Chicken Quesadillas

You’ll need:
3 chicken breast shredded
1 15oz can tomatoes & green chili’s
1 cup water
4-6 tbsp taco seasoning
10- 12 flour tortillas
1 yellow pepper diced
1/2 red onion diced
2 jalapeños sliced
1 cup diced white processed cheese (valveta)
1 cup Colby jack shredded cheese
Sour cream

Directions: preheat oven to 425 degrees.
Then cook and shred chicken you can do this before hand and keep in freezer or fridge. Then add chicken, taco seasoning, can of tomatoes and 1 cup water and bring to a boil in sauté pan. Let boil for about 3 minutes until liquid begins to evaporate. Then add in 1 cup white processed Queso cheese. Mix cheese until melted and remove from stove. Place 5-6 tortillas onto a baking sheet and drizzle with a little olive oil. Place into oven for 3 minutes to crisp. Chop veggies and place into sauté pan and drizzle with a little olive oil. Sauté for 5 minutes to soften veggies. Remove tortillas from oven and add chicken mix, and your choice of toppings. Placee back into oven for 3-5 minutes to heat. Remove and top with salsa, sour cream and cilantro. Enjoy!


Beef, bean & cheese burrito

You’ll need:
1 lb beef
1 lb venison (or beef)
1 30 i can refried beans
1 lb your choice shredded cheese
10-15 flour while wheat tortillas
2 tbsp taco seasoning
1 tbsp chili powder
1 tsp cumin1/2 tsp garlic powder
1/2 tsp salt
(If you want heat 1/2 tsp cayenne pepper
and 1/2 tsp red pepper flakes

First brown meat and drain fat. Then add in 1 cup off water and seasoning and let boil until seasoning evaporates. The. Add in the refried beans and mix until smooth. Then add in 2-3 tbsp of meat mix to tortilla add 2 tbsp cheese and roll up tucking sides in first the. Rolling until closed. Place into a cookie sheet and do this until mix is all gone. Then place in fridge and let cool. Once cool you can wrap each one in parchment paper for on the go. Or you can place in freezer bags the amount you want for the week and freeze. To use thaw, heat and eat. Enjoy!


White bean & sausage soup

You’ll need:
1 lb chorizo sausage
5 mild Italian sausage links
1 medium onion diced
6 cups chicken stock
2 cans great northern beans
1 tbsp cumin
1 tbsp oregano
4 cups chopped kale stems removed
Red pepper flakes for heat
1 cup Grated Parmesan for serving
1 baguette sliced and toasted for crostini’s

First dice onions and add to a sauté pan. Drizzle with a little olive oil and then sauté in medium night heat for 3-4 minutes. Add in ground chorizo and then cut sausage links into chunks and add to pan also. Brown chorizo and sausage about 5-7 minutes. Then pour into a stick pot, add chicken stock, cumin, oregano and beans. Bring to a boil and boil for 7-10 minutes. Add in the chopped kale and boil until kale is tender. Slice the baguette while soup is boiling and drizzle with olive oil place into oven at 425 degrees for 5-7 minutes until they start to brown and are crispy. Remove from oven and place aside until ready to serve. To serve place soup into bowl and top with 2-3 crostini’s and then top with grated Parmesan cheese. Enjoy!
low carb · Low Carb Dish · Lunch · SeaFood

Bursting Tomatoes & Brown Butter Scallops

1 lb large scallops (I get mine at Adlis frozen)
4 garlic cloves smashed and chopped
1 tbsp fresh thyme chopped
1 tsp crushed red pepper flakes
4 tbsp butter
1/4 cup white cooking wine
2 cups cherry tomatoes
2 chives chopped
1 lemon zested
olive oil
1 box couscous 

In large skillet heat 2 tbsp olive oil over medium heat. Thaw scallops and pat dry. Season with salt and pepper on both sides. When oil is hot add scallops and sear until browned about 2 minutes on each side. Remove scallops to plate.
In same skillet add 2  tbsp olive oil garlic, thyme and red pepper flakes. Cook until fragrant about 4 minutes. Add butter and stir until butter starts to brown about 2 minutes (you don’t want to burn your butter so make sure its not to hot) Then add in wine, tomatoes and cook until tomatoes are bursting and wine had reduced a little about 6 minutes. Add scallops back to pan and any juices on plat heat another 2 minutes.Cook couscous as directed. To serve place scallops and tomatoes with sauce on serving platter. Add couscous to plate and top with the scallops, tomatoes and juices. Then sprinkle with chives and lemon zest.  Enjoy! 

low carb · Low Carb Dish · Lunch · SeaFood

Lemon Butter Cod & Orzo Asparagus

You’ll need:
4 6-8 oz Cod Fillets can get frozen at Walmart
4 -6 tblsp almond flour
salt and pepper
2 lemons
2 garlic cloves minced
1 lb asparagus ends trimmed and chopped in thirds
1 cup uncooked orzo
2 3/4 cup chicken broth
1 tbsp lemon juice
I tbsp chopped fresh dill  

