Avocado Cream and Zoodles

1 zucchini
1/2 avocado
20 basil leaves
1.5 tbsp oil
3 brown mushrooms
1 garlic clove
1 tsp lemon juice
1/4 tsp salt

Spiralize zucchini. Slice mushrooms
In a food processor, blend avocado, basil, oil, lemon juice, and salt until creamy.
add 1/2 tbsp of oil in a friying pan and cooki the mushrooms until tender.  Add the zucchini noodles until the get hot. Add the avocado cream, mix everything together and serve.

Instant Pot Chicken, Broccoli, and Cheese Soup

Instant Pot Chicken, Broccoli, and Cheese Soup

Ingredients

• 1 16 oz bag frozen broccoli or frozen broccoli/cauliflower
• 1/2 onion minced or pureed
• 4 frozen chicken breasts
• 2 can cheese soup
• 4 cups chicken broth or water
• (Optional: 1 cup rice)
• 2 teaspoon oregano
• Salt and pepper to taste
• Shredded cheese optional garnish

Instructions

1. Place all ingredients in Instant Pot and give it all a good stir.
2. Place the lid on the IP and select the "Soup/Chili" setting for 25 minutes.
3. Seal and cook, when tier is up preform a natural release.
4. Check the chicken with a meat thermometer for an internal temperature of 165F.
5. Remove chicken and shred/cut up. Add chicken back in.
6. Taste and adjust seasoning.
7. Serve with an optional garnish of additional cheese and/or sour cream, and tortilla strips.

Zuppa Toscanna

Zuppa Toscanna
1 lb ground sausage
1 large onion, large dice
1/3 head of cauliflower (broken into 1 in-ish pieces)
1/2 bunch of kale (remove ribs and slice into ribbons)
1/2 c milk
4 cups beef or chicken stock (we prefer beef)
1 tbsp garlic powder
Salt and pepper to taste

Brown sausage
Cook onions in sausage until translucent
Add garlic powder, salt pepper.
Add milk, stock, cauliflower, kale and simmer until cauliflower is cooked
Add additional salt and pepper if needed.

Sour Cream Banana Bread

1 Cup Sugar
1/2 Cup Oil
2 Eggs
1 cup mashed bananas (2 medium)
1/2 cup Sour Cream
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 300. Grease and flour bottom only of a 9x5 loaf pan.  In a large bowl, beat together sugar and oil.  Add eggs, bananas, sour cream and vanilla; blend well.  Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened.  Pour into prepared pan.

Bake at 300 degrees for 60 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.  Makes 1 loaf

Keto Chicken Alfredo

Dinner
Chicken Alfredo

Ingredients

1 oz. butter or olive oil

5 oz. bacon, diced

26 oz. chicken breasts

4 garlic clove

6 oz. fresh spinach

salt and pepper

2 cup sour cream or heavy whipping cream

24 oz. cauliflower

4 oz. grated parmesan cheese

Zucchini Noodles

Instructions

Fry the bacon until crispy and cooked through. Drain, and set aside in a bowl or on a plate.

Save the fat and sauté chicken and garlic in the same frying pan. Set aside when the chicken is thoroughly cooked.

Sauté the spinach until it shrinks, but no more. Set aside.

Add sour cream to the pan and let boil for a few minutes. Add parmesan cheese, bacon, chicken and spinach. Salt and pepper to taste.

Lower the heat and let simmer while parboiling the cauliflower.

Divide the cauliflower into small florets, no bigger than walnuts. You can use either fresh or frozen.

Parboil the cauliflower in lightly salted water for a few minutes. Let drain thoroughly. Add the chicken and sauce. Stir and serve.

Yummy Chili

2 cans of Ranch-Style beans (that's the brand);
2 cans of diced tomatoes, undrained;
1 lb. of cooked meat (your choice--stew beef, pork, chicken, ground beef), and
1/2 jar of 505 Sauce (brand name--there are NO substitutes for this food of the gods), not green chiles, but sauce.  Put it in the crock pot, cook it  on low all day.

We serve ours over Fritos (must be Fritos) and top with shredded sharp cheddar.

Chinese Chicken

3 Chicken Breasts
1 Cup Sugar
1 Cup Ketchup
1/3 Cup Vinegar
6 Tbsp Soy Sauce
1 Tsp Dry Mustand
1 Clove Garlic

Cook in Crockpot for 6-8 hours. Or oven at 350 for 1 1/2 hours.  Shred and serve over rice.