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Who else loves chicken Alfredo & casseroles as much as I do?? 🤚🧀🍗
Boom 💥 combine the two!
Super versatile recipe you can tailor to your specific needs – all outlined here!
INGREDIENTS
32 oz Chicken breast (You can use ground Perdue chicken or shredded rotisserie chicken as subs. Use what you like)
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Olive oil (You can use bacon fat, butter or beef tallow too)
2 cups Alfredo Sauce of Choice (I prefer Carnivore Alfredo sauce due to my Crohn’s Dis-ease & autoimmune sensitives)
12 oz Shredded mozzarella cheese
Garnish as desired
DIRECTIONS
Cut the chicken breast into 1-inch cubes & sprinkle with onion powder, garlic powder, salt, pepper.
In a skillet over medium high heat add your olive oil or fat & cubed chicken. Cook for approximately 10 minutes, or until chicken is cooked thru. Set aside.
Preheat oven to 350 degrees F
Heat or cook Alfredo sauce of choice.
Prepare a 13×9 inch casserole dish, spray with non-stick spray or butter then spread ½ cup of alfredo sauce on the bottom.
Add chicken of choice & cover with rest of alfredo sauce. (You can add your favorite veggies to this recipe too)
Cover with mozzarella cheese, place in oven & bake for 30 minutes, or until casserole is warmed thru &cheese is fully melted.
**All seasonings are for flavor. Again, use what you like & omit whatever suits your needs.
Made with chicken, pepperoni, pizza sauce and cheese, this pizzalicious casserole is the perfect low carb treat!!!
It’s super easy, especially if you use pre-cooked chicken!
Swipe for Ingredients, directions, notes, variations, nutrition, & FAQ’s!
Ingredients
3 large chicken breasts cooked, shredded or diced however you like **See notes
1 oz pepperoni diced (about 15 slices)
1 ½ cups pizza sauce (I use Prego Sensitive Recipe)
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 cup shredded mozzarella (4 oz)
2 tablespoons grated Parmesan
Topping Ingredients
¾ cup shredded mozzarella (3 oz)
1 ½ oz pepperoni (about 20 slices)
**All seasonings are for flavor. Again, use what you like & omit whatever suits your needs.
Ingredients Notes
Chicken Breasts: Cooked, either shredded or diced. You can grill, cook them in the crockpot, bake, airfry, fry in a skillet – whatever floats your boat. You can also use rotisserie chicken & shred or pre-cooked chicken strips or diced chicken too if short on time. It’s fine to use rotisserie chicken in this recipe. Both the white meat and the dark meat will work and you can either shred or dice the meat. But do make sure to completely remove the skin. While chicken skin is delicious, its texture won’t work in a casserole.
Pepperoni: You mix into the casserole &/or also use to top the casserole. Choose turkey or regular pepperoni. Turkey will be lower fat.
Pizza sauce: I prefer a sugar-free sauce such as Prego or Prego Sensitive Recipe
Spices: Use whatever you like & works for you here! Anything goes!
Cheese: I use shredded mozzarella and grated parmesan. Some of the cheese gets mixed into the casserole & some sprinkled on top. Again, choose what you like!
Directions
Preheat the oven to 400 degrees F. Lightly grease a 2-quart casserole dish.
In a large bowl, mix together the shredded chicken, diced pepperoni, pizza sauce, spices, 1 cup mozzarella and Parmesan.
Transfer the mixture to the prepared baking dish.
Top the casserole with the remaining cheese and the pepperoni slices.
Bake until the casserole is heated through and the cheese is melted, about 15 minutes.
Allow to rest for 5 minutes before serving.
FAQ’s
Can you make a keto pizza without cauliflower or flours? Yes, absolutely! Not everyone is a fan of cauliflower, almond/ coconut flours. They can also cause digestive symptoms like bloating for those sensitive to high fodmap foods & lectins. That’s why I use chicken breast. You can also use different ground meats like beef, pork, chicken & sausages. Try a mix!
Can I freeze this casserole? Yes. They can stay in the freezer for up to 3 months.
What about variations? The best way to vary is to use different toppings &/or different base as discussed above. So use what you like! Good options include sautéed peppers, olives, mushrooms, ham, etc. You can also try different cheeses.
Can I use this base in other recipes? Of course! Use your imagination! Other options include topping zucchini for zucchini boats, use it as a dip for pork rinds or your favorite nachos, top large portabella mushrooms, or stuff peppers & bake!
Hailing from Fishers, Indiana, Katie is an aficionado of health, mindset, human connection, & entrepreneurship. Writer, speaker, doer of many things, she grew up on her family’s beef cattle & crop farm where agriculture was her first love. She is a Purdue University graduate well known for her storytelling of life lessons & personal transformation through her own relationships, financial struggles, Crohn’s Disease, disordered eating, CrossFit, & adapting a carnivore diet lifestyle.
