CHILES RELLENOS CASSEROLE

INGREDIENTS:

• 1/2 pound ground chicken or turkey
• 1 cup chopped onion
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• One 16-ounce can fat-free refried beans
• Two 4-ounce cans whole green chiles, drained and cut lengthwise into quarters
• 1 cup (4 ounces) pre-shredded colby-Jack cheese, divided
• 1 cup frozen whole-kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups nonfat milk
• 1/8 teaspoon tabasco sauce
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• red onion slices, optional
• cilantro sprigs, optional

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
3. Arrange half of green chiles in an 11x7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
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Garlic Parmesan Roasted Cauliflower

This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It’s well seasoned with garlic, black pepper, paprika, and parmesan.

INGREDIENTS:

•  1 large head cauliflower — cut into florets
•  1 tablespoon extra-virgin olive oil
•  Salt and black pepper to taste
•  1 tablespoon garlic clove — minced
•  1 teaspoon paprika
•  ½ cup grated parmesan cheese
•  Fresh parsley — chopped

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil.
3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika and mix everything well to combine.
4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.
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French Onion Stuffed Chicken Casserole

INGREDIENTS:

• 2 tablespoons unsalted butter
• 4 large onions halved and thinly sliced
• Pinch of salt and pepper to season
• 2 teaspoons fresh chopped thyme divided
• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
• 2 cloves garlic minced
• 1/2 cup beef broth or stock divided
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• 1 cup shredded gruyere cheese (or mozzarella cheese)
• 4 tablespoons freshly grated parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400°F (200°C). 
2. Lightly grease a 9x12-inch baking dish. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
4. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. 
5. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
6. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
7. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
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PIZZA CASSEROLE

INGREDIENTS:

• 1 can (14.5 oz.) diced tomatoes, drained (I used the roasted kind)
• 2 lbs lean ground chicken (or beef)
• ¼ cup black olives, sliced
• ½ large onion, diced
• 2 cloves garlic, minced
• 2 tsp. + 2 tsp. olive oil
• 1 Tbs Italian Seasoning
• 1 tsp dried fennel
• salt and fresh-ground pepper to taste
• 16 oz. fresh mushrooms, washed and sliced
• 1½ cups grated Mozzarella cheese
• About ½ cup pepperoni slices(I used turkey pepperoni)
• 14 ounces pizza sauce

INSTRUCTIONS:

1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch dish with non-stick spray or olive oil.
2. Heat 2 tsp. olive oil in a large non-stick frying pan. Once pan is hot add diced onions. After two minutes add garlic. Once onions are translucent move onions aside in the pan and add chicken and cook over medium-high heat until it's nicely browned, breaking it apart as it cooks. Season with the Italian Seasoning and fennel.
3. While chicken cooks, wash mushrooms, pat dry, and slice into thick slices. When the chicken is done make a layer of chicken and onion mixture in the bottom of the casserole dish. Add drained canned tomatoes and pizza sauce to the chicken. Stir in the pan until evenly combined.
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Monte Cristo Style Breakfast Casserole

INGREDIENTS:

• 4 large eggs
• 1 1/2 cups half & half, or fuller fat milk
• 1 1/2 tsp Dijon mustard
• pinch of nutmeg
• salt & pepper, to taste
• 6 cups slightly stale, cubed French bread
• 2 cups diced ham
• 1 1/2 cups shredded Swiss cheese
• powdered sugar optional, for garnish
• raspberry preserves, warmed until stirrable optional, for garnish

INSTRUCTIONS:

1. Add the eggs, half and half, mustard, nutmeg, and salt & pepper to a large bowl. Whisk together until the mixture's completely smooth.
2. Add the bread, stirring until all of the bread is well coated with egg.
3. Stir in the ham and half of the cheese until evenly incorporated.
4. Lightly spray an 8x8" baking dish with non stick cooking spray. Pour the egg mixture out.
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Strawberries and Cream French Toast Casserole

