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. 

~Low Carb Chocolate No-Bakes

Low Carb Chocolate No-Bakes
By Kathryn

In a LARGE sauce pan, add....

1 cup grass-fed salted Butter

1 cup Heavy Whipping Cream

1/2 cup unsweetened Cocoa Powder

1/4 tsp. Sea Salt

2 cups powdered Erythritol

2 tsp. liquid Stevia

Stir with a whisk, and bring to boil... Stir constantly and boil for 4 minutes over medium-high heat. Remove from heat and add....

1 cup Natural Peanut Butter

8 oz. Cream Cheese, full fat, room temperature

2 tsp. Vanilla Extract

Stir until well mixed... and add...

2 cups of Unsweetened Organic Dried Coconut Flakes, fine

1/4 cup unsalted raw Pumpkin Seeds

1/2 cup unsalted raw Sunflower Seeds

1/4 cup Chia Seeds

1 cup ground Flax Meal

1 cup Almond Flour

1 cup chopped Pecans or Walnuts

Mix together well, the above dry ingredients, then, stir into the chocolate mixture.... Stir well... With a medium sized cookie scoop...Scoop out onto a waxed paper lined cookie sheet... Let set for 1/2 hour so all ingredients set together... then, put into refrigerator or freezer until hardened.... Then, put into a air tight container for your eating pleasure....

Makes 64 scoops...

Each one =

Calories..... 134

Carbs.........  3

Net Carbs... 1

Fiber........... 2

Fat.............. 12

Protein.......  3

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

~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

~Pumpkin Custard

Pumpkin Custard

By Kathryn

(Baked as a custard, or enough to fill 2 pie shells)

1 (15oz) can pure pumpkin (1.5 cups)
3 c. Half-n-half or heavy cream
1.5 c. or equivalent sugar-free sweetener,( I use 1.5 tsp liquid Stevia)
5 eggs
1 Tbsp. pumpkin pie spice
1/2 tsp. sea salt

Place all ingredients into a blender, blend until well mixed....pour into a greased glass baking dish or into 2 unbaked pie shells or low carb shells..... Bake at 350 degrees until done.... How to tell when done.... Reach into oven, with oven mitt ...grasp pan and shake .... When the center does not jiggle it is done.... About 50 min.... Cool, refrigerate, cut into 16 equal portions.

Makes 16 servings:
Total per serving: (without pie shells)
calories=101
net carbs=5
fat=7

Total Recipe....(without pie shells)
Calories-1,613
Total Carbs-96
Fat- 110
Protein-61
Fiber-19

Per Serving: (without pie shells)
Calories-101
Total Carbs- 6
Fat-7
Protein- 4
Fiber-1