I am a Reese’s Mini Peanut Butter Cups, but they are Hell on the diet…these are Keto Friendly & give me a little less guilt. #ThisGirlLovesToEat
Sugar Free Peanut Butter Cups
- 9 oz Bag Lily’s 55% Cacao Sugar Free Chocolate Chips
- 3/4 Cup No Sugar Added Peanut Butter
- 2 TBLS Crisco Solid Shortening
- 2 TBLS Butter
Melt together the chocolate chips and the shortening over low heat until smooth. Using either a silicone mini muffin pan or a mini muffin pan lined with mini muffin liners, drizzle about half of the melted chocolate into each cup, making sure to drag or brush it up the sides of each. Put pan into the freezer for 15 minutes.
Meanwhile, melt together the peanut butter and butter until smooth and remove from heat. Take frozen chocolate cups from the freezer and divide the peanut butter into each cup then top with the remaining melted chocolate.
Place pan back into the freezer for at least 2 more hours then remove the chocolates from the muffin liners. Store in a sealed container in the refrigerator.
Nutrition Information (Per 1 Peanut Butter Cup)
- 66 Calories
- 1.45 g Fat
- 4 g Carbs
- 1.3 g Protein
Creamed spinach may not seem like a side dish that pairs well with the traditional Thanksgiving meal, but the creamy richness is an especially nice companion to turkey, mashed potatoes and stuffing, and a nice change from the same old green bean casserole. It’s also great with ham and, of course, any type of beef. It’s #GlutenFree when you use #BobsRedMill Paleo Baking Flour and pretty #KetoFriendly too! #ThisGirlLovesToEat
Creamed Spinach with Bacon
- 2 – 16 oz pkgs Frozen Chopped Spinach, defrosted and squeezed dry
- 3 Cups Warm Whole Milk
- 1 Pound Bacon, chopped into 1/2″ pieces
- 1 Cup Finely Chopped Onions
- 2 Cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
- 2/3 Cup Bob’s Red Mill Paleo Baking Flour (Grain & Gluten Free)
- 6 TBLS Butter, melted
Cook bacon slowly until browned but not crispy. Remove bacon to a paper towel lined plate and leave the grease in the pan. Over medium heat, cook the onions and garlic until the onions are translucent.
Add the salt & pepper and stir in the flour. Stir and cook for 2-3 minutes, until a very light brown, fluffy roux forms. Slowly stir in the warm milk (I microwave mine in a Pyrex measuring cup for about 2 minutes) and stir until smooth.
Add the bacon back into the pan and cook for about another minute, stirring continuously. Add the spinach and cook, stirring occasionally, over low-medium heat until all of the spinach is mixed in and warmed through.
Cover the top with the melted butter until ready to serve.
Nutrition Information: (Makes 12 – 14 Half Cup Servings)
- 165 Calories
- 5 g Carbohydrates
- 6.4 g Fat
- 8.2 g Protein
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Ground chicken breast is one of my favorite ways to build a base for a #Keto meal! It’s so versatile, mixes well with most of my favorite ingredients, and is easy to meal prep for the week ahead, that it’s become my go-to for creating new #KetoRecipes. This recipe for #ChickenBaconRanchMeatballs is fun because you can eat them all alone or pop them on a skewer between a piece of lettuce and 1/2 a plum or cherry tomato and drizzle with some ranch dressing for a fun lunch, light dinner, or appetizer. #ThisGirlLovesToEat
Chicken Bacon Ranch Meatballs
- 2 Pounds Ground Chicken Breast
- 4 Pieces Thick Cut Bacon
- 3 Pieces Thick Cut Peppered Bacon
- 1 Large Egg
- 2 Cups Fresh Baby Spinach
- 4 TBLS Ranch Dressing
- 1/2 Cup Panko
- Olive Oil Spray
- Lettuce or Arugula (if desired)
- Cherry or Plum Tomatoes (if desired)
- More Ranch for drizzling
Spray 2 mini muffin pans (24 holes) lightly with olive oil spray or prepare 2 cookies sheets by lining with foil and spraying the foil lightly with the olive oil spray, then set aside. Preheat oven to 350° F.
Cut the bacon into 1/4″ to 1/2″ chunks and cook in a skillet over medium heat until browned. Remove bacon to paper towels to cool. Remove the bacon grease from the pan and quickly wilt the spinach in the same pan. Put the cooled bacon and spinach into your chopper or vitamix mini cup and pulse until bacon is chopped into small bits & spinach is roughly chopped.
Using your hands (I wear disposable gloves), combine the ground chicken breast, bacon, spinach, egg, 4 TBLS of Ranch Dressing, and Panko in a medium bowl until well mixed. Form the mixture into about 40 2″ balls and pot into either the mini muffin pan or space out on the baking sheets. Lightly spray the tops of the meatballs with the olive oil spray.
Bake in 350° F oven for 18 – 22 minutes, or until the meatballs register 165° F on your meat thermometer.
