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Keto Pork Chops in Parmesan Basil Cream Sauce

Keto Pork Chops in Parmesan Basil Cream Sauce

Ingredients

4 boneless pork chops Thick cut

1 Tbsp. Butter unsalted

1 Tbsp. Olive oil

1 C. onion Chopped

3 Cloves garlic minced

½ C. Bone broth

1 C. Heavy whipping cream

1 tsp. Basil

1/2 tsp. Garlic powder

¾ C. Parmesan cheese

2 Tbsp. parsley Chopped

Salt and pepper to taste

Directions

1. Start by heating up one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat. Add salt and pepper to taste to both sides of the pork chops.

2. Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.

3. Into the same skillet, add the chopped onion. Cook for two-three minutes until it begins to brown and turn tender. Add in the three cloves of minced garlic and cook for an additional thirty seconds.

4. Pour in the ½ cup of bone broth and 1 cup of heavy whipping cream. Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens. Mix in two tablespoons of chopped parsley, and stir to combine.

5. Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.

Source Mom Foodie

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Low carb and keto friendly Philly Cheesesteak Sandwiches

Philly Cheesesteak Stuffed Peppers

INGREDIENTS

8 oz deli sliced roast beef, sliced into thin strips

8 slices provolone cheese

4 large green or red peppers, tops removed, discard seeds and sliced lengthwise

1 onion, diced

1 cup sliced mushrooms, optional

2 Tbsp. butter

2 Tbsp. olive oil

1 garlic clove, minced

Directions

1. Preheat your oven to 400. Remove the tops of the peppers and take out all the seeds. Meanwhile, heat a skillet over medium heat and add butter and oil. Add onions and mushrooms and cook until caramelized, approximately thirty minutes. Add garlic and cook until fragrant.

2. Add the roast beef to mushroom mixture and cook for five minutes. Line each pepper with a slice of cheese. Fill with the meat mixture then top with another slice of provolone. Bake until cheese is golden, about fifteen-twenty minutes.

Source Wide open eats

Healthy Buffalo Chicken Cauliflower Casserole

This Creamy Buffalo Chicken Cauliflower Casserole is cheesy, spicy, and crazy delicious! It’s low in carbs, suitable for those following a keto diet, and gluten free!

Creamy Buffalo Chicken Cauliflower Casserole

Ingredients

1.5 lbs cooked chicken *diced or shredded

5 C. riced cauliflower * from one large head

1/2 C. Frank’s Redhot buffalo sauce

8 oz cream cheese *at room temperature

8 oz sharp cheddar cheese *shredded from block

Directions

1. Preheat your oven to 375°F. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese. The mixture will be thick. Spread into a medium casserole dish and top with the remaining cheddar cheese.

2. Cover loosely with aluminum foil and bake for twenty-five minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling. Garnish with extra Buffalo sauce and fresh, minced parsley, if desired. Serve hot.

Delicious Little Bites

Korean Beef Bibimbap from HelloFresh

This recipe takes its name from the Korean word for mixing rice. Which is just what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and beef tossed with garlic, ginger, and soy.

Korean Beef Bibimbap with veggies and mushrooms

Ingredients

2 Zucchini

4 scallions

8 oz button mushrooms

12 oz carrots

4 garlic cloves

1.5 C. Jasmine or cauliflower rice

2 thumb ginger

10 tsp. White wine vinegar

2 Tbsp. sesame oil

20 oz ground beef, chicken or turkey

4 Tbsp. Soy sauce

1-4 tsp. siracha sauce (Be careful, it’s hot)

2 Tbsp. sugar

4 tsp. Olive Oil, divided

Salt and pepper

Directions

1. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince the garlic.

2. In a medium saucepan, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, fifteen-eighteen minutes. Keep covered off heat until ready to serve.

3. Meanwhile, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and as much sriracha as you like.

4. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until just tender, three-four minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Season with salt and pepper. Cook, stirring, until tender, four-five minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, three-five minutes. Season with salt and pepper. Transfer to bowl with other veggies.

5. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, twenty-thirty seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, three-four minutes. Drain any excess grease from pan. Increase heat to high and cook until beef is browned, crisp, and cooked through, two-three minutes. Stir in remaining soy sauce and cook until mostly evaporated, one-two minutes.

6. Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Source HelloFresh

Juicy Monterey Jack Burgers from HelloFresh

Melty Monterey Jack Burgers

Ingredients

24 ounce Yukon potatoes

1 red onion

2 cloves garlic

1 Tbsp fry seasoning

10 tsp. balsamic vinegar

4 Tbsp mayonnaise

2 tsp. sugar

1 Tbsp. olive oil

20 ground beef

1 C. Monterey Jack cheese

Salt and pepper

4 hamburger buns

Ingredients

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate 1 clove garlic (2 cloves for 4 servings). Halve, peel, and thinly slice onion. In a small bowl, combine the mayonnaise and as much garlic as you like (start with a pinch, then taste and add more from there if desired). Season with salt and pepper.

2. Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all the seasoning for 4 servings), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, eight-ten minutes. (TIP: If onion starts to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a second small bowl. Wash out pan.

4. Shape beef into two equal-sized patties (four for 4 servings); season all over with salt and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack. Cover pan to melt cheese and allow patties to finish cooking, 1-2 minutes.

5. Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.

A better photo is coming soon 😋

Source HelloFresh

Pork and veggie Bibimbap with carrots, zucchini and rice

This recipe takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Pork and veggie Bibimbap with carrots, zucchini and Jasmine rice

Ingredients

1.5 C. Jasmine rice

4 Scallions, thinly sliced

12 oz carrots

2 zucchini

2 thumb ginger, peel and mince

4 garlic cloves, minced

10 tsp white wine vinegar

2 Tbsp. Sesame oil

4 tsp. Sriracha sauce, divided

4 Tbsp. Soy sauce, divided

20 oz ground pork

2 Tbsp. Sugar

3 Tbsp. Olive oil, divided

Salt and pepper

Directions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, fifteen- eighteen minutes. Keep covered off heat until ready to serve.

2. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.

3. In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), up to half the sriracha, and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.

4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened, three – four minutes. Remove from pan and set aside. Pour another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, three-five minutes per side. Remove from pan and set aside with carrots.

5. Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Sorry that this photo looks awful. A better one is coming soon. I promise you that this one was delicious!

Source www.hellofresh.com

Crispy Parmesan Chicken with couscous & lemony roasted green beans

Consider plain chicken breasts a thing of the past: in this recipe, the white meat gets gussied up in a gorgeous golden breadcrumb seasoned with paprika and Parmesan cheese. You’ll roast it and the lemony green beans on the same sheet—once they’re in the oven, the only thing left to do is boil the couscous and toss in the garlic herb butter. Simple, satisfying, and supercharged with flavor—what more could you want?

Crispy Parmesan Chicken with garlic herb couscous & lemony roasted green beans

Ingredients

4 scallions

1 lemon

1/2 C. panko breadcrumbs

1/2 C. Parmesan cheese

2 tsp. Hot smoked paprika

24 oz chicken breasts

4 Tbsp. Sour Cream

12 oz. Green Beans

1 C Isreali couscous

4 Tbsp. Garlic Herb butter

4 tsp. Olive Oil, divided

Salt and pepper

Directions

1. Move the oven rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

2. In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Evenly brush tops of chicken with sour cream. Mound panko mixture on top, pressing firmly to adhere (no need to coat the undersides).

3. Toss green beans on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place the chicken crust sides up on empty side of same sheet. Roast until green beans are tender and chicken is cooked through, fifteen – seventeen minutes. (For 4 servings, divide between 2 baking sheets; roast green beans on top rack and chicken on middle rack.) TIP: If green beans are done before chicken is cooked through, remove from sheet and continue roasting chicken.

