kravee_meal_prep

Garlic Butter Bites - Steak Tacos

Fri, 05 Apr 2024 14:29:51 GMT

Delicious Taco Tuesday idea...using Garlic Butter Steak Bites

Ingredients

1 New York Strip Steak (chopped in medium sized cubes)

3-4 Tbsp of Garlic (Avocado Sauce & Steak)

4-6 Tbsp Butter

2 Tbsp Olive Oil (Sauté Steak)

½ cup Sour Cream

½ of an Avocado

Chopped Cilantro (for Pico & to mix in Avocado sauce)

2-3 Limes (for Pico & Avocado sauce)

2-1 ½ Tomatoes (for Pico)

1/4 ^th cup Red Onion (for Pico)

Misson Zero Carb Tortillas (or any Flour or Corn Tortilla)

Salt (to taste for Steak, Pico, Avocado Sauce)

Pepper (to taste for Steak, Pico, Avocado Sauce)

1 tsp Garlic Powder (for steak)

1 tsp Chili Powder (for steak)

2 tsp Montreal Seasoning (for steak)

Steak

1. Cut steak into medium cubes, make sure to cut any VISIBLE pieces of fat from the steak.

2. Take 3 cloves of garlic and mash them with your knife to open them up

3. Once the steak is cut season the steak with Salt, Pepper, Chili Powder, and Montreal Seasoning (If you don’t have Montreal seasoning, it’s Peppercorns, Smoked Pap, Kosher Salt, Garlic Powder, Onion Powder, Whole Coriander Seed, Whole Mustard Seed, Dried Rosemary, and Red Pepper Flakes)

4. Put about 2 tablespoons of Olive oil in the pan and immediately add the steak & mashed garlic pieces making sure not to crowd the pan with the steak. DO NOT let the oil heat and then cook the steak, add the steak pieces and the oil at the same time allowing them to gradually heat together.

5. Cook the steak pieces for about 3 minutes on one side and 2 ½ minutes on the other side. Start with 3 minutes 1 ^st and when you flip the steak pieces add 2 tablespoons of butter so that you can baste the steak pieces. With the garlic and butter…add 1 teaspoon of cilantro at the end when you’re ready to take the steak out of the skillet. Let the steak rest

Avocado sauce

1. Use the food processor for the sauce

2. Peel 2 cloves of garlic and add that with 1/4 ^th cup of sour cream, 1 tablespoon of cilantro, and a 1/4 ^th of a lime squeeze

3. Mix in the food processor until everything is mixed and smooth

4. If your sauce is too thick, you can add 1 tablespoon of water at a time to thin it to the consistency you would like.

5. Salt and pepper to the taste you would like

6. This will be the sauce you use to drizzle over your tacos for flavor at the end

Pico de Gallo

1. Take 1 and a half roma tomatoes and dice them into smaller cubes

2. Take ¼ of a red onion and dice into smaller pieces

3. Chop cilantro, enough for 1-2 tablespoons

4. Salt and pepper to taste

5. Cut a lime in 4 pieces and hold onto that for the end

6. In a bowl GENTLY mix your chopped tomatoes, red onion, cilantro, salt/pepper, and squeeze of lime together. Do not mix to mush, again just lightly mix it…if you would like more of a citrus take squeeze a little more lime, also you can gradually add more salt/pepper if needed. Remember you can always add more but if you over salt or pepper your mixture it can potentially ruin it (More is less)

Tortillas

1. Take your tortillas and brown/warm in a skillet with a little butter, cook them on low and watch them as they will cook fast and you don’t want them to burn

Cajun Crab Finger, Shrimp, Andouille Sausage Pasta w/Whiskey Cream Sauce

Tue, 23 Aug 2022 17:04:26 GMT

Cajun Pasta w/Whiskey Cream Sauce...Lets get Into it!

