It's getting a little chicken intensive in here

Your host is working on that.  Still have a bunch of chicken recipes in the hopper but there will be more of a concerted effort to include the other tasty animals as well.

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce
Source: http://www.thekitchenpaper.com/paprika-chicken-spinach-white-wine-butter-thyme-sauce/

Yield: 2 servings

2 large chicken breasts
1 tsp paprika
salt & pepper
5 Tbsp butter
1/4 cup fresh thyme leaves
3 large garlic cloves, minced
1 cup dry white wine
2 handfuls spinach (chopped if they're huge pieces)

Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each.

Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.

Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.

Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.

Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done.

Servings	Calories	Fat	Carbs	Fiber	Protein
2	784	37	5	1	73

 

Amount	Measure	Ingredient	Class
2	each	chicken, breast, b/s	meat
1	tsp	paprika	spices
5	Tbsp	butter	dairy
1/4	cup	thyme, fresh	produce
3	cloves	garlic, large	produce
1	cup	wine, white, dry	liquor
1	pkg	spinach	produce

Mini Crustless Breakfast Quiche

Mini Crustless Breakfast Quiche
Source: http://heavenlyhomemakers.com/mini-crustless-breakfast-quiches

Yield: 24 portions

12 eggs
3/4 cup heavy cream
1/4 teaspoon sea salt
1  cup shredded cheddar (or whatever cheese you want)

Begin your quiches by whisking together the eggs, cream, salt and cheese in a large mixing bowl.   Sprinkle in any “add in” ingredients you wish (a total of 1 cup of add-ins).  Stir them around with a fork.  Scoop mixture into 24 well buttered regular sized muffin tins.  Bake in a 350° oven for 20-30 minutes, or until the middle of each quiche doesn’t jiggle.

Add In Ideas:
Cooked sausage
Chopped ham
Chopped and cooked bacon
Sauteed veggies
Raw spinach
Cooked chicken
Taco seasoned meat

Can be frozen.


 

Servings	Calories	Fat	Carbs	Fiber	Protein
24	80	7	1	0	4

Amount	Measure	Ingredient	Class
12	each	eggs	dairy
3/4	cup	heavy cream	dairy
1	cup	cheese, cheddar, shredded	dairy

Jalapeno Popper Dip

Jalapeno Popper Dip
Source: http://www.simply-gourmet.com/2012/08/183-jalapeno-popper-dip.html

Yield: 1 whole recipe (don't eat the whole thing - pay attention to the macros)

6-8 slices bacon, diced and cooked crispy
2 8-oz packages cream cheese, soft
1 cup mayonnaise
4-6 jalapenos, chopped and deseeded
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup diced green onion

Topping:
1 cup pork rinds
1/2 cup parmesan cheese
1/2 stick butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.  I used this stoneware dish that is round and measures 12 inches across.  My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.


 
 

Servings	Calories	Fat	Carbs	Fiber	Protein
1	4298	402	44	4	125

 

Amount	Measure	Ingredient	Class
8	slices	bacon	meat
16	oz	cheese, cream	dairy
1	cup	mayonnaise	condiments
6	each	jalapenos	produce
1	cup	cheese, cheddar, shredded	dairy
1/2	cup	cheese, mozzarella, shredded	dairy
1/4	cup	green onion	produce
1	cup	pork rinds	snacks
1/2	cup	cheese, parmesan	dairy
1/4	cup	butter	dairy

Crock Pot Sausage Bacon Mushroom Chowder

Crock Pot Sausage Bacon Mushroom Chowder
Source: http://yourlighterside.com/2013/04/crock-pot-sausage-bacon-mushroom-chowder

Yield: 14 servings

4 cups organic chicken broth
2 cups heavy white cream
2 cups sliced, raw mushrooms
2 cups cooked ground sausage
6 cooked, drained, crumbled bacon slices
1 cup diced daikon radish or 1 small can chopped water chestnuts (about 6 ounces)
1/2 cup chopped onion
½ cup chopped red bell pepper
1/2 cup Parmesan cheese
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp salt
1 tsp pepper
½ tsp thyme

Add all ingredients to a 4 quart crock pot. Cook for 4-6 hours on low, or until soup is slightly thicker and frothy. Please note the soup continues to thicken as it cools, so don’t panic if it still seems thin…

Make sure not to overcook or cook at too high a heat or the cream will separate. Keep it low and not too slow.

