Step 1: Season the chicken breasts with the chicken rub, salt, and pepper to taste. Step 2: Add the chicken to the slow cooker. Step 3: Cook on high for 4 hours or low for 8 hours. When the chicken has finished cooking, remove it from the slow-cooker and shred. Set aside. (Optional cheat: have your already made chicken cut up and put into crockpot with the rest of the ingredients). Step 4: Combine 1 cup shredded cheddar cheese, cream cheese, and hot sauce in a medium-sized bowl, and stir until fully combined. Step 5: Add the chicken mixture to the crockpot. Sprinkle the remaining 1 cup of shredded cheese throughout. Just heat up until all the items are melted and warmed. Step6: Optional garnish with green onions.
INSTRUCTIONS: Step 1: Heat the oven to 375°F. Step 2: Grease a baking sheet. Step 3: Place olive oil in a nonstick skillet over medium heat and add the garlic and sauté until golden. Step 4: Add the zucchini, season with pepper, and cook on high heat. You want to cook the zucchini until all of the water evaporates from the skillet. This should take about 7-8 minutes of time. Step 5: Drain the zucchini in a colander to get rid of excess water. Step 6: In large bowl add the Panko bread crumbs, egg, Romano cheese, and basil. Step 7: From the zucchini mixture, form roughly 16 meatballs by rolling tightly and placing them on the greased baking sheet. Bake about 20 to 25 minutes long. Step 8: Heat your sauce while the meatballs cook and add the meatballs when they are done.
Step 1: Place Asparagus on large baking sheet. spray with olive oil and roll the asparagus to make sure it is covered with oil. Step 2: Sprinkle with pink salt, black pepper, and pine nuts. Step 3: Place in a 400 degree oven and roast for 10 minutes. Step 4: Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender.
Step 1: Wash your escarole leaves until no grit remains. Step 2: Bring a large pot of water to a boil; cook your escarole in the boiling water until bright green (about 2 minutes). Strain the escarole in a colander with cold water (this stops the cooking process). Strain thoroughly so no excess water remains. Step 3: Pre-heat oven at 450. Step 4: Pour olive oil into a large oven-safe skillet over medium heat; add garlic cook for 1-2 min. It is important that you do not burn the garlic. Step 5: Add 1 chicken broth and bring to a simmer. (optional add 1/2 can of chickpeas) Step 4: In another pan cook 4 italian turkey sausage links and cut small pieces. Step 5: Place escarole into a casserole dish and it spread evenly; mix in the sausage. Pour the broth mixture from your skillet and mix it thoroughly. Top with Panko evenly on top followed by pecorino romano cheese. Step 6: Place casserole in oven and cook until top is golden brown about 4-5 minutes.
3 1/2 cups chicken broth (substitutions- vegetable broth of bone broth)
1 cup of heavy cream
3 cups of shredded cheddar cheese
Nutrition: 8 Servings 1 serving. : 292 Calories. 13g protein 25g fat 4g net carbs Fat25g
Step 1: In a large pot over medium heat, sauté garlic for one minute. Step 2: Add chicken broth, heavy cream, and broccoli florets. Increase your heat and bring it to a boil, then reduce heat and simmer for 10-20 minutes (until broccoli is tender). Step 3: Gradually start to add the shredded cheddar cheese. Please remain stirring constantly and continue to stir until everything is melted. *Add 1/2 cup of cheddar cheese, simmer and stir until it melts fully, then repeat until all the cheese is used up. *Be sure to keep a low simmer and remove the soup from the immediately after the cheese has melted.
1 1/2 of any Protein powder (I used Quest Vanilla. You can add any spice/flavoring)
1/4 cup Almond Flour (can sub for coconut flour)
1 tsp Baking Soda
1 tsp Vanilla
1/4 cup unsweetened
1/2 cup Almond Milk
1/2 scoop protein powder ( you can add any spice/flavoring)
1/2 tsp any extract you want (I use vanilla)
2T Stevia or Monk Fruit and Splash of Almond Milk adjust to make thin spreadable up to ¼ cup
Nutrition: 2 servings: 1 Serving: 150 calories 22g protein 5g Fat 3g net carbs
Step 1: Preheat oven to 325 degrees. Step 2: Mix all cake ingredients together. Step 3: Grease baking sheet with coconut oil Step 4: Pour batter onto the baking sheet. Bake 5-10 min until firm. Do not overcook, you want it soft and firm. It should be a golden brown color. Step 5: Let cool for 1-2minutes Step 6: While the batter is cooking, mix together the frosting. Step 7: Once the cake batter is baked coat the flat pancake with frosting evenly Step 8: Cut 3 strips and then roll each strip.
1.5 cups of Gluten Free Italian panko bread crumbs
3 large eggs
Nutrition: 15 servings: 1 servings: 178 calories 17g protein 12g fat 1g net carbs
Step 1: Preheat oven to 375. Step 2: Mix all ingredients in a large bowl. Roll into 2oz round balls and place on a greased baking tray. Step 3: Cover the tray with foil and place in the oven for 20 minutes; after 20 minutes remove the foil and continue to bake for an additional 20 min or until cooked thoroughly.
Ingredients 1 package of Philadelphia Cream Cheese 1 Tablespoon of Reduce Fat Coconut 2 packets of Stevia 2 Tablespoon of Real Lemon Juice 1 1/4 Cup of Almond Flour
Nutrition: Serving 20. Serving 1: 95 calories 2g protein 9g fat 1 net carb
Step 1: Microwave cream cheese until soft. Step 2: Mix all the ingredients together and mix thoroughly Step3: Form into balls and roll on coconut flakes. Step 3: Evenly distribute with a spoon into silicone molds. Step 4: Keep frozen according to your daily meal plan.