If you love a McDonald's Big Mac you will love this salad. Tastes just like a Big Mac, but healthier. Low carb, gluten free, and sugar free (if using powdered erythritol) 

Ingredients:

Instructions:

INGREDIENTS

• 1 1/2 pounds chicken breasts
• sea salt and black pepper, to taste
• 5 tablespoons butter, divided
• 1 medium onion, thinly sliced
• ½ cup chicken stock
• 1 cup heavy cream
• 2 tablespoons balsamic vinegar
• 8 ounces cremini mushrooms, halved
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley

DIRECTION

INGREDIENTS

FOR THE MEATBALLS
1 lb ground turkey or chicken
2 Tbl minced ginger
1/4 cup scallions, chopped
1 tsp garlic powder
1/4 cup almond flour
1 egg
light flavored oil for frying (olive, grapeseed, etc)

FOR THE SAUCE
1/2 tsp sesame oil
3 Tbl rice wine vinegar (unseasoned – sugar free)
3 Tbl soy sauce (tamari based for GF, or coconut aminos for Paleo)
1/4 cup water
3 Tbl sugar substitute (honey for Paleo)
1/2 tsp xanthan gum (or arrowroot powder)
1/4 cup scallions, chopped
4 – 5 small dried chilies, seeded and chopped

TO MAKE THE MEATBALLS:
Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and saute/fry in oil over medium heat until cooked through and crispy. Alternatively you could bake them but they won’t get the crunchy exterior.

TO MAKE THE SAUCE:
Combine the sesame oil, vinegar, GF soy sauce, water, sugar substitute, and xanthan gum in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.

TO SERVE:
Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.



**To lower the fat and calories, use extra lean ground turkey, and bake rather than fry them.

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This dish is the bomb and big hit in my house... Who knew something so yummy is healthy for you.. If you follow the keto diet you will want to try this!

Ingredients:
•2 tablespoons butter (or coconut oil if dairy free)
•1 cup diced celery
•1 large onion
•3 cloves garlic ( I used 2 tsp minced garlic from jar)
•4 boneless chicken cubed
•1 teaspoon salt
•1 teaspoon pepper
•4 cups cauliflower florets cut into 1/2 inch pieces
•2 tablespoons buffalo wing sauce ( or other med-hot hot sauce, or add more to taste)
•8 ounces cream cheese
•3 tablespoons chicken broth
•1/2 cup crumble blue cheese (optional)
•1/2 cup shredded cheese (optional)


Directions:
1.Pre-heat oven to 350° F

2. Melt butter in large skillet. Add celery, onion, garlic, chicken. Cook until chicken is done.

3. Add cauliflower, salt, pepper, broth, cream cheese. Stir until cream cheese is smoothed and mixture is creamy. Then add hot sauce to mixture and stir well. Top the skillet with blue cheese and shredded cheese . Transfer skillet to oven and bake uncovered for 20 minutes or until cauliflower is soft. Remove from heat and serve with celery sticks


Note: if you don’t have a large enough skillet use medium to large pot and transfer to a casserole dish. Then top with blue cheese and shredded cheese and bake.