Ingredients

· 1/2 lb Andouille Sausage

· 1/2 lb Cocktail Crab Fingers

· 1 lb of Colossal Shrimp (cleaned & deveined)

· Onion

· Fresh Garlic

· 1 cup Heavy Cream

· 1/8 ^th cup Dry White Wine

· 1 cup shaved Parsley

· 1/8th cup Whiskey

· 1 tsp Bay Leaf Powder

· Smoked Paprika

· Thyme

· Pepper

· Onion Powder

· Garlic Powder

· ½ stick of butter

· 2 cups of Keto noodles (Start boiling water to cook your noodles before you start anything)

Instructions

Sauté the andouille sausage . Sauté until the sausage until it’s fully cooked and lightly browned. Then transfer to a clean plate and set aside.
Sauté the Shrimp . You don’t need to clean the skillet, sauté the cleaned & deveined shrimp in the same skillet you cooked the sausage in. (Adds flavor). Prior to cooking the shrimp I season them with (Bay leaf powder, smoked paprika, thyme, pepper, onion powder, garlic powder, and a dash of pink sea salt).
Cook the Shrimp evenly for about 3-4 minutes on medium and then flip to cook the other side. Then transfer to a clean plate and set aside.
Sauté the Crab Claws (Cocktail size) . You don’t need to clean the skillet again, sauté the cleaned claws with fresh onion, fresh garlic, Worcestershire sauce (about 3 shakes), a squeeze of lemon and butter. Cook about 2 to 3 minutes. Then transfer to a clean plate and set aside including all the liquid from cooking.
Let’s get Saucy . So I buy fresh parmesan and I grate it, you’ll need 1 cup. Add about 3 tablespoons of butter, the parmesan, and start with ½ cup of heavy cream. Keep stirring up the parmesan completely melts down, then you’ll add your 1/8 ^th cup of Whiskey & 1/8 ^th cup of white wine. Lower your heat to low and the sauce will thicken some. If you feel you need to add more heavy cream you can.
Noodle time . It’s time to add your noodles to the sauce, you want to make sure to cook the noodles al dente so when you add them to the sauce they don’t get mushy & overcook. (Mix noodles thoroughly). One you do that add your Sausage, Shrimp, and Crab claws with the liquid from when you cooked them. LIGHTLY mix the meats in, you don’t want to tear up your noodles.
Let the pasta simmer on LOW for about 2 minutes and you’ll be ready to plate.
Serve warm . Garnished with your desired toppings like Green Onions or Parsley or Cilantro..ENJOY

Zucchini Lasagna!

Thu, 14 Jul 2022 14:01:19 GMT

Mouthwatering Zucchini Lasagna

Ingredients

· 1 lb 93% lean ground beef or ground turkey

· 1 1/2 teaspoons kosher salt

· 1 tsp olive oil

· 1/2 large onion, chopped

· 3 cloves garlic, minced

· 1 28 oz can crushed tomatoes

· 2 tbsp chopped fresh basil

· black pepper, to taste

· 3 medium, 8 ounces each zucchini, sliced 1/8" thick

· 1 1/2 cups part-skim ricotta

· 1/4 cup Parmigiano Reggiano

· 1 large egg

· 16 oz 4 cups shredded part-skim mozzarella cheese

Instructions

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Sprinkle the Zucchini slices with salt, this will allow some of the moisture to come out. You will see beads of water start to form on the zucchini slices, pat dry and flip to the other side and do the same thing.

3. Set aside.

Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink. While the meat is cooking also add your Onions and Garlic to the meat mixture. I add Oregano/Salt/Pepper to taste too
Next add the 28oz can crushed tomatoes and tomato paste to the meat and mix thoroughly

In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, egg, salt and pepper.
Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
Top the zucchini with 1/2 of the Bolognese/Pasta Meat sauce, and evenly spread 1/2 the ricotta mix on top of that.
Add 1/4 ^th cup of grated mozzarella & ¼ cup of shaved or shredded parmesan on top of the ricotta, along with a sprinkle of chopped parsley and basil. Or you can sprinkle with Oregano if you don’t have Parsley/Basil
Repeat these layers one more time.
Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/4 ^th cup mozzarella cheese & 1/4 ^th parmesan cheese.
Place the lasagna in the oven and cook for 30-40 minutes. Broil for a couple of minutes to get a nice golden top.
Garnish with whole basil leaves and serve.

