Some new recipes

We tried some new recipes the last couple of days and I just wanted to share them with you. I think they are keepers.

Enchilada Meatballs

2 pounds Bob Evans Sausage

2 cups crushed pork rinds

3/4 cup shredded cheese (Cheddar or Mexican Blend)

1 egg

1 Tablespoons of diced Jalapeno's

1 Tablespoons of Minced Garlic

1 teaspoon of Cilantro

1 can of Enchilada sauce, divided

1 cup shredded Pepper Jack Cheese

½ cup Shredded Cheddar Cheese

sour cream

Guacamole

Mix all together and stir by hand to mix well. Using a small cookie scoop, scoop out small balls and place on a parchment paper lined baking sheet. (Roll the scoops to form a perfect ball). Bake the meatballs at 400 for about 20 minutes.

Pour 1 cup of enchilada sauce in the bottom of a 9x13 pan – spread to coat the entire bottom of the dish. Place the baked meatballs in the sauce – then using a basting brush, coat the balls with the remaining sauce.. Top the balls with the 2 shredded cheeses and return to oven and bake another 15 minutes.

Remove from oven and sprinkle with a little more cilantro. If desired, you may also top with Sour Cream and Guacamole (it will add to the carb/calorie count)

Servings: 6

783 Calories

5 Carb

64 Fat

43 Protein

We ate it with a Side Salad ~ but I think next time we will also have the “Mexican Rice” recipe below. (It was on the menu this time but we forgot it.)

Mexican Rice

Unfortunately, I do not have a photo of this one yet.  We have been putting Gordo's Cheese Dip on our riced cauliflower for some time now.   But just recently my daughter mentioned adding the Keto taco seasoning to it.  Game Changer!  I've had Mexican Rice several times now!  There is no real recipe .... just add to taste.

1 bag of Riced Cauliflower (we like the steamable bags)

Keto Taco Seasoning to taste (recipe also below)

Gordo's Cheese Dip

Steam the riced cauliflower per the package directions. Then stir in the Taco Seasoning and Cheese dip to taste.  

Keto Taco Seasoning

Keto Taco Seasoning

2 Tbsp chili powder

4 Tsp onion powder

2 Tsp cumin

2 Tsp garlic powder

2 Tsp paprika (we use smoked)

2 Tsp dried oregano

1 Tsp pink salt

Mix all together and store in an empty spice container.

1 teaspoon = about 1 ½ Carbs

We also tried an Italian Casserole.  This one was a big hit.  It's like a lasagna - but with riced cauliflower instead of the pasta.  You may think it sounds gross, but honestly, you don't even notice the cauliflower.  This would be a great way to sneak some veggies in the kids! 

Italian Casserole with a Side Salad

Italian Casserole

¾ cup hot water & 3 cubes of Beef Bullion

1 pound ground beef

1 cup of chopped onion

1 teaspoon garlic powder

1 teaspoon Italian Seasoning

½ teaspoon pink salt

½ teaspoon pepper

10 oz bag of riced cauliflower, steamed per package instructions

3 Cups Marinara Sauce

2 cups shredded Mozzarella Cheese

Preheat oven to 400.

Place the bullion cubes in the hot water. Stir until the cubes are dissolved.

In a cast iron skillet, brown the hamburger & onion. Drain. Then add the seasonings, steamed riced cauliflower, Marinara Sauce and the beef bullion. Bring to a boil & let simmer for 15 minutes. Sprinkle with shredded cheese then place the skillet in the oven for 10 minutes or until cheese melts.

Servings: 6

286   calories
13     carbs

28     protein

12     fat

Stay tuned!  I will post more recipes as we try and like them.  Sometimes we try something new and even though we eat it ~ we know it is not going to make the menu list again.  I won't share those recipes ~ I'll stick to the ones we laminate and add to the book!