Main Dish


Creamy Fish casserole

2 T. olive oil

15 oz. broccoli

6 green onions

25 oz. fish, in serving-size pieces

1 1/4 cups heavy cream

1 T. Dijon mustard

1 tsp. salt

1/4 tsp. pepper

1 T. dried parsley

6 T. butter

Cut broccoli into small florets. Fry in oil for 5 minutes. Season with salt and pepper.

Add chopped green onions and fry for another 1-2 minutes.

Place in a greased baking dish.

Place pieces of fish among the vegetables.

Mix parsley, cream, and mustard together.

Pour over the fish and vegetables.

Top with slices of butter.

Bake at 400 for 20 minutes or until fish is cooked through and flakes easily.

Main Dish


Cordon Bleu casserole

1 cooked rotisserie chicken (I just used breasts)

8 oz. smoked deli ham

8 oz. cream cheese

1 T. Dijon mustard

1 T. white vinegar

10 oz. shredded cheddar cheese, divided

Salt and pepper

Chop the chicken and ham into bite-size pieces.

In a bowl mix cream cheese, mustard, vinegar, and 2/3 cup shredded cheese.

Add chicken and ham and pour into sprayed baking dish.

Top with remaining cheese.

Bake at 400 for 15-20 minutes or until top is golden brown



Chocolate Peanut Butter Bars

4 oz. cream cheese, softened

1 egg

2 cups almond flour

1/2 cup chunky peanut butter

1/2 cup heavy cream

3 T. swerve sweetener

1 tsp. vanilla

1/2 cup sugar free chocolate chips

in a large bowl, with mixer, beat cream cheese and egg until smooth.

Add almond flour, peanut butter, cream, sweetener, and vanilla.

Mix until combined.

Fold in chocolate chips.

Spread in a 8x8 sprayed  baking dish. Bake at 350 for 20 minutes.



Chocolate Chip Cookies

1 stick butter

1 tsp. vanilla

1/2 cup monk fruit sweetener (granulated sugar replacement)

1 egg

1 1/2 cups almond flour

1 1/2 tsp. baking powder

1 1/4 T. beef gelatin

1/2 cup sugar free chocolate chips

Mix all ingredients. 

Drop by spoonfuls onto parchment lined cookie sheet.

Bake at 350 for 12-15 minutes.

Note - Monk fruit sweetener and beef gelatin can be purchased on Amazon.

Main Dish


Chicken Philly Cheesesteak Casserole

2# chicken thighs or breasts, cut into chunks

1 T. butter

1 chopped onion

8 oz. sliced mushrooms

2 cloves minced garlic, divided

2 tsp. Italian seasoning, divided

1/2 tsp. each salt and pepper

8 oz. cream cheese

1/2 cup mayonnaise

2 T. Worcestershire sauce

2 cups shredded cheddar cheese

12 oz. provolone cheese slices

In large skillet, brown chicken in butter. Add mushrooms, 1 clove garlic, salt, pepper, and 1 tsp. Italian seasoning. Cook till mushrooms are tender. Remove from heat and set aside. 

In a large bowl mix cream cheese, mayo, remaining garlic and Italian seasoning, Worcestershire and cheddar cheese. Add the meat mixture and combine.

Spoon into sprayed baking dish and top with provolone slices.

Bake at 375 for 25-20 minutes or until bubbly and slightly browned.

Main Dish


Chicken Parmesan Casserole

5 cups cubed cooked chicken

1 cup low carb marinara sauce

1/2 tsp. red pepper flakes

1/3 cup parmesan cheese

1 1/2 cups shredded mozzarella cheese

1 oz. crushed pork rinds

1/2 tsp. dried basil

Spread chicken in 8" lightly sprayed baking pan. Pour on marinara sauce. Sprinkle with red pepper flakes. Top with parmesan and then mozzarella. Sprinkle on pork rinds and basil over the top. Bake at 350 for 25 minutes or until cheese is melted and bubbly.

Side Dish


cauliflower mac n' cheese

1 head cauliflower, cut into florets

1 cup heavy cream

2 oz. cream cheese

2 cups shredded cheddar cheese, divided

1 tsp. garlic powder

Salt and pepper

In a large pot, steam cauliflower until slightly tender. Do not overcook. Drain and place in a 9x9 sprayed baking dish.

In a saucepan, bring cream to a simmer, stirring constantly. Slowly whisk in cream cheese and 1 cup of shredded cheese. Stir until mixture thickens.

