Creamy Beef and Green Beans

Creamy Beef and Green Beans

By Kathryn

 

16 oz. beef, cut into strips, and cooked, save juices for this stir-fry (save beef and juices for later in the recipe)

... In a large nonstick skillet…. Add the below ingredients…

4 cups frozen organic green beans

1/4 cup butter

Smoked salt

Garlic powder

Onion powder

Black pepper

… Stir-fry the green beans, butter and seasonings together until desired doneness…Then add the below ingredients...

6 oz. cream cheese (plus horseradish, mixed in)

1 tsp. horseradish… (add to cream cheese before adding to the green beans….)

Garlic powder

Onion powder

Black pepper

Himalayan Pink Salt to taste

Add in Beef and cream cheese mixture, stir and season to taste….Heat until hot…. Serve…

Makes 4 servings…

Each equals…

Roasted Bone Broth/Stock

Kathryn's Roasted Turkey, Chicken, or Beef/Veggie Bone Broth/Stock* 

By Kathryn

Ingredients...
Water to about fill huge stock pot (mine is about 20 qts.)
6 carrots, halved
4 ribs celery, halved
2 large onions, halved
4 cloves garlic,thickly sliced
Chives, to taste
2 bay leaves
About 6 whole peppercorns
Red pepper flakes, to taste
Re-Roasted Turkey, Chicken or Beef Bones/Carcass

....Roast Turkey, Chicken or chunk of beef with bones, as usual in oven, picked all the meat off well, use the meat for other use ...

Put all of the carcass/bones and  remains back into the roast pan, skin and all, and roast again in oven until well-browned, at least 2+ hours. It get's very brown!.... Brown = flavor!

When browned, place in a huge stock pot (mine was at least 20 quarts) along with water and remaining ingredients. Simmer for a several hours until carcass appears clean and all the browned areas are gone. The Brown means flavor and it is now in the liquid!.. Drain well through a cheesecloth and pour into containers that can go into the freezer. Make sure to mark these well so you will know what they are when you need them. I got about 24 pints of wonderful bone broth to use in my recipes. Enjoy!

*NOTE: This would be great done with any bones, beef, deer, or pork.... and just well-roasted and made like above...mmm!

*Another perk to this recipe is that it has no preservatives, like MSG....and a GREAT money saver!...and all the benefit from a great bone broth..... and that is AWESOME!!!

Per 1 cup serving....

Calories.... 100

Fat............ 10 grams

Protein........2 grams

~Low Carb Lasagna

Low Carb Lasagna (12 large servings)

By Kathryn

4 medium zucchini, sliced very thin on mandolin

3/4 cup basil almond pesto, homemade (to marinade the zucchini slices)

....lightly spread a spoonful of pesto on each slice, turn over and spread more on the back side... grill the marinated zucchini slices until nice grill marks are on both sides, this dries out the zucchini a bit to help the lasagna not be too wet... I used my George Forman Grill...it took several times to fill it ....

.................................................

...in a bowl, mix together the cottage cheese, with the ingredients directly below ...

2 cups cottage cheese (4%)

2 eggs

1/4 cup dried chives

1 Tbsp. garlic powder

2 Tbsp. fresh minced garlic

1 Tbsp. onion powder

1 Tbsp. black pepper

1/4 cup diced small, sun-dried tomatoes

..........................................................

4 # no-sugar jarred marinara sauce

7.6 oz. sliced black olives

1 # chopped fresh mushrooms

1 # sliced pepperoni

2 # cooked ground beef, seasoned well with salt, pepper, onion powder, and garlic powder...

2 # shredded mozzarella Cheese

1/2 cup shredded parmesan cheese

... take a giant roast pan (I used foil, so I could throw away the pan)... spray with non stick spray.... start with...

1/3 marinara sauce

1/2 zucchini slices...

1/2 the cottage cheese mixture,...

1/2 the pepperoni...

1/4 the grated  cheese...

all the mushrooms...

1/2 cooked ground beef...

1/3 marinara sauce....

