Ingredients:

• 1 lb Smoked Sausage or Kielbasa
• 1 lb Uncooked Shrimp
• 1 – 2 lbs Mixed Vegetables (I use 1 yellow squash, 1 Zucchini, 1 pint cherry tomatoes, 1 small bunch of asparagus)
• 1/8 Cup Redmonds Real Salt Chili Lime Seasoning
• Olive Oil

Chop sausage & vegetables into small pieces. Spread all ingredients over sheet pan. Drizzle olive oil all over and then sprinkle spice and mix in.

Place in preheated 400 degree oven and bake for 15-20 minutes.

Enjoy.

Ingredients:

• 3 Chicken Breast cut into strips or Chicken Tenders
• 1/2 Cup Pork Rinds, I used Pork King Good Cajun
• 1/2 Cup Grated Parmesan
• 2 Eggs Beaten

Mix Pork Rinds and Parmesan Cheese together in a shallow bowl. Beat the eggs in a separate bowl. Dip Chicken into eggs then coat with crumbs. Air Fry on 400 degrees for 22-24 minutes.

Each Piece

0g Carbs

16g Protein

5g Fat

118 Calories

Ingredients:

• 4 Hotdogs
• 4 Bacon Slices
• 1/2 Cup Shredded Pepper Jack Cheese

Cut slits lengthwise down hotdog, stuff with cheese, wrap with bacon. Place in airfryer at 400 degrees for 12 minutes.

Ingredients:

• 1 tbsp Butter
• 1/4 Cup Diced Onion
• 1 tsp Minced Garlic
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1/2 tsp Salt
• 1/2 tsp Pepper ( I use Crushed Red Pepper)
• 4 Cups Chicken Broth
• 1 Can Rotel Tomatoes & Chilis Original 10 oz
• 4 oz Cream Cheese
• 2 Cups Shredded Chicken
• 1 Cup Shredded Mexican Blend Cheese

Saute onion in butter, add garlic and spices. When onions are translucent, add broth and Rotel tomatoes. Stir and let come to a boil. Once chili reaches a boil, add cheeses and chicken, stir until combined. Reduce heat and let simmer for about 10 minutes.

6 Servings

One Serving, one cup has:

• Carbs 5g
• Protein 29g
• Fat 15g
• Calories 271

Ingredients:

3 Large Chicken Breast

4 oz Softened Cream Cheese

2 tsp Ranch Seasoning

1 Cup Colby Jack Cheese Shredded

3 Slices of Bacon Crumbled

2 Cups Frozen Cauliflower or Broccoli

Mix cream cheese, Ranch seasoning, 1/2 of the shredded cheese. Spread mixture onto each chicken breast, top with the remaining cheese. Sprinkle bacon on top of cheese.

Fill the pan around the chicken with thawed cauliflower. Drizzle cauliflower with salt and olive oil.

Cover with foil and bake at 375 for 20 minutes. Remove foil and bake an additional 15-20 minutes.

When finished, garnish with green onions.

Serves 3

One serving with 1/3 of the cauliflower

Carbs 8g

Fiber 2g

Protein 58g

Fat 34g

Calories 576

Fathead Pizza Dough: Recipe

Topping

Ingredients:

• 1/2 Cup Sugar Free Bbq Sauce https://amzn.to/3XI1CA0
• 1/4 Cup Diced Red Onion
• 2 Large Chicken Breast, sliced
• 2 Tbsp Butter
• Redmonds Red Rock Bbq Seasoning https://shop.redmond.life/discount/LowCarbRevelationw?redirect=%2F%3Fafmc%3DLowCarbRevelation
• 8 oz Shredded Pepper Jack Cheese

Cook two large sliced chicken breasts on the stovetop in butter along with red onion.

Once chicken is cooked through, sprinkle Redmonds Red Rock Bbq seasoning over chicken and stir.

Spread bbq sauce onto pre-cooked pizza crust. Add chicken mixture and top with pepper jack cheese.

Bake in preheated oven, 400 degrees for 15-20 minutes or until cheese is melted and golden.

Cut into 10 slices.

Each slice has:

Total Carbs 6g

Fiber 1g

Protein 30g

Fat 26g

Calories 375

Ingredients:

• 1 lb Cooked Shredded Chicken Breast (Rotisserie is perfect for this)
• 8 oz Cream Cheese, softened
• 1 tsp Garlic Powder
• 1 tsp Salt
• Jalapeños 4 Fresh or 1/2 Cup Canned
• 8 oz Shredded Cheddar Cheese
• 1/2 Cup Crumbled Bacon

I used a 10” iron skillet but a casserole dish could also be used.

Spread chicken in the skillet/casserole dish. Mix softened cream cheese with garlic and salt. Spread cream cheese onto chicken. Top cream cheese with jalapeños. If you are using fresh. Cut them into quarters and lay them on the cream cheese. Sprinkle cheddar cheese all over the top of the jalapeños. Top with crumbled bacon.

Bake in preheated 375 degrees oven for about 20 minutes or until cheese is melted.

Serve with sour cream if desired.

6 Servings 2.5 Total Carbs Per serving

The whole skillet has 15 total carbs. Divide by how many servings to get carbs per serving.

This is a great low carb sauce. It can also be used as a bbq sauce. You can add hot stir crushed red pepper if you want it spicy.

I like to serve it on top of chaffles and top with my keto cole slaw. So good!

Ingredients:

• 2 lbs ground beef
• 1/3 cup diced onion
• 1/3 cup diced green pepper
• 1/2 cup sugar free low carb ketchup
• 1 Tbsp tomato paste
• 1 Tbsp Brown Monkfruit sweetener or swerve
• 1 tsp yellow mustard
• 3/4 tsp chili powder
• 1/2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Xanthan gum

Start by browning ground beef, onion and pepper in a little olive oil or butter.

Mix the rest of the ingredients together to make the sauce.

After the ground beef is cooked, drain and add sauce. Let this simmer for 10-15 minutes on low.

1 cup = 6 Total Carbs

This is my method for making Chuck Steak. I’ve never really purchased Chuck steak before until we bought our first half cow. Now I love Chuck steak. This method makes it more tender. The first time I made it, I grilled it and it was very chewy. The oven is easy and makes it very tender.

I start out by mixing these ingredients together.

Olive oil, garlic powder, pepper, Redmonds Smoked Salt, amazing! I also add rosemary, I love rosemary on my steak.

I slather this marinade all over both sides of the steak, then I place it in a preheated oven at 375 degrees. I bake it until it is medium. Time always depends on how thick your steak is.

Ingredients:

• 2 lb boneless skinless Chicken breasts

• 1 (8-oz) packages Cream Cheese

• 2 heaping tablespoons Taco seasoning

• 1 10 oz can Rotel

• 4 cups Chicken Broth

• 8 oz shredded Mexican cheese

• 2 tablespoons Heavy Cream

• 1 tsp Xanthan Gum

Place first five ingredients into crockpot. Cook on low for 6-8 hours. Remove chicken from crock pot and shred with a fork. Add chicken back to crockpot and add shredded cheese, heavy cream and Xanthan Gum. Stir until cheese is melted. Cook for an additional 30 minutes. Leave on low until ready to serve.

6 Servings

One Cup

Total Carbs: 6g

Fiber 1g

Protein 29g

Fat 32g

Calories 425

Topping Ideas:

Sour cream, Cilantro, Cheese, Jalapeños