Posted on by tam

Mom’s Rump Roast

Ingredients:

  • Rump Roast
  • 1 Can Cream of Chicken Soup or Cream of Mushroom Soup
  • Flour
  • Garlic Salt
  • Pepper

Directions:

  1. Heat oil in cast iron skillet
  2. Sprinkle garlic salt and pepper to cover roast then roll in flour.
  3. Sear on all sides in hot oil
  4. Add 1 can of soup pouring on top of roast.
  5. Add 1/2 cup water if needed
  6. Cook 1 hour, then cut roast in half.
  7. Cook for at least 4-5 hours on low simmer or until done.

Source: Reba Cooper

Posted on by tam

Bulgarian Tomato Salad (Shopska Salata)

Ingredients:

  • 4 tomatoes (chopped)
  • 1 large cucumber (unpeeled and chopped)
  • 4 green or red peppers (roasted or raw, chopped)
  • 1 large yellow onion (chopped, or 6 green onions, sliced)
  • 2 tablespoons fresh parsley (chopped)
  • 1/2 cup sunflower oil
  • 1/4 cup red wine vinegar
  • Salt (to taste)
  • Freshly ground black pepper (t taste)
  • 1/2 cup Bulgarian sirene cheese (crumbled)

Directions:

  1. Gather the ingredients.
  2. In a large bowl, place tomatoes, cucumber, peppers, onion and parsley, and toss.
  3. Place oil, vinegar, salt, and pepper to taste in a screw-top jar. Cover and shake until well blended.
  4. Toss dressing with vegetables, turn into a serving bowl, and refrigerate until ready to serve.
  5. Top with crumbled cheese and portion on chilled plates. Serve with hearty bread and a glass of rakia.

Source: TheSpruceEats.com

Posted on by tam

Avocado-Cucumber Salad

Ingredients:

  • 1 cucumber, chopped in quarters (it was pretty long, might need two if short)
  • 2 tomatoes, cubed (note: hold one tomato back until end)
  • 2 avocado, cubed (note: hold one avocado back until end)
  • Garlic powder
  • Salt & Pepper

Directions:

  1. Mix all together except for the one tomato and avocado.  This will give it a creamy consistency.  
  2. Once you are happy with the taste, add the last cubed tomato and avocado so they stay nice and chunky.

Source: CacaoJava

Posted on by tam

Pickle Poppers

Ingredients:

  • 6 Medium Dill Pickles (Halved)
  • 6 Ounces Cream Cheese
  • 3/4 Cup Cheddar Cheese (Shredded)
  • 1 TBSP Chives
  • 1/2 TBSP Red Pepper Flakes
  • 12 Slices Smoked Bacon
  • Favorite Dipping Sauces

Directions:

  1. Pre-Heat the Oven to 400*F.
  2. Slice your Pickles in half, and gut out the seedy section in the middle using a teaspoon.
  3. Pat the Pickles dry in all around with a paper towel to remove excess moisture.
  4. In a Large Mixing Bowl combine the Cream Cheese, Cheddar Cheese, Chives, and Red Pepper Flakes, and blend with a hand mixer for about 1 minute.
  5. Fill the middle of the pickles with the Cream Cheese Mixture, I find this easiest to do by hand, but feel free to use a pastry bag if you want to get fancy.
  6. On a Large Baking Sheet cover it with Aluminum Foil, and a Wire Baking Rack. This will all allow for even cooking and easy cleanup later. If you don’t have a baking rack you wont really get the bottoms of the poppers equally crispy, but they will still turn out okay.
  7. Wrap the pickles in bacon in a spiral manner and place onto the Baking Rack.
  8. Bake in the oven at 400*F for about 35-40 minutes, but this will vary depending on how long it takes for your particular bacon to crisp up. I use Kirkland Signature Bacon from Costco, which is rather thick and that may add to the baking time in my case.
  9. Remove from the oven and allow to cool on the counter for about 5 minutes before serving.
  10. Pair with your favorite dipping sauces.

SPECIAL NOTE: Go wild with this one and experiment with different ingredients in the Cream Cheese mixture.

Source: Keto-daily.com

Posted on by tam

Sausage Egg Casserole

Ingredients:

  • 16 oz Breakfast Sausage (Owens Natural doesn’t need to be drained)
  • 1 Block Cream Cheese, Full Fat
  • 6 eggs
  • Shredded Mexican Cheese
  • Jalapeños

Directions:

  1. Cook 16oz breakfast sausage, drain if needed.
  2. Once sausage is cooked, add one full block of cream cheese until melted.
  3. Mix 3 eggs with salt & pepper, pour into a 9×13 dish.
  4. Spoon the sausage mixture on top of that.
  5. Sprinkle 1/4 c (or desired amount) Mexican shredded cheese over all.
  6. Add jalapeños on top.
  7. Mix 3 more eggs with salt & pepper, poured on top.
  8. Sprinkle 1/4 c more cheese on very top.
  9. Bake at 350 for 20 min. 

