skip grilling or broiling the zucchini completely. The lasagna will have a lot of excess liquid around the veggie slices in the slow cooker (even after salting them in step 1), but if this doesn't bother you, you can scoop out the noodles and discard it.
• Lightly coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom of the crock pot—the layer will seem very thin. In a small bowl, beat the cottage cheese together with the eggs.
• Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant "noodles"; one-third of the cottage cheese (about 2/3 cup); one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup tomato sauce.
• Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini "noodles"; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup of tomato sauce.
• Create the final layer: 1 layer of eggplant "noodles"; remaining cottage cheese; remaining bell peppers and onions; 1 layer of zucchini noodles; 1/2 cup tomato sauce; remaining mozzarella.
• Cover the crock pot and cook on high for 2 to 3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender. Re-cover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour. (Note: if you did not grill or broil the vegetables first, you will have a lot of remaining liquid.) To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and herbs as desired.

KETO LOW CARB CINNAMON BREAD

Ingredients

• 2 c Almond flour
• 1 tsp Baking soda
• 1 tsp Baking powder
• 2 tbsp Cinnamon
• 3 Eggs
• ¼ c Melted butter
• ⅓ c. Erythritol
• 3 tbsp Sour cream
• 2 tsp Vanilla extract

Instructions

• Preheat the oven to 350 degrees.
• In a mixing bowl, combine the melted butter and the erythritol, and beat until smooth.
• Add the eggs, vanilla extract and sour cream to the bowl with the butter mixture, beat until well combined.
• In a separate mixing bowl, combine the almond flour, baking powder, baking soda and cinnamon. Stir with a fork until it is light, fluffy and free from clumps.
• Add the dry mixture to the wet mixture, and beat until fully combined.
• Empty the batter into a greased loaf pan, and bake for 30-40 minutes until cooked through.

Keto Muddy Buddies (aka Puppy Chow)

Ingredients

Keto cereal ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened macaroon coconut or unsweetened coconut that has been processed to a fine texture
• 1 tsp stevia
• 2 tbsp coconut oil melted
• 2 tsp vanilla extract
• 4 large eggs

Keto Muddy Buddies ingredients:

• 1/2 cup plus 2 tbsp 100% cacao chocolate chips
• 1/2 tsp stevia
• 1/2 tsp vanilla extract
• 1/4 cup plus 1 tbsp unsweetened and unsalted peanut butter
• 2 1/2 tbsp butter
• 3/4 cup plus 2 tbsp Swerve Confectioners sweetener

Instructions

To make the keto cereal:

1. Combine the almond flour, coconut, and stevia in a bowl.
2. Add the wet ingredients to the dry and mix until combined. (The mixture will be thick and sticky.)
3. Spread the mixture non-stick cookie sheet or one covered with a silicone baking mat. Spread it as thinly and evenly as possible, but it doesn't have to be perfect.
4. Bake it at 375 degrees F for 12 minutes. Remove the cookie sheet from the oven and let it cool for a few minutes.
5. Flip the cereal "mat" over and then cut it into thin strips using a knife or kitchen shears. Then, cut the thin strips into Chex-cereal sized pieces.
6. Put the cookie sheet with the cereal back into the oven for 10 minutes.
7. Remove cereal from oven and place in a bowl to cool.

To make the Keto Muddy Buddies:

1. Add the chocolate chips, peanut butter, and butter to a large, microwave-safe bowl.
2. Microwave the mixture on high for one minute, then stir in stevia and vanilla extract. Continue to stir until the mixture is evenly melted and no lumps remain.
3. Combine mixture and cereal and stir until each piece of cereal is evenly coated.
4. Add the coated cereal to a 1-gallon Ziploc bag.
5. Add Swerve to bag, zip the bag closed, and shake until the cereal is sufficiently coated with Swerve.
6. Open the bag and place the cereal on a non-stick cookie sheet. Chill the cereal for at least 15 minutes before serving.
7. ENJOY! This is the best keto treat you will ever eat.

Notes

Swerve and net carbs: I didn't include Swerve in the nutrition card because my nutrition card doesn't allow for sugar alcohols. Sugar alcohols have zero impact on blood sugar, so Swerve contains NO net carbs.

