​MEXICAN PIZZA
Ingredients:

1 low carb pizza crust (see blog recipe)
1 lb. ground chicken
1/2 cup water
Ortega Taco Seasoning Mix (original)
1 tbsp. ghee
1 chopped green pepper
1/2 cup chopped sweet onion
1 cup black olives (sliced)
16 oz. block sharp cheddar cheese  (grated)

Directions:

Bake crusts according to directions on box. If using a wire rack, make sure it has tiny squares or the crusts will fall right through.

Carefully slide baked crusts onto a foil-lined large sheet pan or 2 smaller pans.  Set aside. 

Brown meat in non-stick pot.  Drain.
Stir in 1/2 cup of water.
Add taco seasoning packet.  Mix well.
Set aside.

Saute chopped onions and peppers in ghee. *
Set aside.

Grate the cheese.*

Spread most of  the cheese onto the crusts. Reserve 1 cup.
Add the ground meat mixture.
Top with peppers and onions.
Add the olives.
​Top with the remaining cup of cheddar cheese.

Broil in the oven for 3 minutes .

Let it set for 5 minutes.  Then, cut with a kitchen scissors into pizza slices.

It is easiest to eat with a fork and knife.

'Note 1:  Spicier option:  Add 7 dried red hot chile peppers while sauteing the onions and peppers. 
                                             Remove the red chili peppers before topping pizza.

**Note 2:  In recipes, we always grate the cheese ourselves. 
                  Packaged grated cheese has carbs added to keep it from clumping together.


Serves 4 - 6

ITALIAN ZUCCHINI BOATS

​Ingredients:

2 medium/large zuchinni
1 tsp. olive oil
1 pound ground chicken
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup Romano cheese
1 cup of marinara sauce (I use Rao)
8 oz. shredded mozzarella cheese
Directions:

Preheat oven to 375 degrees.
Slice the zucchini in half lengthwise and scoop out the seeds with a spoon.
Arrange the halves into an 8 X 12 pan lined with parchment or foil
Rub the inside of each zucchini boat with olive oil.
Bake for 25 minutes.

Add the ground chicken to a non-stick pot and saute' until fully cooked. Drain excess liquid.
Stir in the salt, pepper, Romano cheese, and  tomato sauce.

Spoon mixture into the zucchini boats.
Top with shredded mozzarella cheese and bake at 375 degrees for 25 minutes.

Serves 3 - 4

Note:   Ground Italian sausage, beef, or turkey also work well with this recipe.

INSTANT POT BEEF STEW

Ingredients: 

1 tbsp. ghee
1 tbsp. butter
1 cup chopped onion
3 medium carrots sliced
1 ½ tsp. salt
½ tsp. black pepper
2 to lbs. boneless beef chuck roast cut into 1 ½ inch cubes
1 cup of beef broth
2 tsp. Better Than Bouillon Roasted Garlic Base
2 tbsp. Worcestershire sauce
¾ cup frozen peas
1 tbsp. corn starch
1 tbsp. water
2 medium zucchini, cubed, plus extra salt to taste


Directions:

Melt ghee and butter in a large skillet.
Add onion and carrots to the pot and sauté until wilted and slightly browned.
Add in the salt, pepper, and beef chunks. Brown meat on all sides.
Transfer meat mixture to the Instant Pot.
Set to sauté’ function.
Add broth, garlic base, and Worcestershire sauce.
Stir, scraping the sides of brown bits.
Cancel sauté, cover, and press Pressure Cook for 25 minutes.
Heat the cubed zucchini in a covered pot on the stove on low heat. Do not add water.
Stir frequently to prevent burning.
Cook until medium soft. Add salt to taste.
When the Instant Pot is finished, let the pressure naturally release for 10 minutes.
Then, add the frozen peas.
Use the sauté function for 8 minutes.
Make a slurry of the cornstarch and water. Stir it briskly into the pot.
Serve over zucchini cubes.
​

Serves  4

​GRILLED LAMB RIB CHOPS

Ingredients:

6 lamb rib chops (single ribs)
olive oil
salt
pepper
garlic salt

Directions:

Prepare grill to high heat.
Brush both sides of lamb ribs with olive oil in a pan.
Place ribs on hot grill.
Sprinkle liberally with salt, pepper, and garlic salt.
Grill for 4 or 5 minutes on first side.
Flip the chops, season, and grill for about 3 minutes on the second side.

Serves 2

​EMILY’S ROASTED CHICKEN DRUMSTICKS
Ingredients:

10 chicken drumsticks (about 3 1/2 lbs.)
4 tbsp. melted butter
liberal sprinkling of salt, pepper, and garlic powder

Directions:

Preheat oven to 375 degrees.
Brush drumsticks with butter and place them on a rack over a foil lined sheet pan.
Sprinkle liberally with salt, pepper, and garlic powder.
Bake uncovered for 1 hour, turning after 30 minutes.
After baking, remove rack, and brush drums with the drippings in the bottom of the pan.

Then broil 3 minutes per side.

Serves 4 or 5

BARBECUED CHICKEN

Ingredients:

3 lbs. boneless skinless chicken thighs (about 9)
Ray's No-Sugar Added Barbecue Sauce

Directions:

Place chicken thighs in pot.
Add water to cover the chicken.
Cover pot with a lid and boil for 25 minutes.
Let it rest in the covered pot for an additional 20 minutes.

Using a tongs, transfer the thighs to a foil lined pan.
Brush the tops and sides with barbecue sauce.
Using a tongs, turn the thighs over and liberally brush the sauce on the other side.

Using high heat, grill the thighs for about 2 to 3 minutes per side, basting with additional sauce as needed.

Serves 6

Note:  If the grate openings on the grill are large, place the chicken on a baking rack with small square holes (or foil) so that tender pieces of chicken do not fall through the cracks.