1/2 zucchini slices...

1/2 cottage cheese mixture....

1/4 grated cheese...

1/2 pepperoni...

all the sliced olives...

1/4 grated cheese....

1/2 cooked ground beef

1/3 marinara....

1/4 grated cheese....

sprinkling the parmesan cheese on top....

Cover with a sheet of aluminum foil.... Bake in 350 oven until bubbling... about an hour+ Remove the foil and continue to bake until browned... When done, set for at least 20 minutes to set before serving.

Makes 12 servings....

Each Serving =

825 Calories

18 Total Carbs

15 Net Carbs

58 Fat

57 Protein

3 Fiber

~ LCHF Stroganoff

 

Recipe from Kathry
LCHF Stroganoff

1/2 cup butter (1 stick)
1 lb. sliced mushrooms
1/2 c. thinly sliced onions
Onion powder
Garlic powder
Black pepper
1 Tbsp. Soy sauce or aminos
6 oz. cooked steak, sliced thin or diced
1 small diced Roma tomato
2 Tbsp finely sliced chives
8 oz. cream cheese, cubed into small bits, to melt faster
1/4 cup heavy cream
1/2 cup sour cream

In a large skillet, melt butter, add sliced mushrooms and onions....sauté until tender.  Add seasonings, soy sauce and cooked steak, continuing to sauté.  Add diced tomato, chives, cream cheese...continue to cook...stir and add cream....allowing it to all blend well together, stir in sour cream..... And serve!

Makes 4 servings

Each serving is...
Cal...610  Net Carbs...9  Fat...55  Protein...19  Fiber...1

~ Beef Taquitoes

Recipe from Kathryn
Beef Taquitoes

Ingredients:
3 slices Mild Provolone Cheese slices (I bought mine at Costco)
Garlic powder
Mexican Spices
3 oz. Cooked beef, warmed

Oven 375 degrees

Place Parchment paper on a cookie sheet....spray with nonstick cooking spray... Evenly space 3 slices of Provolone Cheese on the parchment.. Sprinkle lightly with garlic powder and Mexican spices.... I used a salt-free Mexican seasoning blend, from "The Spice Hunter", bought at my local Co-op.....Bake for 9-10 minutes until color is right... after they are cooked.... Working quickly, Place warm cooked beef (i used skirt steak leftovers) on the shell and carefully roll up in a tight roll, be CAREFUL, they are HOT!....

Serve with salsa, guacamole, and sour cream....enjoy!
Makes 3 Taquitos...
EACH Taquito with 1 TBSP sour cream equals...

~ Homemade Beef Broth, Bullet-Style ( full fat )

Recipe by Kathryn

Homemade Beef Broth, Bullet-Style ( full fat )

2 cups homemade beef broth (mine was from the freezer)
1 Tbsp. grass-fed Butter
1 tsp. lemon zest
1 Tbsp. Fresh lemon juice
1 tsp. finely grated ginger root
Garlic powder to taste
Onion powder to taste
Black pepper to taste
Himalayan Pink Salt to taste
1/4 cup spinach, sliced
1/4 cup grated cheddar cheese

Heat well in a small sauce pan, then blend in NutriBullet or blender, well!.....serve and enjoy!.... Keep stirring as you eat to keep the cheese mixed up.....yummy!

~ Beef Tacos

Recipe from Kathryn
Beef Tacos

3 Provolone Cheese Taco Shells (check recipe)
4 oz grilled beef steak
Shredded cheddar cheese
Lettuce
Pico De Gallo
Cilantro
A bit of Greek Yogurt or Sour Cream
Tapatio Hot Sauce
Slice of Avocado

Enjoy!!!!

Makes 3 Tacos
1 taco = 133 Cal/3 Net Carbs/9 Fat/10 Proteins

Link.... Provolone Taco Shells
http://kathrynslowcarbkitchen.blogspot.com/2014/03/p3-provolone-taco-shells.html

 Provolone Taco Shells

kathrynslowcarbkitchen.blogspot.com/p/fats-recipes.html