Zucchini Casserole

1 lb hamburger, ground turkey or Italian sausage
1 C onion, diced
1 tsp minced garlic
2 tsp oregano
salt & pepper, to taste
8oz cream cheese-softened ½ cup of parmesan cheese. 2 zucchini, sliced or shredded

Shredded mozzarella cheese (or whatever cheese you'd like) 

Preheat oven to 350⁰. Cook beef, onion & garlic until meat is no longer pink. Drain, if needed. Add remaining ingredients (except mozzarella cheese) & stir. Place in a greased 2 quart baking dish.

Sprinkle mozzarella cheese on top. Bake for 30 min. Remove from oven. Sprinkle more oregano on top.

Hubby Lovin' Chicken

6-8 Chicken thighs (skin on)

1 stick melted butter

¾ cup parmesan cheese

2 T parsley 

2 t paprika 

2 t garlic powder

1 t oregano 

1 t salt

½ black pepper 

¼ t cayenne pepper

Melt butter. Mix remaining ingredients together. Dip chicken in butter & then seasonings. Place on wire rack inside a foil-lined baking sheet.

Bake @ 375º for 40-50 minutes. 

Onion Ring chips

2 small white onions, sliced in 1/4 inch thick rounds

7 oz shredded parmesan cheese

1/2 tbs olive oil

salt 

garlic powder

paprika

serve with Lazy Tzatziki

Preheat oven to 400℉. Line an 12×17 inch rimmed baking sheet with parchment paper.

Sprinkle the baking sheet with the cheese so that there is a thin even layer of cheese. Next, line up the onion ring slices so that they are not overlapping but right next to one another. Brush tops of onion rings with olive oil. Then season the tops with salt, garlic powder and paprika. Bake for 18 minutes or until golden brown. Allow to cool for 5-10 minutes and then break apart. 

Sugar Free Hot Fudge Sauce

 3 oz SF chocolate chips

 2 t. Butter

 1/2 c. Whipping cream

 1/3 c. Gentle Sweet

 1/2 t. Vanilla

 Pinch of salt

Melt chocolate and butter in a double boiler. Stir till smooth. Add whipping cream & Gentle Sweet. Stir till smooth. Remove from heat & add vanilla & salt. Store in fridge. Heat & stir to serve.

Best Low Carb Pancakes

2 large eggs
1 tablespoon water
2 oz cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf - stevia sweetener (or 2 tablespoons regular sugar)
butter and syrup (sugar free syrup for low carb option)

Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter. Serve pancakes topped with butter and sugar free syrup!
Serves 2 (2 pancakes each)

Keto Berry Ice Cream

Ingredients:

1 can of full fat coconut milk (13 ounces)

1 1/2 cup of frozen unsweetened berries

1/2 cup confectioner's Swerve

Instructions:

In a blender combine the coconut milk, frozen berries and confectioner's sugar substitute. If you want a chunkier ice cream leave some berries out & stir in after blending.

Pour into glass container.

Place in the freezer for 5 minutes or up to 30 minutes.

Remove from the freezer once you have your desired frozen texture. Enjoy!