Easy Keto Chili NO Beans

Unheard of, where we are in Mexico, is chili as we know it in our country. Some northern chili has beans and some do not. This is the latter.

Easy Keto Chili NO Beans!

Ingredients

  • 2 pounds ground beef or turkey
  • 1 green bell pepper, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can tomatoes with green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (32 ounce) carton beef broth
  • 1 (7 ounce) can tomato paste
  • 2 tablespoons chili powder*
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper to taste

*If you enjoy spicy chili, I would increase this to 3 tablespoons of chili powder.

Instructions

1. Brown the meat over medium heat in a medium size sauce pot or Dutch oven. Drain off any grease.

2. Add the remaining ingredients and stir well.

3. Allow chili to simmer over medium low heat uncovered for approximately 30 minutes until the tomato juice has reduced and thickened.

Serving size is 1.5 cups Calories 301

Carbs 11.1 gm. Net carbs 8.5 gm. Fiber 2.6 gm. Protein 24.3 gm. Sugar 7.6 gm.

Firecracker Salmon with Peach and Avocado Salsa

Travelling this week, so this posting is a little late! Our hostess had some salmon in the freezer and some nice fresh peaches. Surprisingly she also had avocados which we always have on hand in Mexico. Both the salmon and the salmon were awesome! Pinterest never fails me…We served this with some sauteed Brussel sprouts to round out the meal. We chose to grill the salmon, but the directions for making it in the oven are included.

Firecracker Salmon with Peach and Avocado Salsa

Ingredients

For the salmon:

  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger

For the peach salsa:

  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

1. Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

2. Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour.

3. While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined. Refrigerate.

4. Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

5. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a fullmeal. Serves 4

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill.

Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it’s best to undercook rather than overcook your filets. The salmon was perfectly cooked at 6 minutes per side on medium heat.

Keto White Chicken Chili

Have leftovers, will whip up something…LOL Have had this recipe for sometime but never made it until this week. It is a great way to use up leftover rotisserie chicken! Great flavours, too!

Keto White Chicken Chili

Ingredients

  • 1 lb chicken
  • 1.5 cups chicken broth
  • 2 garlic cloves, finely minced
  • 1 4.5oz can chopped green chiles
  • 1 diced jalapeno (OMIT if you need less heat)
  • 1 diced green pepper
  • 1/4 cup diced onion
  • 4 tbsp butter
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese softened
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne (optional)
  • Salt and Pepper to taste

Instructions

In large pot, season chicken with cumin, oregano, cayenne, salt and pepper

Sear both sides over medium heat until golden

Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked

While chicken is cooking, melt butter in medium skillet

Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften

Add minced garlic and sauté additional 30 seconds and turn off heat, set aside

Once chicken is fully cooked, shred with fork and add back into broth

Add sautéed veggies to pot with chicken and broth and simmer for 10 minutes

In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)

Mix cream cheese with heavy whipping cream

Stirring quickly, add mixture into pot with chicken and veggies

Simmer additional 15 minutes

Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

Shrimp and Sausage Skillet

Quick and easy dinner using only a skillet, cutting board and a knife! And it looks spectacular too!

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Shrimp & Sausage Skillet

  • 1/4 cup avocado oil divided
  • 1-pound shrimp peeled and deveined
  • 1 tsp Cajun Seasoning or Old Bay seasoning
  • 12 ounces sausage cut into 1/2-inch slices (I used Argentinian chorizo)
  • 1 jalapeno minced
  • 1 clove garlic minced
  • 1/2 lb green beans cut into 2-inch pieces
  • 1 medium red pepper cut into 2-inch slices
  • Salt and pepper
  1. Heat 2 tbsp of the avocado oil in a large skillet over medium high heat. Once shimmering, add the shrimp in a single layer. Cook about 2 minutes, and then flip the shrimp over and sprinkle with the seasoning. Cook another minute or two, until no longer pink, then transfer to a plate.
  1. Add the remaining oil to the pan. Once shimmering, add the sausage and sauté until starting to brown, 2 to 3 minutes. Add the jalapeño and garlic and sauté until fragrant, 30 seconds.
  2. Add the vegetables and continue to sauté until just tender, 5 to 10 minutes. Season to taste with salt and pepper. Add the shrimp back to the pan and warm through before serving.

Spicy Shrimp Pho

First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.

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Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)

Prep time 10 mins Cook time 20 mins Total time 30 mins  Serves: 4

Ingredients

  • 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeno, minced
  • 2 tablespoons green onion, sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms, thinly sliced
  • 12 ounces large shrimp, uncooked
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Instructions

  1. Cook spaghetti until al dente (or prepare rice noodles according to package)
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.