Just made the Sausage and Kale Soup from ruled.me.
It's great!

I doubled the recipe and add a little more butter for flavor.

INGREDIENTS
1lb. ground Sweet Italian Sausage
1 Tbsp. Butter - I increased to 4 tbsp and added 3 to the simmering soup (step X)
1 small Yellow Onion
1 medium Carrot (I left out the carrot)
2 cloves Garlic
2 Tbsp. Red Wine Vinegar
1 tsp. dried Oregano
1 tsp. dried Basil
1 tsp. dried Rubbed Sage
½ tsp. crushed Red Pepper Flakes
4 cups Chicken Broth
1 cup Heavy Whipping Cream
½ medium head Cauliflower
3 cups Kale
1 tsp. Sea Salt
½ tsp. Black Pepper

INSTRUCTIONS
1. Heat a large saucepan or Dutch oven over medium high heat. Add ground sausage, breaking up the meat. Cook, stirring occasionally until browned and cooked through, about 5 minutes.
2. Using a slotted spoon, remove cooked sausage and allow to drain on a plate covered with paper towels. Discard drippings, but do not wash pan.
3. Melt butter (1 tbsp) over medium heat. When bubbling subsides, add onion and carrot. Cook until onion begins to brown on the edges and becomes somewhat translucent.
4. Stir garlic into onion and carrot mixture. Cook one minute. Add red wine vinegar and cook until syrupy, scraping up browned bits-about 1 minute.
5. Stir in oregano, basil, sage and red pepper flakes. Pour in stock and heavy cream. Increase heat to medium high.
6. When soup reaches a simmer, (this is where I added the remaining butter) add cauliflower and turn heat down to medium-low. Simmer uncovered until cauliflower is fork-tender, about 10 minutes. Stir in kale and cooked sausage. Cook 1 to 2 minutes longer, or until kale wilts and the sausage is reheated.
7. Season to taste with salt and pepper. The amount of salt needed may vary due to variation in brands of broth

My wife and I make a breakfast, lunch and dinner recipe to last us the week. This is our dinner recipe, taken and (slightly) modified from delish.com

Eggplant Lasagna:
3 lbs. eggplant, peeled and sliced lengthwise in 1/4 inch slices
16 oz. whole milk ricotta
4 cups whole milk shredded mozzarella
1/2 cup grated parmesan (don't use the kind that comes in can!)
1 large egg
1/2 cup italian parsley
1 medium yellow onion
3 cloves garlic
1 tbsp. olive oil
2 tsp. dried oregano
Rao's Roasted Garlic Tomato Sauce

Instructions:
1. Preheat Oven to 400 degrees
2. Peel and slice eggplant lengthwise in 1/4 inch slices.
3. lay eggplant flat on a large cutting board or baking pan and salt liberally on both sides. Let sit for 20-30 minutes.
4. While eggplant is sitting, mix the ricotta, parmesan, egg and parsley in a bowl.
5. saute garlic and onions in a small sauce pan with the olive oil. When fragrant, add the bottle of tomato sauce and stir. Keep on low heat.
6. Rinse the salt off of the eggplant with cold water and press between paper towels to dry and remove any residual moisture.
7. In a baking pan, alternate 1 layer of sauce, 1 layer of eggplant, 1 layer of ricotta/parmesan mix, 1 layer of mozzarella, until you run out of ingredients.
8. Bake for 35 minutes.

Servings: 12
Calories: 323
Fat: 22g
Net Carbs: 10g
Protein: 18g

I came across a recipe for Chicken Cordon Bleu Casserole... I made it the other night and even the kids loved it....

Chicken Cordon Bleu Casserole Ket0 Friendly Recipe Ingredients:
6 cups of chicken (roughly about 50 oz) Breast, tenders or thighs
5 oz of ham
4 oz butter
6 oz Cream Cheese
1 tablespoon regular mustard
2 oz lemon juice
1 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
6 oz Swiss Cheese


https://www.isavea2z.com/chicken-cordon-bleu-casserole-keto-friendly-recipe/

jonah92013 wrote: »

...
Carbs: 27g
...

How is this Keto friendly? My diet has me at no more than 22g carbs for the day.

oddindividual wrote: »

It's about net carbs. Meaning you don't count the fiber in it. I'm not sure how much fiber this recipe has though..

Interesting. Guess I didn't catch that. Thanks.