Crepini Wraps (1 serving = 3 crepinis)

These are my absolute favorite.  I take them for lunch a few times each week and if my family feels like a non-keto meal, I pull a few of these from my freezer and warm them up (dipping them in an oz of G Hughes sugar free sweet chili dipping sauce – along with a salad; 3 cups romaine lettuce and 2 tbs of G Hughes honey Dijon sugar free dressing).

G Hughes has tons of amazing sauces.  I haven’t come across one yet that I don’t like.

Crepinis (very thin cauliflower wraps available at Costco; usually outside of the fruit/veggie fridge area) are a staple in my house.  I always have at least one package in my freezer.  When I make crepini wraps, I make the whole package (14) and freeze them in batches of 3.  I prefer Walmart’s rotisserie chicken for this recipe.  Of all the rotisserie chickens that I’ve bought, Walmart’s is my favorite. 

I usually cook my crepini wraps in my air-fryer; 400 degrees for 4 minutes.  If you don’t have an air fryer, cook them in a skillet or a frying pan.

The ingredient amounts below are for 3 crepinis.  Adjust accordingly if you are making more.

• 3 crepinis
• 55 grams of shredded rotisserie chicken (skin removed)
• 35 grams Signature Cracker Barrel marble cheese

1. Lay 3 wraps down (careful, they are v-e-r-y thin).
2. Divide the chicken and cheese between the 3 wraps.
3. Roll them up and fry, air fry, or bake them.

For a great snack idea, heat a crepini in a skillet.  When it gets a bit crunchy, spread 1 tbs of all natural peanut butter or 1 tbs of berry whipped cream cheese on the crepini.  Fold it in half and cook both sides.  When it’s cooked to your liking, roll it up like a crepe and enjoy!

(No reference as this is my own recipe)

Chicken Cabbage Soup (10 servings)

I make this once a month.  I divide it up into zip lock bags and freeze for quick lunches/dinners.

• 2 tbs butter
• 3 cups celery
• ¼ cup white onion
• 3 tetra packs + 1 cup of organic chicken broth (Knorr – Simple chicken broth)
• 4 cups cabbage (sliced super thin)
• 1 package raw mushrooms (225 grams)
• 3 cups shredded chicken
• Seasoning to taste (salt, pepper, rosemary, thyme)

1. Sautee celery and onion in 2 tbs of butter.
2. Add chicken broth, shredded chicken, sliced cabbage, and mushrooms.
3. Simmer until cabbage is tender.

          (No reference as this is my own recipe)

Sausage Cabbage Soup (10 Servings)

Another recipe that I make monthly and freeze in zip lock bags.

• 25 oz ground hot Italian sausage (or pork)
• 12 cups organic beef broth
• 4 cups cabbage (sliced thin)
• 2 cups sliced mushrooms
• 2 tsp minced garlic
• Spices to taste

1. Brown sausage.
2. Add broth and bring to a boil.
3. Add cabbage, mushrooms and garlic.
4. Cover and let simmer for one hour.

          (No reference as this is my own recipe)

Egg Roll in a Bowl (4 servings)

We have this at least once a week.  Delicious!  We use ground beef or ground pork, depending on our mood.

• 1 tbs olive oil
• 2 tsp minced garlic
• 2 tsp minced ginger
• 1 lb ground beef (or pork)
• 1 tsp sea salt
• ¼ tsp black pepper
• 1 package of tri color coleslaw mix
• ¼ cup coconut aminos

1. Heat oil in large skillet.
2. Add ground beef, garlic, ginger, and seasonings.
3. Cook until brown.
4. Add coleslaw and coconut aminos.
5. Cover and cook until coleslaw is tender.

Pepper Broccoli Chicken Stir Fry (4 servings)

Super easy and very tasty!

• 3 chicken breasts – cooked and cut into strips
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 package frozen broccoli (I buy mine from Costco)

1. Cut chicken breast into strips and cook until browned. Remove from skillet.
2. Place broccoli and peppers in skillet and cook until tender.
3. Add chicken and mix.

         (No reference as this is my own recipe)

Once everything is cooked and mixed, I pull ‘my portion’ and set it aside so that my family can have a teriyaki sauce added.  I eat my stir fry with 2 tbs of G Hughes sugar free honey Dijon dipping sauce.

Zoodles (2 servings)

• 2 medium zucchini and/or daikon
• 2 tbs coconut oil

1. Using a spiral slicer, slice the zucchini and/or daikon.
2. Sautee in coconut oil until tender.

Although these can be eaten plain, I usually to add ¼ cup of Rao’s Marinara Sauce.

Chocolate Avocado Pudding (2 servings)

• 1 large ripe avocado
• 3 tbs unsweetened cocoa powder
• 8-10 drops liquid stevia
• ¼ cup coconut milk
• Pinch of sea salt

1. Mix all ingredients together in a food processor or blender.

• Begin with only ½ of the coconut milk. Add until desired thickness is reached.

Keto coffee (8 servings)

• 1 cup unsweetened almond milk
• 1 cup heavy whipping cream
• 8 tsp Swerve
• 3 tsp vanilla extract
• 2 egg yolks
• 1 tbs MCT oil / cup of coffee

1. Add whipping cream and almond milk to a saucepan and bring just to a boil.
2. Remove from heat.
3. Whisk egg yolks.
4. Add egg yolks and swerve/xylitol to a large bowl and beat until light and fluffy.
5. Gradually temper the hot milk into the bowl.
6. Return everything to saucepan and simmer on low heat for 8-10 minutes.
7. Transfer to mason jar.
8. Stir in vanilla.
9. Add 1 tbs MCT oil to each cup of coffee

          (No reference as this is my own recipe)