Cheesy Chicken Soup

Cheesy Chicken Soup

8 oz. chicken breast

3 cups bone broth with pork fat on top, (I used homemade Pork)

3 cups water

2 Tbsp. onion powder

1 tsp. garlic powder

¼ cup butter

Salt and Pepper to taste
12 oz. frozen cut green beans

2 Tbsp. diced green onions

1/2 cup shredded cheddar cheese

In a sauce pan, place chicken and water…. Cook until chicken in done…. Remove chicken and cut up…. Return to the pan and add the broth and everything else EXCEPT the green onions and green beans…. Simmer for 30 minutes on medium low….

Add green beans and continue to simmer…. When beans are tender, add green onions and cheese… cook for a few more minutes…. stirring well as cheese melts into the broth.

Makes 4 servings….

Each serving equals to…

Calories 382

Fat 29 g.

Carbs 4 g.

Fiber 1 g.

Protein 25 g.

“Touch of Lime” Provolone Cheese Chips

“Touch of Lime” Provolone Cheese Chips

By Kathryn

Cut 1 slice of Mild Provolone cheese(I buy mine at Costco) into 6 wedges….make as many as you wish….

Lay on a sprayed parchment lined cookie sheet

Sprinkle with “True Lime” Seasoning, and Himalayan Pink salt.

Bake in 350 degree oven… for 7 minutes or until nice and golden brown….

Remove QUICKLY from the cookie sheet with a sharp edged spatula and cool on a baking rack….

Each slice makes 1 serving of 6 crackers….

Each serving….

Calories 100

Fat 8 g.

Protein 7 g.

Carbs 0 g.

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…

Lemon Cream Gelatin

Lemon Cream Gelatin

By Kathryn

In blender….. add all ingredients...

16 oz. cream cheese

2 cup boiling water

Juice and Zest of 2 lemons, strained

1/2 c. sugar free Lemon or Lemon-Lime syrup, Torani (OR granulated sweetener + 1/3 water to equal 1/2 sugar + 1 tsp lemon extract)

1 tsp. liquid stevia or to taste

2 tsp. vanilla extract or other flavor

Dash of Himalayan Pink Salt

4 tsp. OR 2 envelopes, unflavored gelatin powder

Blend VERY well.... pour into 8 ramekins or small dishes, or large dish.... cover and refrigerate....

Makes 8 servings....

Each Serving...

Calories 210

Fat 18 g.

Protein 6 g.

Fiber 0 g.

Carbs 5 g.

Peanut Butter Chocolate Creams

Peanut Butter Chocolate Creams

By Kathryn

1/4 cup Heavy Cream

2 tsp. Vanilla

1 tsp. Liquid Stevia

Dash of Himalayan Pink Salt

16 oz. Cream Cheese

120 g. Sugar Free Dark Chocolate Wafers

1 cup Peanut Butter-Natural

In a mixer bowl, add cream, vanilla, stevia and salt…. Start to mix a couple of minutes on HIGH…. While beating, SLOWY add in the cream cheese and peanut butter ….continue to beat until very creamy…. Scrape all into a gallon ziploc, snip a small opening into the corner and squeeze slowly… and pipe the creamed mixture into small drops on 2 parchment paper lined cookie sheets …. I made 180 drops… add a chocolate drop to the top of each drop…. Place into the freezer to freeze…. When frozen… put all into a covered container and store in freezer…

Makes 90 (2 drop) servings….

Each (2 drops) equals=

Calories 44

Fat 4 g.

Protein 1 g,

Carb. 2 g.

Fiber 0 g.

Net Carbs. 2 g.

Portabella Combo Pizza

Portabella Combo Pizza

By Kathryn

1 Med-large, Portabella Mushroom
1 oz, grated Mozzarella*

7 slices (28g), Original Sliced Pepperoni

1 slice Bacon, crumbled

Sprinkle of dried basil or fresh

Place cleaned mushroom on a small baking dish…. Fill with the above ingredients….spray mushroom edge lightly with an oil spray, I used avocado spray in my mister… Bake in 350 until cheese is nice a bubbly and mushroom has softened…. I used my toaster oven for 30 minutes… conventional oven will take less time….

*NOTE.... in the above picture, I used string cheese, sliced

1 serving =

Calories 179

Fat 13 g.

Protein 14 g.