Katie also has over 17 years experience as a Registered Radiologic Technologist, Nutritionist, & Sales Consultant. She works with people of all walks of life as a nutritionist & personal life coach to help them authentically optimize their lives to find health, wealth, & happy!
You can catch her via Instagram @lil_bit_of_fit & blog, Lilbitoffit.com
This delicious low carb Chicken, Cheese & Bacon Casserole is loaded with cheesy goodness. It’s perfect for breakfast, lunch or dinner and easy on the budget!
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. This recipe makes about 6 servings. You can plug this recipe in your tracking app with the ingredients you choose for more accurate macros. I use MyFitnessPal & simply create a recipe.
INGREDIENTS
1 tablespoon of Olive Oil (you can use butter, beef tallow or bacon fat too)
2 cloves of Garlic, crushed (optional)
1 small Onion, diced (optional)
1 teaspoon of Salt
1 pound of Ground Chicken (I prefer Perdue ground chicken)
8 ounces of Bacon, cooked & chopped
Dash of Oregano (optional, season to taste)
1 cup of Cheddar Cheese, shredded (Use whatever cheese you want)
2 large Eggs
½ cup of Sour Cream (optional)
¼ cup of Heavy Cream (optional)
½ teaspoon of Pepper, ground (optional, season to taste)
DIRECTIONS
Preheat the oven to 355F.
Place a large nonstick frying pan over high heat and add the oil, garlic, onion, and half the salt. Sauté until translucent.
Add the ground chicken and brown. Remove from the heat and stir through the bacon and oregano.
Pour the mixture into a casserole dish and sprinkle over the cheddar cheese.
In a bowl, add the eggs, sour cream, cream, remaining salt, and pepper, whisk together. Pour over the chicken mixture.
This keto & carnivore meat bake with a cheesy topping is big on beef flavor and contains no bs! One of my favorites with tons of versatility no matter what style of eating you prefer.
As always, make it your own. Omit &/or substitute any ingredients that suit your needs.
It’s truly easy to make, and leftovers are just as delicious whether reheated in the microwave or even cold straight out of the fridge.
Can I use extra-lean ground beef in this recipe or other ground meats? I prefer 85/15 in this recipe. I tried extra-lean ground beef & felt it came out too dry/not as flavorful. If you’re using other ground meats, I suggest using higher fat meats like 75-85% ground lamb, pork, turkey or PERDUE ground chicken.
Do I need to cook the meat before adding to the pie? Yes, definitely! Cook the ground beef, then transfer to pie dish & bake. This recipe differs from meatloaf, where you bake the raw meat.
Can you freeze it? Yes. Once completely cool, you can store it in whatever container you prefer, then freeze for up to 3 months. You can also freeze individual slices in freezer bags.
Can I use other cheeses? YES! You can use another melty cheese instead of cheddar. I mean seriously all cheese is delicious, have fun with it! Provolone is good & Italian cheeses. You can also make it a more Mexican dish with different seasonings & a “taco” cheese mix.
How are leftovers? Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat in the microwave about 1 minute per slice. Sometimes I eat them cold the next day, but they do taste better when heated up imo.
Can I airfry leftovers? I’ve also popped them in the airfryer for about 7 minutes at 380 for a little crisp. Times & temps will vary with airfryer. I have an Instant Vortex 6qt.
Hailing from Fishers, Indiana, Katie is an aficionado of health, mindset, human connection, & entrepreneurship. Writer, speaker, doer of many things, she grew up on her family’s beef cattle & crop farm where agriculture was her first love. She is a Purdue University graduate well known for her storytelling of life lessons & personal transformation through her own relationships, Crohn’s Disease, disordered eating, CrossFit, & adapting a carnivore diet lifestyle. Katie also has over 16 years experience as a Registered Radiologic Technologist, Nutritionist, & Sales Consultant. You can catch her via Instagram @lil_bit_of_fit & blog, Lilbitoffit.com
KETO LASAGNA with CARNIVORE PASTA Recipe Crush!! From @ketovore_farmgirl please check out her incredible account on IG!
How amazing does this look?! Lasagna was one of my favorite meals as a kid!
Image from @ketovore_farmgirl
Transitioning to a meat-based lifestyle, the traditional Italian dishes like lasagna & pasta cause tons of gut issues for me, personally.
Blessed to have talented friends creating nourishing, low carb, carnivore friendly alternative recipes that are delicious!
Recipe from Allyson’s YouTube. Check out her video!
Swipe for Recipe Slides! You can save these on Instagram Here!
