No Pasta Lasagna

 

https://www.delish.com/cooking/nutrition/a29872749/keto-lasagna-recipe/

INGREDIENTS

FOR THE NOODLES

Cooking spray

1 

(8-oz.) block cream cheese

3 

large eggs

2 c. 

shredded mozzarella

1/2 c. 

freshly grated Parmesan

Kosher salt

Freshly ground black pepper

FOR THE FILLING

1 tbsp. 

extra-virgin olive oil

1/2 

medium yellow onion, chopped

3 

cloves garlic, minced

1 tbsp. 

tomato paste

1 lb. 

ground beef

Kosher salt

Freshly ground black pepper

3/4 c. 

marinara

1 tsp. 

dried oregano

Pinch crushed red pepper flakes

1 

(16-oz.) container ricotta

1 1/2 c. 

shredded mozzarella

1/2 c. 

freshly grated Parmesan

Freshly chopped parsley, for garnish

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DIRECTIONS

1. Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper. 
2. Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool. 
3. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated. 
4. Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain. 
5. Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes. 
6. Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan. 
7. Bake until cheese is melty and sauce is bubbly, 30 minutes. 
8. Garnish with parsley before serving. 

BLE Recipe Redo: Buffalo Wing Hummus

10 ounces of cauliflower (the organic brand I use comes in 10 ounce bags frozen cauliflowers) adding 12 ounces will not affect the recipe and veggie serving would increase to the 6 oz serving size.

1 ounce of nut butter (peanut, almond, cashew ...) that is just shy of  about 2 Tbsp. (1.90 T)

2 Tbsp of hot sauce (or to taste)
2 cloves of garlic
1 tsp paprika (optional)
1 Tbsp lemon juice or rice vinegar
Salt to taste.

Steam or cover cauliflower with water and boil until tender. Drain if you use the boil method.
Add all the ingredients to food processor and blend until smooth.
Eat warm or chilled with veggies.

BLE info.
Divide recipe in half.
Each half equals:

Protein = 1/4 - 1 ounce of the allowed amount of 4 ounces.

 Veggies= 5 ounces

This makes a good spread on rice cakes for the morning meal (skip the fruit). Add in a little more protein for a complete meal.

Or for dinner a nice side dip with fresh veggies, meat, cheese.

Sweet Potato Chili w/cumin essential oil

 3 lbs ground beef 
 4 sweet potatoes
half a pureed beet
 1 quart stock
 1 quart beans.  precooked (optional) 
2-3 T salt
 a couple small handfuls of oregano chopped
 10 drops cumin essential oil, 
1.5 tsp ground white/black pepper mixture (2/3 of it white) Mountain Rose Herbs

This a recipe from my corn allergy group so it is very basic. 

cook and puree the sweet potato and beet.
Saute the onion , brown the ground beef. 

Add all but the essential (stir in after cooked) cook till heated.

Pop(no)corn Meatballs (Paleo, AIP)

INGREDIENTS:

1 lb Grass Fed Ground Beef 

1/2 tsp Sea Salt

1/2 tsp Garlic powder

1 Cup Tapioca Flour 

1/2 tsp Sea Salt

1/2 tsp Ground Turmeric

1/2 tsp Garlic Powder

6 TBS Grass Fed Gelatin 

3 TBS cold water

6 TBS hot water

1 Cup of Solid Cooking Fat (I used the fat from the top of my last batch of bone broth)

DIRECTIONS:

In a small saucepan heat your cooking fat over medium heat. In a mixing bowl, combine your ground beef with 1/2 tsp of sea salt and 1/2 tsp of garlic powder. Once combined, begin to role the ground beef into small balls, smaller than an average meatball. Once all of the ground beef has been rolled into balls, take another mixing bowl and combine your tapioca flour, sea salt, garlic powder and turmeric. Then, in a smaller bowl, take your gelatin and cover it with your 3 tbs of cold water. Allow it to sit for about a minute. Then pour the hot water over top of the gelatin and stir until completely combined and liquid. Turn the cooking fat up to medium high heat. Take the meatballs and dredge them in the flour mixture, then dip them in the gelatin mixture and dredge in the flour mixture again before dropping them into the cooking fat. Repeat this process until you have enough meatballs to cover most of the bottom of the saucepan. Cook them for five minutes, using a slotted spoon to move them around and ensure even cooking. After five minutes, remove them from the saucepan with the slotted spoon and place them on a wire cooling rack. Repeat this until all of the meatballs are cooked. Serve with your choice of dipping sauce and enjoy.

Cracker Dips

Strawberry Balsamic Dip: Top 8 oz. cream cheese with fresh, diced strawberries, then drizzle with balsamic vinegar & 2 Tbsp. raw honey.

Tzatziki: Mix 1 cup plain Greek yogurt with 1 grated cucumber, 2 minced garlic cloves, 1 Tbsp. lemon juice and 2 Tbsp. dill.

No mayo Chicken Salad

Italian Sub Roll-up

http://lowrecipe.com/index.php/2018/01/03/keto-italian-rollups/

• 4 Slices Genoa Salami
• 4 Slices Mortadella
• 4 Slices Sopressata
• 4 Slices Pepperoni
• 4 Slices Provolone omit for dairy-free option
• Paleo Lime Mayo or store-bough mayo we love Chosen Foods Avocado Oil Mayo
• Shredded Lettuce
• Extra toppings our favorites are banana peppers, jalapeño peppers, roasted red peppers, and black olives if desired
• Avocado Oil or Olive Oil
• Apple Cider Vinegar
• Italian Seasoning
• Toothpicks

Stack meats smallest on top. 

Spread a thin layer of mayo on the stack, making sure to leave space at the top of the largest piece to keep it from squishing out when you roll them up.

Add a slice of provolone on top of the mayo, about halfway from the top. Add a small handful of lettuce to the lower half and top with desired toppings (optional).

Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (but as tightly as possibly roll the stack, pushing in any fillings that find their way out.

When you get to the end, secure the outer meat edges with a toothpick.

To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin. Sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy!

Store extras in the fridge, wrapped individually in plastic wrap, for up to a week. These make for delicious and easy school lunches.