Easy Low Carb Pasta

Tue, 28 Jun 2022 14:43:06 GMT

Cajun Pasta time!

Cajun Shrimp & Andouille Sausage Pasta

Ingredients

· 16 oz penne pasta or Miracle Noodles (keto version)

· 2 lb large shrimp, peeled and deveined

· 2 Tbsp White cooking wine

· 2 Tbsp Avocado Oil

· 4 Tbsp Cajun seasoning (smoked paprika, cayenne, garlic powder, onion powder, celery salt, pink sea salt, thyme, black pepper)

· 4 Tbsp unsalted butter

· 2 tablespoons of minced or 4 cloves of fresh garlic cut

· 1 Red Bell Pepper (diced)

· 1 Green Bell Pepper (diced)

· 3 cups heavy whipping cream

· 1 cup grated parmesan cheese, plus more to serve

· 1 cup smoked gouda

· 4 Tbsp parsley to garnish, (optional)

Instructions

1. Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm. (Al dente means still firm when bitten)

2. Coat the shrimp with 1 Tbsp of the Cajun seasoning before cooking. Put about a tablespoon Avocado oil in a skillet over medium heat. Once hot, add the seasoned shrimp in a single layer and sauté for about 1-2 minutes per side, or until the shrimp are no longer translucent, remove from skillet and cover to keep warm

3. In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the Red & Green Bell Peppers and sauté for about 2-3 minutes

4. Pour in the heavy whipping cream, remaining 1 Tbsp Cajun seasoning and grated Parmesan cheese & Smoked Gouda. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.

5. Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley or sprinkle with a little dried parsley and lemon on the side for presentation.

Chicken Enchiladas

Mon, 20 Jun 2022 14:59:27 GMT

Delicious Enchiladas

Step 1 enchilada sauce:

Enchilada sauce INGREDIENTS

· 3 tablespoons olive oil

· 3 tablespoons flour (whole wheat flour or all-purpose to make your roux – Keto version you can omit this step, the tomato paste will be enough)

· 1 teaspoon ground cumin

· 1 tablespoon ground chili powder

· ½ teaspoon garlic powder

· ¼ teaspoon sea salt, to taste

· ¼ teaspoon dried oregano

· 2 tablespoons tomato paste

· 2 cups vegetable or chicken broth

· Black or Chipotle Pepper (based on your desired spice level)

Directions:

1. Start with your dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt). Put those items in a small bowl to the side as prep your tomato paste & broth as well. The roux will cook fast so you want to make sure the other items are ready to go!

2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This may take a few minutes, but keep an eye on it. You can’t let the oil burnt because you’ll have to start over

3. Once the oil is heated, pour in your flour and spice mixture. Make sure to keep whisking/mixing, you will cook this for about 1 minute. You will have a good reddish color. Now you want to mix in your tomato paste and slowly add the broth while constantly mixing/whisking to remove any lumps.

4. Bring the mixture to a simmer to enhance all those flavors, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

5. Remove from heat, you can add more season more if need be.

6. Now it time to make your enchiladas

Step 2 enchiladas:

Enchilada INGREDIENTS

· Diced or Shredded chicken (2 cups will make about 10-11 enchiladas)

· 2-3 cups of enchilada sauce (some for the meat/some to top the enchiladas)

· 8-12 Carb sense Tortillas (or flour if you’re not doing keto)

· 3 cups of Mexican Blend cheese (some for inside the tortilla mix/some to top the enchiladas)

· Avocado Oil

· (you can season the chicken too, I sometimes add garlic powder/onion powder/cumin/chili powder)

· Optional toppings that I use (black olives/chopped cilantro/sour cream/shredded lettuce)

Directions:

· Pre heat the oven to 375ºF

· WASH YOUR CHICKEN (I wash my chicken in a bowl with a tablespoon of vinegar and lemon)

· Dice your chicken breast into small cubes cook in skillet on the stovetop. I coat my pan with Avocado oil first and thoroughly cook my chicken. I like to dice my Chicken instead of shredding it, but either works (make sure it’s cooked all way)

· Once the chicken is done, drain any excess liquid and mix the chicken with about 1/3 cup of the enchilada sauce.

