Grilled Mahi Mahi recipe

Ingredients:
6 Mahi Mahi
1 Tbsp Olive Oil
1/2 tsp Paprika
1 tsp Italian Seasoning
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Pepper

 Instructions:
1. Mix together the seasoning in a small bowl. 

2. Use a basting brush to rub the olive oil onto the Mahi Mahi filets. 

3. Season the Mahi Mahi with the seasoning mixture. 

4. Heat the grill over medium high heat. 

5. Cook for 3-5 minutes on both sides of the filets until the fish flakes with a fork.

Tortilla Soup

 Ingredients

• 2 pounds boneless, skinless chicken thighs cooked and shredded
  
• 1 cup heavy whipping cream half and half is fine if not on keto
• 1 cup low-carb salsa
• 2 teaspoons adobo seasoning
• 2 cups chicken broth
• 1 tablespoon xanthan gum cornstarch could be used too
• 8 ounces colby or colby-jack cheese, shredded
• 8 ounces pepper jack cheese, shredded
• 3 low-carb whole wheat tortillas or tortilla chips
  
• 2 tablespoons butter

 Instructions:

1. In a pot combine all ingredients and simmer for 15-30min. Serve with tortilla chips.

2. Make the tortilla strips by cutting the shells into strips. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes. Do not burn.
 

Keto harvest pumpkin and sausage soup

Ingredients

• 1½ lbs fresh sausage
• ¹⁄₃ cup white onions, minced
• 1 small red bell pepper, diced
• 1 garlic clove, minced
• 1 pinch salt
• ½ tsp rubbed dried sage
• ½ tsp ground dried thyme
• ½ tsp red chili peppers flakes (optional)
• ½ cup pumpkin puree or crushed tomatoes
• 1½ cups chicken broth
• ½ cup heavy whipping cream
• 1 tbsp salted butter

 

Instructions

1. Use a large skillet to brown the sausage, onion, and pepper on medium high heat.
2. When pork is thoroughly cooked and the onions and pepper are browned (about 10 to 15 minutes), sprinkle in the seasonings and stir to mix.
3. Stir in the pumpkin, broth, and cream. Simmer uncovered on low heat for 15 to 20 minutes or until the soup has thickened.
4. Add the butter, stir well, and serve warm.

Italian keto chicken parmesan with cabbage pasta

Ingredients

Italian chicken stew

• 2 tbsp butter for frying
• 1½ lbs boneless chicken thighs, sliced
• ¼ cup (1 oz.) sun-dried tomatoes in oil, coarsely chopped
• 6 (3½ oz.) cherry tomatoes, cut into quarters
• 1 garlic clove, finely chopped
• ¾ cup heavy whipping cream
• 1¼ cups (3½ oz.) shredded Parmesan cheese
• 1 cup (1 oz.) baby spinach
• salt and pepper

Cabbage pasta

• 10 oz. green cabbage, shredded
• 2 tbsp butter for frying
• salt or pepper

 
 

Instructions

1. Heat butter in a large frying pan over medium heat. Fry the chicken for a couple of minutes or precook the chicken on broil, it doesn't have to be thoroughly cooked. Season with salt and pepper.
2. Add the tomatoes to the frying pan together with the garlic.
3. Add heavy cream. Let it simmer on medium heat for about 5 minutes.
4. Add shredded Parmesan and let it simmer for an additional 10 minutes. Season with salt and pepper to taste.
5. Meanwhile, in a large frying pan, over medium heat, melt the butter. Add the cabbage and fry until tender. Salt and pepper to taste.
6. Just as you are ready to serve, stir the Cabbage into the cream chicken skillet. Plate the cabbage and top with the creamy chicken sauce.

Keto zucchini roll-ups with chicken and herb butter

Ingredients

Zucchini roll-ups

• 1½ lbs zucchini
• ½ tsp salt
• 3 oz. butter
• 6 oz. mushrooms, finely chopped
• 6 oz. (¾ cup) cream cheese
• 1½ cups (6 oz.) shredded cheese, shredded
• 1 (5 oz.) green bell pepper, finely chopped
• 2 oz. air-dried chorizo, finely chopped
• 1 egg
• 1 tsp onion powder
• 2 tbsp fresh parsley, chopped
• ½ tsp salt
• ¼ tsp pepper

Chicken

• 4 (2 lbs) chicken breasts, bone-in with skin
• salt and pepper
• 1 oz. butter, for frying

Herb butter

• 4 oz. butter, at room temperature
• 1 garlic clove, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice
• ½ tsp salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice the zucchini lengthwise into half-inch slices and place them on a baking sheet lined with parchment paper. Season with salt and let sit for ten minutes. Dry off the liquid with a paper towel.
3. Bake in the oven for 20 minutes ur until the zucchini is soft. Remove from the oven and let cool on a rack. Dry off some more liquid if needed.
4. Heat up a large frying pan with butter fry the mushrooms until browned. Let cool.
5. Add all other ingredients, except for a third of the shredded cheese, to a bowl. Add mushrooms and mix well.
6. Place a generous amount of cheese batter on top of each zucchini slice. Roll up and place the roll-ups seam down in a baking dish. Sprinkle the rest of the cheese on top.
7. Increase the temperature to 400°F (200°C). Bake for 20 minutes or until the cheese has got some color

Chicken (or get rotisserie chicken from store)

1. In the meantime, season your chicken and fry in butter over medium heat until golden on the outside and completely cooked through.

Herb butter

1. Mix all the ingredients thoroughly in a small bowl. Serve together with the chicken roll-ups.