Fried potato salad

 

Ingredients

• 2 lbs russet potatos peel or unpeeled (your choice)
• 1 cup mayo or salad dressing
• 1 Tbs mustard
• 1 Tbs sugar
• Salt and Pepper
• 1/4-1/3 cup milk
• 1/3 cup green onions chopped
• Oil for frying any kind
• 1 teaspoon parsley flakes 

Instructions

• Dice potatoes and place in cold water.
• Meanwhile heat your oil to 375.
• Once heated dry your potatoes and fry in batches until golden, about 4-5 minutes each.
• Drain potatoes on paper towel lined plate.
• In bowl whisk together your mayo, mustard, sugar, salt, pepper and enough milk to make it the consistency you like.
• Add your potatoes to a serving bowl then stir in your sauce mixtures.
• Gently fold in your green onions. Add parsley flakes.
• Refrigerate until chilled and serve!

Philly cheese sandwiches

 

Ingredients

• 2 eight inch hoagie rolls sliced
• 2 tablespoons unsalted butter divided
• ½ green bell pepper sliced - optional 
• ½ onion sliced
• 4 button mushrooms sliced- optional 
• 16 ounces boneless ribeye steaks thinly sliced against the grain
• salt and pepper to taste
• 2 teaspoons worcestershire sauce
• 4 slices white american cheese

Instructions

• Optionally, butter insides of hoagie rolls with 1 tablespoon of butter and toast. Set aside.
• In a saute pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
• Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.
• Reduce heat to low. Return veggies to pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute. 
• Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.
  
  
  
  

Steak Burrito

 I start with Mexican or Taco flavor rice.  It cooks in the microwave for about 10 minutes with 2 cups of water.  

1. If you like veggies in your burrito, you can also steam some frozen veggies like peppers and onions in the microwave for about 5-6 minutes. 
2. Then, heat the beans for about 1 1/2 to 2 minutes in the microwave. 
3. Next, heat up the frozen precooked steak for about 2 minutes. 
4. Lastly, heat up the large size tortillas for 1 minute.  
5. Then, pull out cheese and salsa from the fridge and slice an avocado (or pull out guacamole from the fridge) while all that is cooking.  
6. To make them ahead lay out 5 sheets of foil and put a tortilla on each one.  Then, just start layering ingredients til they are ready to be rolled up. 
7. There is no wrong way to layer a burrito.  I find starting with rice or beans gives it more stability, but you can do whatever you want. 
9. First heat your tortillas and then lay 5 of them out on 5 pieces of foil.
10. Cook the rice for 10 minutes and then use it all up as the first layer in all 5 burritos. 
11. Clean the bowl and pour in the canned beans and heat for 2 minutes. 
12. Layer the beans on all the burritos. 
13. Lastly, clean the bowl a last time and heat up the frozen fajita steak for 2 minutes and layer it. 
14. Everything else is straight from the fridge – cheese, avocado, salsa, etc.  Layer those assembly line style and wrap up all the burritos.
15. This method will get you about 5 burritos, which  you can wrap in wax paper or foil and refrigerate or freeze for later. Frozen burritos can last 1-2 months in the freezer.  When  you’re ready to eat a frozen one, just heat it for about 1 1/2 to 2 minutes (depending on microwave wattage) and you’ve got lunch or dinner!

Once you pile all your ingredients, you’ll wonder if you can fit it all in the tortilla. Surprisingly, you can fit a lot more than you think.  I grab the two sides and bring them together and roll the tortilla back and forth to pile all the ingredients together even more, then fold those sides together and they create the top and bottom.  Next, fold the front and back sides together.  Then, lay it with the closed seam down and roll into a piece of foil.   

Keto Breakfast sandwich

 

Ingredients:

•1/2 cup (loosely filled)shredded cheese

1-2 eggs, beaten

2 teaspoons almond flour

•1 teaspoon of Everything Seasoning Mix

Instructions

1. In a small bowl beat the egg and then mix in the shredded cheese. I like to use two eggs because it will fill two traditional sized waffle sections but it does make the chaffle more fluffier and less crispy. If you are using a mini waffle maker then 1 egg will work.

2. Sprinkle almond flour over the top of the mixture and blend in well. Using the almond flour gives the chaffles a more bread like texture. Mix in the Everything Seasoning mix.

3. Cook 6 to 8 minutes or until you can open the waffle maker without pulling the chaffles apart. Remove and let cool.

4. To make the breakfast sandwich cook your breakfast sausage or, if using a store brand that is pre-cooked, heat up your sausage. Place a slice of cheese on one side of the chaffle and place the hot sausage over it. Cook your eggs and place on top of  the sausage. Add another chaffle on top and your breakfast sandwich is good to go! To re heat microwave for 30 seconds.  Make enough for the week and freeze them.

