Fisher - Insanely Low Carb Box Set 190 Ketogenic Recipes: Breakfast, Lunch, Dinner, Snacks, Desserts, Cast Iron, Slow Cooker / Crockpot Recipes
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- Book:Insanely Low Carb Box Set 190 Ketogenic Recipes: Breakfast, Lunch, Dinner, Snacks, Desserts, Cast Iron, Slow Cooker / Crockpot Recipes
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Insanely Low Carb Box Set: 190+ Ketogenic Recipes Breakfast, Lunch, Dinner, Snacks, Desserts, Cast Iron, SlowCooker, Crockpot Recipes Copyright 2015 Maggie Fisher All Rights Reserved
Fry the mixture until the meat gets browned and cooked. (Takes about 6 minutes) Add the pitted olives, and almond butter and stir for a while. Now throw in the chopped spinach. Stir until well wilted and evenly distributed. (Takes about 2 minutes) Your beef and spinach combo is now ready.
Add the butter in your skillet. Melt it over a medium heat. Add bacon slices and vegetables. Fry the mixture until the bacon becomes golden brown and the veggies caramelize. (Takes about 15 minutes) - Stir often. When done, spread this mixture over skillet evenly.
Now mark 4 different sections on top it. Crack an egg over each 4 of the marked section. Cover the skillet with a lid and let the eggs steam. Spread the shredded cheese on top, and cook for a little more until the cheese melts. Serve immediately!
Cook the bacon. Before it turns crispy, add the sliced mushrooms. Cook for five minutes. Add the salmon strips and cook for three more minutes. Now add the shrimp. Fry the mixture over a high flame for about 3 minutes.
Lower the flame. Add the whipping cream followed by salt. Cook for 1 more minute. Serve it hot!
Bake until the squash softens. (Takes about 15 minutes) Meanwhile, heat up your cast iron skillet over a medium fame and pour in 2 tablespoons of butter. Add the chicken thighs and saut for about 5 minutes. As the meat starts to lose its pink color, add the sliced onion. Now add the smoked paprika, followed by garlic powder, salt and pepper. Cook the mixture until the chicken is completely cooked.
Add the baked squash (straight from the oven) and the red pepper sauce in the skillet and mix well. Your food is now ready. Serve immediately!
Pour 1 tablespoon of oil. Once the skillet is hot enough, add the Zoodles and cook for 2 minutes until they get tender. Transfer the Zoodles into another bowl Y. If the skillet is watery, wipe it. Heat again in medium flame and pour another tablespoon of olive oil. Add the minced garlic and saut for a minute.
Add scallion and saut for another minute. Take a bowl Z and beat the eggs with a fork. Pour into the skillet and cook until they solidify. (Make sure they are still moist.) Pour the sauce mixture from the bowl X into the skillet. Now add the Zoodles . Cook for a minute more.
Garnish with chopped cilantro and serve hot!
Add the sliced bell pepper in the skillet. Saut for about 2 minutes. Transfer the pepper into the bowl Y. Add the cut avocado on top. Sprinkle the lemon juice and spread the shredded cheddar cheese. Your taco bowl is ready.
Serve it hot.
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