· Warm your tortillas in the microwave for about 30 seconds. You want to make sure they’re pliable enough to work with

· Now you can start to assemble your enchiladas by filling each tortilla evenly with about ½ cup chicken and about a 1/8 ^th cup cheese. Rolls the enchiladas to keep the mixture secure and black them in a baking dish or foil baking pan with the seam of the tortilla facing down.

· Once you finish all the enchiladas, pour the renaming enchilada sauce over the tortillas and then top them with the remaining cheese.

· Bake the enchiladas for about 20 minutes or until the cheese is melted and bubbling a little.

· Viola it’s time to EAT!

· Optional toppings that I use (black olives/chopped cilantro/sour cream/shredded lettuce)

Back to the Basic's...I mean Day 1 of Keto!

Wed, 01 Dec 2021 01:23:06 GMT

Sings"How did Youuuuu get here"(shout out to Deborah Cox)lol

So the Holidays are over and it's time to get my life in order! I can't watch everyone's Macro's and don't watch my own Macro/caloric intake business right? lol

It's so easy to fall off the wagon with being busy and doing so much for others, but at some point you have to take accountability for self and make some changes. I had friends that said, "Oh just wait until after the Holidays to focus on food changes". I thought, why would I do that? If I can maintain this Keto diet during the test of the delicious Holiday foods then it'll be a breeze to drop these extra pounds continuing on into my set goal date!

So here I am, day one of Keto...again. Good think is, I'm not a person that gets discouraged! I can fall 100 times but each time I will get back up and learn something different. I know my food triggers, I know what causes stress eating...I know what causes my gym laziness. I learned that this last time I slacked off, I kept a journal. Now it's time to put my journal to use....so let's go Day 1!

What did I eat today you asked, let me give you a quick break down of my Keto 1st day menu.

So my goal is to do about 1200 cals a day for 30 days with; 20 net g of carbs, 92g fats, 74g protein

For breakfast I had:

3 whole eggs scrambled w/Spinach

1 Chicken Andouille Sausage link

Snack: 1 whole Avocado w/Pepper

Lunch:

Curry Seasoned Salmon w/Coconut Curry Cauli Rice & Broccoli

Snack:

Sunkist Lemon Pepper Tuna Pack

Dinner

Skinless boneless chicken thigh (Cajun butter) w/Sauteed Cabbage & Green Beans

I also had about 6 tablespoons of MCT oil (14g a tablespoon throughout the day because I know I'm not good at getting my fats in)

I was a tad under on my protein but I'll add a Keto Protein shake tomorrow to balance out my numbers

I am also doing F45 training at least 3-4 days a week and 4 days of cardio in the morning for at least 45 mins to an hour.

My eating window is 12pm-8pm so I have to set timers to eat because a girl gets busy and will NOT eat! So this is my day one! If you want to join me awesome, you can email me or leave a comment...we can all support each other!

Keto White Chick'n Chili

Thu, 21 Oct 2021 19:55:12 GMT

Fall is here so fall into some good....Chili!

I absolutely "LOVE", a good Chili or Soup when it starts to cool down in the fall. I wanted some chili but didn't want the beans/turkey meat. This Chili Chicken hit the spot! If you try it, please let me know...I'm always open to feedback and critics.