Source: CacaoJava

Posted on by tam

Bagel Dogs

Ingredients:

  • 1¾ cups Almond Flour
  • 1 T Baking Powder
  • 2.5 cups Shredded Mozzarella
  • 2 oz Cream Cheese
  • 2 lg Eggs
  • 6 Good Quality Hot Dogs
  • Butter
  • Course Sea salt

Directions:

  1. Preheat oven to 400 and line a baking sheet with parchment paper. 
  2. Mix the almond flour and baking powder in a bowl and set aside.
  3. Place the Mozzarella and cream cheese in a bowl and microwave for 2 minutes, stirring halfway through, until the cheese is completely melted.
  4. Add the almond flour mixture and eggs to the melted cheese and use your hands to combine all the ingredients until thoroughly mixed. The dough will be very sticky, but it’s important to mix it quickly while still hot, and make sure it is very well combined.
  5. Divide the dough into 6 even parts, rolling each out into a rope, then molding each around one of the hot dogs.
  6. Top with melted butter and course sea salt, if desired, and baked at 400 for 10-14 minutes. Let them cool for a few minutes on the baking sheet and then remove and enjoy!

You can also use the dough for Pigs in Blanket, Pizza Pockets and Pizza. So yummy!!!

Source: Fitmomjourney.com

Posted on by tam

Fat Bomb: Dark Chocolate

Ingredients:

  • 1/2 cup unsweetened peanut butter
  • 1/4 cup grass fed butter
  • 1/4 cup coconut oil
  • 3 oz dark chocolate 85 % (or higher)
  • 1/4 cup Monkfruit sweetener 
  • 1/4 teaspoon sea salt

Directions:

  1. Melt all ingredients together and mix well.
  2. Add to silicon candy molds.
  3. Freeze for at least one hour.

Source: CacaoJava

Posted on by tam

Asiago Roasted Broccoli

Ingredients:

  • 16 oz broccoli florets , sliced horizontally into flat chunks
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt or more
  • black pepper to taste
  • 1/3 cup Asiago cheese , shredded

Directions:

  1. Preheat oven to 400 F.
  2. Make sure to slice each broccoli floret horizontally into thin, flat slices.
  3. Coat broccoli with olive oil in a medium bowl, and transfer to the rimmed baking sheet (line it with aluminum foil, if you prefer) in a single layer. Sprinkle salt evenly over all of broccoli, making sure not to miss any (use at least 1/4 teaspoon salt, or more). Sprinkle with pepper, too.
  4. Roast for 15 minutes, then remove from the oven and sprinkle with shredded Asiago cheese. Roast for 5 or 10 more minutes, until cheese melts.
  5. Remove from oven and serve. Broccoli and cheese should be slightly browned and crusty.

Source: Juliasalbum.com

Posted on by tam

Bacon, Cream Cheese, Cheddar Chicken

Ingredients:
  • 1 tablespoon olive oil
  • 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
  • salt and pepper
  • 6 oz cream cheese, cold and sliced into 8 slices
  • 8 strips bacon, cooked and chopped or bacon bits
  • 1 cup Cheddar cheese, shredded
Directions:
  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with salt and pepper.
  5. Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
  6. Top with chopped cooked bacon (drained from fat).
  7. Top with shredded Cheddar cheese.
  8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

Source: Juliasalbum.com

Posted on by tam

Chili 🌶

Ingredients:
  • 1 lb ground bison (or beef)
  • 1/2 lb ground breakfast sausage
  • 1 tsp minced garlic
  • 6 oz tomato paste 
  • 1 can rotel 
  • 4 cans water using the rotel can
  • Spicy chili seasoning (from The Spice Hunter)
  • Shredded cheddar cheese 
  • Sour cream
  • Jalapeños
Directions:
  1. Brown bison, sausage and garlic together.
  2. Add all other ingredients.
  3. Bring to a boil then simmer for 20 min. 

Top with your favorites! 😋 I like The Spice Hunter spices (both Spicy Chili and Spicy Taco) because they are clean…no maltodextrin. The spicy chili has a little cane sugar…but it is second to last on the ingredients. 

Chili Cheese Dogs

I cooked up the KETO chili and pan seared some hot dogs. Topped with cheese, sour cream, jalapeños and mustard. 

Tastes just like the real thing. We didn’t even miss the bread!  😋


Source: Fit2Fat2Fit