PASTA INGREDIENTS:
6 Egg Yolks
2/3 cup Cream
1 1/2 cup Shredded Italian Cheese Blend
1/2 cup Grated Parmesan
1 Tbsp Egg White Powder
1/2 cup Bone Broth or Water
2 Tbsp Gelatin
PASTA DIRECTIONS:
1. Sprinkle gelatin over bone broth, stir to combine & set aside.
2. Mix the egg white powder into the shredded cheese. Add egg yolks, cream, shredded cheese & bloomed gelatin to the blender. Blend until combined.
3. Divide mixture onto 2 sheet pans lined with silicone baking mats. Spread evenly to about the size of your lasagna pan.
4. Bake at 350F for 20 minutes. Allow to cool slightly, then trim to fit your lasagna pan & set aside.
LASAGNA INGREDIENTS:
2 lbs Ground Beef
1 Medium Onion, diced
4 cloves Garlic, minced
16oz Whole Milk Ricotta Cheese
16oz Whole Milk Mozzarella Cheese, grated
**Shredded Italian Cheese to taste if you like a cheesy lasagna.
1/2 cup Grated Parmesan, divided
1 14.5oz can Diced Tomatoes, drained
2 25oz jars Marinara Sauce, no sugar added
2 tsp Italian Seasoning
1/2 tsp Red Chile Flakes
1 Large Egg
Redmond Real Salt
Freshly Ground Pepper
LASAGNA DIRECTIONS:
1. Heat about a tablespoon of fat to a sauté pan and add the onion. Cook until softened. Add the garlic and cook just until fragrant.
2. Add your ground beef, 2 tsp Italian seasoning, 1/2 tsp chile flakes, Real Salt and freshly ground pepper to taste.
3. Once the ground beef has browned, add the 2 jars of marinara sauce. Cook 5-10 minutes to allow the flavors to meld.
4. While the sauce cooks, add your ricotta cheese, egg, 1/4 cup grated parmesan to a bowl. Mix to combine and add some freshly ground black pepper. Set aside.
LASAGNA ASSEMBLY:
1. Grease an 8 1/2 x11″ baking dish. Spread 1 1/2 cups of the meat sauce on the bottom.
2. Place a trimmed pasta sheet on top. Spread 1/2 of the ricotta mixture over the pasta sheet. Top with half of the well drained, diced tomatoes.
3. Sprinkle with some of the grated mozzarella. Add half the remaining meat sauce and sprinkle with the Italian cheese blend and parmesan.
4. Add the pasta sheets, gently pressing down. Spread the remaining ricotta. Top with the remaining drained, diced tomatoes.
5. Sprinkle with mozzarella and top with the remaining meat sauce, then the rest of the mozzarella, some Italian cheese blend and parmesan.
6. Grease a sheet of foil and wrap tightly. Bake at 375F for 30 minutes. Remove the foil, bake an additional 30 minutes uncovered.
7. Allow the lasagna to cool 15 minutes before cutting. *The amount of cheese in this recipe is up to you. I like it cheesy so I use a lot. Feel free to add less or more to your tastes.
Hailing from Fishers, Indiana, Katie is an aficionado of health, mindset, human connection, & entrepreneurship. Writer, speaker, doer of many things, she grew up on her family’s beef cattle & crop farm where agriculture was her first love. She is a Purdue University graduate well known for her storytelling of life lessons & personal transformation through her own relationships, Crohn’s Disease, disordered eating, CrossFit, & adapting a carnivore diet lifestyle. Katie also has over 16 years experience as a Registered Radiologic Technologist, Nutritionist, & Sales Consultant. You can catch her via Instagram @lil_bit_of_fit & blog, Lilbitoffit.com
1lb ground @perduechicken (yes the brand matters 👋 chicken snob. It tastes best)
2oz cream cheese
1 egg
Dash of salt (I rarely measure 👀)
Pork Rinds for the coating (I prefer Epic brand baked pork rinds but use what you want. I find it takes about 2-3 bags of the small Epic packages & about 3/4-1 bag of the regular sized pork rind bags)
DIRECTIONS
Mix ground chicken, egg, cream cheese, & salt in a large bowl
Crush pork rinds up
Roll chicken into a “meatball” or use a spoon or scooper to scoop & coat the meatball with the crushed pork rinds (warning, it’s sticky af. That’s chicken for ya)
Place meatball or nugget (however you wanna shape your chicken) in the air fryer. Space evenly. Spray your basket if you need to.
Airfry for 10 mins at 400°
Flip your nuggs & cook for another 5-10 minutes at 400°, depending on your desired crispiness or texture. I like mine CRISPYYYY so I do 10.
Easy like Sunday mornin 🥚🧀 🥓 You can make these carnivore bites 100 different ways with your favorite ingredients! My fav is sausage egg & cheese! Used Maebells.com recipe 👩🍳 Other options: Bacon Your fav veggies Pork sausage Turkey sausage Ground beef Ground pork Ground turkey Cheese or no cheese Etc Bites are the perfect low carb, grab & go, keto/carnivore/really any “diet” friendly breakfast option! Perfect for any easy meal prep. You can freeze them for later too! Ingredients
1 pound breakfast sausage, cooked, drained
4 ounces cream cheese, softened
3 eggs, beaten
1 cup shredded cheddar
1/3 cup coconut flour (optional, makes them more “fluffy”)
1/2 teaspoon baking powder
Instructions
Preheat oven to 350 degrees.
