Spaghetti Squash Casserole

If you are looking for a low-carb option for a side dish, this recipe is a great one.

1 spaghetti squash, approx 3 lbs

2 TBS butter

1/2 c sour cream

4 cloves garlic, minced

1 tsp Italian seasoning

3/4 tsp salt

1/2 tsp pepper

1/4 tsp red pepper flakes

4 oz cheddar cheese, grated

2 large eggs

1 oz freshly grated parmesan cheese, divided

2 TBS chopped fresh basil

4 oz mozzarella, grated

Preheat oven to 375 F and line a baking sheet with parchment paper.

Cut the spaghetti squash in half, crosswise, and scoop out the seeds.  Place squash cut-side down on the prepared baking sheet and bake 45-60 minutes, or until the squash can be squeezed.

Let the squash cool for a few minutes.  Scoop the flesh out of the squash and into a large bowl. Add the butter and let it melt.

Reduce the oven temperature to 350 F.  Lightly grease a 2 quart casserole dish.

Add the sour cream, garlic, Italian seasoning, salt, pepper and red pepper flakes and stir to combine. Then stir in the eggs, cheddar cheese, and half of the parmesan until well combined.

Spread mixture in the prepared baking dish and top with the mozzarella and the remaining parmesan cheese.  Bake 30-35 minutes, until bubbly and browned.

Let the casserole cool a few minutes before serving.  Sprinkle with additional chopped basil, if desired.

Servings:  8

Source:  All Day I Dream About Food

Kimberly

Creamy Tuscan Chicken

You don't have to follow a Keto diet to savor this delicious dish; the flavor doesn't taste 'diet' at all.  I served this with steamed cauliflower and green beans.  Roasted potatoes also goes well with this dish.

1 TBS oil

1 lb boneless, skinless chicken thighs

2 TBS butter

1/2 cup chopped onion

3 cloves garlic, minced

1tsp red pepper flakes (optional)

1 lb boneless, skinless chicken thighs-browned in oil

4 cups baby spinach

1 cup sliced mushrooms

1 cup cherry tomatoes, halved

1 tsp Italian seasoning

1 tsp black pepper

1/2 tsp kosher salt

1 cup heavy whipping cream

3/4 cup freshly grated Parmesan cheese

Heat a large skillet over medium-high heat with a tablespoon of oil.  Brown the chicken thighs on both sides. Remove from pan and set aside.

Turn heat down to medium-low and add the butter.  Once the butter, is melted, add the onion, garlic and red pepper flakes. Cook, stirring, until the onions are coated, about 30 seconds.

Add the already browned chicken, spinach, mushrooms, tomatoes, Italian seasoning, pepper and salt.  Mix well.

Pour in the cream and stir to combine.  Cover and cook until the chicken has reached an internal temperature of 165F, about 15 minutes.

Stir in the Parmesan cheese and serve.

Serves 4

Source: Easy Keto in 30 Minutes - Urvashi Pitre

Kimberly

Sugar Free Pumpkin Spice Syrup

I was looking for a sugar free syrup recipe that contained pumpkin, not just pumpkin pie spices. This one was exactly what I was looking for.  I put this in my coffee with a little bit of cream for a delicious Fall treat.

1 1/2 cups water

1/4 cup brown sweetener

1/4 cup pure pumpkin puree (not pumpkin pie mix)

1/4 tsp pumpkin pie spice 

1/4 tsp vanilla extract

In a medium saucepan on medium heat, add all of the ingredients.  Stir until everything has dissolved and well combined. 

Allow to simmer over low-medium heat for 5 minutes or until the liquid has slightly thickened.

Let cool and then store in a jar or bottle.  Shake before each use to combine the ingredients.

Store in the refrigerator for up to 1-2 weeks

Source: Ihackeddiabetes.com

Kimberly

Bacon Cheddar Meatballs

I was watching "Our Tribe of Many" on YouTube and saw Sarah making these delicious keto friendly meatballs.  I had all the ingredients on hand and decided to make these for dinner.  They were  absolutely delicious.  I used pork rinds, which added a delicious flavor.  These freeze well and can even be made ahead by freezing before cooking them.

I highly recommend that you follow "Our Tribe of Many" on YouTube.  They are a wonderful Christian family. 

2 lbs ground beef

1 pound uncooked bacon, cut into small pieces

3/4 cup shredded cheese 

3/4 cup crushed pork rinds or breadcrumbs

2 eggs

1 1/2 tsp garlic powder

1 tsp pepper 

Preheat oven to 400F. 

Combine all ingredients together and form into 1 1/2" - 2" meatballs.

Bake for about 20 minutes or until bacon is crispy and internal temperature is 145F.

Makes about 40 meatballs

Source: Sarah-Our Tribe of Many

Kimberly

Stuffed Bagels (Keto and Low-Carb)

If you are looking for a low-carb bagel option, these are really good.  You will definitely want to double this recipe.

1 1/2 cup shredded mozzarella cheese

2 oz cream cheese

2 tsp baking powder

1 cup almond flour

1 egg

2 - 4 oz cream cheese, cubed into 6 pieces. Place in freezer while preparing dough.

1 egg (for the egg wash topping)

Topping options:  "Everything But the Bagel" seasoning, salt, sesame seeds, poppy seeds, freshly grated Parmesan or Asiago cheese

Preheat oven to 350F.

Microwave the mozzarella and 2 oz cream cheese for 30 seconds, stir and microwave 30 more seconds until completely melted.

Add in baking powder, almond flour and egg.  By hand, mix well until dough forms.  It will take a few minutes.  

Divide dough into 6 equal portions. Roll into a ball and slightly flatten with the palm of your hand.  Add a cube of cold cream cheese to the center of each doughball.  Wrap dough around the cream cheese cube.  Roll into a ball again.

Place doughballs on a parchment lined baking sheet.  Press tops of the dough down slightly. 

Brush tops with egg wash.  Sprinkle with "Everything But the Bagel" seasoning or salt or sesame seeds, etc.

Bake at 350F for 20-25 minutes until they start to brown.

Store leftovers in refrigerator.

Makes 6

Source: Kristi Davis - You Tube

Kimberly