Welcome to our Complete Keto Dinner! Lu & I tried out a bunch of recipes for dinner the other night and we HAVE to share them with you bc ahhhhh they’re so good!!!
Let’s start with the Dressing for our salad
Green Goddess Dressing makes 1 cup. I doubled mine to fill a mason jar.
Ingredients * 1 cup dairy-free Original Nutpods creamer – I found it at Kroger, but you can purchase it on Amazon HERE * 1/2 medium avocado *1/4cup of basil, roughly chopped * 1 lemon, juiced * 2-3 garlic cloves * 3 Tbsp avocado oil * salt and pepper to taste
Instructions 1. Combine all ingredients in a food processor or blender- until smooth and creamy 2. add 1-3 more Tbsp if you want a thinner consistency
That’s it!! Flavor is spot on a match with Annie’s Green Goddess Dressing!
Next up is the Main Course!
Chicken Chile Casserole
Prep time 5-10min, Cook time 40min. This recipe I’m sharing is for 8 servings. It can easily reduced for a smaller crowd Ingredients * 3-4 boneless skinless chicken breasts- trimmed. the ones I bought were pretty thick so we cut them in half lengthwise so they were thinner. * 1 8oz package cream cheese softened * 1 4oz can chopped green chiles * 1 cup monterey jack shredded cheese * 1/2 tsp garlic powder * 1/4 tsp cumin * 1/4 tsp each of salt & pepper
Instructions 1. heat oven to 375 2. in a medium bowl- mix the cream cheese and all spices until combined. Stir in the green chiles until evening mixed 3. lay the chicken breasts flat in a baking dish. cover the chicken breasts with the green chile mixture. Then top with the monterey jack cheese. 4. bake for 35-45min 5. serve over sauteed spinach or cauliflower rice 🙂 *the kids loved this one!!*
How about some dessert?!?!?
Ingredients * 16oz heavy cream * 8oz cream cheese- softened * 1 small box sugar free jello- i’ve made this with strawberry and raspberry so far and both were good
Instructions 1. whip the cream cheese first so it is smooth. (I used an electric beater) 2. add heavy cream and jello powder- whip until it reaches a fluffy texture Notes: I made it a few hours before dinner and put it in the fridge to kind of thicken. I made it another time right before dinner and it was still good but it’s better sitting in the fridge for a bit. I think you could also add fruit to this- or even do another layer of actual jello. This is seriously good- I get requests for this every day for dessert 🙂
Well here we are again, back in the kitchen, one of our
favorite places to hang out. Usually
these cooking episodes include fun, laughter, wine and some of our best meals
we have put together. This one is no
exception. We have decided to conquer
homemade cauliflower crust pizza. Su has
scoured the internet for recipes and has selected the one she thinks is “it”. So here we go:
As always, we are a team. The cauliflower is cooking, we are measuring bowls of cheeses, eggs and seasonings. We have set our sites on 9 crusts – 3 for tonight and 6 for the freezer. It is easier than we think to put these together. We cook each crust and they all have a look of their own which gives them that homemade touch. We add our pizza sauce (tip: always read the labels as you do not need any extra sugar). We grate some fresh mozzarella and add the pepperoni. Into the oven it goes. There is nothing better than smell of pizza freshly baking in the oven – yummmmmmmm! We take it out piping hot and then the real test begins. We are serving our family: 2 kids, 2 husbands and my dad (Su’s Papa). Guess what! It is a hit! Everyone enjoys it with no complaints! So we are including the recipe below with a Su and Lu stamp of approval. We have decided though that we will try two other recipes that we have discovered for Keto friendly pizza crust before we cast our vote for our favorite. But that is for another weekend. Stay Tuned!
Recipe for Cauliflower Pizza Crust Ingredients: *1 bag of cauliflower rice (12oz usually is the size) *1/3 cup of mozzarella cheese *1 Tbsp parmesan cheese *1 egg *1/4 tsp garlic powder *1/4 tsp oregano *1/4 tsp calt
Instructions: 1. Preheat oven to 400 degrees 2. Cook cauliflower rice according to bag instructions- it’s either microwave or easy heat on the stove top. 3. SUPER IMPORTANT STEP!!! place the cauliflower rice on a cutting board and grab a milk bag or tea towel and SQUEEZE as much liquid out of that rice as possible. this is SOOO important because if you don’t, your crust will be soggy 4. In a medium size mixing bowl, combine drained cauliflower rice with mozzarella, parmesan, egg, garlic powder, oregano and salt. Stir until fully combined. 5. Dump the dough out onto a baking sheet or pizza stone *lined with parchment paper* and form into a circle. Make sure it stays about 1/2″ thick- basically no holes 🙂 6. Bake for 20-25 min or until golden brown. Use the parchment paper to flip the crust over and bake again on the other side for about 5-10min more. 7. Add your fave toppings and cook for 8-12 min or until the cheese is melted and bubbly ORRRRRRR don’t add the toppings and FREEZE!!! 7.5- if you want to freeze your crust ahead of time for later don’t add those toppings- stop here! put it in the freezer just like it is on the parchment paper for 1-2hours. Then wrap in aluminum foil and put back in freezer until you’re ready to eat!! When you’re ready to make the pizza- take the crust out of the freezer, don’t thaw, but immediately go to step 7 and then enjoy 🙂