Egg Rolls in a Bowl

 

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Serves: 4 ​​ 

2 tablespoons sesame oil 

1 tablespoons olive oil 

1 tablespoon rice wine vinegar 

2 tablespoons lower-sodium soy sauce 

2 tsp minced garlic 

1 tablespoon minced ginger

1 pound ground chicken (or beef)

½ teaspoon ground black pepper 

6 cups coleslaw mix 

8 green onions, chopped 

In a large skillet over medium heat, whisk together the sesame oil, olive oil, rice wine vinegar, soy sauce, garlic, and ginger. Add ground chicken. Break apart and cook ground chicken in sauce until cooked through. Add pepper and stir to combine. Stir in coleslaw mix and cook just until cabbage and carrots start to become tender, about 3-5 minutes. Garnish with chopped green onions and serve. 

Per Serving: Calories 239 | Fat 23g | Carb 4g | Fiber 3g | Sugar 14g | Protein 36.5g

Liam’s Risotto

 Oven-Baked Risotto

★★★★★

Italian, Main Courses, Vegetarian

Prep Time: 15 mins | Cook Time: 40 mins | Servings: serving: 4 (Scaled 4x)

Ingredients:

4 tablespoons olive oil

1 cup finely chopped onion

3 cups arborio rice

1 cup dry white wine, (optional)

8 to 9 cups hot water

2 cups homemade or low sodium canned chicken stock

1 tablespoon coarse salt

1/2 teaspoon freshly ground pepper

4 tablespoons unsalted butter

1 cup freshly grated parmesan cheese

8 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Directions:

Instructions Checklist

Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.

Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

Source: https://www.marthastewart.com/336384/oven-baked-risotto

Pineapple ice cream

 2 cups frozen pineapple chunks 

1/2 cup unsweetened almond milk (I assume any milk would work. I’m tempted to try coconut creamer next time.)

1/2 cup non-fat Greek yogurt (I recommend plain, but you could try a complementary flavor. I tried vanilla and thought the vanilla flavor overpowered the pineapple a bit.)

**optional: 1 tablespoon honey or your favorite sugar substitute  – (I didn’t think it needed it.)

Instructions:

1. Place the frozen pineapple chunks, almond milk, and Greek yogurt, and vanilla extract into a blender or food processor.

2. Blend until the mixture becomes smooth and creamy. You may need to stop and scrape down the sides a few times.

3. If you prefer extra sweetness, add honey or a sugar substitute and blend again.

4. Serve immediately as soft-serve, or freeze for 15-20 minutes if you want a firmer consistency.

**Servings:** 4 of our small ice cream dishes.

Claire’s Chicken Tikka Masala

 In a large bowl, combine:

1 cup yogurt

1 T. lemon juice 

1 T. minced fresh ginger

2 t. cumin

1 t. cinnamon 

2 t. cayenne pepper (or much less, depending on how spicy you want it)

2 t. black pepper (or less)

1 t. salt (or more to taste)

Use this to marinate 3 boneless skinless chicken breasts, cut into bite size pieces. Cover and refrigerate for 1 hour.

Lightly oil a pan, then cook chicken on high heat about 5 minutes each side. You could also bake them in the oven. (The original recipe skewers the raw chicken then grills it, but who has time for that?)

Melt 1 T. butter in a large skillet over medium heat.

Saute garlic (1 clove, minced) with 1 jalapeño pepper (finely chopped) for 1 minute.

Add 2 t. cumin, 2 t. paprika, and 1 t. salt (or more to taste). 

Stir in 1 (8 oz) can tomato sauce and 1 cup heavy cream.

Simmer on low heat until sauce thickens, about 20 minutes.

Add cooked chicken and simmer 10 more minutes.

Garnish with fresh cilantro. Serves 4.

Greek Salad

 Salad:

1 head romaine

1 English cucumber, sliced into half moons

1/2 bell pepper, chopped (I prefer yellow but any color works)

1/2 red onion, sliced thin

1 cup cherry tomatoes, halved OR 3 regular tomatoes, diced

4 oz. feta cheese, crumbled

1 avocado, diced (optional)

1/2 cup Kalamata olives, sliced in thirds (optional)

Dressing:

3 T. extra virgin olive oil 

3 T. lemon juice (or more)

1 clove (tsp) minced garlic

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cumin

Put dressing in fridge in a small lidded Tupperware. Right before serving, shake vigorously then toss into salad.

Herb Crusted Pork Loin

 

• 1 (2 lb) Pork Loin Roast (I used a 3.5 lb roast and the maximum listed times, and it was perfectly cooked)
• 1/2 Tablespoon sea salt
• 2 Tablespoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary

Instructions

• Preheat oven to 475 degrees F.
• Place pork loin in a roasting pan or on a baking sheet.
• Combine remaining ingredients in a small bowl.
• With your fingers, massage the mixture into the pork loin covering all the meat and fat then place in pan.
• Roast the pork for about 15-20 minutes at 475 degrees F, then reduce heat to 350 degrees F. Roast for an additional 35-45 minutes or until the internal temperature reaches 160 degrees F.
• Cut into slices and serve.

Garlic parmesan chicken pasta

 

• Place 2 chicken breasts in the bottom of your slow cooker pot
• Pour 1 bottle garlic parmesan sauce on top of the chicken
  (Possible brands: Buffalo Wild Wings, Sweet Baby Rays, Great Value, etc)
• Pour 1 cup heavy cream in the bottle of garlic parmesan sauce to "clean it up" by shaking well. Pour it on top of the chicken. (If you don’t have heavy cream, milk works just fine.)
• Add 4 oz. cream cheese and 1 cup grated parmesan and cook on low heat for 4 hours
• Stir the sauce well and shred the chicken. Mix until well incorporated.
• Cook 16 oz. pasta per package instructions until al dente. (You can also replace the pasta with cooked cauliflower for a very tasty keto meal.)
• Add the cooked pasta to the chicken in the slow cooker and stir until well combined
• serve immediately, top with parmesan cheese and basil (optional)