Secret Ingredient Easy Chocolate Mousse (Low Carb, Keto)

Ingredients

• 8 oúnces cream cheese block, softened
• ¼ cúp únsweetened cocoa powder
• ½ large avocado, pitted
• ⅛ teaspoon vanilla extract
• 2-3 tablespoons of desired sweetener, I recommend Swerve.
• ¼ cúp heavy whipping cream
• 90% dark chocolate shaved, to garnish

Instrúctions

• Beat together the cream cheese úntil creamy and smooth úsing a handheld mixer in a mediúm mixing bowl. Slowly mix in the cocoa powder. Beat in the avocado and mix úntil creamy smooth, approximately 5 minútes.
• Add the vanilla extract and sweetener and beat again úntil smooth, approximately 1-2 minútes.
• In a separate mixing bowl, whip the heavy cream úntil stiff peaks form.
• Place the whipped cream in the chocolate mixtúre and gently fold úntil it's incorporated.
• Place the chocolate moússe in a piping bag and pipe into desired containers. Garnish with dark chocolate shavings.

Chocolate Chip Cookie Dough Fat Bombs (super low carb, keto)

Recipe:

• 8 oz cream cheese softened
• 1 stick (1/2 cup) salted butter
• 1/2 cup creamy peanut butter or almond butter (the kind that’s only peanuts and salt)
• 1/3 cup swerve sweetener (erythritol)
• 1 tsp vanilla extract
• 4 oz Lilly’s baking chips (stevia sweetened chocolate chips)

Instructions

• Cream everything together in a mixer and then spray a cookie scoop with coconut oil cooking spray. Refrigerate dough for 30 minutes before scooping onto parchment paper, then freeze for 30 minutes and store in the refrigerator in plastic baggies.

No Bake Keto Desserts To Make In 15 Minutes Or Less part 1

Keto diet has been a great blessing for me, because my whole life the only way I knew to drop weight was through eating raw vegetables and daily 2 hour cardio sessions.

But the way Keto operates is just crazy, you can literally have so much yummy recipes and treats which no one would have imagined would help you to lose weight.

Still many people who are just starting out on Keto don’t know the delicious and decadent treats they can have while remaining in Ketosis.

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

INGREDIENTS:

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

DIRECTIONS:

• Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
• In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
• Position a rack in the lower third of the oven and preheat the oven to 375ºF.
• Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
• Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.
• When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

KETO CRACK CHICKEN IN THE CROCK POT

Ingredients

• 1/2 cup chicken broth
• 1 Hidden Valley Ranch seasoning packet
• 2 pounds of defrosted chicken breasts
• 8 oz package of Philadelphia Cream Cheese cut into chunks
• 8 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

• Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
• Cover and cook for 4 hours on high or 8 hours on low.
• After the cook time has ended, shred the chicken with two forks.
• Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
• Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.

COCONUT CHICKEN CURRY – LOW CARB, KETO, GLUTEN-FREE

Ingredients

• 3 tablespoons coconut oil
• 2 pounds chicken thighs cut into 1 in cubes
• 1 small onion chopped
• 1 inch piece of ginger minced
• 3 cloves garlic minced
• 1 teaspoon garam masala
• 4 teaspoons curry powder
• 1 teaspoon salt or to taste
• 2 tablespoons tomato paste
• 1 can coconut milk 14 oz
• ½ cup fresh cilantro chopped
• 1 lime cut into wedges

Instructions

• In a large dutch oven over medium heat, melt coconut oil. Add chopped onions and saute 8-10 minutes, until golden.
• Add the minced garlic and ginger. Continue to saute for 1 minute. Add garam masala, curry powder and salt and cook, stirring constantly, for 2 more minutes, or until fragrant.
• Add tomato paste, coconut milk, and chicken to the pan. Stir over medium heat until sauce begins to bubble. Reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through.
• Taste for seasoning and add salt as needed. Garnish with fresh, chopped cilantro and lime wedges for squeezing on top.

Easy Keto Chocolate Frosty

INGREDIENTS:

1 cup heavy whipping cream
2 tbsp unsweetened cocoa powder
1 tbsp almond butter
1 tsp vanilla extract
5 drops liquid stevia (or sweetener of your choice)

INSTRUCTIONS:

In a medium size bowl, use a hand mixer to beat the heavy cream for a few minutes.
Add the rest of the ingredients, and blend again until the mixture becomes the consistency of a thick whipped cream or frosting.
Place in the freezer for about 30 minutes or until it’s the consistency you like. Enjoy!

