Crispy Buttery Baked Shrimp

This shrimp dish is easy peasy and quick to make up, I like to keep shrimp in the freezer for these spur of the moment meals. The shrimp tastes so good and buttery with just a light parmesan flavor. 

Serves 4

FOR THE SHRIMP:

1 lb jumbo shrimp, peeled and deveined

1/2 cup dry white wine

4 tablespoons (1/2 stick) unsalted butter, melted and divided

Juice from one lemon

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE TOPPING:

3/4 cup panko breadcrumbs

1/4 cup Parmesan cheese, finely grated

1/2 teaspoon salt

2 tablespoons butter, melted

Fresh parsley, finely chopped

HOW TO MAKE IT:

Preheat oven to 425°F.

Pour wine and 2 tablespoons melted butter into a 9x13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.

Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.

In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.

Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.

Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink, 12 minutes.

Broil on high up to 2 minutes to encourage browning. Top with fresh parsley OR chives and serve. Enjoy!

LOW CARB Chicken CASSEROLE--KETO FRIENDLY

This is a rich dish, loaded with cheese, we LOVE Cheese and veggies and this mixes it all up perfectly. Tonight I had a few ripe olives so I chopped them up and added them, you can think of all kinds of ways to mix this up.

Servings: 12
Calories: 409 cal can vary depending what you add
Ingredients

1 lb boneless/skinless chicken breasts
2 10 oz Steam bag of veggies you like (you may also use fresh)
2 tb butter
6 oz Cream Cheese
1 3/4 cup heavy whipping cream
12 oz sharp shredded cheese
4 oz mozzarella cheese
1/2 cup parmesan cheese
1 tb garlic powder
1 teaspoon paprika
1 1/2 teaspoons Italian seasoning
1 tsp parsley
1/4 cup chopped ripe olives(optional)
salt/pepper to taste

Instructions
Preheat oven to 375 degrees. Cook chicken breasts I always add a little chicken broth and salt and pepper, but you can use water instead. Remove and shred. My family prefers chicken breasts, but you can use thighs or a whole chicken too. Or, skip preparing the chicken and use a rotisserie chicken instead to save time.
Cook the fresh broccoli or microwave the steam bags of broccoli and drain.
In a saucepan, add butter, heavy whipping cream, garlic, and 1/2 of the Italian seasoning. Add softened cream cheese and stir with a whisk until thoroughly combined and cook over low medium heat until the sauce is smooth.
Add cheeses stirring continually reserving 1/4 cup of cheddar cheese 1/8 cup of the other cheeses for the topping.

Grease a 9 X 13 casserole dish and layer the shredded chicken first.
Add the steamed broccoli on top of the chicken.
Remove saucepan with the cheese sauce from the stove and pour on top of the broccoli and shredded chicken making sure that it is completely covered gently stir in everything.
Sprinkle the reserved cheese on top of the casserole along with parsley, paprika, and the remaining Italian seasoning.
Bake in a 375-degree oven for 30 minutes.
Enjoy!

Nutrition approximate
Calories: 409 cal | Carbohydrates: 5g | Protein: 21g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 132mg | Fiber: 1g | Sugar: 1g | Iron: 1mg


Keto Chicken Casserole Variations
You can make this Low Carb Chicken Casserole many different ways with the options listed below:

Use a Rotisserie Chicken to save time
Sub in different veggies like cauliflower rice, mushrooms, asparagus, brussels sprouts, or green beans
Add crushed pork rinds or homemade Cheese Crisps or bread crumbs and parm for a crunchy topping

CROCK-POT SPICY Beef QUESO Dip

Do you love Queso? I bet you do and so do we, this is a big requested dip at our house.
It keeps really well for gatherings in the crock pot, doesn't take long to mix up really and tastes delicious

servings
8 TO 10 SERVINGS

total time
2 HOURS 15 MINUTES

INGREDIENTS:
 1 pound ground beef
 1 yellow onion(finely diced)
 1 large(or 2 small jalapeños, seeded and finely minced)
 ⅔ cup water
 2 tablespoons taco seasoning mix(homemade or store-bought)
 32 ounces Velveeta cheese(cut into cubes)
 20 ounces canned Rotel

DIRECTIONS:
In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain. Add the jalapeños, water and taco seasoning, increase the heat to medium-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat.
In a 4 to 6-quart slow cooker, add the prepared beef mixture, the Velveeta cheese and the cans of Rotel. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.

