These really do not have to be labelled as KETO, they are just plain great for everyone, especially kids. I served them with a dollop of sour cream. You could also add guacamole as a garnish. My zucchini were medium size, hence I ended up with 4 halves. If you are using larger zucchini, you could get along with ONE half and a salad alongside.
*In lieu of the cumin, chili powder and salt, I used my homemade taco seasoning.
Keto Taco Zucchini Boats
- 4 Zucchini depending on how many people…
- 1-pound Ground beef
- ½ cup Bell Peppers mixed Red & Yellow, finely diced
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1/2 teaspoon Salt
- ¼ cup Water
- 8 ounces Cheddar cheese shredded
- 1/2 cup Salsa
Preheat oven to 400°F
Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon)or melon ball scoop, to hollow out the zucchini forming a boat.
Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
In a skillet over medium high heat brown the ground beef.
Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 20 minutes or until zucchini has softened and cheese is melted.
Pour salsa over boats before serving. Optional sour cream and guacamole?
Serving: 1boat | Calories: 242 kcal | Carbohydrates: 6g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 482mg | Potassium: 301mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5400IU | Vitamin C: 38.8mg | Calcium: 2180mg | Iron: 1.4mg
Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.
Once you try this recipe you will LOVE it!
Keto Parmesan Garlic Pork Chops
1.5 lb. center cut boneless pork chops
½ medium onion, sliced
2 garlic cloves, minced
2 tablespoons of olive oil
1 cup heavy whipping cream
1 oz. cream cheese
⅓ cup chicken broth
⅓ cup parmesan cheese
½ cup cheddar cheese
1 tablespoon Italian seasoning
½ teaspoon pepper
salt to taste
Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).
Remove pork chops from skillet.
Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.
Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.
Serve with cauliflower rice or broccoli (the latter is a little high in carbs)
Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,
36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs
Easter Sunday dinner with 16 friends. Menu of spiral ham (from Costco of course), scalloped potatoes and BBQ green beans. Salads courtesy of our guests along with desserts. Larry was chef for the day. To make life simpler, I put the ham out in its foil for about an hour to warm it up. After uncovering it, I sliced off a fair amount and put the slices in our slow cooker. I added one cup of Fresca soft drink to keep the ham moist and set the timer on low for 1 and 1/2 hours. When the potatoes and beans were ready, so was the ham. A great way to serve ham for a buffet! And now for the potato recipe courtesy of Canadian Living Magazine with Larry’s modifications.
Classic Scalloped Potatoes (Canadian Living Magazine)
• Prep time 25 minutes Total time 2 hours Portion size 8
• 1/4 cup (60 mL) butter
• 3 cloves garlic, minced or more
• 1/4 cup (60 mL) all-purpose flour
• 1 tsp (5 mL) chopped fresh thyme
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 2-1/2 cups (625 mL) milk **
• 6 Yukon Gold potatoes, (about 2 lb./900 g)
• 1 small onion, sliced
• Parmesan and old cheddar cheese shredded to taste
**or use ½ milk and ½ media crema if you are in Mexico!
In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.
Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.
Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish; spread half of the onion over top. Spread some of the cheese over each layer. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers. Top with any remaining cheese.
Cover and bake in 350F (180C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving. If necessary cover with foil to keep warm.
Must be the cold season down here as I realize I am posting another casserole. I have always enjoyed broccoli casserole but was never quite happy with the mushroom soup. Et voila? Pinterest to the rescue. Served this to company with a lite salad and baked potatoes. All agreed it was really good. Hope you will try it…Easter is coming and this would be great for a buffet.
Broccoli Casserole From Scratch
Serves: 8 servings
Made completely from scratch, this broccoli casserole is filled with fresh broccoli, mushrooms, cheddar cheese, and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic dish.
• 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)
• 6 tbsp. butter, divided
• 1 cup finely chopped button mushrooms
• ¼ cup flour
• 1 cup milk (whole or 2% preferred)
• ½ cup half-n-half (I omitted with no appreciable difference)
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• ½ cup Greek yogurt
• 1 cup finely chopped yellow onion
• 1 egg, lightly beaten
• 1 ½ cups grated cheddar cheese, divided ( I used old white cheddar)
• 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided
1. Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
3. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
4. In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
5. Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
6. Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
7. Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
Acknowledgments to Kristine’s Kitchen – kristineskitchenblog.com
Before getting into this recipe, here is a little background I found on the Pacific Salmon official site –
Pink salmon is inexpensive; red salmon costs more. Red salmon flesh is actually red, and pink salmon looks more like tuna. When red and pink salmon are pulled fresh from the sea their flesh is, in fact, distinctly red or pink. The cooking process of canning reduces coloration in both. Red salmon gets its enhanced color from eating krill, a type of small shrimp. Pinks are the most abundant salmon, followed by reds.
Supply and demand and a historic bias for red salmon account for the cost differential. We have done blind taste tests, and when people don’t know which fish they are eating, statistically they report a slight preference for pink over red.
Wild Pacific Salmon of Farmed Atlantic Salmon?