Loaded Cauliflower Broccoli Casserole

NGREDIENTS

• 8 slices of bacon, fried crispy
• ½ large head cauliflower, cut into florets
• ½ large head broccoli, cut into florets
• ½ cup sour cream
• ½ cup mayonnaise
• 1 tablespoon heavy cream
• ¼ teaspoon black pepper
• 1 cup shredded colby & monterey jack cheese
• 1 cup sharp cheddar cheese
• 6 tablespoons chopped fresh chives, divided

Instructions

• Preheat oven to 370 degrees.
• Fry the bacon in a large skillet until crispy and crumble. Set aside.
• Steam cauliflower and broccoli until tender, about 15 to 20 minutes.
• Combine the sour cream, mayonnaise, heavy cream, & black pepper in a large bowl. Add the steamed cauliflower & broccoli florets, ½ of the bacon, 1 cup sharp cheddar cheese and 3 tablespoons chives & mix well.
• Transfer to a baking dish sprayed with cooking spray and top with the colby & monterey jack cheese and the other half of the bacon.
• Cover dish with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or just until cheese is bubbly and beginning to brown.

Chicken Zucchini Enchiladas – Low Carb Recipe

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• kosher salt
• 2 cloves garlic, minced
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 3 c. Shredded chicken
• 1 1/3 c. red enchilada sauce
• 4 large zucchini, halved lengthwise
• 1 c. Shredded Monterey Jack
• 1 c. shredded Cheddar
• Sour cream, for drizzling
• Fresh cilantro leaves, for garnish

INSTRUCTIONS

• Preheat oven to 350º. In large skillet over medium heat, heat oil.
• Add onion and season with salt.
• Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.
• Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
• On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.
• Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.
• Roll up and transfer to a baking dish.
• Repeat with remaining zucchini and chicken mixture.
• Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack cheese.
• Bake until melty, 20 minutes.
• Garnish with sour cream and cilantro and serve.

Sausage Egg and Cheese Bites (low carb + KETO)

Ingredients

1 pound breakfast sausage, cooked, drained and cooled slightly
4 ounces cream cheese, softened
3 eggs, beaten
1 cup shredded cheddar
1/3 cup coconut flour
1/2 teaspoon baking powder

Instructions

Preheat oven to 350 degrees.
Cook your breakfast sausage, drain and set it aside to cool slightly.
When the sausage has cooled add it to a mixing bowl and combine with the cream cheese until there are no cream cheese clumps left.
**It is important to make sure the sausage is not too hot before continuing as it will cook the egg when you add it in the next step**
Stir in cheese, eggs, coconut flour and baking powder.
When the mixture is well incorporated allow it to sit for 5 minutes. Coconut flour continues to absorb moisture so if it seems to runny it won't be.
Grease a baking sheet and using a small cooking scoop place the Sausage Egg and Cheese Bites on the tray,
Bake 18-20 minutes.

KETO TACO SEASONING CHEESE CRISPS – ZERO CARB SNACKS

INGREDIENTS

• 1 cup shredded cheddar cheese
• 1 cup shredded parmesan cheese
• Taco Seasoning

INSTRUCTIONS

• Mix the pre-shredded cheese and seasoning.
• Drop a small amount of the cheese mixture into muffin pan. We like our silicone one placed on a sheet pan.
• Bake 400 degrees F for 6 minutes or so until brown / crispy. Be careful not to burn.
• Store in fridge or airtight container.

LAYERED TACO DIP WITH MEAT – LOW CARB KETO 5 INGREDIENTS

Ingredients

• 8 oz cream cheese
• 1 lb ground turkey or other ground meat browned and drained
• 1 tbsp taco seasoning
• 1 cup salsa
• 1 cup shredded cheddar

Instructions

• Preheat oven to 350.
• Spread the softened cream cheese in the bottom of a deep dish pie plate.
• Mix together the cooked meat and taco seasoning. Spread on top of the cream cheese.
• Spoon the salsa on top and spread.
• Sprinkle the cheese on. Bake for 25-30 minutes or until hot and golden.

Pepperoni Pizza Cheese Crisps | Keto & Low Carb

Ingredients

1. 1/2 cup shredded mozzarella cheese
2. 1/4 cup grated Parmesan cheese
3. 12 approx 1-3/4" diam. pepperoni
4. 1 1/2 teaspoon dry Italian seasoning

Instructions

• Pre heat oven to 400 F degrees.
• Add mozzarella and Parmesan cheeses to bowl.
• Use kitchen shears to snip pepperonis into small bits (or dice with knife). Place in bowl.
• Add Italian seasoning to bowl. Toss everything together until combined.
• Line large baking sheet with a silicone baking sheet or parchment paper. Place generous 2 tablespoon piles of cheese mixture on liner, spreading out into thin circle shape.  Repeat with remaining cheese mixture leaving an inch between cheese piles. 
• Bake for approximately 6 to 8 minutes in center rack. Watch closely, as edges start to brown, they can burn quickly. However, if you take out to early, cheese crisps will be soggy. Look for edges to be turning darker brown and remainder and center to be lightly browned before removing from oven.
• Let cool on baking sheet for 5 minutes.
• If desired, serve with favorite marinara for dipping.
• Store leftovers in air-tight container on counter for up to 5 days.