Prep time: 15 minutes

Cooke time: 10 minutes

Total time: 25 minutes

Okay so you'll need:

Ingredients:

-1 lb chicken breast

- 1/2 lb of Andouille Chicken Sausage

-2 cups chicken broth

-2 tablespoons of minced Garlic

-1 can of chopped Green Chiles

-1 diced Jalapeno (garnish at the end)

- d iced Cilantro (garnish at the end)

-1 diced Green Pepper

-1/4 cup diced Onion

-1 can of Roasted Petite Diced Tomatoes (I used the Rotel version)

-4 tbsp Butter

-1/2 cup Heavy whipping cream

-4 oz Cream Cheese

-1 tsp Oregano

-1 tsp Smoked Paprika

-1 tsp Garlic powder

-1 tsp Pink Himalayan sea salt

-1 tablespoon Cumin

-1 tablespoon Chili powder

Instructions:

1. You can cook your chicken in the oven on 350 for about 45, then shred it... BUT, I just bought already shredded white meat chicken from Sprouts. (easier and saves time) I season/mix my chicken with cumin, oregano, smoked paprika, garlic powder, pink salt, and chili powder.

2. I take my butter/onions/garlic/green peppers/chicken sausage and sauté for about 2 minutes in my stock both. I then add my chicken with my broth. I let that simmer for about 5-7 minutes

3. Next I add my chiles, green pepper and onion to skillet and sauté until veggies soften

4. Add those to the soup, and continue to let it simmer.

5. Put your cream cheese in the microwave to soften for about 15-20 seconds (be careful it pops in the microwave)! Once it's done, take it out and mix it with your heavy cream. You want to mix it until it's smooth and add it to the soup. (this will help to thicken the soup, I didn't add any xanthan gum). Make sure to mix this in good so you don't see lumps of cream cheese.

6. Let this simmer for another 12-15 minutes

I served mine topped with Shredded Chipotle Gouda, Sour Cream, Cilantro, and fresh Jalapeno....OMG it was soooo delicious. I actually ate 2 bowls (don't judge me please hahahahaha)

Macros

Serving size: 1 Cup

417 Calories

27g Fat

7.2 Carbs

3 Fibers

4.2 (Net g Carbs)

32g Protein

Keto Salmon Fried Nuggets

Thu, 14 Oct 2021 21:30:35 GMT

Air Fryer Salmon Nuggets
(Low Carb & Grease Free)

So I wanted something "Fried" but getting fast food, the salt, and the grease was a NO NO! I found some Salmon in the fridge and Viola....I had an idea! Why not make some Salmon nuggets, so I'm going to give you the deets on this easy recipe. If you try it, please let me know...I'm always open to feedback and critics.

Prep time: 10 minutes

Cooke time: 10 minutes

Total time: 20 minutes

Okay so you'll need:

Ingredients:

-Skinless Salmon

-1 egg

-1 cup Almond flour

-1/2 cup Coconut flour

-Avocado oil (to spray the fish before cooking)

-1 tsp Garlic Salt

-1/2 tsp Garlic Powder

-1/2 tsp Onion Powder

-1/2 tsp Himalayan Salt

-1 tsp Dried Parsley

-1/4 tsp Smoked Paprika (or regular)

-Air Fryer (400 degrees for 8-10 minutes)

Instructions:

1. Take your salmon and cut into nugget size pieces

2. Take your egg and beat it in a bowl, you will use this to dredge your salmon.

3. Mix your Almond Flour, Coconut Flower, and seasonings together... this will be your Salmon coating.

4. Take your clean and cut salmon pieces, dip one at a time into the Egg wash, then into the Coating you made in step #3. put the pieces into your air fryer or on a baking sheet if you would rater put them into the oven. Continue this step until you have coated all your pieces of salmon.

Egg wash.... Almond Flour coating...REPEAT!!!

5. Next spray your coated nuggets with an oil (I am a total fan of Avocado oil, but you can use other oils too I'm sure) This will help with the cooking product and to keep your nuggets from drying out. My airfyer has a fish timer of 400 degrees for 10 minutes...I definitely feel like I could've done 9 minutes so I put the range of 8-10 minutes. You don't want to burn them, the Coconut/Almond flour will definitely cook burn fast. I

If you're using the oven, cook at 400 degrees for about 8 minutes, just keep an eye on them also to make sure they don't burn.