INGREDIENTS:
For the macerated strawberries:

• 1 pound strawberries (1 pint), hulled and quartered
• 3 tablespoons granulated sugar
• 1 teaspoon freshly squeezed lemon juice

For the casserole:

• 1 loaf challah or brioche bread (about 16 ounces), cut into 1-inch cubes
• Cooking spray
• 8 ounces cold cream cheese, cut into 1/2-inch cubes
• 1 cup strawberry jam, divided
• 6 large eggs
• 2 cups half-and-half
• 1/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• Powdered sugar, for serving

INSTRUCTIONS:
Make the macerated strawberries:

1. Place all the ingredients in a large bowl and stir well until combined and the berries are evenly coated. Cover and refrigerate for at least 30 minutes or up to overnight.

Make the casserole:

1. Arrange a rack in the middle of the oven and heat to 350°F. Spread the bread cubes in a single layer on a rimmed baking sheet. Toast until dry and very lightly golden-brown, about 10 minutes. Set aside to cool slightly.
2. Coat a 9x13-inch or 3-quart baking dish with cooking spray. Add half of the bread to the baking dish and spread into an even layer. Arrange the cubes of cream cheese evenly over the layer of bread. Using a small spoon, dollop half the jam evenly over the bread. Arrange the remaining bread in an even layer over the jam.
3. Place the eggs, half-and-half, sugar, vanilla, and salt in a large bowl and whisk until fully combined. Pour evenly over the bread, then gently press down with your hands to make sure all of the bread gets saturated. Dollop the remaining jam evenly over the top of the casserole.
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Keto Low-Carb Philly Cheese Steak Casserole

Keto Low-Carb Philly Cheese Steak Casserole is a quick and easy steak dinner recipe with sirloin steak, cream cheese, green bell peppers, and mushrooms. This is the best steak marinade recipe and you can also use flank steak if you wish. If you are looking for sides to pair with your steak, going the casserole route is perfect! Everything in one meal prep friendly dish.

INGREDIENTS:

• 1 1/2 pounds Butcher Box sirloin steak sliced into thin strips
• 1 teaspoon Steak Seasoning I like McCormick's Montreal Steak Seasoning
• salt and pepper to taste
• 1 cup sliced green peppers
• 1 cup mushrooms
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 2 oz cream cheese
• 1 teaspoon worcestershire sauce
• 2 eggs
• 1/2 cup heavy whipping cream
• 1/2 cup shredded parmesan reggiano cheese
• 4-5 slices provolone cheese sliced into small pieces

INSTRUCTIONS:

1. Watch the video above for step by step instructions.
2. Preheat oven to 350 degrees. 
3. Add the Butcher Box steak to a skillet on medium-high heat. Season the steak with steak seasoning, salt, and pepper. Cook for 2-3 minutes, flipping both sides of the steak. 
4. Add the green peppers, onion, garlic, and mushroom to the skillet. Cook until the vegetables are soft and the meat is no longer pink.
5. If there is any excess fat in the skillet, drain it. This step is important. If there is excess liquid it will cause the casserole to have a soupy residue underneath.
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Bacon Cheeseburger Cauliflower Casserole

INGREDIENTS:

• 1 head cauliflower or about 6 cups florets or 4 cups cauliflower rice
• 1/3 cup coconut flour or choice flour 40grams
• 1/4 teaspoon salt
• 6 ounces uncured bacon
• 1 1/2 pounds ground beef or turkey
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Sauce:

• 1 tablespoon butter
• 1 tablespoon coconut flour or choice
• 1 1/2 cups heavy cream
• 2 tablespoons yellow mustard
• 8 ounces sliced organic 100% cheddar cheese I used Horizon

INSTRUCTIONS:

1. Steam the cauliflower until fork tender. Skip this step if using cauliflower rice.
2. Place into a food processor and pulse until it resembles rice. Skip this step if using cauliflower rice. Thaw if using frozen rice and then follow the rest of the directions.
3. Set aside in a bowl to cool then add the flour and salt and mix well.
4. Cook the bacon in a large skillet until moderately cooked, but not crisp.
5. Remove bacon with a slotted spoon to keep bacon juice in skillet.
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TUSCAN CHICKEN CASSEROLE RECIPE LOW CARB KETO THM

This delicious Tuscan Chicken Recipe has a creamy sun-dried tomato sauce with chicken, spinach, and provolone cheese baked until bubbly and golden.

