Sweet Potato Goat Cheese Rounds

https://www.cookingonthefrontburners.com/sweet-potato-rounds-goat-cheese-honey-appetizer

• 3-4 medium sweet potatoes peeled and cut into 1/2" slices
• olive oil
• sea salt
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• 4 oz goat cheese
• 1 tablespoon cream or half and half
• 1 tablespoon honey
• 1/4 cup chopped candied pecans
• 1/4 cup chopped dried cranberries
• honey for drizzling

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Combine sugar and cinnamon and set aside
3. Brush each side of the rounds with olive oil and also sprinkle a bit of salt and the sugar cinnamon on each side
4. Place one side down on a heavy cookie sheet
5. Bake for 15 minutes; turn and baked for another 15 minutes
6. While baking, combine the goat cheese with the cream (or half and half) and honey with a mixer
7. When rounds are done, let cool a bit then add about a teaspoon of goat cheese mixture on each round, sprinkle with pecans and craisins
8. Drizzle with a bit honey and serve immediately

Goat Cheese with honey, nuts and cranberries

https://www.simplehealthykitchen.com/goat-cheese-with-honey-fig-and-pistachios/

Goat Cheese with Honey, Fig & Pistachios

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Prep time

5 mins

Total time

5 mins

Goat Cheese with Honey, Fig & Pistachios- This is my "go-to" easy appetizer. So many people have asked for the recipe...but here's the beauty...you don't even need a recipe! It's four simple ingredients and takes only 5 minutes to whip up.

Author: SimpleHealthyKitchen.com

Recipe type: Appetizer

Cuisine: American

Serves: 1 cheese log

Ingredients

• 1 medium log fresh goat cheese ( approx. 11 oz.)
• ¼ cup roasted pistachios,chopped
• 2 tablespoons honey
• 1 tablespoon fig spread ( like Dalmatia brand) (hw, optional)
• crackers or bread,for serving

Instructions

1. On a small plate, spread out the chopped pistachios, Roll goat cheese on the pistachios to coat top and sides. Transfer to a serving tray.
2. Drizzle honey over cheese log
3. In a microwave safe dish, add the fig spread (similar to jelly), heat in microwave for 10 seconds. Drizzle over cheese log. Serve with crackers or bread.

Rosemary flavored, or cranberry nut crackers are especially tasty with the fig, honey and pistachio goat cheese.

Just Like the Real Thing Lasagna

https://peaceloveandlowcarb.com/just-like-the-real-thing-lasagna/

INGREDIENTS

FOR THE “NOODLES”:

• 2 large eggs
• 4 oz cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 1 1/4 cup mozzarella cheese, shredded
• 1/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

FOR THE FILLING:

• 1 lb ground beef
• 1 1/2 cups Three Cheese Marinara Sauce, divided (recipe at bottom)
• 3/4 cup mozzarella cheese, shredded
• 6 tbsp whole milk ricotta cheese
• 1 tbsp minced onion flakes (optional) 
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp Italian seasoning (HW: there is a recipe for DIY on this blog) 

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INSTRUCTIONS

FOR THE “NOODLES”:

1. This part will take the longest, so feel free to make the “noodles” the night before and just leave them in the fridge until you are ready for them.
2. Preheat oven to 375° Line a 9×13 baking dish with parchment paper
3. In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
4. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
5. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
6. Spread the mixture into the baking dish, forming a nice even layer.
7. Bake on the middle rack for 20-25 minutes.
8. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

FOR THE FILLING:

1. In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
2. Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

PUTTING IT ALL TOGETHER:

1. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
2. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
3. Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

for quick prep: make and freeze the noodles and sauce - 

Three Cheese Garlic Marinara Sauce

INGREDIENTS

• 28 oz can crushed tomatoes
• 6 oz can tomato paste
• 4 cloves garlic, minced
• 1 ½ tsp dried basil
• 1 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp crushed red pepper flakes
• ¼ cup Parmesan cheese, shredded
• ¼ cup mozzarella cheese, shredded
• ¼ cup romano cheese, shredded

