Spaghetti Squash Chicken Popper Casserole 

Whew! What a title!! My dear friend Danielle posted earlier today about a jalapeño popper Casserole using spaghetti squash. It may have been one of the most glorious dish I’ve ever seen! As soon as I saw it I knew it would be in my belly by the end of the day. 


What you will need: 

1 spaghetti squash

4oz cream cheese 

1 egg

Salt/pepper 

Diced chicken  (roughly two cups)

Jalapeños (amount to your liking)

1 cup shredded cheddar 

Start by preheating your oven to 400.  Cut you squash in half, long ways and place cut side down on a greased baking sheet. (I like to use bacon grease on mine, it gives it an UHmazing flavor). Cook your squash for 50 mins! When it’s done scrape out the halves with a fork and add to a baking dish. 

Lower oven temp to 350.  Mix in your cream cheese, egg, salt and pepper, chicken and half of the cheddar into the squash. Stir until creamy. (It helps to beat the egg first before adding it). Top with remaining cheese and jalapeños! Bake for 35 mins; broil for 2 mins at the end. 

It is so hard to describe the flavor of this dish. It’s a combination of Mac and cheese, a pot pie and jalapeño poppers. It just too damn delicious for a description!!!! Just try it! I promise you will love it! ❤️️ 

Ricotta Cheesecake 


For when you need cake and cheesecake at the same time 👌🏼

What you will need:

15oz container ricotta cheese

2 eggs

3 tbsp sweetener (granular or powdered)

1 tbsp vanilla extract

1 packet sugar free cheesecake pudding mix

Directions:

Mix all ingredients in stand mixer until thick and fluffy! Spread into a small baking dish that has been sprayed with cooking spray! Bake at 300 for 60 mins or until brown and set. Mine took an additional 10 mins! Let cool in the dish for 15 mins and then refrigerate for an hour. Flip cake onto a plate and refrigerate for another hour. By all means, you may enjoy this still warm, it’s delicious that way as well, and has sort of a bread pudding texture. But after it was completely chilled it had a nice firm cake texture. Enjoy!

I also made this little snippet video on my Instagram 💕

Fat dogs in a blanket

 
Leave it to me to run out of an ingredient.. When I just went to the store yesterday.  Hi, my name is lazy keto.  Have we met? … Well in good lazy fashion I decided to try coconut flour instead of the normal almond flour that Fat Head pizza crust calls for.  Which is what this is made from!! Go ahead.. Say it; shut up! This turned out to be a beautiful success. Even better than I had anticipated them being because I didn’t know how plyable the fat head crust would be when wrapping the hot dogs.  I do need to mention though that I did have a small amount of almond flour, but the rest was coconut.  It was meant to be! 

What you will need

1 1/2 cup mozzarella 

1/4  cup almond flour 

1/4 cup and 1 tsp coconut flour 

1 egg 

2 tbsp cream cheese, cubed. 

Make the Fat Head dough like you normally would. (Melt the cream cheese and mozzarella together in the microwave for 1 min. Stir well and then heat for another 30 secs.  Stir in egg and flours really well, mixing rapidly. Heat again for 20 seconds and stir again. Spread dough onto a baking sheet with parchment paper with wet hands [you will need to keep rewetting your hands]. Dock the dough with a fork (poke holes) and bake at 425 for 5-8 mins while popping any holes that appear). 

Now! Flaten dough with your fork and then bake for additional 3 mins. Take out and cool for a few mins before cutting the dough. I used a pizza cutter and it worked perfectly. Cut the triangle shaped just like the crescent dough comes for normal pigs in a blanket. Wrap the hot dogs and bake for 10 mins! 

  
I mean, am I dreaming right now? … Please don’t wake me up! Guys these are incredible. Seriously was exactly like eating normal dough. I am so glad I attempted it with coconut flour! 

Fried Parmesan Eggs

  
I have been dabbling with an egg fast the last few days and made this little gem! Saw the idea on pinterest of frying the slices of egg, so I breaded them with grated parm and fried them in coconut oil! They were so amazing and a very welcomed change of pace during my egg fast! I ate one with a little ketchup and for a moment I actually convinced myself that I was eating chicken nuggets haha! Will def be making these again, egg fast or not! 

I will also make a separate blog post of my egg fast meals and results when I’m done! 

Strawberry Pound Cake 

 Strawberry cream cheese pound cake with strawberry cream cheese icing, to be exact!!! Go ahead and say it.. OH EM GEE!

I am sad to say that I cannot take credit for this amazing pound cake recipe.  The recipe was shown to me by a friend last year and I wrote it down and stuck it in my notebook. So also sadly, I cannot give credit where credit is due.  But whoever you are out in the universe who created this recipe, you are a pound cake princess and we love you for this!

