Deviled Eggs

What you need:

  • 6 boiled eggs, peeled
  • 1 TBSP mayonnaise
  • 1 TBSP dijon or stone ground mustard
  • 1 TBSP pickle juice or red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • paprika or Old Bay to sprinkle on top

What to do:

Cut every egg in half longways.  Gently scoop out yolks.  Mash all yolks together with the rest of the ingredients, mixing thoroughly till smooth.

Gently spoon mix back into the egg whites and sprinkle with paprika or Old Bay.

Shrimp Cauliflower Mac and Cheese

What you need:

  • two 16 oz bags of frozen cauliflower
  • 6 TBSP butter
  • 1 cup heavy cream
  • 1 cup cheddar cheese, shredded
  • salt and pepper to taste
  • 1 lb shrimp peeled and deveined, tails removed

What to do:

Steam cauliflower until just tender

In a skillet over medium-low heat, melt butter.  Add in whip cream and heat to a light simmer.  Slowly mix in shredded cheese, a little at a time, stirring constantly.  Once all cheese is melted, add in shrimp and cook on low heat until shrimp is pink and cooked through.

Toss shrimp mixture with cauliflower.

Keto Queso

What you need:

  • 2 TBSP Olive Oil
  • 1 small onion, diced
  • 8 oz white American cheese, shredded
  • 8 oz Monterey Jack cheese, shredded
  • 1 cup heavy cream
  • Optional things for dipping
    • grilled chicken tenders
    • bacon chips
    • fresh veggies

What to do:

  1. In a medium skillet, heat oil over medium heat. Add the onion and saute until translucent.
  2. Reduce the heat to low. Add the cream to the skillet, and gradually add in the cheeses to the skillet, stirring often, until the cheeses and smooth and completely melted.
  3. Serve immediately in skillet, fondue or small crock pot.

Spinach Dip Stuffed Chicken

What I love about this recipe is the versatility.  You can just change the ingredients used for cheese stuffing to mix it up.
What you need: (as shown)
  • 4 chicken breasts
  • 12 pieces bacon
  • 4 oz cream cheese
  • 1 cup mozzarella
  • 2 cups spinach fresh OR 1 cup frozen and thawed
What to do:
Preheat oven to 350F
Butterfly each chicken breast.
In a bowl, combine the cream cheese, mozzarella and spinach. Press the stuffing mixture into each breast and wrap meat around cheese stuffing.  Wrap each chicken breast with about 2-3 slices of bacon. Secure the bacon ends with toothpicks, if necessary.
Place the wrapped breasts in a 9×13 pan and bake for 60 minutes.

Blackened Rockfish

What you need:
  • 1 TBSP paprika
  • 1 tsp cayenne pepper
  • ½ tsp garlic powder
  • 1 tsp thyme
  • 1 tsp  oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 TBSP coconut oil
  • 1 lb. rockfish

What to do:

Preheat the oven to Broil on High.

In a small bowl mix all ingredients except the rockfish and the coconut oil.

Cover rockfish in coconut oil and gently coat all sides of the fish in spice mixture.  Broil on high uncovered 6-10 minutes or until the center of the fillets flake apart.

Goes great with a side of sauteed veggies or even over a salad!

 

Bacon Wrapped Jalapeno Poppers

What you need:

  • 12 jalapeno peppers
  • 8oz cream cheese, softened
  • 1 cup cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 slices bacon (I use thick cut)

What to do:

Preheat the oven to 400 degrees. Line a baking sheet with foil and coat it with cooking spray.

Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.

Mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.

Fill each jalapeno half with the cheese mixture. Wrap each half pepper in a whole slice of bacon, using a toothpick to secure it.

Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

Cheese Steak Sloppy Joes

What you need:

  • 1 lb ground beef
  • 2 TBSP butter
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 8 oz brown mushrooms, diced
  • 2 TBSP ketchup
  • 1 TBSP Worcestershire sauce
  • 1/2 tsp Kosher salt
  • 1/2 tsp fresh ground black pepper
  • 8 oz provolone cheese slices
  • 16 oz frozen cauliflower

What to do:

Preheat oven to 350F

Brown the ground beef in a skillet over medium heat.

Remove the beef, and add butter, onions, bell peppers and mushrooms.  Let brown for 5 minutes, and add the beef back into the pan.  Add the ketchup, Worcestershire sauce, salt, black pepper.

Place frozen cauliflower in a 9×13 pan, and top with beef mixture and provolone cheese slices.  Bake for 25 minutes.

Chicken Stir-Fry

What you need:

  • 1 TBSP coconut oil
  • 1 lb chicken, sliced in strips
  • Salt/pepper
  • ½ tsp dried ginger (or 1/2 inch of fresh ginger grated)
  • 1 tsp garlic powder
  • 2 green peppers, sliced
  • 1 onion, sliced
  • 2 zucchinis, sliced
  • 8 oz mushrooms

What to do:

Heat large skillet or wok with coconut oil.  Add chicken and season with salt and pepper.  Cook until done, and removed chicken from pan.

Add vegetables to the pan (no need to drain), and cook over med-high heat till vegetables are desired doneness.  Add chicken back to pan to reheat.

Shrimp Cakes

Zucchini Pizza Boats

What you need:

  • 1 lb. ground beef
  • 14.5 oz can crushed tomatoes
  • 1 TBSP basil
  • 1 tsp oregano
  • Salt/pepper to taste
  • 4 medium zucchinis
  • 8 oz mozzarella cheese
  • ¼ cup parmesan cheese
  • 4 oz pepperoni

What to do:

Preheat oven to 350F.

Brown ground beef and add can of crushed tomato, basil, oregano, salt and pepper.  Heat thoroughly.

Cut zucchini in half lengthwise, and scoop out a bit of the centers.  Place zucchini halves in a 9×13, and top with beef mixture.  Add mozzarella cheese, sprinkle with parmesan and top with pepperoni.

Bake 35 minutes.