RESET Pizza!

https://video.drcassone.com/w/vFcKk3ye3gTrXrGs18t6nb

This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken thighs, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low-carb, keto alternative to breaded and fried chicken. Adapted from @peaceloveandlowcarb.

INGREDIENTS

FOR THE SAUCE:

• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon pepper seasoning
• ½ cup finely grated Parmesan cheese

FOR THE CHICKEN:

• 1 large egg
• ½ cup finely grated Parmesan cheese
• 2 teaspoons dried Italian seasoning
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs, thinly sliced

INSTRUCTIONS

• In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning.
• Slowly bring to a gentle boil, and then reduce the heat to low to simmer.
• Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce.
• Continue to let simmer, stirring occasionally while you prepare the chicken.
• Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning.
• Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken.
• Heat the olive oil in a large skillet over medium to medium-high heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)
• Remove the chicken from the pan and top with the sauce. #resetfoodplan #recipes

easy one pan meal

ingredients

1 lb organic ground beef (15% fat or lower) 3 zucchinis 1 organic onion 1 tsp tomato paste 1/4 cup cream cheese 4 chopped garlic cloves Salt and pepper to tast Parmesan cheese to taste Ghee for cooking

instructions

• In saute pan melt 1 tbsp of ghee
• Add ground beef, onion, salt and pepper
• When beef is cooked through add the zucchinis
• When the zucchini are fork tender add the tomato paste, cream cheese, and garlic, saute for 5 minutes and stir
• Plate and add parmesan cheese

#resetfoodplan #recipes

Taco Slaw

INGREDIENTS

• 1 pound ground beef
• 4 tablespoons Taco Seasoning
• 1 10-ounce can diced tomatoes and green chilies, with juices
• 1 16-ounce bag coleslaw mix
• 1⁄2 cup sliced black olives
• Sea salt (optional)
• 1 large avocado, peeled, pitted, and sliced, for garnish
• 2 green onions, sliced, for garnish
• Fresh cilantro or flat-leaf parsley, for garnish (optional)
• Sliced jalapeños, for serving (optional)
• Sour cream, for serving (optional)
• Sharp cheddar cheese, for serving (optional)

INSTRUCTIONS

• Heat a large skillet over medium heat. Put the ground beef and 2 tablespoons of the seasoning blend in the pan and cook until the meat is browned and cooked through about 15 minutes.
• To the skillet, add the diced tomatoes and green chilies, coleslaw mix, and the remaining 2 tablespoons of the seasoning blend. Cook until the cabbage is tender, about 7 minutes.
• Stir in the olives and cook until heated about 2 minutes. Taste and add salt, if desired.
• Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, cheddar cheese, or sour cream, if using.

#resetfoodplan #recipes

@peacelovelowcarb

Skillet Roasted Herb Butter Chicken

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 1 pound boneless chicken thighs
• 1 teaspoon yellow curry powder
• 6 tablespoons salted butter
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh sage
• 1/3 cup white wine or apple cider
• 2-3 cups of chicken broth
• 2 tablespoons lemon juice
• 2 shallots, halved
• 2 ribs celery, chopped
• 4 carrots, chopped
• 1 head garlic
• 1 parmesan rind

Instructions

#resetfoodplan #recipes

Adapted from Half-Baked Harvest

Grass-fed Burger Patty with Cheddar

Grass-fed beef provides two-six times more Omega 3 fatty acids than feed-lot beef. The beef is also abundant in Vitamins A, E, B12, B6, and selenium. It’s an overall more nutrient-dense piece of meat compared to grain-fed cows. There are also many nutrients in beef that won’t be found in ground turkey or chicken burgers. These are from Costco.

Cook from frozen. In a saute pan melt a tablespoon of ghee. Add frozen patty, cover, and cook on medium-low for 5 minutes. Flip, cover, and cook for 3-5 minutes until the desired doneness. Add 1 slice of sharp cheddar cheese and enjoy!

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Eggroll in a bowl

INGREDIENTS

• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1/2 cup onion, diced
• 5 green onions, sliced on a bias (white and green parts)
• 1 pound ground pork
• 1/2 teaspoon fresh ginger
• sea salt and black pepper, to taste
• 1 tablespoon Sriracha or garlic chili sauce, more to taste
• 14 ounce bag coleslaw mix (green cabbage, red cabbage and carrots)
• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon unseasoned rice vinegar
• 2 tablespoons toasted sesame seeds

INSTRUCTIONS

• Heat the sesame oil in a large skillet over medium-high heat.
• Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
• Add the ground pork, ginger, salt, pepper, and Sriracha. Sauté until the pork is cooked through.
• Add the coleslaw mix, soy sauce, and rice vinegar. Sauté until the coleslaw is tender.
• Top with green onions and sesame seeds before serving.

@peaceloveandlowcarb

#resetfoodplan #recipes

Low-carb Lasagna

Here is a helpful video as well! 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 pound organic ground beef
• 1 1/2 cups marinara sauce, divided
• 3/4 cup mozzarella cheese, shredded
• 6 tablespoons whole milk ricotta cheese
• 1 tablespoon dried minced onion
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning

INSTRUCTIONS

FOR THE “NOODLES”:

• Preheat oven to 375° Line a 9x13 baking dish with parchment paper. Grease the parchment paper.
• In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
• Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
• Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
• Spread the mixture into the baking dish, forming a nice even layer.
• Bake on the middle rack for 20 to 25 minutes.
• 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:

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

PUTTING IT ALL TOGETHER:

• Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
• 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.
• Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

#resetfoodplan #recipes

Low-carb Meatloaf

• Preheat a convection oven to 425
• On the stove top sautee 2 cups of chopped organic onion in 1 tbsp of organic ghee low and slow until starting to carmelize. Set aside to cool. In the same pan sautee, 2 cups of chopped organic mushrooms and 4 chopped cloves of garlic until starting to brown. Set aside to cool.
• In a mixing bowl, combine 1 lb organic ground beef, 1 lb organic ground pork, cooled sauteed onions and mushrooms, 4 organic pasture-raised eggs, 1 cup freshly grated parmesan cheese, 2 tbsp organic tomato paste, a few dashes of Worcestershire sauce, 1/4 cup of chopped organic Italian parsley and 1/3 cup of organic chopped basil.
• Form into a loaf (or two smaller loaves) on an avocado oil-sprayed (or parchment-lined) baking dish. Pour 1 cup of organic tomato sauce on top and bake until the internal thermometer shows 150 degrees. Top with more chopped herbs if you like. Let cool and slice.

#resetfoodplan #recipes