Keto Cheese Taco Cup Recipe!

Sometimes you need a stupid simple recipe.  The kind of dinner idea that takes almost no extra thought or effort but looks and tastes amazing.  The kind of dinner idea that makes your kid’s (or in my case, grandkids’) eyes’ pop open and say “Wow!”

Now I’m no dreamer, the teenaged kids haven’t said wow to anything I’ve done in years but every once in a while I can get those little ones really excited about the way I eat.  If I can serve tasty food in interesting ways, the idea of a life without sugar doesn’t seem so foreign to them.

I wanted to create something that was cool and low carb.  Something that looked and tasted like their favorite foods, (in this case, tacos) but was nutritious and without those terrible grains that made me so fat and I think we have a winner here.

A couple notes you need to be aware of before starting this.  If you want to season the meat, you can use my taco seasoning recipe.  It’s easy to make and one of those blends I always have in a little tupperware container in the kitchen.  If you want a little salsa, I also have my delicious Fire Grilled Salsa recipe here.  And of course, my Stupid Simple Guacamole recipe because everything is better with avocados.

Also, be very careful when baking the cheese.  It just takes a few minutes to melt, you still want the squares to be solid enough to handle but soft enough to take the shape of the muffin tin.  It’s a delicate balance.  You can also use the microwave for about 30 seconds if you don’t want to heat up the oven.

As always, if you make the recipe, take a pic and tag @MySugarFreeJrny on Instagram, I would love to see it.  You can find all my recipes here and if you have any questions, let me know in the comments below. Thanks!

Keto Taco Cheese Cups
Yield: 6 servings

Keto Taco Cheese Cups

Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes

An easy to make low carb taco shell.

Ingredients

  • Cheese cups:
  • • 6-8 slices of colby jack cheese, or preferred cheese
  • Toppings:
  • - Lean ground beef or turkey with Taco Seasoning
  • - Lettuce
  • Optional:
  • - Add additional cheese, tomato, avocado or salsa

Instructions

  1. Preheat oven to 375
  2. Place slices of cheese on parchment lined baking sheet with few inches in between slices
  3. Bake for about 5 minutes or until bubbly and just starting to brown at edges
  4. Remove baking sheet and let cool a couple minutes
  5. Carefully pick up slices and place in muffin tin to form a cup shape, let cool additional 10 minutes
  6. Fill cups with toppings and enjoy!

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Roasted Broccoli and Cheese Recipe!

Roasted Broccoli and Cheese Recipe!

Roasted Broccoli and Cheese Recipe!

So I have to tell you a story.  When I was a kid if you ever asked me what my favorite food was, the answer was always the same; Broccoli and Cauliflower with Cheese Sauce.  I know that’s a weird thing for a kid to like but I just couldn’t get enough of it.  Of course, as healthy as that might sound it really wasn’t because the “cheese” I was eating was Campbell’s Cheddar Cheese soup mix so it was basically it was nacho cheese with God knows what in it.

So know I need to come up with a replacement recipe that uses real ingredients.  For the longest time I was steaming the broccoli but I really like it when my veggies are a bit crunchy.  This is actually a point of contention in our household because Dian is convinced that if a vegetable is even close to crunchy then it isn’t cooked.  I end up steaming everything to mushy oblivion.  Yuck.

The beauty of roasting is the broccoli is cooked but still has a firmness that doesn’t make me think I’m eating off the Seniors Plate at Denny’s.  Plus when you figure in the olive oil and shredded cheese, it ends up with a fairly high fat content which is great for my ketogenic diet that has me 150 lbs and falling.

The recipe is very simple, first preheat the oven to 350° then cut up a head of broccoli and spread it out in a pan in one layer.

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Then drizzle olive oil over the broccoil and season with salt.  Then throw it in the oven for about 20 minutes until cooked.  Sometimes I’ll turn the broiler on for about 2 minutes at the end to singe the tips.  Not sure why but I like them a bit burnt.  Then take it out and sprinkle the shredded cheese on top and put it back in the oven for maybe 2 minutes until it is all melted.

That’s it!  Quick, easy and tasty which is my favorite type of recipe. If you decide to make this, please tag @MySugarFreeJrny on Instagram so I can see it.  Also, you can see all my recipes here.

Roasted Broccoli and Cheese Recipe
Yield: 2 Servings

Roasted Broccoli and Cheese Recipe

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

An easy to make dish that is keto, LCHF, vegetarian, and sugar free friendly. Leave the cheese off to make it paleo and vegan.

Ingredients

  • 1 head of broccoli
  • 1/4 cup of Olive Oil
  • 1 Tsp Salt
  • 1 cup of Shredded Cheese

Instructions

  1. Preheat oven to 350°
  2. Cut broccoli into individual florets and place in pan or cookie sheet
  3. Drizzle the olive oil and sprinkle salt over all florets
  4. Bake for 20 minutes, then remove from oven
  5. Sprinkle shredded cheese over all broccoli and place bake in oven for 2 minutes to melt

Roasted Broccoli and Cheese Recipe!

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Ketogenic Stuffed Pork Chops Recipe!

Ketogenic Stuffed Pork Chops Recipe!

I’ve always had a thing for stuffed pork chops.  In fact I’ve always liked food with more food inside of it, I’m not really sure why but ever since I was kid I loved cream filling, or candy with juice in the center, or pigs in a blanket or anything else with food inside food.  It’s weird, I know but that’s me.  So when my Walmart put some inch thick pork chops on sale, I knew what I needed to do.

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The key here is to cut a pocket in the chops that is as big as possible but doesn’t open up to the back or sides.  You want it to be able to hold as much filling as possible without leaking out anywhere.

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Making the stuffing is very easy.  Put the diced onions and garlic in a pot with a little coconut oil and the seasoning and cook until soft.  Then stir in the spinach until wilted, then transfer it all to a bowl and stir in some soft mozzarella.  I cubed mine but you can shred yours, I just prefer those big chunks of cheese.  I might be a cheeseaholic.

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Stuff your pork chops with the mix and put them in a pan standing up.  You might need to use toothpicks to prop them but if the chops are thick enough, they will usually stand up on their own.  Bake on 350° for about 25 minutes until fully cooked.

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They are moist and tasty and go great with some roasted broccoli and zucchini.  Remember you can see all my recipes here.  Let me know what you think in the comments or if you happen to make this recipe, tag @MySugarFreeJrny on Instagram so I can see.  Thanks!

Keto Stuffed Pork Chops Recipe
Yield: 2 Servings

Keto Stuffed Pork Chops Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A moist and tasty pork chop recipe high in fat and flavor!

Ingredients

  • 2 Thick Pork Chops
  • 1/2 onion, diced
  • 2 Garlic cloves, diced
  • 1 Tsp Coconut Oil
  • 1 cup Spinach leaves
  • 1/2 cup shredded soft Mozzarella
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper

Instructions

  1. Cut slit in chops to hold stuffing
  2. Put oil, onions, and garlic in pot and cook over medium heat until onions are translucent
  3. Add Spinach and cook until spinach is wilted, about 3 minutes
  4. Transfer to bowl and stir in Mozzarella
  5. Stuff mixture into Pork Chops and stand in pan slit side up
  6. Bake in oven on 350° for approx 25 minutes until internal temp of 165° is reached

Keto Stuffed Pork Chops Recipe pin

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