Pork/Chicken Soup

Ingredients

1. Minched pork/chicken
2. Potato
3. Cabbage
4. Salt
5. White pepper
6. Garam masala
7. Chopped Garlic
8. Sliced Yellow onion

Method

1. First of all wash, peel, and cut potatoes into wedges
2. Wash and cut cabbage
3. Pork/chicken mix with garlic, a little bit of salt and white pepper, round into balls
4. Stir fry yellow onion and garlic, add water and seasonings, add potatoes and wait till cooked
5. After potatoes cook, add meat ball, wait until cook, last add cabbage and serve

CHICKEN AND AVOCADO TACOS WITH CREAMY CILANTRO SAUCE

Ingredients

For the Chicken

• 1 pound chicken breasts cut into bite size pieces
• 2 tbsp olive oil
• 2 clove garlic crushed or minced
• 1 tbsp chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion or garlic powder
• 1/4 teaspoon kosher salt
• 1 tbsp olive oil
• squeeze of lime optional

cilantro lime sauce

• 1/2 cup sour cream or Greek Yogurt or Mayo
• 1/4 cup cilantro
• 1 clove garlic
• 1 teaspoon lime juice
• salt and pepper to taste

To Assemble

• 2 avocados, sliced
• 6-8 small tortillas corn or flour

Instructions

To Make Chicken

1. Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours. 
2. To cook: Heat a large heavy-duty or cast iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional). 

To Make the Cilantro Lime Sauce

1. Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minutes or until creamy. 

To Assemble:

1. Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce. 

https://gimmedelicious.com/2018/04/18/chicken-and-avocado-taco/

BREAKFAST ROLLS

Ingredients

• 1 cup warm water
• 1 TBSP yeast
• 1 TBSP sugar
• 1 TBSP oil
• 1 tsp salt
• 2 1/2- 3 cups flour
• 2 TBSP melted butter
• 2 cups shredded Cheddar Jack cheese
• 12-15 cooked sliced of thin bacon chopped
• 6 cooked breakfast sausages chopped
• 4 large eggs scrambled

Instructions

1. Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!) Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
2. Preheat oven to 400 degrees F.
3. Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about 1/4? thick. Brush dough with melted butter, then spread with scrambled eggs. Sprinkle the shredded cheese on top (reserving about 1/2 cup for later), then spread bacon and sausage.
4. Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally, then back again. Pinch the seams closed at the end. Use a sharp, thin knife to cut 1 1/2? sections of dough from the large roll. This will result in about 15 rolls.
5. Set rolls on a large greased baking sheet. Bake for 12-14 minutes. Remove from oven and top rolls with remaining 1/2 cup cheese. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown.
6. Brush with melted butter again, if desired. Serve warm. Store leftovers in the fridge in an airtight container.

Cheesy Jalapeno Popper Dip

addicting!

Course: Appetizer

Cuisine: American

Servings: 6 Servings

Calories: 235 kcal

Author: Lalaine

Ingredients

• 3 jalapenos
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 2 1/2 cups Mexican Cheese blend, shredded
• 1 can (4.5 ounces) diced green chilies, drained

Instructions

1. Seed and dice 2 of the jalapenos. Slice the remaining one jalapeno into thin rounds.
2. In a bowl, beat cream cheese, mayonnaise, and garlic powder with an electric mixer on LOW speed until smooth and fluffy. 
3. Add 2 cups of the shredded Mexican cheese blend, diced green chilies, and the diced jalapenos.
4. Transfer cream cheese mixture into a cast iron skillet or baking dish and spread evenly with a spatula. 
5. Top with the remaining 1/2 cup shredded cheese and the sliced jalapenos rounds.
6. Bake in a 375 F oven for about 15 to 20 minutes or until hot and bubbly and top is lightly browned. Serve immediately.

KETO PEANUT BUTTER CHEESECAKE BITES

ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/4 cup peanut butter
• 3/4 cup Lily’s Sugar Free chocolate (I used 1.5 bars)
• 2 tsp coconut oil

instructions

1. Mix cream cheese, erythritol,and heavy whipping cream until smooth
2. Mix in peanut butter and vanilla extract until fully combined, set aside
3. Melt chocolate and mix with coconut oil
4. Brush silicone cups (I use these*) with chocolate mixture and place in freezer for 5 minutes
5. Repeat previous step and freeze for 10 minutes
6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
7. Top cups with chocolate to cover cheesecake fluff
8. Freeze for 20 minutes covered or refrigerate for 1 hour

full recipe: https://www.heyketomama.com/keto-peanut-butter-cheesecake-bites/