In a cast iron skillet heat olive oil over medium heat. Season cod all over with salt, pepper then sprinkle the almond flour evenly all over fillets. When oil is hot add cod and sear until golden brown about 3 minutes per side. Remove cod to plate lined with paper bowl to soak up any extra oil and so it doesn’t become soggy. Using same skillet sear butter and lemon sliced until the lemons are golden about 1 minutes per side. Add lemons to cod plate. Again with same skillet cook the garlic, asparagus and orzo until the galrilc is translucent and the orzo is toasted about 3 minutes. Then add in chicken stock and lemon juice and turn heat to high and bring to a boil. Cook stirring until orzo is al dente about 10 minutes. Place the cod and lemons back into skillet and cook until everything is warmed about 1 minute. Then remove to serving platter and sprinkle with fresh dill and enjoy! Serve with side salad! 

Dinner · low carb · Lunch · SeaFood

Shrimp, Chorizo & cauliflower rice

1 1/2 lbs large raw tail on shrimp peeled and deveined
2  tbsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
salt and pepper to taste
2 red bell peppers chopped
1/2 pound Spanish chorizo casing removed, cubed
1 small head cauliflower riced
1 lemon juiced
1/4 cup chopped parsly 

In a medium bowl add olive oil, shrimp and creole seasoning, paprika, thyme and a little salt and pepper. Toss and mix well.
Rice the cauliflower and place onto a baking sheet, sprinkle with creole seasoning, salt and pepper and drizzle a little olive oil over top and mix. Then bake at 375 for 10 minutes. Remove and set aside.
In a skillet over medium heat add the shrimp in single layer and. cook until seared 2-3 minutes. Add the bell peppers, chorizo and cook until the shrimp is pink and cooked through another 3-4 minutes. Pour the riced cauliflower over. top and mix well. Allow to cook another 1-2 minutes to mix flavors. Squeeze lemon juice over top and then remove to a serving platter. Sprinkle with fresh parsley and serve hot. Enjoy! 

Dinner · Soups

Beef & Barley

Beef & Barley
1 lb beef stew meat
3 large carrots diced
1 large onion diced
4 celery stalks diced
1/2 cup perl barley

1 cup frozen corn
6 cups water
1 tsp garlic salt
2 large heaping tbsp of beef bouillon 

Serving day:
1 baguette sliced and then toasted for dipping.  

To Freeze:
Label bag and write cooking directions.
Add all ingredients into gallon size ziplock and remove all air. Freeze Flat. 

To make day of:
Saute the onions, celery and carrots until they are fragrant and begin to soften. Then add all other ingredients and cook in Instapot or crockpot.
To Cook:
Crockpot: Place frozen contents into pot and cook on high 4-5 hours or low 8-9 hours. Thaw shrimp and add to saute pan with 2 tbsp butter and saute until they are pink. Add to pot 30 minutes before serving.
Instapot directions:
Place frozen contents into pot. Add 1/4 cup water and cook on high for 30 minutes and then allow to release for 10 minutes naturally. 

To Serve:
Slice baguette and  place on baking sheet, drizzle with olive oil and toast in oven at 425 degrees for 8-10 minutes until browned and crispy. Serve with soup. 


Brussels with pancetta

You’ll need:
2 cups shaved Brussels
1/4 cup diced pancetta
1 1/2 tbsp rice vinegar
1/2 tsp salt
1/2 tsp red pepper flakes

Shave Brussels. In pan drizzle with 1 tsp olive oil and add pancetta and cook until crispy. Then remove and set onto plate with paper towel to drain. Add the shaved Brussels to pan and sauté until tender about 2-3 minutes in medium heat. Then add in rice vinegar, salt and red pepper flakes. Taste and add a little more vinegar or salt if necessary. Then place into serving tray and top with cooked pancetta. Enjoy!
low carb · PASTA · SeaFood

Salmon Zoodle bowl

3 medium zucchinis
3 tbsp lime juice
2 tbsp rice vinegar
1 12 tsp honey
2 skin on salmon fillets
1 firm ripe mango peeled and cu into thin stripes
1 medium cucumber, peeled into ribbons
4 scallions chopped
3 tbsp toasted sesame seeds 

In a small bowl whisk together the sesame oil, conaola oil, lime zest , lime juice, vinegar, honey and 1tsp salt.
Season salmon with salt and pepper. Place salmon skin side up on baking sheet and broil in oven until the salmon 6 minutes. Leave broiler on but place on low broil. Let salmon oil and then peel kin off and arrange it on a backing sheet. Broil the salmon skins until crisped and browned. 2-3 minuets. Add noodles to a skillet and drizzle with a little olive oil. Sauce until they start to soften. Then  in a large bowl add spiraled noodles mango, cucumbers, scallions, Chile, and dressing and toss gently. Place salmon on top with skin crackles. Sprinkle with sesame seeds and enjoy!