Keto enchiladas and tacos

Keto Enchiladas and Tacos

It all starts with the "tortilla shell" or in this case cheese. Yes, I did say cheese. I used a mixture of freshly shredded cheddar and Colby Jack cheese. Placed on my silpat covered jellyroll pans. Placed on the oven at 350F for approximately 7 min. Until the edges were Brown and the cheese melty.

Make sure to give enough room for spreading. About 1/4 of a cup or so. I eye balled it. 

I made a keto friendly taco meat mixture for the enchiladas and used the same meat in the tacos. Both were delicious. I used a low sugar taco mix (you can make your own). Diced tomatoes and ground beef with onion cooked in avacado oil. I added beans after I took out the portion for the keto enchiladas and tacos to add extra fiber for my kids enchiladas (made out of flour tortillas. I used regular red enchilada sauce for the enchiladas. About 1 medium can. About, 8oz I think.

 Meat for my kids enchiladas

 My keto pan for enchiladas was lightly spread with enchilada sauce in the bottom to keep the cheese "tortillas" from sticking to the pan.

 My separate meat mixture for the enchiladas taco and enchiladas. (No beans)

 I placed the meat mixture in the cheese and rolled them up then placed them in the prepared pan.

 Topped with more shredded colby Jack cheese. Then baked for 10min to heat through. My "tortillas" kept their shape and had a great texture for the enchiladas.

For my Taco shells, I took the cheese about 1 min after taken out of the oven. I draped them over wooden spoon handles to create the "tortilla" shells. Ate cold or cool with meat and it was hearty. I couldn't eat more than one it was so filling and delicious. Enjoy!

Keto Shrimp Scampi with Instant Pot Spaghetti Squash

Ingredients:
1 lb shrimp: raw, deveined, shell and tail off
1 lemon
1 cup cooking white wine (zero carbs)
2 TBSP minced garlic
1/2 stick of butter
 1 Spaghetti Squash: cut in half, seeds scooped out.
1/4 cup parmesan cheese
Avocado or olive oil
S&P to taste
Parsley for sprinkling

Directions spaghetti squash:
Place 1 cup of water in Instant Pot. Place trivet in instant pot. Lightly oil the inside of the spaghetti squash with avocado oil and S&P. Place into Instant Pot. Close lid, (make sure your ring is in place). Set on Manual/Pressure to high, set time for 10 min. Let cook.

While spaghetti squash is going, time to make the scampi.

Shrimp Scampi directions:
Add 1/2 of the butter and some avocado oil to non-stick pan. Let melt and get bubbly. Add in the garlic and stir. Once garlic is aromatic and slightly browned add white wine and reduce a little, once reduced add lemon juice and shrimp. Cook shrimp until pink. Stirring to incorporate the sauce and shrimp. (About 5 min, at most). Shrimp cooks very quickly. Add in parmesan cheese and stir to incorporate. It helps thicken the sauce. Remove from heat. Set aside.

Once the spaghetti squash is done cooking remove from the Instant Pot with silicone mits or coverings, caution will be HOT! Take two forks and dish up on plates, one half of the spaghetti squash can feed about 4 people. Add butter and S&P to squash on plates, top with shrimp scampi sprinkle with parsley, enjoy!

Keto sausage bake

Keto Sausage Bake

 Ingredients:
1 lb Beef smoked sausage
1 zucchini
1 yellow squash
1 bell pepper (I used red)
15 baby carrots cut in 4ths length wise
1/2 red onion diced or chopped
2 TBSP Montreal steak seasoning
Avacado oil or olive oil

Directions:
Preheat oven to 425 degrees F.
Cut the sausage, zucchini, squash, bell peppers in about 1 inch pieces. Place in a gallon size plastic bag or large bowl. Add all ingredients to bag or bowl. Shake or stir well. You can line with foil or parchment if you choose, I lined mine with foil to help with easier cleanup Spread out in even layer on jelly roll pan. (Cookie sheet with sides). Spread ingredients on pan into a single layer. Place pan in preheated oven. Set timer for 30 min, flip ingredients or stir ingredients half way through. Serve warm. We eat it this way, but you can add a side of salad, rice, mashed potatoes or garlic bread. Enjoy!

Keto instant pot BBQ ribs

I recently got an Instant Pot. Dinners up until that point lately was mediocre at best, quick premade no real thought dinners. Instant Mac n cheese, premade hamburgers, junk to say the least. No excitement and desire to make dinner. I bought an Instant Pot at my you Gest sisters joy of feeding her family, quick, healthy, prepped meals. While getting her dinner done j. 30 mins. Target had a sale on them so I jumped in with both feet. Verdict... I love this thing!!! Don't get me wrong I was terrified I'd blow up the machine and maim one of my kids or myself in the process of using it. I psyced myself out and read the material, did the water test... Once I did the water test, my fears were gone! I was looking up easy recipes, like hard-boiled eggs, chicken breasts from frozen and dinner ideas. My hubby decided at about the time to start Keto! Another hurdle to overcome. How to make family dinners for basically 4 people with no pasta, bread or rice! Ok... Challenge accepted... Let's start with ribs!

I saw several people posting on Facebook their instant pot ribs... Looked easy enough.

Ok, ribs were super easy! IP with chicken broth (about 2 cups), apple cider vinegar (about 1/2 cup to 1 cup), and liquid smoke (2-3 Tbs). After dry rubbed the ribs with choice of dry rub. (Be sure to remove the membrane), cook manual high pressure 30-35 min (I did 35 min for two full racks), natural release for 15 min. Removed ribs, placed on cookie sheet, broiled with liquid BBQ sauce of choice for 5 min close to broiler. Serve! Delicious, fall off the bones!