KETO CHICKEN BACON RANCH CASSEROLE

 This keto chicken bacon ranch casserole comes together quickly for a hearty weeknight dinner that’s super satisfying and full of flavor!

HOW TO MAKE THE CHICKEN BACON RANCH CASSEROLE

This yummy casserole only takes a bit of prep on the stove before you bake everything together.

Prepare the broccoli and chicken

1. First, the broccoli is cooked in boiling water for 5 minutes then set aside.
2. Next, prep the chicken by mixing with seasonings and then sauté in oil in a large skillet until cooked throughout.
3. Add minced garlic and sauté for another 30 seconds and then transfer the chicken to another dish or plate.

Ingredients

• ▢2 cups broccoli florets
• ▢1 ½ pounds boneless skinless chicken breast cut into bite-sized pieces
• ▢2 teaspoons garlic minced
• ▢2 tablespoons olive oil
• ▢1 teaspoon dried parsley
• ▢¾ teaspoon dried chives
• ▢¾ teaspoon dried dill weed
• ▢¾ teaspoon garlic powder
• ▢½ teaspoon onion powder
• ▢1 cup heavy whipping cream
• ▢1 cup cheddar cheese shredded and divided
• ▢½ cup mozzarella cheese shredded
• ▢4 slices bacon cooked and crumbled
• ▢2 tablespoons Parmesan cheese grated
• ▢Salt and pepper to taste

Instructions

• Preheat the oven to 350°F.
• Place the broccoli florets in a pot of water over medium-high heat on the stove, bring to a boil and blanch for 5 minutes. Immediately rinse in cold water and drain.
• Add the broccoli to the bottom of a well greased 9×9 casserole dish.
• Mix the chicken pieces with chives, parsley, dill weed, garlic powder, and onion powder. Toss to coat completely.
• Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken to the heated skillet, and saute until completely cooked through.
• Place 2 tsp of minced garlic into the pan with the chicken and saute 30 seconds longer.
• Remove the chicken from the skillet and place it into the casserole dish with the broccoli.
• Reduce the heat on the stove to medium, and add the heavy whipping cream to the same skillet you used to prepare the chicken. Use a whisk to scrape the browned bits off of the bottom of the pan.
• Cook the heavy cream for a few minutes until it begins to thicken.
• Add ½ cup of the shredded cheddar cheese and the mozzarella cheese to the skillet. Mix in salt and pepper to taste if desired.
• Pour the thickened cheese mixture over the broccoli and chicken in the casserole dish. Toss to coat well.
• Sprinkle the remaining cheddar cheese over the mixture in the casserole dish.
• Top the casserole with the crumbled bacon and parmesan cheese.
• Bake for 20 minutes until browned and bubbling.
• Let sit for 5 minutes before serving.

Notes

1 heaping tablespoon of Ranch Seasoning Mix can be used in place of the chives, parsley, dill weed, garlic powder, and onion powder.

Great News! You Do NOT Have to Give Up Your Favorite Bread, Sandwiches & Pizza to Follow a 100% Paleo or Ketogenic Diet...

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KETO CHICKEN ALFREDO CASSEROLE

INGREDIENTS

• 14 ounces Cauliflower florets, cut into bite-size pieces
• 32 ounces Chicken breast
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 tablespoon Olive oil
• 2 cups Keto Alfredo Sauce
• 12 ounces Shredded mozzarella cheese, divided

INSTRUCTIONS

• Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3-5 minutes or until the cauliflower is fork tender. Don’t overcook!
• Drain the cauliflower pat dry with a paper towel. Set aside.
• Cut the chicken breast into 1-inch cubes and sprinkle with onion powder, garlic powder, salt, and pepper.
• In a skillet over medium high heat add your olive oil and the cubed chicken. Cook for approximately 10 minute, or until chicken is cooked through. Set aside.
• Preheat oven to 350 degrees F.
• In a small pot heat the keto alfredo sauce over medium low heat. When it is hot add 3 ounces of mozzarella cheese to the sauce and stir until it is melted and the sauce is smooth.
• Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of keto alfredo sauce on the bottom.
• Next add half of the cauliflower to the dish making a layer of it on the bottom.
• Top with half of the cooked chicken. Let the chicken fill in the spaces between the cauliflower to fill the dish.
• Pour ¾ cup of keto alfredo sauce over the cauliflower and chicken.
• Sprinkle 4.5 ounces of mozzarella on top.
• Repeat steps using the remaining cauliflower and chicken to make a layer, followed by the remaining keto alfredo sauce, and topped with the last of the mozzarella cheese.
• Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

Great News! You Do NOT Have to Give Up Your Favorite Bread, Sandwiches & Pizza to Follow a 100% Paleo or Ketogenic Diet...

CLICK HERE TO LEARN MORE

SPICY STEAK RAMEN NOODLES

Spicy Steak Ramen Noodles - ready to eat in under 15 minutes! Only 7 ingredients! Such a great weeknight meal!! Skirt steak, hot sauce, Worcestershire sauce, garlic, onion, vinegar, ramen noodles and green onions for garnish. Can add green beans, broccoli, mushrooms, or asparagus. This is a great way to use up leftover steak. We ate this twice in one week. Everyone LOVES this easy noodle bowl!! #steak #asian #ramen #noodles #recipe

Easy Weeknight Meal

• This Spicy Steak Ramen is a weeknight favorite! It only takes about 15 minutes to make and tastes great! Skirt steak simmered in hot sauce, Worcestershire sauce, onion, garlic, and a touch of brown sugar and tossed with ramen noodles. I could seriously eat this every week and never get tired of it. It is SOOOO much better than takeout.

