4 Layer Pizza Dip

• 8oz cream cheese (room tempurature)
• 1/2 cup sour cream
• 8 ounces Italian cheese blend
• 14.5 oz can diced tomato
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• ham/bacon/pineapple/other toppings as wanted

Preheat oven to 350.

Combine tomatos and spices and puree together.

Combine cream cheese, sour cream and 2oz of cheese together.

Spread cheese mix in an even layer in pan.

Pour tomato on top of cheese layer and evenly distribute.

Sprinkle rest of cheese on top.

Put toppings on.

Bake for 20-25 minutes, until browned and bubbly.

Cream Cheese Pancakes

• 2 oz cream cheese
• 2 eggs
• 1 packet stevia (or any) sweetener
• 1/2 teaspoon cinnamon

Put all ingredients in a blender or magic bullet.

Blend until smooth and let rest for 2 minutes so the bubbles can settle.

Pour 1/4 of the batter into a hot pan greased with butter or pam spray.

Cook for 2 minutes until golden, flip and cook 1 minute on the other side.

Repeat with the rest of the batter.

Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

Fluffy Coconut Flour Pancakes

• 4 eggs, room temperature
• 1 cup unsweetened almond milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon stevia powder
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• coconut oil or butter for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and stevia.

In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes. At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry, add the rest of the wet mixture. (Note: we used all of the wet mixture.)

Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

Serve hot with butter, coconut oil, keto-friendly syrup, or fruit.

"Creamy" Chicken Tomato Soup

• 4 frozen boneless skinless chicken breasts
• 14oz can of full fat coconut milk
• 12oz can of diced tomatoes (do not drain)
• 1 cup of chicken broth
• Garlic to taste
• Italian Seasoning to taste
• Basil to taste
• Salt to taste

Put all ingredients into crock pot.

Cook on low for 9 hours.

Shred chicken into pieces.

Taste to confirm correct seasoning.

Notes:

Add veggies during the last hours?  Green beans?  Asparagus?  Zucchini?

(Source: http://www.livinlowcarbdiscussion.com forums)

Triskie's Recipe Blog

I am going to save recipes to this blog, for future trying.