4. Once water is boiling, add couscous to pot. Cook until tender, six – eight minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until softened, one minute. Return cooked couscous to pot and stir to coat. Taste and season with salt and pepper.

5. Once green beans are done, remove sheet from oven and toss with lemon zest and lemon juice to taste. Divide chicken, green beans, and couscous between plates. Garnish chicken with scallion greens. Serve with leftover lemon wedges on the side.

Source www.hellofresh.com

Tangy Figgy Balsamic pork with veggies

You’ve likely come across figs into baked goods, dried and nestled onto the cheese platters, or preserved and slathered on toast for breakfast. But today, you’ll be mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the pork tenderloin that it’s drizzled on top of.

Figgy Balsamic pork with roasted green beans & rosemary potatoes

Ingredients

2 Shallots

1/4 oz. Rosemary

24 oz. Yukon gold potatoes

24 oz. pork tenderloin

12 oz. green beans

4 Tbsp. Fig jam

2 Tbsp. chicken stock concentrate

10 tsp. balsamic vinegar

4 tsp. Olive oil, divided

2 Tbsp. Butter

Salt and pepper

Directions

1. Move the oven racks to top middle positions and preheat it to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems; chop leaves until you have two teaspoons (4 tsp for 4 servings). Dice potatoes into ½-inch pieces.

2. Toss potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary, and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, twenty – twenty-five minutes.

3. Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, occasionally turning, until browned all over, four-eight minutes. Transfer to a second baking sheet.

4. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on sheet with pork. Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.

5. Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

6. Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.

Source www.hellofresh.com

Beef Ragù Spaghetti from HelloFresh

Beef Ragù Spaghetti

Ingredients

2 Zucchini, trimmed, quarter lengthwise; and cut crosswise into ½-inch-thick pieces.

2 Onions, peel, halved, and dice

4 garlic cloves, minced

1 lb. ground beef

1 Tbsp . Italian seasoning

1 28 oz can crushed tomatoes

12 oz. spaghetti

2 Tbsp. Beef stock concentrate

4 Tbsp. Garlic herb butter

1/2 C. Parmesan cheese

1 tsp. Chili flakes, optional

2 Tbsp. Butter

2 Tbsp. Olive oil, divided

1 tsp. Salt

1 tsp. Pepper

Directions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Cook, breaking up meat into pieces, until browned and cooked through, four-six minutes. Turn off heat. (TIP: If there’s excess grease in your pan, carefully pour it out.) Transfer beef to a plate.

3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, nine-eleven minutes. Carefully reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

4. While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, five- seven minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, thirty seconds.

5. Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, five- ten minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.

6. Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide pasta between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve.

Source HelloFresh

Chicken Cheddar Fajitas from HelloFresh

Chicken Cheddar Fajitas

Ingredients

2 Red onions, thinly sliced

2 bell peppers, thinly sliced

1 jalapeño, thinly sliced into rounds (remove ribs and seeds for less heat)

Zest and quarter 3 limes

2 Tbsp. Fajita seasoning

4 Tbsp. sour cream

1 lb chicken breast

2 Tbsp olive oil, divided

Flour or wheat tortillas

Shredded Cheddar cheese

Directions

1. In a small bowl, combine jalapeno and juice from two lime wedges. Set aside to pickle. Heat a tablespoon oil in a large skillet over medium-high heat. Add the onion, bell peppers and half of the fajita seasoning (you’ll use the rest later.) Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

2. Meanwhile, in a second small bowl, combine sour cream, a squeeze or two of lime juice, and lime zest to taste. Stir in water one tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3. Pat chicken dry with paper towels. Thinly slice into strips; season with salt and pepper. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly browned, two-three minutes. Stir in veggies and remaining Southwest Spice. Continue cooking until chicken is cooked through, two-three minutes more.

4. Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle evenly with cheddar. (For 4 servings, divide tortillas between 2 baking sheets.) Bake until cheese has melted, one to two minutes. TIP: Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.

6. Divide the chicken mixture between tortillas. Drizzle with the sour cream and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.

Source HelloFresh.com

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