Remove the balls from the pans and lay on a paper towel lined plate to soak up any excess olive oil spray. Serve with ranch dressing on a bed of lettuce and plum or red tomatoes or thread lettuce, meatball and tomato on a small skewer then drizzle with ranch dressing. #ThisGirlLovesToEat
It’s amazing how easy it can be to make something forbidden on the #KetoDiet suddenly OK just by changing a few ingredients! I am an admitted ice cream addict and have missed my Ben & Jerry’s Cherry Garcia more than I ever imagined I would. After seeing how easily I made this strawberry ice cream #KetoFriendly, I’ll be trying my hand at a Copy Cat of my favorite frozen guilty pleasure! Next time I may even add a tablespoon or two of Grand Marnier to the strawberries (instead of the lemon juice) as they are macerating for a little kick of adult enjoyment! #ThisGirlLovesToEat
Keto Strawberry Ice Cream
- 2 Cups Hulled and Chopped Fresh Strawberries (I like mine chunky)
- 3 TBLS Truvia Cane Sugar/Stevia Blend
- 4 tsp (1+1/2 TBLS) Fresh Lemon Juice (juice from 1 small lemon)
- 2 tsp Vanilla Extract
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Half & Half
In sealed container, combine the strawberries, Truvia and lemon juice and refrigerate for at least 30 minutes. Meanwhile combine vanilla, heavy whipping cream, and 1/2 & 1/2 in a 2 cup measuring cup or bowl and refrigerate or 30 minutes.
After strawberries have macerated at least 30 minutes, mash them up a bit with a potato masher or meat tenderizer then add them to your frozen ice cream maker bowl. Pour your liquid ingredients into the ice cream maker bowl on top of the strawberries.
Turn your machine and process the ice cream until it reaches your desired consistency. It took me 15 minutes to reach a solid soft serve in my Cuisinart 2 Quart Frozen Yogurt & Ice Cream Maker.
If you want your ice cream to have a firmer consistency you can scoop it into a single container with a lid or, like I did, scoop it in 2 oz portions, into small containers for single servings.
Nutrition Information (8 – 2 oz servings)
- 140 Calories
- 12 g Fat
- 4 g Carbs
- 2 g Protein
I love dishes that can be anything: breakfast, lunch or dinner. This one fits that description, plus it’s Keto Friendly!
Cheesy Italian Sausage Casserole
- 1 Pound Mild Italian Sausage ( I use Johnsonville)
- 1 Cup Shredded Mozzarella Cheese
- 1 TBLS Dried Crushed Red Pepper Flakes
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 TBLS Parsley Flakes
- 1/4 Chopped Yellow Onion
- 1/4 tsp Freshly Grated Sea Salt
- Olive Oil Cooking Spray
- 1 Cup Heavy Whipping Cream
- 3 Large Eggs
- 1 TBLS Cajun Spice Blend (I use Zatarain’s)
- 1 Cup Frozen Chopped Broccoli Rabe, Defrosted and Drained
Preheat oven to 375 and spray bottom of a 13 x 9 glass baking dish with olive oil spray.
Sprinkle 1/2 of cheese then 1/2 of the broccoli rabe in bottom of baking dish and set aside. In a 4 cup measuring cup, combine the eggs, heavy whipping cream, and Cajun spice and set aside.
Spray a medium skillet lightly with olive oil spray and break ground sausage apart into the bottom of the pan. Sprinkle the red pepper flakes, garlic powder, onion powder, and parsley flakes over the top of the sausage. Brown the sausage over medium heat, stirring until browned but not cooked all the way through.
Layer the sausage over the top of the broccoli rabe in the baking dish.
Lightly spray the pan again with the olive oil spray and quickly saute the onions until translucent, then stir in the remaining broccoli rabe until just combined. Layer over the sausage then give the egg mixture a quick stir and pour it over the top of the broccoli rabe layer. Sprinkle the remaining cheese on top.
Cook in the preheated oven for 25-28 minutes, or until lightly browned on top. Allow to set for about 5 minutes before cutting into squares and serving. Great with a dollop of sour cream! #ThisGirlLovesToEat
Nutrition Information (15 Servings)
- 109.3 Calories
- 9.6 g Fat
- .5 g Carbs
- 6.13 g Protein
When I am in a snacking mood, I adore spreading hot pepper jelly on crackers topped with cream cheese. I don’t get to indulge in that guilty pleasure very often on my #KetoDietPlan, but I had a couple of tablespoons left in a jar of my favorite cranberry, pomegranate, pepper jelly and wondered why I couldn’t use the same combination with chicken, and still stay in my Keto guidelines, so I did. #ThisGirlLovesToEat
Pepper Jelly Cream Cheese Chicken
- 4 Skin-on, Bone-in Chicken Thighs (about 8 oz each)
- 4 TBLS Cream Cheese (softened)
- 3 Cups Fresh Baby Spinach Leaves
- 1 tsp Nutmeg (divided)
- 2 TBLS Pepper Jelly (Any Flavor)
- Olive Oil Spray
Preheat oven to 375° F and spray the bottom of an 8 x 8 Pyrex baking dish with olive oil cooking spray.
Using your hands (I wear disposable gloves) combine the softened cream cheese, 1/2 tsp nutmeg, and the spinach leaves in a medium bowl.
Place the thighs in your backing dish and gently lift the skin away from the meat to form a pocket sos you can divide the spinach mixture and fill each thigh with it. Once you’ve filled each thigh pocket (A.K.A. Saddlebag LOL) spray the skin lightly with olive oil spray then sprinkle the remaining 1/2 tsp of nutmeg & spoon 1/2 tbls of the jelly on top of each thigh.
Bake for 40 minutes, or until a thermometer registers 165° – 180° F. The higher the temperature the more the muscle fiber breaks down and the more tender your meat will be.
Nutrition Information (Serving Size 1 Thigh)
- 280 Calories
- 19 g Fat
- 7 g Carbs
- 21 g Protein