Ok, but what I can take credit for is the strawberry mistake! I have a bottle of wine to blame for this one.  But honestly can I really be mad at it? No. I cannot. Because it made me believe that baking would be a good idea after consuming said entire bottle of wine. So to you wine, I thank thee for giving me the courage to bake while intoxicated and to also grab the wrong bottle of extract!

What you will need: 

1 1/4 almond flour

3/4 cup granular sweetener

1 tsp baking powder

1/4 tsp salt

4 eggs

3 1/2 oz cream cheese

4 tbsp softened butter

1 tsp vanilla

And this is where it all took a turn for the best haha instead of grabbing the vanilla, I grabbed the strawberry extract. After I added it in I thought it strange that the vanilla was clear. Only to check the bottle and see what I did. Meh, let’s go with it.

Directions: 

Cream together the eggs and sweetener in your stand mixer.  Soften your cream cheese and butter together in the microwave for about 30 seconds together; stir and then add to mixture. Turn mixer to med/high to whip it all up! Add in your remaining ingredients and let blend for a good five mins while scraping the sides.

Poor into a well buttered baking dish or loaf pan and bake at 350 for 40 mins.  Let cool completely before slicing!

Strawberry Cream Cheese Icing: 

3 tbsp cream cheese

2 tbsp sweetener

2 drops vanilla extract

2 drops strawberry extract

1 tbsp heavy whipping cream

Soften cream cheese in microwave for 30 seconds. Add sweetener, vanilla, strawberry and cream and whip by hand for about 3 mins until thick and glossy. Set in fridge for ten mins to chill.

Slice your cake and spread on some icing and pretend that you’re eating a funfetti cupcake. Actually, you don’t need to pretend, because that’s exactly what it tastes like!!!! 💕<
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Spinach Alfredo Fat Head Pizza

  
Ok, ever since I made my first fat head pizza crust I have been dreaming of all the types of pizza I can make now, and an Alfredo pizza was at the top of the list! This seriously is the most delicious thing I have made since being on keto. Not even joking. Because I do not joke about pizza. Especially pizza this damn good! And super easy I might add…. 

Fat head crust:  (not my recipe)

1 1/2 cups shredded mozzarella 

2 tbsp cream cheese (cubed)

3/4 cup almond flour 

1 egg 

  • Melt both cheeses together in the microwave for 1 min. Stir and will probably have to go another 30 secs. Add in almond flour and egg and stir really well. Can put back in micro for another 20-30 secs if you need to. I usually have to. Then spread onto parchment paper on you baking sheet with wet hands making the crust however thick you would like. Bake at 425 for 8 mins. Take out and pop any bubbles. Then put back in for another 5 mins; set aside when done. 

Alfredo Sauce: 

1 cup heavy whipping cream 

1 cup shredded Parmesan cheese (the real kind, not the grated shaker kind) 

1 tbsp butter

  • In a small sauce pan on medium heat, met the cheese with the cream stirring almost constantly until it starts to thicken. Add salt and pepper to taste and then reduce heat to low and allow it to thicken some more. 

Toppings:

In a separate pan cook a handful of sliced mushrooms with 1 tsp minced garlic with 1 tbsp butter. Once cooked, add in a handful of spinach and allow to wilt. 

Top pizza crust with the Alfredo sauce. It was thick enough for me to use all of it without it running over the crust. Add your spinach and mushroom mixture. I then topped with some canned white meat chicken and then sprinkled more mozzarella cheese over the top. Bake at 425 for 8-10 mins! Let cool for a few mins before slicing so the sauce stays in place! Enjoy! And then thank me in your prayers because you are going to love me after you try this haha 

Raspberry Whip 

  
I definitely think sometimes that the mistakes turn out the tastiest.  Last night I wanted to make some of that fancy lookin jello cheese cake I’ve seen a dozen times around Pinterest.  But I was tired, didn’t feel good and had a sink full of dishes to do.  So I just winged it and let my mixer do all the work! 

What you will need: 

1 packet sugar free raspberry jello mix (or any flavor will do. I’m excited to try different flavors now) 

1 cup very hot water 

1 tbsp heavy whipping cream 

1.5 cup ice cubes 

4 oz cream cheese (I didn’t bother to soften) 

I put the cream cheese and HWC in my stand mixer and let it do its thing for about ten mins.  Then mixed 1 cup hot water (used my Keurig) with the jello mix until dissolved.  Then added the ice cubes and stirred until the jello started to thicken.  Then removed the ice cubes.  One ladle at a time I added the jello to the cream cheese mixture while having my mixer on level 2.  Let that go for about 5 mins and then turn mixture speed to high for about another 5 mins until light airy! Transfer to a dish and refrigerate for about an hour until set! I also covered mine with a piece of parchment paper to prevent it from growing a skin… I hate that… Bleh! The texture of this glorious dessert is like that whipped yogurt! You remember that stuff? Oh man I used to love it! So glad I can enjoy it again! But in a healthier version!