We are still eating Keto most days. The weight comes off slowly for me, but at least it’s headed in the right direction.

Fajita Casserole

1 TB butter

4 c. sliced bell peppers (orange, red, green)

½ medium onion, thinly sliced

3 tsp chicken bouillon

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

½ tsp onion powder

½ tsp black pepper

2 c. cooked meat

1 c. whipped cream cheese

1 c. shredded cheddar cheese

In large skillet, add butter, peppers and onion.  Add seasonings and meat—you could use chicken, beef, brisket—whatever you have on hand. When peppers are cooked add cream cheese and cheddar cheese; fold in and serve. Yield: 4 servings.

This is really easy to cook up. Serve with a salad or green beans or some other side for a complete meal.

Hungarian Goulash

1 onion, diced

2 lb beef stew meat

1-2 TB  smoked paprika

1 tsp salt

½ tsp black pepper

1 (10 oz) tomato soup

Dash garlic powder

4 oz onion and chive cream cheese

In large skillet, cook onion and beef. Add paprika, salt and pepper. Cook until meat is done. Then add soup, garlic powder and onion and chive cream cheese. Combine well and heat through. Serve over rice or pasta.

Yield: 6 servings

Yummy comfort food!

Taco Spaghetti

1/3 c. diced onion

1 lb. 90/10 ground beef

3 TB taco seasoning

2 tsp chicken bouillon

10 oz can diced tomatoes w/ green chilies

8 oz dry whole wheat spaghetti

2 c. water

4 oz Velveeta cheese

½ c. shredded reduced fat cheddar cheese

In large saucepan, cook onion and ground beef until beef is no longer pink. Add seasoning, bouillon, tomatoes, pasta, and water; stir to combine.  When pasta is al dente’, add Velveeta and cheese and combine until melted.

Yield: 5 servings.

This was really good! And came in handy when the week’s veggie box contained a lot of spinach.

Shrimp Scampi Florentine

6 oz whole wheat spaghetti

1 TB butter

¼ c. EVOO

3 TB prepared basil pesto

Dash garlic powder

½ c. sliced grape tomatoes

¼ tsp red pepper flakes

¼ tsp black pepper

3 oz veggie cream cheese

1 lb large shrimp, peeled and deveined

2 c. fresh spinach, rinsed and stemmed

Cook spaghetti to al dente’ in boiling water. Combine butter and olive oil in large skillet over medium heat. Stir in pesto, garlic powder and tomatoes and simmer until the tomatoes soften, about 2 minutes. Add cream cheese and stir to combine. Season with red pepper flakes and black pepper. Stir in the shrimp and cook just until they turn pink. Add the spinach and stir until wilted, about 1 minute. Fold in pasta and serve.

Yield: 4 servings.