Carbs. 5 g.

Fiber 3 g.

Net Carbs. 2 g.

Chocolate Chia Gelatin Dessert

Chocolate Chia Gelatin Dessert

By Kathryn

In Nutribullet....

8 oz. cream cheese

1 cup boiling water

1/4 c. unsweetened cocoa powder

1/4 c. sugar free chocolate syrup (Torani or DaVinci Coffee Syrups)

1/2 tsp. liquid stevia or to taste

1/4 c. chia seeds

1/2 tsp. vanilla extract or other flavor

2 tsp. unflavored gelatin powder

Blend very well.... pour into 4 ramekins or small dishes, cover and refrigerate....

Makes 4 servings....

Each is....

Cal. 279

Protein 9 g.

Fat 22 g.

Carb. 10

Fiber 7

Net Carb. 3

White Chicken Lasagna

White Chicken Lasagna

By Kathryn

1 lb. cooked shredded  chicken breast

2 cups cottage cheese, 4%

2 cups fresh spinach leaves, chopped

2 egg

2 tsp garlic powder

2 tsp. onion powder

1/2 tsp. Italian herbs

1/2 tsp black pepper

16 oz.  roasted chicken deli slices

12 oz. shredded Mozzarella cheese

Cook chicken breast in water until done. Cool then shred. Spray a large baking dish with non-stick spray.

In a medium bowl, combine cottage cheese, eggs, chopped spinach garlic, pepper, Italian herbs and onion powder.  In the sprayed baking dish, put a single layer of deli chicken slices. Top those with a thin layer of the cottage cheese mixture. Top that with some shredded chicken. Add a sprinkling of the cheese. Add another layer of deli slices. Top that with a sprinkle of cheese. Alternate the remaining ingredients, varying the layers according to how many slices of chicken you have. Finish of with a bit of the cottage cheese mixture, Topping with  a sprinkling of cheese for the top of the casserole. Bake at 350 degrees for 40 minutes. Let cool at least 5 minutes before slicing.

Serves 8 Servings

Each Serving equals...

Calories...300

Total Fat...12 g.

Carbohydrates... 3 g.

Protein 42 gr.

Chicken Bacon Veggie Pizza

Chicken Bacon Veggie Pizza
By Kathryn

Crust....
4 cups grated Cauliflower, cooked in microwave for about 12 minutes, then cooled til only warm
2 beaten eggs
2 cups grated Mozzarella Cheese
italian herbs, garlic, salt, pepper

Mix together, spread onto pizza pan, Bake 400 degrees, for 20-25 minutes

Top with .....

...Creamy Garlic White Sauce

4 oz. Softened Cream Cheese
1 tsp. cream
1/2 tsp. garlic powder,
1 tsp. dried chives,
1/4 tsp Tony Chacheres Seasoning, or other seasoning

Mix well and warm, before spreading on cooked crust....

Top with....
4 thick slices of cooked Bacon, crumbled
4 oz. cooked finely diced chicken
1 finely diced Jalapeno
3 sliced mini sweet peppers, (Yellow-orange-and red)
mozzarella cheese
Parmesan cheese
Dried chives on top

Bake until golden and YUMMY!!!!

Especially delicious cold the next day!!!

Makes 8 servings....
Per Serving:

291 cal.

3 net carbs

22 g. fat

17 prot. 

~Kathryn's Clam Chowder

Kathryn's Clam Chowder

By Kathryn

...In a large pot, fry up...

8 slices bacon cooked and crumbled

...remove bacon from pan for adding to soup later

...add to drippings

1 cup finely chopped sweet onion

2 cups finely chopped celery

...cook until clear and soft

add ...

1 quart chicken broth and liquid drained from the 51 oz. can of chopped sea clams

1 lb. finely diced Daikon Radish

... simmer for a few minutes until radish dices just start to get soft

...add all into a large crockpot (turned on HIGH) with ...

1 cup butter, softened room temperature

16 oz. cream cheese, softened room temperature

stir well to blend into the hot liquid...

add...

the drained clams from a 51 oz. can

1 quart of heavy cream

reserved crumbled bacon

1 cup finely diced green onions, green only

pepper and salt to taste, be careful with the salt since many of the ingredients are salty...

simmer until ready, about 2-3 hours on high, Note: I like my soups a bit soupy.... If you like it thicker, you might add a bit of Xanthum Gum to your sauce to thicken it.... My family loved it this way!... Me, too!.... Enjoy!!!

