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Lasagna-Stuffed ChickenThis recipe is so good you might not evenhave any sides with it! When you do, a niceside of fresh green beans or a salad worksbeautifully.

Keto-Friendly Deviled EggsThese little treats can easily add that oldfashioned flavor back into your diet, makingyou feel that you aren’t so very different inyour eating habits after all.

Quick & Easy Chocolate MousseThis quick and easy treat takes all of oneminute to make and really helps fill that needfor chocolate that rises up from time to time.

Low Carb & Keto Velvet ChickenVelvet Chicken is a wonderful low carbrecipe, well suited for Low carb and Keto.The rich velvet cream sauce will have youtempted to lick your plate!

Low Carb Sausage BallsOn the search for great low carb recipes?Then Keto Sausage Balls is one that you'llsurely enjoy! A tweaked version of the classicsausage ball — but more delish!

Broccoli Cauliflower SaladThis recipe is one you can eat as a quickmeal, side dish, or snack. Whenever you needsomething convenient to nibble on, this isone of your go-to recipes.

Sheet Pan Chicken TeriyakiLow Carb Sheet Pan Chicken Teriyaki is aflavorful meal in one that cooks up in a flash!Add in your favorite veggies, and serve thisover bowls of rice for a meal that will pleasethe whole family.

Velvet Pork ChopsVelvet Pork Chops are seared in butter,infused with rich chicken broth, and toppedwith a browned butter cream sauce, you'llnever believe how simple this recipe actuallyis!

Keto Cornbread DressingThis dressing has all the flavors and texturesof the real deal but it is noticeably richer dueto the low carb ingredients.

Lemon Parmesan ChickenThis low carb chicken recipe is easy as can beto pull together. A great weeknight supper,Saturday lunch, or Sunday dinner to add toyour files.

CONTENTS

LASAGNA-STUFFEDCHICKEN

Ingredients

2 boneless skinless chickenbreasts1 cup shredded mozzarellacheese divided¾ cup ricotta cheese1 Italian seasoning1/4 teaspoon salt2-3 tablespoons olive oil1/2 teaspoon garlic powderSalt and pepper to taste forseasoning chicken breasts½ cup marinara sauce

In a medium bowl, place 1/2 cup ofmozzarella, all of the ricotta, Italianseasoning, and salt. Stir until well blendedand then set aside.

Place chicken on a cutting board andcarefully slice 3/4 of the way through theside with a sharp knife. An easy way to dothis is to hold the chicken breast downwith the flat end of a spatula. Be carefulnot to cut all the way through as your goalis to create a pocket.

Heat about two tablespoons or so of olive oil in alarge skillet over medium high heat.

Stuff cheese mixture into the pocket of eachchicken breast. Season the chicken breasts withgarlic powder, and salt and pepper.

Place chicken in heated skillet and allow to cookfor about five minutes before flipping to the otherside and cooking for another five minutes.

Remove from heat and spoon marinara sauceover each chicken breast. Sprinkle the remainingmozzarella cheese over the top of this.

Place in 450 oven for 10-15 minutes, or untilchicken is cooked through. If your skillet isn't ovensafe, just transfer them to an 8x8 baking dish andplace that in the oven instead.

ENJOY!

Place eggs in pot and add enough water tocover by one inch. Add a pinch of salt. Placeon medium to medium high heat and bringto a boil. Remove from heat and cover, letsit fifteen minutes. Alternatively: You canplace eggs in egg cooker found here, addrequired amount of water, turn on and walkaway until it chimes that the eggs are done.

Allow eggs to cool until easy to handle.Carefully peel. Slice each egg in half andspoon out yolk onto separate plate or bowl.Add all other ingredients and mash withfork until creamy and well blended. Spooncontents into plastic bag and seal. Cut offcorner and squeeze back into egg halves.Sprinkle with paprika, if desired.

Ingredients

6-7 eggs3-4 tablespoonsMayonnaise1 tablespoon Mustard1-2 tablespoon Sweet PickleRelishSalt and Pepper to tastePaprika, to sprinkle on top(optional)

KETO-FRIENDLYDEVILED EGGS

Ingredients

1 cup heavy cream3 tablespoons cocoa powder3 packets splenda or 2Tablespoons sugar*1/2 tsp vanilla

Place all ingredients in a large mixingbowl.

Beat with electric mixer until stiffpeaks form, scraping down sides asneeded to make sure all ingredientsare fully incorporated.

Serve immediately or cover andrefrigerate. Best if consumed thesame day it is made. Top withwhipped cream, if desired.

QUICK AND EASY CHOCOLATE MOUSSE

VELVET CHICKENIngredients

4 boneless chickenbreast halvesSalt & Pepper to taste3 tablespoons butter1 cup chicken broth½ cup creamTo garnish: fresh basiland grape or cherrytomatoes

Melt butter in large skillet over mediumhigh heat. Add chicken and salt andpepper tops of them. Cook until browned,then flip and salt and pepper again.Continue cooking until opposite side isbrown.

Pour in chicken broth, reduce heat tomedium, and cook until broth is mostlyevaporated, about ten minutes.