Crockpot Pork tenderloin

 

Ingredients

• 2 & 1/2 to 3 lb pork tenderloin, trimmed of all visible fat (you can also use a pork loin, and get the same results)
• 1 teaspoon granulated garlic powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 3 tablespoons cornstarch
• salt and pepper, to taste

Instructions

1. Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
2. In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.
3. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5. (Instapot cook on Meat setting for 45 minutes, with a 15 minute release)
4. After cooking, transfer the roast to a platter and cover with foil to keep warm.
5. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
6. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.

Vegetarian Quesadilla

 

Ingredients

• ▢ 4 Medium Flour Tortillas 
• ▢ 1 Large Sweet Potato
• ▢ 2 Avocados 
• ▢ ½ Cup Black Beans Rinsed and Drained
• ▢ ¼ Cup Corn Rinsed and Drained 
• ▢ 1 Mini Red Pepper
• ▢ 1 Mini Orange Pepper
• ▢ 1 Tsp Jalapeno Diced-Optional 
• ▢ 1 Tbsp Easy Homemade Taco Seasoning Or Store Bought Mix Packer
• ▢ 1 Cup Cheddar or Pepper Jack Cheese
• ▢ 1 Tbsp Butter For Pan Frying
• ▢ 2 Tsp Olive Oil Divided 

Suggested For Serving 

• ▢ Fresh Cilantro
• ▢ Lime Juice
• ▢ Your Favorite Salsa 
• ▢ Sour Cream

Instructions

Prepare Filling 

• Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender. 
• Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.

Assemble the Quesadilla

• Lightly spread butter over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add about ¼ cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.
• Place the butter side of the tortilla down on the warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half on to itself using the spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings and enjoy!

Blackberry cobbler

 

Ingredients

COBBLER

• 24 oz fresh blackberries
• 1 cup granulated sugar
• 1/4 tsp ground cinnamon (optional but recommended)
• 3 Tbsp cornstarch
• 3/4 cup water

TOPPING

• 1 1/2 cups all-purpose flour
• 1 Tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup cold butter, grated or finely cubed
• 1/3 - 1/2 cup cold buttermilk

Instructions

• Grease an 8 inch square baking dish.
• In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
• Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.
• Pour into prepared baking dish.
• For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.
• Stir in buttermilk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
• Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

Honey Garlic Salmon

 Ingredients

• 1 pound fresh salmon cut into 4 pieces
• Salt & pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• Fresh lemon juice to taste

Sauce:

• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 teaspoon garlic powder
• 1/2 tablespoon cornstarch

Instructions

• Take the salmon out of the fridge 15-20 minutes prior to starting the recipe if possible. Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season with salt & pepper.
  
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. 
  
• Meanwhile, add the sauce ingredients to a medium bowl and whisk it together. Set aside.
  
• Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the salmon over and cook for another 2-3 minutes (should be almost cooked through). 
  
• Add the remaining 1 tablespoon of butter to the skillet and let it melt, then pour in the sauce (just pour it in between the salmon pieces). Let it bubble/thicken for 30 seconds or so, and then take the pan off the heat (the pan will still be hot and the sauce will continue to thicken, but this avoids burning it). Flip the salmon over & spoon the sauce over it.
  
• Squeeze some lemon juice over the salmon (I just use one wedge of lemon) and then serve immediately. I highly recommend adding the lemon juice to help balance the flavors and ensure it's not too sweet. The salmon skin goes nice and crispy and is delicious when you eat it right away, but feel free to peel it off it you prefer.

Low carb Donuts

 

INGREDIENTS

DONUTS

• 1 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Besti Monk Fruit Erythritol Blend In storeBetterbod Monkfruit Blend - 1 Lb$12.99Jewel Osco
• 2 tsp Gluten-free baking powder
• 1 tsp Cinnamon
• 1/8 tsp Sea salt
• 1/4 cup Butter (unsalted; measured solid, then melted)
• 1/4 cup Unsweetened almond milk
• 2 large Egg
• 1/2 tsp Vanilla extract

CINNAMON COATING

• 1/2 cup Besti Monk Fruit Erythritol Blend
• 1 tsp Cinnamon
• 3 tbsp Butter (unsalted; measured solid, then melted)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.
   
2. In a large bowl, stir together the almond flour, sweetener, baking powder, cinnamon, and sea salt.
   
3. In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
4. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 22-28 minutes (or longer for a silicone pan!), until dark golden brown. Cool until donuts are easy to remove from the pan.
   
5. Meanwhile, in a small bowl, stir together the sweetener and cinnamon for the coating.
6. When the donuts have cooled enough to easily remove from the molds, transfer them to a cutting board. Brush both sides of one donut with butter, then press/roll in the sweetener/cinnamon mixture to coat. Repeat with the remaining donuts.

NUTRITION INFORMATION PER SERVING

1. Calories: 257 | Fat: 25g | Total Carbs: 5g | Net Carbs: 3g | Fiber: 2g | Sugar: 1g | Protein: 6g