If you have leftovers this freezes really well, or incase you want to make some up ahead of time.
Allow to cool completely, transfer into airtight containers, and keep in the refrigerator for up to 3 days or in the freezer for up 2 months. Thaw and reheat when ready to serve.
dipping corn chips in slow cooker queso dip

Cheesesteak Sandwiches

Homemade cheesesteak sandwiches are the bomb you need to try them yourself and do share

what you need:
sub rolls, lightly buttered
2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black peppermini red, yellow peppers thinly sliced
1 onion thinly sliced
1 tsp minced garlic
slices of your favorite cheese

toppings:
jalapeno peppers, salt and pepper, onion vinaigrette dressing or ranch dressing

How to make them:
In a large skillet put in a little olive oil, heat skillet, then add onions, garlic, peppers and cook till tender and slightly golden, then add in your thinly sliced meat and cook until done.
Season with salt and pepper
Serve on sub rolls and top with all the toppings you like.

Mushroom and Bacon Green Beans

Mushroom and Bacon Green Beans are a tasty recipe I came up with because I like beans and Love Mushrooms, plus who doesn't love bacon right? Right! So try this recipe they are so good.
You can double the recipe for more people or take it times 4 for company.
serves 2

Ingredients
1 tablespoon butter
1/2 (8 ounce) package sliced white mushrooms
1/2 teaspoon minced onion
1/4 teaspoon minced garlic
1 tablespoon crumbled cooked bacon
1/2 pinch red pepper flakes(optional)
1/2 pinch seasoned salt
1/2 cup frozen green beans

Directions

Melt butter in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until mushrooms are slightly tender, about 5 minutes. Stir bacon, red pepper flakes, and seasoned salt into onion mixture; cook until mushrooms are tender, 5 to 10 more minutes.

Stir green beans into mushroom mixture; cook, stirring occasionally, until green beans are softened and cooked through, 5 to 10 minutes.

Nutrition Facts
Per Serving:
105.2 calories; 4.3 g protein; 4.3 g carbohydrates; 21.5 mg cholesterol; 288.7 mg sodium. Full Nutrition

Moist Banana Bread or Muffins

This recipe makes the best banana bread and muffins I truly have ever made and I never want to lose this recipe so you should try it too. I use it for both bread and muffins. I have a jumbo muffin pan that makes 6 big delicious muffins. I bake these at 350 degrees or almost 35 minutes but ovens vary so I would watch them during the last 25-35 time and test with a clean toothpick inserted in a muffin if it comes out gooey they are not done yet. Best of all these don't take very long to put together and your family will love you more.

Ingredients:
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Directions:
Preheat the oven to 350°F (175°C).

In a mixer, mix butter with the mashed bananas in a large mixing bowl slowly
Add in the sugar, egg, and vanilla.
Next add in the baking soda and salt and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.

Bake for 1 hour.
Cool on a rack.
Remove from pan and slice to serve.

MUFFINS:  Most standard muffins will bake for 18–22 minutes. Mini muffins or small cupcakes will bake for 8–10 minutes or about 5–8 minutes less than regular size muffins. Large sized (or jumbo) muffins will take 20–24 minutes or add 8–13 minutes to the time required for regular size muffins quoted in a recipe. I baked these banana muffins about 30-35 minutes.

Corn and Avocado Salad

Corn Salad made with all kinds of fresh goodness. So delicious and tasty For the peppers I like the smallest ones they are sweet, I get a bag of mixed colors too. so versatile you can change out this recipe with veggies you like most or have in the fridge.

what you need:
Ingredients
Kosher Salt
4 ears of corn, shucked or (2 cans of corn drained works)
2-2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
1 tsp honey
1 pint grape tomatoes, sliced in half lengthwise
1 red bell pepper and 1 yellow, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper(optional)

Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.

Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, peppers, onion, jalapeno peppers and lime zest to the bowl.

Whisk the lime juice, olive oil, honey, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.