INGREDIENTS:

• 3 lb chicken tenders
• 2 tbsp sun-dried tomatoes
• 3 tbsp warm water
• 12 fresh basil leaves
• 8 oz cream cheese
• 1 tsp roasted or regular garlic powder
• 1/2 tsp salt
• 3 oz cooking liquid from the chicken or chicken stock
• 5 oz fresh baby spinach
• 12 slices provolone cheese

INSTRUCTIONS:

1. Preheat oven to 350.
2. Cook the chicken tenders until cooked through. I cook mine in a covered casserole dish for 30 minutes at 350. Reserve 3 oz of the cooking liquid and drain the rest.
3. In a small blender or food processor puree the sun-dried tomatoes and warm water until they are pureed. Add the basil and process until it is chopped. 
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BBQ KETO CHICKEN CASSEROLE RECIPE

INGREDIENTS:

• 1 large package of boneless skinless chicken breast or breast tenderloins
• 1 cup sugar-free bbq sauce
• garlic pepper seasoning or your favorite chicken seasoning
• 1 cup Monterrey Jack Cheese
• 2 tablespoon melted butter
• 1 cup Sharp Cheddar Cheese
• 6 pieces of bacon
• salt and pepper to taste

INSTRUCTIONS:

1. Sprinkle chicken generously with garlic pepper seasoning.
2. Cook boneless skinless chicken in slow cooker 6 hours on low or 4 hours on high. If cooking tenderloins decrease time to 5 hours on low or 3 hours on high.
3. Remove chicken from slow cooker and chop into large pieces.
4. Place chicken in bottom of greased casserole dish. (I used an 8 inch dish). Pour 2 tablespoon melted butter on top.
5. Pour sugar-free BBQ sauce on top of chicken.
6. Crumble bacon on top of bbq chicken.
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LOADED CAULIFLOWER CASSEROLE

This low carb keto cauliflower casserole is truly loaded with flavor!

INGREDIENTS:

• 8 slices of bacon, fried crispy
• 1 large head cauliflower, cut into florets
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon ranch seasoning
• ¼ teaspoon black pepper
• 1 cup shredded colby & monterey jack cheese
• 1 cup sharp cheddar cheese
• 6 tablespoons chopped fresh chives, divided

INSTRUCTIONS:

1. Preheat oven to 370 degrees. Spray a 11×7 (you can also use 13×9) baking dish with non-stick cooking spray.
2. Fry bacon in a large skillet until crispy and crumble. Set aside.
3. Steam cauliflower until tender, about 15 to 20 minutes.
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Duck Dynasty Mashed Potato Casserole

INGREDIENTS:

• Makes 8 servings
• 3 lbs russet potatoes, peeled and cut into cubes 
• 1/2 tbsp salt
• 5 garlic cloves
• 1 pkg {8 oz} cream cheese, softened and cubed
• 1 cup sour cream
• 1/2 cup milk, warmed
•  1/2 stick {4 tbsp} butter, softened
•  1 tsp seasoned salt
• pepper, to taste
• 1/4 cup panko bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1/4 tsp paprika
•  1 tbsp butter, melted

 INSTRUCTIONS:

1.  Add the potatoes to a large pot of water. 
2. Add the salt and garlic cloves.
3. Bring to a boil, then reduce heat to a simmer until the potatoes are fork tender, about 20 minutes.
4. Drain then pour potatoes into a large bowl.
5. Mash the potatoes and garlic with a masher.
6. Preheat the oven to 350 degrees.
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