Chicken Pot Pie

INGREDIENTS
4 frozen buttermilk biscuits
1 1/2 c. chicken stock
1 c. whole milk
3 tbsp. all-purpose flour
1 1/2 tsp. poultry seasoning
1 chopped small onion
1 c. Matchstick Carrots
3 tbsp. butter
2 c. shredded rotisserie chicken
1 c. frozen cut green beans
2 tbsp. chopped fresh flat-leaf parsley
Biscuits, for serving

DIRECTIONS
1) Prepare 4 frozen buttermilk biscuits according to package directions.

2) Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning.
Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes.
Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.

3) Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.

Pepper Steak

SEE NOTES BELOW

INGREDIENTS
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Kosher salt
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/4 c. low-sodium soy sauce
3 cloves garlic, minced
1 tbsp. freshly minced ginger
Mushrooms
1 Onion, chopped
Cooked white rice, for serving

INSTRUCTIONS

1) Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
2) In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook
until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
3) Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes.
Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce.
Cook, stirring, until the sauce is glossy about 2 minutes more.
4) Serve with rice.

NOTES

  • Would be good to add mushrooms and onions

Lasagna

Ingredients

  • 12 lasagna noodles uncooked
  • 4 cups shredded mozzarella cheese divided
  • 1/2 cup shredded parmesan cheese divided
  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage
  • 1 onion diced
  • 2 cloves garlic minced
  • 24 oz pasta sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 2 cups ricotta cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg beaten

Instructions

  • Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
  • Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
  • Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
  • Combine 1-1/2 cups mozzarella, ricotta, 1/4 cup parmesan cheese, parsley and egg.
  • Add 1 cup meat sauce to a 9×13 pan. Top with 3 lasagna noodles. Layer with 1/3 of the cheese mixture and 1 cup of meat sauce. Repeat finishing with noodles topped with sauce.
  • Cover with foil and bake 45 minutes. Uncover, add cheese and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
    Rest 10-15 minutes before cutting.

Low Carb Salisbury Steak

From https://www.ibreatheimhungry.com/low-carb-salisbury-steak-with-mushroom-gravy/

INGREDIENTS

For the Salisbury Steaks:

  • 2 lbs ground chuck (80/20)
  • 3/4 cup almond flour
  • 1 Tbsp fresh parsley, chopped
  • 1/4 cup beef broth
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 Tbsp dried onion flakes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

For the gravy:

  • 2 Tbsp butter
  • 2 Tbsp bacon grease (or butter)
  • 2 cups sliced button mushrooms
  • 1 cup sliced yellow onions
  • 1/2 tsp Worcestershire sauce
  • 1/2 cup beef broth
  • 1/4 cup sour cream
  • salt and pepper to taste

INSTRUCTIONS

For the Salisbury Steaks:

  1. Combine all of the steak ingredients in a medium sized bowl and mix well.
  2. Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
  3. Bake in a preheated 375 degree (F) oven for 18 minutes.

For the gravy:

  1. Melt the butter and bacon fat (if using) in a large skillet.
  2. Add the mushrooms and cook on medium high heat until golden brown (about 3 minutes per side.)
  3. Add the onions and cook for 5 minutes over medium heat, until golden and soft.
  4. Add the broth and the Worcestershire sauce, stir and cook for 3 minutes, stirring to scrape any bits off of the bottom of the pan.
  5. Add the sour cream, stir well, and remove from the heat. (if you want a thicker gravy you can cook it on low for a 5 extra minutes to condense it.)
  6. Season with salt and pepper to taste.
  7. Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.

Cheesy Bacon Ranch Chicken

INGREDIENTS

  • 4 slices thick-cut bacon
  • 4 boneless skinless chicken breasts (about 1 3/4 lbs.)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp. ranch seasoning
  • 1 1/2 c. shredded mozzarella

DIRECTIONS

  • In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
  • Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
  • Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
  • Crumble and sprinkle bacon and chives on top before serving.

Low Carb Chili

From https://thatlowcarblife.com/keto-chili/

Ingredients

  • 1 ½ pounds ground beef
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, minced
  • 1 clove garlic, minced
  • ¼ cup tomato paste
  • 15 ounces canned diced tomatoes
  • 2 cups beef broth
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt

Instructions

  1. Add the ground beef, onion, and bell pepper to a large deep pot and cook over medium heat, breaking up the meat as it cooks. When meat is cooked through, drain fat from pan.
  2. Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt and stir.
  3. Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, preferably an hour for the best taste and texture.
  4. Serve with sour cream and shredded cheddar, as desired.

Notes

Simmer for at least 20 minutes before serving. The longer the chili simmers, the better the flavor will be. I recommend one hour or more for the best taste and texture. Add additional broth if too much cooks off during the simmering process.

Deep Fryer Batter

This is an onion ring batter recipe, but it can be used for fried cheese sticks, fried mushrooms, etc.

  1. In a bowl, combine 1 1/4 cups all-purpose flour, 1 tsp baking powder, 3 tsp salt, and 1 egg
  2. Add milk as needed (approx 1/2 to 1 cup) to get proper consistency
  3. Add seasoned salt to batter mixture to taste

Friendly’s Peanut Butter Sauce

INGREDIENTS

  • 2 tablespoons butter
  • 1 cup heavy whipping cream ( you can use half and half)
  • 1/2 cup corn syrup
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup natural peanut butter smooth is recommended
  • 1 teaspoon vanilla

INSTRUCTIONS

  • In a medium sized saucepan over medium heat, melt butter, add heavy cream, corn syrup, sugar, salt, and natural peanut butter. Stir continually until the mixture is uniform. Cool off sauce, and then add vanilla. Store left over sauce in the refrigerator.

Peanut Butter Cookies

Ingredients

  • 1 1/3 cup (188g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 3/4 cup (185g) creamy peanut butter
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper.

  2. In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.

  4. Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined.
  5. Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.

  6. Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).
  7. Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they’ll continue to cook slightly as they cool).

  8. Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

Noelle’s Meatballs

Ingredients

Directions

  1. Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
  2. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
  3. Mix up meatball ingredients until well combined, yet not over-mixed.
  4. Divide mix into 4 equal parts.
  5. Roll each part into 4 balls and space equally onto a nonstick baking sheet.
  6. Place meatballs in oven and roast about 12 minutes.
  7. Break a meatball open and make sure meat is cooked through before removing from the oven.