In for recipes, great idea!

She has great recipes.

http://www.genaw.com/lowcarb/main_dish_recipes.html

I made one last week that was fantastic. It may even be one of Linda Sue's!

1 head cauliflower
1 brick cream cheese
1 handful shredded cheese
1 pound browned sausage
season as you like

You can use 1 pound of frozen cauliflower if you prefer.

Steam or boil your chunked up cauliflower until tender. Meanwhile brown that sausage. I usually use Italian sausage.

Place remaining ingredients in big mixing bowl. Stir until integrated. Add in cauliflower and sausage. Place in large casserole dish and bake 350 for around 30 minutes or until it is bubbly.

This is so cheesy and warm and lovely.


Another one is what we used to call Whooshy Pie - I forget why pie because it isn't pie. Heh!

1 lb browned hamberger
1 brick cream cheese
1 can Rotel
season as you like

I usually do this right in a large covered skillet. Brown the burger then throw in the rest. Simmer until bubbly. Soooo good.

This is my go-to casserole. We can't decide if it is a pizza or lasagna dish:)

Bacon grease if we have any
1 head cauliflower, chopped small
1lb ground meat
1tsp garlic pwdr
1tsp onion pwdr
1tsp Italian Seasoning
8oz sliced mushrooms (Sometimes leave out if we don't want the extra carbs)
1/2 green bell pepper
1 cup marinara type sauce with no sugar added
8-12 of shredded mozzarella
Lots of pepperoni

Brown the meat with spices and bacon fat, then add meat to casserole dish. Use the fat in the pan to saute cauliflower, green pepper, and mushrooms until tender usually in batches. Dump into the dish and add marinara. stir well and top with a layer of cheese and pepperoni. Bake at 375 for about 25 min.

So yummy!

I do have time on Sundays to prepare food for the week so I'm wondering if anyone's got some tasty keto casserole recipes that I could bake, cut up, and freeze for meals that would be awesome if you could post that here. Thanks guys!

Spent the weekend doing just this. :-)

Pepperoncini Pot Roast (crockpot)
Take your pot roast cut of choice (I used a well marbled 7 bone-in) and brown well on all sides. Place in crockpot and cover with a medium to large jar of pepperoncinis and about half of the brine they come in. No other seasoning necessary. Cook on high for 6 hours or low for 8. It comes out tasting a bit like an Italian beef. I like to serve the meat and peppers with a dollop of cream cheese to offset the slight heat from the pepperoncinis. The meat and peppers can be portioned out into foil packets and frozen. Pop into toaster oven (or regular) to reheat for a quick meal.

Country Style Pork Ribs (slow cook in oven)
Again, the more marbled the better for these. Place in large baking dish and season lightly w/ steak seasoning or blend of choice. Place three to four quartered yellow onions on and around ribs. Slice garlic cloves (as many or as few as you like...I use at least a half head) and place on ribs. Cover with foil and bake at 375 for 1 1/2-2 hours, until meat falls of the bone and can cut easily w/ a fork. Drain off all accumulated liquid (alot) and baste w/ low carb bbq sauce of choice (Stubbs has some decent choices...I think their Mopping Sauce is vinegar based and pretty low. Or there are plenty of homemade recipes on a Google search). Return to oven uncovered until sauce bakes in a bit, maybe 15 minutes. Serve ribs w/ chunks of onions and add'l sauce for dipping. This is another one that works well for the foil packet method mentioned above.

Cauliflower Pizza Crust (pre-made)
I adore the cauliflower pizza crust when I want pizza, but they are a bit labor intensive and messy to make. I like to keep a stash of pre-made crusts in the freezer so I have a go-to when I'm tempted to hit the speed dial on my phone for Domino's. Several recipes can be found online. Suggestions: 1) "Rice" your cauliflower using a blender or food processor and cook the riced bits in a microwave steamer bag (Ziploc makes some). 2) Once cooked well, turn it out onto cheesecloth or clean dish towel over a bowl to drain off liquid. Once it's cool enough to handle, wrap the cheesecloth/towel tight and SQUEEZE until no more liquid comes out. This makes a huge difference in your end product. 3) Bake on parchment paper for a no-stick easy release from pan. Once all your crusts have cooked and cooled, wrap individually in plastic wrap (I double wrap) and then store all in a large freezer bag. When you are ready for pizza night, pop one out of the freezer and let thaw on the counter for 45 minutes or so, then top with whatever floats your boat. Pop in oven on a pizza stone for about 15-20 minutes and it's almost as easy as a regular frozen pizza or delivery would be! I make 6-8 crusts at a time and it's well worth the effort to have them on hand.

Fat Bombs
These little gems can pass as a meal for me at times. I like the almond butter, coconut oil, butter, and cocoa version. I use DaVinci SF syrups to sweeten...the English Toffee one works REALLY well and adds great flavor. I portion into silicone ice cube trays, sprinkle w/ chopped pecans or whatever is on hand and freeze. Pop them out into a tupperware bowl and store in freezer for easy grab and go "tide you over" eats, or when you want a sweet fix.

Fauxtato Salad (keeps in fridge for about 4 days)
Chopped cooked cauliflower, boiled eggs, diced onions, celery (if you want it) and toss in a dressing of mayo, mustard, and a dash of worcestershire. I usually eyeball the amounts, but I'd say 3 cups cauli, 3 eggs, 1/4-1/2 cup onion and celery...in a separate bowl about a cup of mayo, 1 TBSP of mustard, maybe a 1/2 TBSP worchestershire. Mix well and add to veggies and egg a little bit at a time until you get your desired consistency. Start by erring on the side of not enough...you can always add more.

Grocery store rotisserie chicken
Lifesaver and better than most fast food choices. I like the ones that are already cut up. Eat a couple pieces day one for dinner, another couple day two for lunch, then divide and freeze the remaining (again, the foil packet thingie...that way they retain all the moistness when reheated).


The kitchen was very busy this weekend! lol It's just so much easier to have an arsenal in the freezer at my disposal...no excuses then, ya know?

Fauxtato Salad (keeps in fridge for about 4 days)
Chopped cooked cauliflower, boiled eggs, diced onions, celery (if you want it) and toss in a dressing of mayo, mustard, and a dash of worcestershire. I usually eyeball the amounts, but I'd say 3 cups cauli, 3 eggs, 1/4-1/2 cup onion and celery...in a separate bowl about a cup of mayo, 1 TBSP of mustard, maybe a 1/2 TBSP worchestershire. Mix well and add to veggies and egg a little bit at a time until you get your desired consistency. Start by erring on the side of not enough...you can always add more.

Oh this one in particular sounds fantastic!

In for great recipes.

Found this recipe through the main community boards. Leave out the brown rice, add some more cheese, and use a higher fat ground beef and it can be considered relatively Keto friendly:

http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html