Servings	Calories	Fat	Carbs	Fiber	Protein
14	316	28	4	1	14

 

Amount	Measure	Ingredient	Class
4	cup	broth, chicken	canned
2	cup	heavy cream	dairy
2	cup	mushrooms, sliced	produce
2	cup	sausage, bulk	meat
6	slices	bacon	meat
6	oz	water chestnuts	canned
1/2	cup	onion	produce
1/2	cup	bell pepper, red	produce
1/2	cup	cheese, parmesan	dairy
1	Tbsp	parsley, dry	spices
1	tsp	garlic powder	spices
1/2	tsp	thyme	spices

Cheddar and Onion Quiche

Cheddar and Onion Quiche
Source: http://genaw.com/lowcarb/cheddar_onion_quiche.html

Yield: 6 servings

1 medium onion, chopped, 4 ounces
1-2 tablespoons butter
6 eggs
1 cup heavy cream
8 ounces cheddar cheese, shredded
1/2 teaspoon salt
Dash pepper
Dash garlic powder
1/2 lb mushrooms, sliced (optional)

Saute the onion (and mushrooms, if using) in butter until tender. Grease a 9-10" pie plate. Arrange the cheese evenly in the plate; top with the onions. Beat the eggs, cream and seasonings. Pour evenly over the onions. Bake at 350º 35-40 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Can be frozen

 
 Without mushrooms:

Servings	Calories	Fat	Carbs	Fiber	Protein
6	404	36	4	0	17

 With mushrooms:
 

Servings	Calories	Fat	Carbs	Fiber	Protein
6	412	36	5	1	18

Amount	Measure	Ingredient	Class
1	each	onion, medium	produce
2	Tbsp	butter	dairy
6	each	eggs	dairy
1	cup	heavy cream	dairy
8	oz	cheese, cheddar, shredded	dairy
1/4	tsp	garlic powder	spices
1/2	lb	mushrooms	produce

Brat Skillet

Brat Skillet
Source: https://www.reddit.com/r/ketorecipes/comments/46i7hr/brats/

Yield: 4 servings

2 bell peppers, chopped
1 pkg mushrooms, halved
2 Tbsp butter
2 cloves garlic, minced
1/4 tsp red pepper flakes (to taste)
5 Johnsonville original bratwurst
2 cups chicken stock

Bring chicken stock and bratwurst to a boil, then reduce heat to low and simmer 15 minutes.

Meanwhile, saute the peppers, mushrooms, garlic, and red pepper flakes in butter over medium heat until tender.

Remove bratwurst from stock and slice into discs.  Add to pepper mixture and cook over medium-high heat until bratwurst is slightly browned and cooked through.

Serve with sauerkraut (1 oz is 5 calories, 0 fat, 1 carb, 1 fiber, 0 protein) if desired.

Servings	Calories	Fat	Carbs	Fiber	Protein
4	396	32	5	0	20

 

Amount	Measure	Ingredient	Class
2	each	bell peppers, green	produce
1	pkg	mushrooms	produce
2	Tbsp	butter	dairy
2	cloves	garlic	produce
1/4	tsp	red pepper flakes	spices
5	each	sausage, bratwurst, Johnsonville	meat
2	cup	stock, chicken	canned

Atkins Beef Stroganoff

Atkins Beef Stroganoff
Source: http://www.atkins.com/Recipes/aa.aspx

Yield: 4 servings

Prep Time: 15 Minutes
Cook Time: 25 Minutes

1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium)  or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Heat oven to warm setting. Sprinkle meat with salt and pepper.

In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.

Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.

Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.

Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.