Make 10 servings

Each Serving=

_{Calories 511}

_{Net Carbs 10}

_{Fat 43}

_{Protein 21}

_{Fiber 2}

~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

~ Garden Omelet

Garden Omelet

By Kathryn

In a small bowl, add...and mix together

2 eggs, slightly beaten
1/2 Tbsp. Full fat sour cream
1 sweet mini pepper, cut up
3 little cherry tomatoes, cut up
1 Tbsp. Cilantro, chopped small
1/2 oz. grated cheese, (1/2 in bowl) reserve 1/2 for top
Salt
Pepper

In a small skillet, on medium heat, add

1/2 tsp. Bacon grease

Then, add mixed up omelet ingredients, cover with lid....cook for a few minutes, then turn over with spatula... Cook more until inside is almost done...turn back over and add remaining grated cheese, top with lid until melted...slide onto small plate...enjoy!...makes 1 serving.

Variation: add bacon, sausage, avocado, ...

258 Cal... 3 Net carbs... 18 Fat... 16 Protein...

~ Dill Creamy Havarti Crackers

 

Recipe from Kathryn
Dill Creamy Havarti Crackers

Place squares of creamy Havarti cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with dried dill and seasoning salt (I used a homemade).

Bake 350 degrees for 12 minutes or until it is golden brown... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Rosemary Garlic Aged Cheddar Crackers

Recipe from Kathryn
Rosemary Garlic Aged Cheddar Crackers

Place squares of Aged cheddar cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet. (I found cheddar spreads the most)

Sprinkle with powdered Rosemary and garlic powder.
Bake 350 degrees for 12 minutes or until it is golden brown... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Dill and Onion Dutch Gouda Crackers

 

Recipe from Kathryn
Dill and Onion Dutch Gouda Crackers

Place squares of Dutch Gouda cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with dried dill and garlic powder.

Bake 350 degrees for 10 minutes or until it is golden brown.... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Turmeric and Pepper French Swiss Crackers

Recipe from Kathryn
Turmeric and Pepper French Swiss Crackers

Place squares of French Swiss cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with black pepper and Turmeric.

Bake 350 degrees for 14 minutes or until it is golden brown... Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
30 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Lemon Herb Dutch Gouda Crackers

Recipe from Kathryn
Lemon Herb Dutch Gouda Crackers

Place squares of Dutch Gouda cheese on a parchment lined cookie sheet. Allowing for spreading while cooking...I put 12 squares on a cookie sheet.

Sprinkle with Lemon Herb Seasoning.

Bake 350 degrees for 10 minutes or until it is golden brown....Remove from pan while still hot with a sharp edged spatula and hands!... Let cool....

Makes delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

1 cracker =
28 Cal..... 2 Fat..... O Carbs..... 2 Protein

~ Garlic Turmeric Cheese Crackers

 

 

 

 

Recipe from Kathryn
Garlic Turmeric Cheese Crackers

Take a slice of provolone cheese....
Put it on a parchment lined cookie sheet.
Sprinkle on lightly powdered garlic, Turmeric, and a seasoned salt ....

Bake 350 degrees for 10 minutes or until it is golden brown... Let cool and break or cut into 4 quarters....

Makes 4 delicious crackers, to just eat, to satisfy that crunch....or top with tuna or chicken salad...or cheese and meats.....or dips.... So delicious and satisfying!

Each slice makes 4 crackers (1 serving) 100 calories, 8 Fat, 7 Protein, 0 carbs

~ Cheese Biscuit Recipe...

Recipe from KathrynRecipe from Kathryn

Recipe from Kathryn
Cheese Biscuit Recipe
(Makes...4 biscuits)

1 cup Kathryn's Low Carb Baking Mix
About 1/4 cup heavy whipping cream
1/2 cup grated cheddar cheese

Mix the above together until just mixed....Form a round ball...place onto UNgreased baking pan... Do NOT press down, keep round as it flattens as it bakes... Bake at 400 degrees, toaster oven, for 25-30 minutes.... Let set a couple minutes....enjoy!

Each biscuit =
Cal. 293 ...Net Carbs 2 ...Fat 26 ...Protein 9 ...Fiber 5

~ 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...