Keto Low Carb Chicken Stir Fry

Ingredients

• 1 lb chicken breasts , cut into thin slices

CHICKEN STIR FRY SAUCE

• 2 garlic cloves , minced
• 1 inch piece ginger , grated
• 4 tbsp gluten free soy sauce , or coconut aminos for Paleo/W30
• 1 tbsp apple cider vinegar

CHICKEN STIR FRY

• 2 tbsp olive oil
• 1/2 cup onion , 80g
• 2 cups broccoli , 200g
• 1/2 red bell pepper , 100g
• 1 cup mushrooms , 80g
• 2 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Marinate the chicken in the garlic, ginger, gluten free soy sauce, and apple cider vinegar in a bowl or ziplock and refrigerate for at least 30 minutes.
2. Heat the olive oil in a large wok and cook the onions for two minutes then add the broccoli and bell peppers and cook for a few more minutes until crisp tender, then remove the vegetables from the wok and add to a bowl with a foil cover to keep warm.
3. Drain the chicken from the marinade (keep the marinade, we will cook it later) and add a little more oil to your wok and cook the chicken over a high heat for 3-4 minutes per side or until chicken pieces are fully cooked.
4. Return the cooked vegetables to the wok along with the remaining stir fry marinade, mushrooms, sesame oil, and red pepper flakes and cook for about three to four more minutes until the mushrooms are cooked. 

Prep Time:

10 minutes

Cook Time:

12 minutes

Total Carbs:

9 g

Net Carbs:

7 g

Protein:

28 g

Servings:

4

Loaded Cauliflower Casserole

Ingredients

• 3 slices bacon 
• 1 head cauliflower (about 2 pounds), cut into bite-size pieces 
• ½ teaspoon ground pepper 
• ¼ teaspoon salt 
• 1¼ cups shredded sharp Cheddar cheese, divided 
• ⅔ cup sour cream 
• 4 scallions, sliced, divided

Preparation

Prep

20 m

Ready In

1 h

1. Preheat oven to 425°F. 
2. Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. 
3. Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.) 
4. Combine cauliflower, pepper, salt and the bacon drippings in a 9-by-13-inch baking dish. 
5. Roast, stirring twice, until tender, about 35 minutes. 
6. Meanwhile, combine 1 cup cheese, sour cream and half the scallions in a small bowl. 
7. When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. 
8. Sprinkle with the remaining ¼ cup cheese. 
9. Bake until hot, 5 to 7 minutes more. 
10. Chop the cooled bacon. 
11. Sprinkle the hot casserole with the bacon and the remaining scallions.

50+ Sauce Recipes

https://www.thekitchn.com/basic-sauces-22949418

Lemony Arugula Spaghetti Cacio e Pepe

Serves 4

Ingredients

• Kosher salt
• 12 ounces dried spaghetti
• 1/4 pound (about 3/4 cup) pancetta or bacon, finely diced
• 1/4 cup extra-virgin olive oil
• 3 tablespoons (about 4 big cloves) minced garlic
• 1 teaspoon red pepper flakes, plus more to taste
• 2 teaspoons freshly ground black pepper, plus more to taste
• 1/4 cup fresh lemon juice
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 3 cups baby arugula

Directions

1. In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.
2. Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
3. Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the Parm and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more Parm.