Sloppy Jose Taco

Ingredients

3 lb. lean ground beef
1 cup chopped onions
1 cup chopped celery
1 (12-oz.) bottle chili sauce
1 (6-oz.) can tomato paste
6 tablespoons taco seasoning mix (1 packet)
2 tablespoons Worcestershire sauce
10 hard corn tortillas

Instructions

  1. In large skillet, cook ground beef, onions, and celery over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  2. In 3 1/2 to 4-quart slow cooker, combine ground beef mixture and all remaining ingredients except tortillas; mix well.
  3. Cover; cook on low setting for 4 to 6 hours.
  4. Stir; spoon beef mixture into tortillas.

Nutrition Information

Serving Size: 1 taco

 

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Chicken Tikka Masala

(Source) Pair this with cauliflower rice?

Ingredients

  • 2 1/2 lbs. Boneless skinless chicken breast
  • 2 tbsp. Olive Oil
  • 2 tsp. Onion Powder
  • 3 cloves Garlic, minced
  • 1 inch Ginger Root, grated
  • 3 tbsp. Tomato Paste
  • 5 tsp. Garam Masala
  • 2 tsp. Smoked Paprika
  • 4 tsp. Kosher Salt
  • 10 oz. can Diced Tomatoes
  • 1 cup Heavy Cream
  • 1 cup Coconut Milk (from the carton)
  • Fresh Cilantro, chopped (for topping)
  • 1 tsp. Guar Gum

Instructions

  1. Add chicken to slow cooker and grate 1 inch knob of ginger over the top.
  2. Add all dry spices into the slow cooker and mix well.
  3. Add canned diced tomatoes and tomato paste into slow cooker, then mix well again.
  4. Lastly, add 1/2 cup coconut milk and mix together thoroughly. Cook on low for 6 hours or high for 3 hours.
  5. Once the slow cooker is done, add the remaining coconut milk, heavy cream, and guar gum and mix thoroughly into the chicken. It should help the curry thicken well; serve over cauliflower rice or vegetable of your choice.

This makes a total of 5 servings of Slow Cooker Keto Chicken Tikka Masala. Each serving comes out to be 493 Calories, 41.2g Fats, 5.8g Net Carbs, and 26g Protein.

Sun Dried Tomato Cheesy Meatballs

INGREDIENTS
Meatballs:
  • 2lb beef mince
  • 1 egg, lightly whisked
  • ½ cup almond flour (or ⅓ cup breadcrumbs if not following low carb)
  • ½ lb semi-dried tomatoes, drained and oil reserved
  • ½ cup grated Parmesan cheese
  • 4 cloves garlic, crushed
  • 4 table spoons tomato paste
  • 1 tablespoon fresh chopped oregano
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon olive oil
  • Salt to taste (about 1 tablespoon) and pepper
Sauce:
  • reserved Sun Dried Tomato oil
  • 2x 420g jars tomato pasta sauce (or tomato soup)
  • 180g large bocconcini balls (6 large balls the size of golf balls), sliced
INSTRUCTIONS
  1. Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
  2. Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
  3. Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
  4. Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
  5. Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.