Monday, October 16, 2017

TexMex Casserole/one pan meal #keto

If you've been around here for very long you know two things about me, well, more than that but when it comes to food you know...I love Mexican and Chinese food. Gosh dang it! I love both and unless I'm not in mood for one, I have a hard time deciding between the two.
Going keto has been difficult in this respect, because neither one of those International flavors is really keto friendly. I mean you have tamales, tacos, burritos, fried rice, dumplings, lo mein, chow mein, sweet and sour chicken...I could go on but I'll stop. If I don't stop I'll need a towel to wipe up my drool.
So anywho...I love both types of food and I thought to myself, Self-there has GOT to be a way to enjoy my favorite foods without going carb crazy.
This recipe is kind of like a taco salad, taco or the inside of a burrito, just without the tortillas.
AND it's all prepared in one dish, which AGAIN you know I love.

The larger photo is the final product going into the oven. Top right, some of the ingredients. Middle right my homemade taco seasoning, bottom right peppers and onions going into the seasoned cooked meat, middle bottom tomatoes added, bottom left adding the Mexican creama. Yes you see beans on the side, those were for D.

TexMex Casserole
1/2-1 lb ground beef
homemade taco seasoning (2 TBSP) recipe HERE (second recipe on this page)scroll down
4 small sweet salad peppers, diced
1 small sweet onion, diced (I used Vidala)
1 can diced tomatoes with jalapenos (or just diced tomatoes or a can of Rotel)
3/4 cup Mexican creama (or sour cream)
1 cup shredded Mexican blend cheese
(1 can refriend beans with raw onion on top were for D you can omit this as it is not part of the recipe)
Brown the beef in a cast iron or oven proof skillet with the taco seasoning. Once it is done add the diced peppers and onions. Stir well and allow to cook for a few minutes. Next add the can of tomatoes and stir well. Allow to heat through. Now  add your creama and stir, top with cheese. Bake at 350 degrees for 15-20 minutes so everything is nice and hot and the cheese is melted.
Enjoy with a nice side salad.

Monday, October 9, 2017

Brussel Sprout Stir Fry with Spicy Nut/Seed Mix - #BlogWithFriends

Brussel sprout stir fry with spicy nut/seed mix
I got the idea for this recipe from the Diet Doctor, her recipe is raw and served as a salad. Mine is cooked and served as a side dish, I changed a few other things too of course. 
Here is the inspirational recipe : RECIPE

Second chances
Life Rebooted
Good Fortune *changed subject*

This is the monthly post/contribution to the group #BlogWithFriends. We had chosen good fortune as our theme but with all the tradgy in the world lately we felt it was insensitive to use that theme.
However, there is good fortune in all that we've seen. Those who survived, those who changed their minds about the concert, the families whose homes did not perish in the fires, the hurricane going out into the ocean instead of impacting the East coast like we had prepared for. Good fortune was everywhere. 
There was also sadness, horror, evil, death and destruction. None of us could have known or seen what was coming. No way to prepare. Now those directly affected have to mourn, rebuild and figure out life in a different way.
For myself life rebooted, a second chance, good fortune and yes lots of reflection, our new theme.
Taking time to reflect is always a good idea. Time to reflect, ponder, reevaluate and maybe change direction.
I have done this in many areas of my life, one being how I eat. So with that, here is a recipe that I hope you enjoy.

Brussel Sprout Stir Fry with Spicy Nut/Seed Mix
1/2 lb fresh brussel sprouts, thinly sliced
3 - 4 TBSP olive oil
chili powder
RAW nuts
hazel nuts
maccadamia nuts
raw or salted and roasted sunflower seeds
Thinly slice the brussel sprouts and toss in a pan with olive oil, salt and pepper. As they cook, chop your nuts and mix with the seeds and other spices. Just before the sprouts are done, add the nuts and continue to cook, be careful not to burn the nuts or brown too quickly as they will taste bitter.
It only took about 5-10 minutes to cook.

Be sure to visit the other links:

Karen at Baking In A Tornado
Most of the prep work can be done in advance for these meal sized Sriracha Chipotle Ranch Chicken Nachos, perfect for a dinner, a lazy weekend afternoon or a tailgate party.

Cluttered Genius
Project Description: Every kid is different. Consider how they each can bring a specific strength to the table!


The Lieber Family
Project Description: A call to look for the positive in our lives and focus on the good instead of being overwhelmed with the bad.

Sunday, October 8, 2017

Creamy Pesto Chicken Bake #keto

Oh My Goodness! Talk about a fabulous recipe. What do we love? That's right, one pot meals, where here is another delicious meal that is cooked in one pot. Easy clean up, easy prep and just look at it!
I adored this meal, protein, cheese, veggies, one pot cooking, simple delicious ingredients. D however was not thrilled with it. He liked it but didn't love it. We have different taste. He is not overly fond of cheese, I KNOW, I heard you gasp! HOW can you NOT love cheese??? Well, he doesn't. He's okay with it and honestly I didn't use half of what I wanted too. Either way, it was delicious and I enjoyed it for several days afterwards. That's right, leftovers baby! That's like free lunch. What could be better? Well, I can think of a few things, but let's not stray from the subject at hand. Food, keto food to be exact.

Creamy Pesto Chicken Bake
2 large chicken breast (cut off the bone and chopped, it's what I had)
2 TBSP extra virgin olive oil (the good kind don't use cheap nasty stuff)
3 TBSP butter, unsalted
Salt , pepper and paprika - 1 tsp each
4 green onions diced, tops and bottoms
1/2 pint grape tomatoes
1 cup heavy whipping cream
1 lemon juiced
2 TBSP pesto (you could use 3 and it not be overwhelming)
12 oz cauliflower florets (I used frozen, thawed and drained well)
7 oz Swiss Gruyere cheese, shredded
I used a cast iron skillet. Place the oil and butter, toss in the chicken and spices. Once this is done, in a small bowl or mixing cup, add your cream, lemon juice and pesto, stir well and add to the chicken along with the tomatoes and green onions. Stir well, Top with the cauliflower florets. Top with the cheese.
Slid into a preheated oven at 400 degrees for 30-45 minutes, depending on your oven. Remove and allow to cool slightly.
Serve! That's it. Simple and delicious. One pot, easy clean up. The best kind of meal if you ask me.