 

Servings	Calories	Fat	Carbs	Fiber	Protein
4	379	24.5	4	.5	32

 

Amount	Measure	Ingredient	Class
1 1/4	lb	beef, skirt or tenderloin	meat
2	Tbsp	oil, canola	baking
1	Tbsp	butter	dairy
1/2	cup	onion, Spanish	produce
3	oz	mushrooms	produce
1/4	cup	wine, red, dry	liquor
1	cup	broth, beef	canned
1/4	cup	sour cream	dairy
1	tsp	mustard, dijon	condiments

Cilantro Pork Stir-Fry

Cilantro Pork Stir-Fry
Source: http://paleodietlifestyle.com/quick-and-easy-paleo-stir-fries/

Yield: 4 servings

Fat for cooking
1 lb tender pork, thinly sliced
4 finely chopped garlic cloves
1 tbsp finely chopped ginger
1 cup coriander (cilantro) leaves, chopped
1/4 cup olive oil
2 onions, thinly sliced
1 red or green bell pepper, thinly sliced
1 tbsp lime juice

Mix the garlic, ginger, half the cilantro and olive oil in a bowl, add the pork and put in the refrigerator to marinate for an hour or two. Heat your wok and stir-fry the pork. Remove the pork, add more cooking fat and stir-fry the onions for about 3 minutes. Add the bell pepper and stir-fry for another 3 minutes, until soft. Return the pork to the wok with the lime juice and the other half cilantro leaves and cook for another minute while tossing to blend the flavors.

Servings	Calories	Fat	Carbs	Fiber	Protein
4	276	19	9	2	23

 

Amount	Measure	Ingredient	Class
2	Tbsp	oil, coconut	baking
1	lb	pork	meat
4	cloves	garlic	produce
1	Tbsp	ginger, fresh	produce
1	cup	cilantro	produce
1/4	cup	oil, olive	baking
2	each	onions	produce
1	each	bell pepper, red or green	produce
1	Tbsp	lime juice	produce

Taco-Stuffed Zucchini

Taco-Stuffed Zucchini
Source: http://ourlifeinfood.com/2011/01/17/taco-stuffed-zucchini/

Yield: 2 servings

2 6-inch zucchini
1/2 lb ground beef (or turkey/pork)
Taco seasoning (chili powder, paprika, cumin, garlic powder, oregano, coriander, salt, pepper)
1 roma tomato, cored and chopped
1/2 small onion, chopped
4 oz cream cheese, softened
1/2 cup cheddar cheese, freshly grated

Trim the ends from the zucchini, and slice them lengthwise in half. Using a paring knife, cut out the insides of the zucchini to form boat shapes. It helps to use a spoon to scrape and smooth out what you can’t do with a knife. Roughly chop the zucchini pieces that you have removed.

Brown the meat in a saute pan. Add a little bit of water and the taco seasoning. You can eyeball it – I use the largest amounts of chili powder, paprika, and cumin, followed by a sprinkling of all of the rest.

Add the onions, tomato, and zucchini pieces to the pan. Cook until most of the water released from the vegetables has evaporated.

Remove the pan from the heat. Mix in the softened cream cheese.

Place the zucchini in a baking dish, and stuff each one with some of the mixture. Leftover filling would make a fabulous dip!

Top with the grated cheddar. Carefully add about 1/4 inch water to the baking dish (so that the zucchini are sitting directly in the water). This will keep the zucchini from drying out while cooking and will result in the vegetable being tender (but not mushy).

Bake for approximately 25 minutes at 400 degrees.

Servings	Calories	Fat	Carbs	Fiber	Protein
2	688	49	18	3	45

 

Amount	Measure	Ingredient	Class
2	each	squash, zucchini, 6"	produce
1/2	lb	beef, ground	meat
1	Tbsp	taco seasoning	spices
1	each	tomato, roma	produce
1/2	each	onion, small	produce
4	oz	cheese, cream	dairy
1/2	cup	cheese, cheddar, shredded	dairy