Cheeseburger Cups
Ingredients:
- 2 pound of Ground Beef
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Smoked Paprika
- 1 teaspoon of Mustard Powder
- 2 teaspoons of Salt
- ½ teaspoon of Pepper, ground
- 2 tablespoons of Sugar-Free Ketchup
- 1 ½ cups of Cheddar Cheese, shredded
- 8 Mushrooms, quartered and sauteed
- 6 slices of Bacon, cooked and crumbled
- ½ small Onion, diced
- 1 Dill Pickle, sliced
- ¼ cup of Keto Burger Sauce
- Scallions, optional garnish
Instructions:
- Preheat your oven to 200C/390F.
- In a large bowl, add the ground beef, salt, mustard, garlic, paprika, pepper, and ketchup. Mix well.
- Split the mixture into 12 balls and press into 12 holes of a muffin pan. Press the mixture evenly along the bottom and up the side to form a cup shape. I recommend wearing food-safe disposable gloves when doing this.
- Place a small amount of cheese in the base of each cup then layer in the mushrooms, bacon (reserve a small amount for garnish, if desired), onion, and pickle slices. Top with the rest of the cheddar.
- Bake for 15-20 minutes until the cups have shrunk away from the sides and the cheese is bubbling.
- Using a spatula or a fork, gently lift each of the cups from the muffin pan. There will be some liquid left, so take care not to burn yourself.
- Place your cups on a serving tray, drizzle with the burger sauce and top with reserved bacon and scallions, if desired.
- Enjoy them while they’re hot!
Loaded Bell Pepper Nachos
Ingredients:
- Mini rainbow peppers – I love using these little sweet peppers and they are perfect for taking the place of tortilla chips. If you can’t find mini peppers, simply slice up some larger bell peppers and those will work great
- Ground beef – I used 93% lean ground beef in this recipe, but you could also use ground turkey, ground chicken or even shredded chicken!
- Garlic – I LOVE using fresh garlic in my recipes, but feel free to use a teaspoon of garlic powder if that’s all you have on hand
- Seasonings – Combination of chili powder, cumin, oregano, onion powder and salt, but if you already have a favorite taco seasoning, feel free to just add two tablespoons of that!
- Salsa – Any salsa will work so just use your favorite or whatever salsa you have sitting in your fridge or pantry. This is an easy way to add tons of flavor to the ground beef!
- Shredded cheese – Combination of Colby and Monterey Jack shredded cheese, but you could use shredded Mexican, Cheddar or any other type of melty cheese!
- Toppings – Top with fresh chopped tomatoes, sliced black olives, jalapeños and cilantro with a drizzle of sour cream, but you could also add shredded lettuce, onions, guacamole, or avocado slices.
Instructions:
- Do all of your chopping. Slice the mini peppers in half (removing all the seeds from the inside) and arrange them in a single layer on a sheet pan sprayed with a little non-stick spray (or you could use foil).
- Make the taco filling. In a large skillet over medium heat, start browning the ground beef (or you could use turkey or chicken) and drain any excess liquid. Add the garlic and all of your seasonings, mixing well, then stir in that delicious salsa. Continue cooking the meat for about 5 more minutes so that all those flavors can really come through!
- Top your nachos and bake! Spoon the beef filling evenly on top of all the bell peppers, really making sure you fill up the insides of the peppers. Top with shredded cheese and bake in the oven at 400 degrees F for about 10 to 12 minutes, until cheese is all melted and peppers are nice and tender.
- Have fun with toppings. Once out of the oven, top your nachos with ALL the fixings! Fresh tomatoes, olive slices, spicy jalapeños, cilantro and sour cream are just a few ideas, but make this to your liking! Enjoy while these bell pepper nachos while they are fresh out of the oven!
Buffalo Chicken Bites
Ingredients
- 1 bag mini sweet peppers, seeded & halved
- 2 cans shredded chicken (leftover rotisserie chicken can also be used)
- 1/4 cup Greek yogurt or mayo
- 3 tbsp buffalo wing sauce
- 1/2 cup shredded cheese
- 1/4 cup Green onions, diced
Instructions:
- Once you have all your mini sweet peppers cut in half, and seeded, line them up on a plate, ready for loading up!
- Mix your chicken, mayo & buffalo wing sauce together. Spoon into the pepper boats!
- Enjoy as is – or level up! Place all the buffalo chicken peppers onto a baking sheet, and top with shredded cheese and green onions. Broil for 3-5 minutes on HIGH until the cheese is melted to your liking.
- Drizzle with additional buffalo sauce. Serve up, and store extras in the fridge!
Low Carb Antipasti Platter
What to put on your Antipasto Platter?
- Meats: mortadella, prosciutto, capicollo, Genoa salami, and sopressata
- Cheeses: mozzarella, asiago, provolone, cheddar, blue cheese, aged gouda, taleggiuo
- Jarred or homemade marinated veggies: mushrooms, red or green roasted peppers, artichoke hearts, sun-dried tomatoes, pepperoncini, and eggplant.
- Assorted olives
- Fresh vegetables & herbs: radishes, grilled zucchini, fresh basil
