Kendyll’s Favorite Easy Low Carb Recipes

Keto Smothered Cabbage video

• 1 head cabbage
• 1 white onion
• ½ tablespoon Morton’s Nature Seasoning or any all-purpose seasoning
• 2 cups beef broth
• ½ pounds of Ground beef
• ½ tablespoon all-purpose seasoning
• 1 teaspoon granulated garlic
• 2 cups freshly grated cheddar cheese
• Salt and pepper to taste
• 2 cans diced tomatoes – fire-roasted or whatever you have on hand
• 8 ounces sour cream (or Greek yogurt)
• 8 ounces cream cheese, softened

1. Roughly chop cabbage and onion and place in Dutch oven. Season with Morton’s nature seasoning.
2. Pour beef broth into a Dutch oven, cover, and set on the stove on medium heat.
3. Cook and crumble ground beef in a skillet with all-purpose seasoning and granulated garlic.
4. While that’s cooking grate 2 cups of cheddar cheese.
5. Once the beef is cooked, drain and add more all-purpose seasoning, garlic, salt, and pepper
6. Add two cans of diced tomatoes. Stir, place the lid on the skillet, and cook for 15 minutes.
7. Stir together sour cream and cream cheese until smooth.
8. After the beef mixture has cooked for 15 minutes, stir the sour cream mixture into it.
9. Drain the cabbage, pour the beef mixture over the cabbage, and top with cheese.
10. Cover and bake in 350F oven for 20 minutes.

Parmesan Chicken Bake video

• 4 chicken breasts
• Italian Seasoning
• Garlic salt
• Low Carb marinara
• 2 cups fresh mozzarella cheese
• Place 4 chicken breasts in a casserole dish. Sprinkle Italian seasoning, garlic salt, and low-carb marinara over the top.
• Cook at 350F for 20 minutes.
• Remove from oven and top with 2 cups fresh shredded mozzarella cheese.
• Put back into the oven on broil for 5 minutes. 

Cream Cheese Salsa Chicken (Slow cooker) Video

• 2 pounds chicken breasts
• 3 tablespoons low-carb taco seasoning
• Salt and pepper to taste, if desired
• 4 ounces cream cheese cut into chunks
• 1 cup low-carb salsa
• ¼ cup chicken broth

Add whole chicken breasts, taco seasoning, salt & pepper if you’re using it, cream cheese, salsa, and chicken broth to a slow cooker.

Cook on low for 6 hours or high for 4 hours.

When done cooking, remove the chicken from the slow cooker and shred it. Add it back to the slow cooker with the juice and mix.

Add to low-carb tortillas or lettuce.