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INSTRUCTIONS

1. In a large sauce pan, over low heat, combine crushed tomatoes, tomato paste, garlic, basil, parsley, oregano, garlic powder, onion powder, sea salt, and crushed red pepper flakes. Simmer for 15 minutes, stirring frequently.
2. Stir in Parmesan, mozzarella, and Romano cheeses.  Stir until cheeses are melted and well incorporated.

hearty tomato meat sauce – low carb, gluten free

• Prep Time: 10 minutes
 
• Cook Time: 45 minutes
 
• Total Time: 55 minutes
 
• Yield: Makes 25 Servings 1x

INGREDIENTS

• 1 lb. ground beef
• 1/3 cup onion, diced
• 2 tbsp garlic, minced
• 1 tsp sea salt
• 28 oz can whole peeled tomatoes, with liquid
• 6 oz. can tomato paste
• 6 oz cremini mushrooms, sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• ½ tsp dried bay leaf
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp crushed red pepper flakes

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INSTRUCTIONS

1. In a large non-stick sauce pan over medium-high heat, brown ground beef with onion, garlic and sea salt.  Drain excess grease.
2. To the sauce pan, add tomatoes.  Mash the tomatoes into meat until they are crushed and broken up.
3. To the sauce, mix in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt, and red pepper flakes.
4. Reduce heat to low and simmer uncovered – 30 minutes.

Keto Shrimp and Bacon Chowder

Do yourself a deliciously awesome favor and whip up a big pot of this yummy keto shrimp and bacon chowder packed with flavor and warmth!

https://betterthanbreadketo.com/wp-json/mv-create/v1/creations/66/print

I

• 1 lb peeled deveined shrimp (roughly chopped)
• 1/2 lb bacon
• 3 cups chicken stock
• 1 1/2 cups heavy whipping cream (HW:or 3/4 cup whole milk plus 1/3 cup butter)
• 1/4 cup finely chopped onion
• 2 tsp pink Himalayan salt
• 2 tsp fresh ground black pepper
• 2 tsp smoked paprika

Instructions

1. In a large pot, cook bacon until crisp
2. Remove bacon, let cool, and crumble
3. Add onion to pot with the bacon grease and cook until lightly sautéed
4. Add chicken stock, heavy whipping cream, salt, pepper, and paprika
5. Bring to a boil until mixture begins to thicken
6. Add shrimp and crumbled bacon
7. Simmer until shrimp are pink and chowder is desired consistency
8. Ladle into bowl and warm your bones!

Chunky Pineapple Guacamole with Grilled Sweet Potato Chips

https://paleomg.com/chunky-pineapple-guacamole-grilled-sweet-potato-chips/

• 2 avocados, cut in half, pits removed
• 1/2 pineapple, diced
• 1 skinny yam or sweet potato, sliced thin into chips
• 1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color)
• 1/2 jalapeno, finely diced
• 1/4 red onion, finely diced
• 2-3 tablespoon cilantro, diced
• 2 garlic cloves, finely diced
• 1 teaspoon granulated garlic
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• 1-2 tablespoons coconut oil, melted
• aluminum foil

Directions

1. Heat up your grill.
2. Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt.
3. Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips.
4. While you sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan.
5. When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil.
6. Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado.
7. Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
8. Mix thoroughly.
9. Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping.
10. I love guac. Especially with sweetness added to it.
11. Boom.

Buffalo Chicken Sweet Potato Skins

• 3 small, round sweet potatoes or yams
• 3 tablespoons coconut oil, melted
• 4 strips of bacon
• 2 cups cooked chicken, diced 
• 1/4 small yellow onion, minced
• 1 garlic clove, minced
• 1-1.5 cups hot sauce (I used Frank's Hot Sauce) - depending how spicy you want yours. I used 1.5 cups
• 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
• salt and pepper, to taste
• 1 cup shredded raw cheddar cheese 
• 1 avocado
• 1/2 lime, juiced
• 1/2 lemon, juiced
• 1/2 teaspoon cumin
• salt, to taste

Directions

1. Preheat oven to 400 degrees.
2. Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
3. Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
4. Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
5. Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
6. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with baconfat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
7. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
8. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
9. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
10. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
11. Serve right away!