Add garlic powder, salt, and pepper and remove from heat. Pour cheese mixture over cauliflower and mix gently to combine.

Sprinkle with remaining cheese and bake at 375 for 15 minutes or until cheese is bubbly and slightly browned.



chocolate pudding

2 cups heavy cream (divided)

1 1/2 tsp. unflavored gelatin powder

1/3 cup powdered swerve sweetener

1/4 cup cocoa powder

1/4 tsp. sea salt

2 tsp. vanilla extract

Place 1/4 cup heavy cream in a small bowl. Sprinkle the gelatin powder on top, covering entire top of cream. Whisk together immediately. Set aside.

In a medium saucepan over medium-low, stir together the remaining heavy cream, powdered sweetener, cocoa, and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and hot, but not boiling.

Remove from heat. Stir in vanilla. Add a little of the chocolate mix to the gelatin, which will be thick, Mix together, trying to get it as smooth as possible. Add a little more of the chocolate and mix till smooth. Pour mixture in the saucepan and stir together.

Let pudding cool for about 10 minutes, then pour into serving dishes. Cover with plastic wrap with plastic being directly on the surface of the pudding. This prevents a film from forming. Refrigerate until set, about 2 hours.  

Main Dish


Beef Casserole

1# hamburger

1 minced garlic clove

1/4 tsp. onion powder

1/2# bacon, cooked and cut in small pieces

4 eggs

1/2 cup heavy cream

1/2 tsp. salt

Pepper to taste

12 oz. shredded cheddar cheese

Cook beef with onion powder and garlic until meat is done. Drain. Mix the bacon in with the beef and spread in the bottom of a sprayed 9x13 baking dish. In bowl, beat the eggs and add the cream, with some salt and pepper. Add 8 oz. of cheddar cheese. Pour egg mixture over the meat. Bake at 350 for 30-35 minutes. Put remaining cheese on top and bake till cheese is melted.



broccoli cheese soup

4 cups chopped broccoli

4 cups chicken broth

1 onion, chopped

1 cup heavy cream

8 oz. cream cheese

1 T. hot sauce

4 T. butter

1 clove garlic, minced

8 oz. cheddar cheese

Can add ham or Canadian bacon pieces

Melt butter in saucepan. Add garlic and onions. Saute until onions are soft. Pour in chicken broth and cream. Stir in broccoli. Cover and cook on medium high for 15 minutes. Remove cover and stir in cheese. Cook till all cheese is melted. Stir in hot sauce. Serve.



lemon cheesecake bars


1 cup almond flour

1 stick butter, softened

1/4 cup confectioners swerve sweetener

Dash of salt

Mix together with fork and press into bottom of 8" square pan. Bake at 350 for 10 minutes. While cooling, mix filling.


3 oz. package of sugar free lemon jello

1 cup boiling water

2 T. lemon juice

8 oz. cream cheese

Mix the water and jello until dissolved. Add lemon juice and stir. Put cream cheese in separate bowl and add the lemon mix a little at a time, while beating with mixer to remove any lumps. Pour on top of crust and refrigerate. When set, cut into bars.



crockpot kielbasa soup

2 T. olive oil

Pkg. Kielbasa, cut into chunks

4 cloves minced garlic

3 cups sliced fresh mushrooms

2 T. red wine vinegar

1 chopped onion

2 cups water

28 oz. can diced tomatoes and juice

Dried parsley

1 tsp. dried basil

Fresh spinach

Grated parmesan (optional)

Pour the olive oil in a skillet and add the kielbasa chunks. Fry till they begin to brown. Put meat in a crockpot with all other ingredients except the herbs and spinach. Put on lid and cook for 6 hours. 15 minutes before serving, add the herbs and spinach. Serve. Can sprinkle with parmesan.



biscuits and gravy

Biscuits - 1 cup almond flour

                  1/4 tsp. sea salt

                  1 tsp. baking powder

                  4 egg whites

                  2 T. very cold butter

                  1 tsp. garlic powder or other seasoning

Gravy - 1# bulk sausage

              8 oz. cream cheese

              1 cup chicken or beef broth

              Salt and pepper

Spray cookie sheet with oil or line with parchment paper. Beat egg whites till fluffy and firm. In a separate bowl, mix baking powder with almond flour. Cut in the butter. Gently fold the dry ingredients into the egg whites. Drop onto cookie sheet, making 8 biscuits. Bake at 400 for 11-15 minutes.

Brown sausage. Gradually add cream cheese and broth; cook till mixture comes to a soft simmer and thickens, stirring constantly until smooth. Serve.