Ingredients:

• 2 boneless skinless chicken breast
• 2 cups sliced veggie of choice
• salt and pepper to taste
• Olive oil
• 1-2 garlic cloves chopped

Sauce:

• 1/2 cup tamari
• 1/2 cup chicken broth
• 1 tsp ground ginger
• 2 tsps brown sweetener
• 1 Tbsp olive oil
• 1 tsp rice vinegar
• 1/2 tsp xanthan gum
• Optional: crushed red pepper flakes
• Optional: stevia glycerite drizzled on top
• Serve over cauliflower rice

Slice chicken into thin strips. Season with salt and pepper.Heat oil in a large skillet. Sauté chicken and veggies and cook through. Meanwhile, make the sauce. Add all sauce ingredients to a small bowl except for xanthan gum. Whisk and set aside. Once chicken is cooked through, pour sauce over chicken and stir. Lightly sprinkle xanthan gum over the top of the sauce and then stir into sauce. Let simmer on low for about 10-15 minutes.

1/2 Cup butter

1 1/2 Cups heavy cream

1-2 tsp minced garlic

1/2 tap salt

1/4 tsp pepper

2 cups grated Parmesan cheese

Add the butter and cream to a large skillet. Simmer over low heat for a couple of minutes. Whisk in the garlic, salt, and pepper for one minute. Whisk in the parmesan cheese until melted. Serve hot.

Ingredients:

• 1 cup natural, no sugar peanut butter
• 3/4 cup brown Monkfruit sweetener
• 1/4 cup melted butter
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp salt

Mix all ingredients together by hand or with mixer until well combined. Measure out into 1” balls and place on a parchment paper lined baking sheet. Flatten each cookie with a fork making a criss cross design. Bake in a preheated 350 degree oven for 10-12 until golden brown. Let cool on wire rack. Makes approximately 12 cookies.

Ingredients:

• 8 oz riced cauliflower (excess water squeezed out)
• 1 egg
• 6 oz shredded cheddar cheese
• 2-3 oz bacon crumbles
• 2 Tbsp green onion chopped fine
• 1/2 tsp salt

Mix all ingredients together in a small mixing bowl. Form into round shaped patties. I like mine on the smaller side, about 2-3” circle, because they crisp up better. Lay on parchment paper and air fry on 400 degrees for 18 minutes or until brown and crisp on both sides. Flip halfway through. These can also be done in an oven or in a fry pan with a little oil. These are so good served with sugar free ketchup!

Ingredients:

• 3- lb pork butt
• 8 oz chicken broth
• 6 oz sf bbq sauce
• 1 Tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 Tbsp balsamic vinegar
• 4 oz chopped onion
• 3 chopped garlic cloves
• 2 Tbsp Redmond chili lime seasoning

Place all ingredients into a slow cooker. Set time to 10 hours on low. Slow cook until meat shreds apart easily.

• 8 oz Feta Cheese
• 1/2 cup Plain Greek Yogurt
• 1 Tbsp Olive Oil
• 1-2 Garlic Cloves
• 1 Tbsp Lemon Juice
• 1/2 tsp salt

Blend all ingredients together in a blender until creamy and smooth. Store in refrigerator for up to 5 days.

Ingredients:

• 1-lb ground chicken
• 1 egg
• 1 cup Parmesan cheese divided
• 2 mozzarella cheese sticks
• 1 tsp Italian seasoning
• 1 tsp garlic salt

Place ground chicken in a mixing bowl. Add egg, seasonings and half of the Parmesan cheese. Cut cheese sticks into 5 pieces, you will have 10 pieces of cheese. Mix chicken together, add cheese chunk into middle of meatball and form into 2” meatballs. Place 1/2 cup Parmesan won a plate. Roll meatballs in Parmesan and place in air fryer. Air fry on 400 degrees for 24 minutes, flipping halfway through. Serve with warm marinara sauce.

Ingredients:

• 4 cups shredded cooked chicken
• 1/2 cup Mayo
• 1/2 cup plain Greek yogurt
• 2 Tbsp pesto
• 1/2 to 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup mozzarella cheese
• 1/4 cup crispy breading

Preheat oven to 375 degrees F. Grease a 1.5 qt casserole dish with butter. Place chicken in a large bowl. In a separate small bowl, mix mayo, yogurt, pesto, garlic powder, salt and pepper. Add to chicken and coat well. Pour into casserole dish and top with mozzarella and crispy breading. Bake for 15-18 minutes or until cheesy is melted and golden brown.

4 servings

1 serving macros

Carbs 3g

Protein 57g

Fat 41g

Calories 615