In the marketplace: If it isn’t labeled, you can’t always be certain without asking the retailer or restaurant. It is always best to ask. However, there are some clues. If the label reads “Atlantic” salmon then it is farmed. In Canada, there are no legal commercial fisheries for Atlantic salmon and virtually all Atlantic salmon served in restaurants or sold in stores are farmed fish. If the label simply reads “fresh salmon”, there is a good chance it is farmed. Most wild salmon will be identified by species – pink, coho, sockeye, spring/chinook or chum salmon. But Chinook (also called spring) salmon are farmed as well so the name is not a guarantee. Always ask. If it’s farmed, don’t buy it and tell the store to stop selling it until the industry adopts better practices.
Having shared all of that my preference is still for Wild Pacific Salmon, which I buy in cans identified as such! The recipe I am sharing today comes from a dear friend, Ellie, who served this to us along with a great salad…. I think you’ll like it!
Salmon Crunch Pie
1 (15 1/2 oz) can salmon
3 eggs, beaten
1 cup sour cream
1/2 cup shredded sharp Cheddar cheese
1/4 cup mayonnaise
1 tablespoon grated onion
3 drops hot pepper sauce (Tabasco)
1/4 teaspoon dried dill weed
***Whole Wheat Crust***
1 1/2 cup whole wheat flour
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup butter
1/3 cup finely chopped almonds
Whole Wheat Crust: Combine whole wheat flour, shredded sharp cheddar cheese, salt and paprika. Cut in butter making crumbs. Add finely chopped almonds. Reserve 1 cup crumbs for topping and press remaining crumbs into a deep 9″ pie plate.
Drain and flake salmon, reserving liquid. Mix the beaten eggs, salmon liquid, sour cream, mayonnaise, cheese and seasonings and mix well. Add to the flaked salmon, mixing thoroughly. Turn into deep dish pie plate lined with the whole wheat crust. Sprinkle with crumbs reserved from crust. Bake in preheated 400F oven for about 45 minutes or until filling is set.
This recipe was always a staple at Christmas or New Year’s. Unfortunately, the McLaren’s Imperial Cheese is found in Canada, but not in the US or Mexico. You can substitute it with another type of processed cheddar spread, like Alouette in Mexico. You can also use a blue cheese spread if you do not have real blue cheese available.
Jill’s Cheese Ball
8 ounces softened Philadelphia cream cheese
8 ounces McLaren’s Imperial Cheese (or another brand)
4 ounces blue cheese
2 Tablespoons grated onions and juice
Mix all ingredients together and whip with an electric mixer. Roll into a ball or a log and wrap in waxed paper. Chill for 2 to 4 hours in refrigerator. When chilled, roll in chopped pecans. Refrigerate until ready to be served. Allow to warm up briefly.
Serve with your favourite crackers.
When our kids were small, we used to make this recipe from the Best of Bridge http://www.bestofbridge.com/ cookbook. It was easy to prepare the night before and then just put in the oven while opening presents. Not sure saying wife saver is politically correct these days, but here it is –
Christmas Morning Wife Saver
prep time: 20 minutes Total time: 1 hour and 20 minutes Serves 8
- 16 slices white bread, crusts removed
- slices of Canadian back bacon or ham
- slices of sharp cheddar cheese
- 6 eggs
- 1/2 tsp. pepper
- 1/2-1 tsp. dry mustard
- 1/4 cup minced onion
- 1/4 cup finely chopped green pepper
- 1-2 tsp. Worcestershire sauce
- 3 cups milk
- dash Tabasco
- 1/4 lb. butter
- special “K” or crushed cornflakes
Put 8 pieces of bread in a 9×13 buttered glass baking dish. Add pieces to cover dish entirely. Cover bread with thinly sliced Canadian style bacon. Top with slices of cheddar cheese. Cover with slices of bread. In a bowl, beat eggs and pepper. Add mustard, onion, green pepper, Worcestershire, milk and Tabasco. Pour over bread, cover and refrigerate overnight. In the morning, melt butter and pour over top. Cover with crushed special “K” or cornflakes. Bake at 350 F uncovered, 1 hour. Let sit 10 minutes before serving.
Just had a hankering for real macaroni and cheese, but I do prefer penne! Found this great comfort food recipe on Food Network and it was awesome. With a side salad it is really comforting….
Penne ‘N Cheese with Bacon and Cheese (courtesy of Tyler Florence & Food Network)
Total Time: 1 hr (Prep 20 min Cook 40 min) Yield: 6 to 8 servings
- Kosher salt
- 1 pound penne
- 4 cups milk
- 2 or 3 sprigs thyme
- 4 cloves garlic, smashed and divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 1/2 cups shredded sharp white Cheddar (can use half cheddar and half manchego)
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 4 slices bacon, cut crosswise into thin strips (I used pancetta, but Jamon Serrano works too))
- 1 large onion, diced
- 2 garlic cloves, smashed
Bring a pot of salted water to a boil over high heat. Add the penne and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked penne and the parsley and fold that all in to coat the penne with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a sauté pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.