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Stuffed Peppers

Ingredients

  • 5 oz provolone cheese, sharp (or cheddar) # back left dairy
  • 4 oz cream cheese spread # back dairy
  • 12 oz strip steak (sirloin) # left
  • 1 tsp oregano # middle spices
  • 5 tbsp olive oil # middle
  • 6 oz lettuce # front produce
  • 3 oz cherry tomatoes # front produce
  • 3 oz onions # front produce
  • 5 oz bell pepper # front produce
  • 1 oz jalapeno # front produce

Instructions

  • Set oven to 350 degrees F
  • Chop the top off bell peppers and remove the insides
  • Place on a baking tray and spray with olive oil. Then place in the oven for 20 minutes
  • Place a pan on a medium high heat. Add olive oil and onion. Fry until translucent
  • Add additional oil, steak, mushrooms, and oregano. Cook until steak is done
  • To the cooked bell peppers, add steak and mushroom mix followed by cream cheese. Top with more steak, jalapeno and provolone cheese
  • Repeat for other peppers and add back to the oven to broil (grill) for 5 minutes, so that the cheese melts
  • Cut into smaller portions if needed. Arrange into meal prep containers alongside a side salad of lettuce and cherry tomato. Allow to cool before covering and storing in the fridge.

Burger Casserole

Ingredients

  • 8 eggs # back
  • 12 ounces grated cheddar cheese # back left dairy
  • 1 cup heavy cream # back dairy
  • 2 pounds ground beef # left
  • 1 pound no sugar bacon cooked and chopped # left
  • 1/2 teaspoon onion powder # middle spices
  • 1/2 teaspoon salt # middle spices
  • 1/4 teaspoon ground pepper # middle spices
  • 1 can tomato paste (6 oz) # middle
  • 2 cloves large garlic # front produce

Instructions

  • Brown ground beef with garlic and onion powder
  • Drain excess grease, then spread beef on bottom of 9x13-inch casserole pan
  • Stir bacon pieces into cooked beef
  • In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper
  • Stir 8 ounces grated cheese into egg mixture
  • Pour egg mixture over beef and bacon
  • Top with remaining 4 ounces of grated cheese
  • Bake at 350 degrees F for 30-35 minutes or until golden brown on top

Enchilada Bowl

Ingredients

  • 1/2 cup sour cream # back dairy
  • 1 cup shredded cheese (mild cheddar) # back left dairy
  • 1 pound of boneless, skinless chicken thights # left
  • 2 tablespoons coconut oil (for searing chicken) # front middle
  • 3/4 cup red enchilada sauce # front middle
  • 1-4 oz can diced green chiles # front middle foreign
  • 1/4 cup chopped pickled jalapenos # front pickles
  • 1/4 cup chopped onion # front produce
  • 1 avocado, diced # front produce
  • 1 roma tomato, chopped # front produce

Instructions

  • In a pot or dutch oven over medium heat, melt the coconut oil
  • Once hot, sear the chicken thighs until lightly brown
  • Pour in enchilada sauce and 1/3 cup water, then add onion and green chiles
  • Reduce heat to a simmer and cover
  • Cook chicken for 17-25 minutes or until chicken is ftender and fully cooked through to at least 165 degrees internal temperature
  • Carefully remove the chicken and place onto a work surfance
  • Chop or shred chicken then add it back into the pot
  • Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little
  • TO serve, top with avocado, cheese, jalapeno, sour cream, tomato, and other toppings
  • Serve alone or over cauliflower rice if desired

Chicken Lasagna

Ingredients

  • 1 tablespoon butter # back dairy
  • 1 tbsp heavy whipping cream # back dairy
  • 1 egg # back
  • 1/4 cup shredded mozzarella cheese # back left dairy
  • 1 1/2 oz pork rinds, crushed # back middle chips
  • 1 (8 ounce) skinless, boneless chicken breast # left
  • 1 oz grated Parmesan cheese # front pasta
  • 1/2 teaspoon salt # middle spices
  • 1/2 teaspoon garlic powder # middle spices
  • 1/2 teaspoon red pepper flakes (optional) # middle spices
  • 1/2 teaspoon ground black pepper # middle spices
  • 1/2 teaspoon Italian seasoning # middle spices
  • 1/2 cup jarred tomato sauce (such as Rao's) # front middle

Instructions

  • Set oven rack about 6 inches from the heat source and preheat the ovens broiler
  • Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
  • Beat egg and cream together in a bowl.
  • Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
  • Dip chicken into egg mixture coat completely. Press chicken into breading; thickly coat both sides.
  • Heat a skillet over medium-high heat; add butter. Place chicken in the pan; cook until no longer pink the center and the juices run clear, about 3 minutes per side.
  • Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
  • Broil until cheese is bubbling and barely browned, about 2 minutes

Buffalo Chicken Dip

Ingredients

  • 2 cups shredded cooked chicken # left
  • 1 8oz package of cream cheese
  • 1/2 cup Hot Sauce
  • 1/2 Cup Ranch Dressing
  • Pack of celery
  • 2 Cucumbers
  • Keto friendly chip alternative

Instructions

  • Preheat oven to 350 degrees
  • Combine all ingredients into 1 quart baking dish
  • Bake 20 minutes