How to Make Quick Spicy Steak Ramen Noodles

• This Spicy Steak Ramen is super easy to make. Start with cutting some skirt steak into strips. Give the steak a quick sear in the skillet and then add the sauce. Hot sauce, Worcestershire sauce, vinegar, onion, garlic, and some brown sugar. Let the sauce simmer while the ramen noodles cook. Toss the ramen noodles and the steak together and serve.
• You can use any flavor of ramen noodles. You aren’t going to use the seasoning packet, just the noodles. I used a pound of skirt steak for this recipe. Feel free to swap it out for your favorite cut of steak.
• If you want your steak rare, remove the steak from the skillet before adding the sauce. Add the steak back to the pan when you add the cooked noodles. Feel free to add some asparagus, broccoli, mushrooms, or bell pepper to the mixture.

INGREDIENTS:

• 1 lb skirt steak, cut into thin strips
• 1 Tbsp oil
• 1/2 cup hot sauce*
• 2 Tbsp Worcestershire sauce
• 1 Tbsp white vinegar
• 1 Tbsp minced onion
• 1 Tbsp minced garlic
• 3 Tbsp brown sugar
• 2 (3-oz) packages ramen noodles, any flavor
• green onions, sliced

INSTRUCTIONS:

1. Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.
2. While noodles are cooking heat oil over medium-high heat in a large skillet. Add steak and cook until starting to brown.
3. Add hot sauce, Worcestershire sauce, vinegar, onion, garlic, and brown sugar to skillet. Stir. Reduce heat simmer for 5 minutes.
4. Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

NOTES:

1. Can use any cut of steak you prefer.
2. If you prefer your steak rare, remove it from the skillet before adding the sauce ingredients. Add the steak back to the skillet with the noodles.
3. Can add broccoli, green beans, mushrooms or asparagus to noodle mixture.
4. Increase or reduce the hot sauce to your personal preference. Add soy sauce in place of reduced hot sauce.
5. I used Frank’s hot sauce.

OVERNIGHT OATS

For an extended while, our plan for August was to require care of our front room . We planned to strip the wallpaper off the walls, take apart the uber ugly inbuilt cupboards, patch and paint the walls and therefore the woodwork and have the first wooden floors, that we were lucky to seek out under a horrible carpet, restored by professionals. But as we talked about doing all that we suddenly realised that what we actually want to try to to also is have a touch more of an open space living arrangement downstairs.


To achieve that we need to partially knock down the load-bearing (unfortunately) wall between the living room and the kitchen diner and the only logical time to do that is now, before we spend hours redecorating our foresaken (it has not been touched in 25 years apparently so you can imagine how bad it is) living room.

So it’s back to the drawing board for us – we will have to watch Netflix on my computer while sitting on two deckchairs in the middle of the living room for a little longer than initially anticipated. It sucks, but we think it will be worth it in the long run.

I am currently on a mission to find an experienced and reliable builder to carry out the works and a nice internal door that will dictate the extent of our demolition. We also need to move a radiator on each side of the wall into a new position to accommodate the new door, so it will be a bit of an upheaval, but it’s now or never and we are ready to get our teeth into it. Hopefully we'll have a mostly finished front room in time for Christmas – fingers crossed.

This is probably the simplest ‘recipe’ that you have ever seen me do, but this is genuinely what I have been having for breakfast all summer, ever since it became too consider cook porridge, so i assumed i might share. What i really like about this recipe isn't only how cooling and nourishing it's , but also how quick and straightforward it's to place together, how portable it is and how there are no stubbornly dirty pots to wash up afterwards.

INGREDIENTS

• 60 g / 2/3 cup jumbo* rolled oats (GF certified if needed)
• 8 g / 1½ tbsp ground chia seeds (1 tbsp whole)
• 240 ml / 1 cup almond milk
• ½ tsp cinnamon (optional)
• maple syrup, to taste (optional)
• approx. 150 g / 5¼ oz summer fruit, per portion

METHOD

1. The night before (or at least a few hours before), combine oats, chia seeds and almond milk in a bowl. Mix well to combine and place in the fridge overnight to thicken.
2. Give the bowl a good stir. Divide between 2 bowls if making two portions.
3. Sprinkle with cinnamon and sweeten with syrup if desired.
4. Top with fruit and consume.

EASY Instant Pot Beef and Broccoli Recipe

welcome back
today I am making beef and broccoli in the instant pot so as you know I'm Kristin calm for those of you who have been following along for a while you know that every Monday I share a new instant pot recipe and then push the bill so you can get the notifications I'm making beef and broccoli in the instant pot I'm gonna be showing you different ways that you can do it you can microwave your broccoli or you can cook your broccoli in with your beef now do you realize if you cook it in with your beef chances are it'll be a little mushy err then if you just cook it in the microwave but because