Once broth has cooked down, removechicken from pan and turn off heat butleave pan on the stove eye. Have awooden spoon handy and pour thecream into pan. Immediately start stirringand continue until the pan remnants arefully blended in with the cream andcream is warm and thick, just a fewminutes.

Serve chicken with delicious cream saucespooned over them. Garnish with sliced grapetomatoes and fresh basil.

Ingredients

1 pound breakfast sausage (Weuse Jenn-O1 egg)1 cup almond meal1 cup sharp cheddar cheese2 teaspoons baking powder1/2 teaspoon salt

In a large mixing bowl, place allingredients. Mix with electric mixeruntil well combined.

Use a cookie dough scoop or twospoons and spoon out onto lightlygreased baking sheet.

Bake at 350 for about 20 minutes oruntil lightly browned.

Makes about 30. Refrigerate leftovers.Reheat very well in microwave oroven.Approximately 1 carb each

LOW CARB SAUSAGE BALLS

Notes:

*These freeze really well. These haveabout one carb each. Please calculatenutritional information on your own foraccuracy.

BROCCOLI CAULIFLOWERSALAD

Place broccoli, cauliflower, bacon, onion, cheese, and walnuts in alarge mixing bowl.

In medium bowl, whisk together mayo, apple cider vinegar, and saltand pepper to taste. (I do about 1/2 teaspoon salt and 1/4 pepper tostart but go with what you think).

Pour dressing over salad ingredients and toss to coat well. Coverand refrigerate until ready to serve. will keep for up to a week in thefridge.

Ingredients

3 cups broccoli2 cups cauliflower8 slices cooked andcrumbled turkeybacon1/2 cup shreddedcheddar cheese (mildor sharp, your choice)1/2 cup yellow orvidalia onion(chopped)1/2 cup walnuts1 cup mayo2 tablespoons applecider vinegarsalt and pepper totaste

SHEET PANCHICKENTERIYAKI

Spray large rimmed baking sheet with cookingspray. Cut chicken into bite size pieces. Cutbroccoli and cauliflower into florets and dicegreen onions.

In a small bowl, stir together sauce ingredients.Place chicken and veggies on baking sheet.Drizzle with all of sauce. Toss to coat. Bake at375 for about 30 (stirring halfway through)minutes or until chicken is no longer pink in thecenter and veggies to your desired doneness.

Notes: Due to variance of serving sizes and ingredientsubstitutions, we don't offer carb counts on ourrecipes. We encourage you to use an online carbcounter, such as fitness pal, or your favorite appto calculate the count for yourself.

Ingredients

2 pounds boneless skinlesschicken breasts2-3 cups broccoli florets2-3 cupscauliflower florets2 green onions, sliced

1/2 cup teriyaki sauce2 tablespoons honey1 teaspoon siracha

Sauce

Ingredients

4 boneless pork chopsSalt & Pepper to taste3 tablespoons butter1 cup chicken broth1/2 cup cream

VELVET PORK CHOPS

Melt butter in large skillet overmedium high heat. Add pork chopsand salt and pepper tops of them.Cook until browned, then flip and saltand pepper again. Continue cookinguntil opposite side is brown.

Pour in chicken broth, reduce heat tomedium, and cook until broth ismostly evaporated, about ten minutes.

Once broth has cooked down, removechops from pan and turn off heat butleave pan on the stove eye. Have awooden spoon handy and pour thecream into pan.

Immediately start stirring andcontinue until the pan remnants arefully blended in with the cream andcream is warm and thick, just a fewminutes.

Serve chops with delicious creamsauce spooned over them.

Ingredients

7 egg whites1 ½ C Sugar1 ½ C Graham cracker crumbs1 ½ C Pecans (or walnuts - canomit nuts if needed)1 ½ C Sweetened Flaked Coconut9" unbaked pie shellBananas for serving

Mix all ingredients together and stir byhand. Pour into unbaked pie shell.Bake in preheated 325 degree ovenuntil set, about 25-30 minutes. Do notover bake.

Serve warm with sliced bananas andwhipped cream.

KETO CORNBREAD DRESSING

Place chicken breasts in gallon zipperseal bag. Juice lemon and pour juicein bag. Seal and place in therefrigerator for about an hour, turningevery now and then.

Place 1/4 cup of butter in a largeskillet over medium high heat untilmelted. Add chicken breasts (andjuice in bag) and cook, flipping asneeded, until browned and no longerpink in the center, about 20 minutes.

Ingredients

3-4 boneless skinless chickenbreasts1 lemon plus one for garnishing ifyou like*1/2 cup butter at room temp(salted or unsalted)1/2 cup grated parmesan cheese3tablespoons mayo1/2 teaspoon salt1/4 teaspoon dried basil

LEMONPARMESANCHICKEN

In a small bowl, stir together remaining butter(1/4 cup), mayo, parmesan cheese, salt, andbasil until fully blended.

Remove cooked chicken from skillet andplace on baking sheet. Spread cheese mixtureevenly over tops of chicken. Place in 350 ovenfor about ten minutes, or until cheese ismelted.

Serve with slices of fresh lemon, if desired.

Notes:*If you'd rather use bottled juice just addabout 3 tablespoons to the chicken in place offresh. Please see post for more hints and tips.

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