Cook your breakfast sausage, drain and set it aside to cool slightly.
When the sausage has cooled add it to a mixing bowl and combine with the cream cheese until there are no cream cheese clumps left.
**It is important to make sure the sausage is not too hot before continuing as it will cook the egg when you add it in the next step**
Stir in cheese, eggs, coconut flour (optional) and baking powder.
If adding coconut flour, when the mixture is well mixed allow it to chill for 5-10 minutes. Coconut flour continues to absorb moisture so if it seems to runny it won’t be.
**Skipping this step and not chilling the dough will result in flat bites, not balls like you see in the photos**
Grease a baking sheet, place the Sausage Egg and Cheese Bites on the tray & bake 18-20 minutes. Enjoy!!! Don’t forget to tag me and share your creations!!
Lasagna was always a favorite growing up. The drawback: trigger ingredients and all the carbs.
What I love about this recipe is its super simple & you can exclude any ingredient that causes you any G.I. distress.
Italian dishes are notorious for including high fodmap trigger ingredients like onion, garlic, marinara, and dairy. So pick and choose your battles and what ingredients you want to include in your creation!
This recipe from thecreativebite.com
**Cast iron skillets work best
INGREDIENTS
MEAT LAYER
1 tsp. extra-virgin olive oil
1 lb. 85% lean ground beef
¼ c. diced celery (optional)
¼ c. diced red onion (optional)
1 clove garlic, minced (optional)
½ c. low-sugar marinara sauce
1 tsp. kosher salt
1 tsp. black pepper (optional)
CHEESE LAYER
8 oz. ricotta cheese or cottage cheese
1 c. mozzarella cheese, shredded
½ c. Parmesan cheese, grated
2 large eggs, lightly beaten
1 tsp. dried Italian seasoning (optional)
½ tsp. minced garlic (optional)
½ tsp. garlic powder (optional)
½ tsp. black pepper (optional)
INSTRUCTIONS
For the meat layer: Heat an ovenproof skillet over medium-high heat; add the oil. Once the oil is hot, add the ground beef, celery, onion, and garlic. Cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 6 minutes.
Stir in the marinara sauce, salt, and pepper. Reduce heat to low. Simmer, stirring occasionally, while you make the cheese layer.
In a large bowl, stir together the ricotta, half of the mozzarella, the Parmesan, eggs, Italian seasoning, minced garlic, garlic power, and pepper. Spread the cheese mixture over the top of the meat mixture.
Sprinkle with the remaining mozzarella cheese.
Cover and cook on medium-low heat until the cheese is hot and cooked through, 10 to 15 minutes.Meanwhile, preheat the broiler. Broil lasagna until top is browned, 2 to 3 minutes. Let stand 10 minutes before serving.
I prefer my beef ribs in the crockpot (or smoked), they come out fall off the bone tender vs in the airfryer.
I like my pork back ribs crispy on the outside. Prefer them in the airfryer. I cut them up into singles or doubles so the outside edges are all crispy!
When choosing your ribs, remember there are different kinds of ribs.
Beef short ribs have the meat on the top of the bone. They’re a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
Pork back ribs are taken from around loin, the muscle that runs along the back on either side of the spine. They’re curvier & shorter than spareribs (hence why they call them “baby” back ribs) with lean meat both between & on top of the bones. They’re leaner, smaller, & slightly more expensive than spareribs.
Pork spare ribs come from the belly area. They’re thicker, meatier, fattier ribs.
Beef flank ribs are typically used for faster cooking in Asian dishes when the ribs are cooked hot & fast. In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone.
Airfryer Instructions
Optional: Season the ribs with bbq spice rub or your preference covering both sides
Cut rack of ribs into sections 4-5 ribs to fit
Preheat air fryer to 380, place ribs in the air fryer, meat side down, cook for 20 minutes.
Flip ribs over, cook for an additional 10 minutes on 380.
Optional: Once the timer is up, cover with bbq sauce. Cook for 5 minutes on 400.
Quick Tips: I cut my pork ribs into 1-2 bone sections so the outsides come out crispy. You can also throw them in the air fryer for around 22 minutes at 380-400 (no preheat). Set it & forget it. Season with salt. Mine still come out good if you’re in a hurry. I prefer just salt as seasoning.
My Basic Crockpot Instructions
Set crockpot on low.
Cut rib rack in half, place in crockpot with 1 cup water.
Cover, cook over night 8-10 hrs. They fall off the bone. Add whatever sauces or seasoning you like.
