Keto Chick-Fil-A Tenders & Sauce

Chicken Tenders:

8 Chicken Tenders

Pickle juice

3/4 cup Almond Flour

1 tsp Salt

1 tsp Pepper

2 Eggs, beaten

1 1/2 cups pork rinds (ground to a powder in blender)

1. Marinate chicken tenders in pickle juice for at least 1 hour.
2. In a small bowl, mix almond flour, salt, and pepper
3. Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork panko.
4. Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork panko until well coated
5. Set the air fryer to 375⁰ F and cook the chicken for about 15 minutes.

Chick-Fil-A Sauce:

1/2 Cup Mayo

2 tsp Mustard

1 tsp Lemon Juice

2 tbs Gentle Sweet  

1 tbs sugar free BBQ Sauce.

In a small bowl, combine all ingredients and stir until fully combined

Keto- Chicken Bacon Ranch Pizza

Dough:

6 oz Mozzarella Cheese

3 OZ. Almond flour

1 TSP. Baking Powder 

1 Egg

1/3 C. Grated parmesan cheese

Topping:

2 Tbs Butter

2 Tbs Ranch dressing

1 cup chicken, cooked & shredded

3 oz. Mozzarella cheese

3 pieces bacon, cooked & crumbled

Preheat oven to 350⁰.

For dough: Place 6 oz. of shredded mozzarella in a microwave safe bowl and microwave 1 minute stirring every 30 seconds. Add the egg to the melted cheese and stir together until combined. In a separate bowl combine the almond flour, baking powder and parmasean cheese. Add the dry ingredients into the wet ingredients and stir together. 

Press out onto a parchment lined baking sheet & bake for 10-15 minutes. 

In a small microwave safe bowl, melt 2 tbs. salted butter. Stir in 2 Tbs. ranch dressing and a dash of garlic powder. Pour mixture over your chicken and stir to combine. Spread the chicken over the surface of your flatbread. Top the chicken with some more mozzarella cheese and your crumbled bacon. Pop your flatbread right back into the oven for 7-8 minutes. Turn to broil & cook for an additional 1-2 minutes until bubbly and lightly browned.

Sweet Caramelized Pork

• 4 lb pork butt or boneless ribs
• 1 onion, chopped
• 3/4 cup brown sugar
• 4 cups water
• 1/2 cup fish sauce
• 1/4 cup soy sauce
• 1 T olive oil
• cooked white rice
• green onions for garnish

• Chop the onion and cut pork in small pieces. Heat olive oil in a large WIDE skillet and cook onions and pork for about 5 minutes until the meat is well browned. You must use a large skillet.. like 14 inches
• Mix together brown sugar, water, fish sauce, and soy sauce. Pour 1/2 the liquid into the skillet with the pork & onions. Do not cover. Bring to a light boil and simmer for 20 minutes. Add the remaining liquid & cook another 20 min (or until it becomes a thick, brown caramel like sauce)
• Garnish with green onions. Serve over rice with a side of green beans or broccoli.

While this is cooking it will look like muddy water & not very appetizing but magic will happen & it will thicken & become wonderful! 

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Roasted Asparagus

3 lbs asparagus

Olive Oil

Salt & pepper

Preheat oven to 425⁰. Snap tough ends off asparagus. Wash & dry well. Spread out on a foil lined cookie sheet. Drizzle with olive oil & sprinkle with salt & pepper. Bake in preheated oven for 9-12 minutes until fork tender. Serve hot.

Pan Seared Salmon

• 6-8 skinless salmon filets
• Salt and pepper, to season
• 3 T lemon juice , divided
• 1 T olive oil
• 2 T butter
• 8 cloves garlic, minced
• 3 tsp parsley leaves, divided
• Lemon slices of half a lemon

Instructions

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Drizzle the butter over each filet. 

  Serve immediately.