6. Once you hear the BEEP, enjoy!

I used half a slab of salmon so the macros below are for what I used

Macros

So 8 oz of Salmon made about 16 nuggets, these macros are per nugget

72 Calories

3.5 g Carbs (1.5 net g)

4.4 g Fats

5.4 g Protein

Portion control

Thu, 01 Jul 2021 13:12:13 GMT

Control your portions, don't let the portions Control you!

Are you eating too much food? Are you controlling your portions?

I live in the Great State of Texas where it seems like the food motto is "The Bigger Plate the Better". When you're trying to maintain healthy weight or trying to lose weight, you MUST keep your portions in mind.

I often try to drink water before I eat to fill my belly, less room to fill it with food! I also will ask for a to-go container if there is a HUGE plate of food presented to me...even if it's a "healthier option", because healthy can become unhealthy if you're over eating!

Here are some tips to keep in mind for portion control:

Use Smaller Dinnerware. ...

Use Your Plate as a Portion Guide. ...

Use Your Hands as a Serving Guide. ...

Ask for a Half Portion When Eating Out. ...

Start All Meals With a Glass of Water. ...

Take It Slowly, dont Gobble your food down please. ...

Don't Eat Straight From the Container. ...

Be Aware of Suitable Serving Size.

So the last one is huge for many of my clients, what is a suitable serving size?

Here is a good scale of a healthy serving size of each food category:

Vegetables — 1 to 1 1/2 cups.

Fruits — 1 cup

Grains — 5 to 8 ounces.

Dairy/Dairy Free substitute — 3 cups (fat-free or low-fat)

Protein foods — 4 1/2-5 ounces.

Oils (healthy oils/fats) — 5 to 7 teaspoons

Don't be afraid to measure things out, I have a measuring kit in my car, you never know when you'll need it! hahahahaha!

But seriously, measure your food if your cooking at home. A cup of Cauli Mash vs a 1/2 Cup makes a huge difference in your Macros. If I decide to eat Mash Potatoes or Sweet Potatoes I typically go to a 1/4 cup to reduce carbs and align with my macros. Once you get used to measuring you can eyeball your meals and know when enough is enough!

Hope everyone has a great day and watch those portions!

Low Carb / Keto Recipe! Buffalo Chicken Dip.

Thu, 30 Jul 2020 14:35:05 GMT

Easy Peasy Low Carb Keto Buffalo Chicken Dip!

Quick snack that you can prep for the week! It's good hot or cold ��

Easy Peasy Low Carb/Keto Buffalo Chicken dip!!

Ingredients:

-2 cans Chicken, canned, meat only, with broth

-12 oz Cream cheese

-1 /2 pack of Hidden Valley ranch dip (or any brand)

-3/4ths cup of Sweet Baby Ray's Buffalo wing sauce or any Buffalo wing sauce

-1 ½ cups Cheese (I used Mozzarella, Muenster, and Mild Cheddar)

-1 bunch Celery, raw

Directions:

Pre heat Microwave to 350 degrees

Heat cream cheese in the microwave for about 1 minute to soften. When soft, add the chicken, ranch seasoning, buffalo sauce, and cheese (leave 1/4th cup for the top).

Mix together well until all lumps are gone and the buffal sauce is mixed well. and ranch dressing.

Next, transfer the mixture baking safe pan... Sprinkle the remaining cheese over the top and cook for about 10 minutes or until the cheese starts to cook.

Serve with celery sticks or your favorite veggies!

2 oz: 188 calories, 10g fat (7g saturated fat), 38mg cholesterol, 484mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

Keto Recipe! Mini Taco Cheese Bowls.

Fri, 24 Jul 2020 01:53:03 GMT

What you Kraveen...some Quick & Easy? T ry out these delicious Keto Taco bowls, I swear everyone will like them...even the dog!