Low Carb Chicken Divan

Ingredients

• 2 boneless, skinless chicken breasts, cooked and chopped
• 1 tbsp butter
• 1 onion, chopped
• 1/2 tbsp garlic, minced
• 1/2 tsp garlic salt
• 1 cup chicken broth
• 3 cups cauliflower rice
• 1 cup heavy cream
• 1 tsp lemon juice
• 1/2 cup mayonnaise
• 3 cups broccoli, steamed
• 2 cups cheddar cheese, shredded
• 1 tsp parsley, chopped, for garnish (optional)

Instructions

• Preheat oven to 350F.
• In a large skillet, melt butter over medium heat. Add onions and garlic and cook until onion is softened. Stir in garlic salt. Add in cauliflower rice.
• Cook until cauliflower is softened. Stir in chicken broth and cook covered for 10 minutes.
• Stir in heavy cream and lemon juice. Reduce heat to medium low. Let simmer for 10 minutes. Stir in mayonnaise and remove from heat.
• Add half of chicken into cauliflower mixture. Spread the other half of the chicken on the bottom of an 8x8 casserole dish. Add broccoli. Top with cauliflower mixture. Cover with cheddar cheese. Cover casserole and bake for 30 minutes.
• Remove cover and bake for an additional 10 minutes. Serve hot. Sprinkle with parsley if desired.

The Best Keto Meatloaf Minis With Low Carb Ketchup

INGREDIENTS:

• 1 lb Ground Beef 
• 1 Cup Chopped Onion
• 1 Egg
• 1 Cup Pork Panko, Bread crumbs substitute
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Italian Seasoning
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Black pepper
• 5 1/2 Tablespoons Trader Joes Organic Ketchup

INSTRUCTIONS

1. Preheat oven to 350 F and grease a muffin pan
2. In a bowl combine ground beef, chopped onion, egg, pork panko, onion powder, garlic powder, Italian seasoning, salt, pepper and knead together until well combined.
3. Shape 1/4 cup of mixture into a puck shape and place into muffin pan. Should make 11 mini meatloaves
4. Top each mini meatloaf with 1/2 tablespoon of Trader Joe's Organic Ketchup
5. Bake for about 15 minutes

Low Carb Meatball Casserole Recipe

Low Carb Meatball Casserole Recipe Ingredients

• 1 lb ground beef (I used 85/15 blend)
• 1 lb spicy pork sausage
• 1 cup shredded mozzarella
• 1/2 cup grated or shredded parmesan
• 1/2 cup crushed pork rinds (substitute for breading)
• 2 egg
• 2 tsp onion powder
• 2 tsp fresh minced garlic
• 1/2 teaspoon Italian Seasoning blend
• Low Carb Red Sauce (Spaghetti or Marinara)
• 2 Cups Cheese for the top of the casserole
• Fresh basil for a topping

This recipe makes between 25 and 30 meatballs depending on the size you make them.

One thing that we want to mention is the Rao’s Sauce seen here on Amazon is an excellent choice for no sugar added marinara sauce!  This is our number one asked question for this recipe!

Low Carb Meatball Casserole Recipe Instructions

1. Preheat oven to 400. Spray a casserole dish with cooking spray
2. Use a food processor to crush the pork rinds.
3. Combine all the ingredients (except for the red sauce 2 cups cheese and fresh basil that is set aside for the casserole) for the meatballs.  I use my hands to mix all these ingredients.
4. Use a small cookie scoop and make small meatballs (all the same size)
5. Place the meatballs in a casserole dish and bake them for 15 to 20 minutes or until the meatballs are fully cooked.
6. Remove them from the oven and drain the grease.
7. Top with the low carb red sauce and cheese and put them back in the oven.
8. Bake for an additional 5 to 10 minutes until the cheese has fully melted.
9. Serve with a side salad or over zoodles and enjoy!