CAL/SERV: 300

YIELDS: 1 DOZEN

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

2 cups. shredded Mexi blend cheese

Avocado oil spray

1 tablespoon chopped onion

1 tablespoon minced garlic

1 lb. ground chicken or any meat

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. Smoked Paprika

Kosher salt

Freshly ground black pepper

Sour cream, for serving

Diced avocado, for serving

Freshly chopped cilantro, for serving

Pico de Gallo, for serving

DIRECTIONS:

1.Pre-heat the oven to 400 degrees, line a large baking sheet with parchment paper or use a silicone baking mat. Spoon about 2 tablespoons of cheese a few inches apart. Bake until bubbly and edges are beginning to turn golden, about 4-5 minutes. Let cool on baking sheet for a minute.

2. Now grease thebbottom of a muffin baking pan with cooking spray, then carefully pick up melted cheese slices and place on bottom of muffin tin. Let this cool for 7-10 minutes... Make sure to use your hands to help mold the cheese around the inverted tin.

TIPS: Please don't burn the cheese, we don't want Blackened style cheese!

3. In a large skillet over medium heat, spray with Avocado oil then add your onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, then add ground chicken, breaking up meat with a wooden spoon. Don't scratch that pan Chile! Lol

Cook until chicken is completely done about 6 minutes, then drain any fat. (Chicken can be dry so there may not be much)

4. Return meat to skillet and season with chili powder, cumin, smoked paprika, salt, and pepper.

5.Transfer cheese cups to a serving platter. Fill with cooked ground ground chicken, and top with sour cream, avocado, cilantro, and tomatoes, lime, pico...whatever you like!

Nutrition (per serving): 275 calories, 25 g protein, 2 g carbohydrates, 0 g fiber, 1 g sugar, 21 g fat, 12 g saturated fat, 350 mg sodium

Low Carb / Keto Recipe! Turkey Pepperoni Pizza Bites.

Thu, 23 Jul 2020 18:51:22 GMT

Turkey Pepperoni & Sausage Pizza bites!

Super easy and delicious

Easy Peasy recipe:

1/2 pound Italian sausage, cooked and drained

1/4th cup of chopped Turkey Pepperoni

5 ounces cream cheese, softened

1/3 cup coconut flour

1/2 teaspoon baking powder

1 teaspoon minced garlic

1 teaspoon Italian seasoning

3 large eggs, beaten

1 1/4 cup shredded mozzarella

Directions:

Preheat oven to 350 degrees

1.Combine cooked sausage, pepperoni and cream cheese and mix together

2. Add in remaining ingredients until well combined and chill in the fridge for 15 mins *DON'T SKIP THE ABOVE INSTRUCTIONS* Drop onto a greased baking sheet or a Silicone mat

3.Bake 17-19 minutes until golden brown.

Nutrition Information:

YIELD: 30 bites

SERVING SIZE: One bite

Amount Per Serving:

CALORIES: 82

FAT: 7g

CARBOHYDRATES: 1.3g

FIBER: 0.5g

PROTEIN: 3.9g

kravee_meal_prep

Garlic Butter Bites - Steak Tacos

Delicious Taco Tuesday idea...using Garlic Butter Steak Bites

Ingredients

Cajun Crab Finger, Shrimp, Andouille Sausage Pasta w/Whiskey Cream Sauce

Cajun Pasta w/Whiskey Cream Sauce...Lets get Into it!

Ingredients

Instructions

Zucchini Lasagna!

Mouthwatering Zucchini Lasagna

Instructions

Easy Low Carb Pasta

Cajun Pasta time!

Instructions

Chicken Enchiladas

Delicious Enchiladas

Back to the Basic's...I mean Day 1 of Keto!

Sings"How did Youuuuu get here"(shout out to Deborah Cox)lol

Keto White Chick'n Chili

Fall is here so fall into some good....Chili!

Keto Salmon Fried Nuggets

Air Fryer Salmon Nuggets (Low Carb & Grease Free)

Portion control

Control your portions, don't let the portions Control you!

Low Carb / Keto Recipe! Buffalo Chicken Dip.

Easy Peasy Low Carb Keto Buffalo Chicken Dip!

Keto Recipe! Mini Taco Cheese Bowls.

Low Carb / Keto Recipe! Turkey Pepperoni Pizza Bites.

Air Fryer Salmon Nuggets
(Low Carb & Grease Free)