KETO MEAT PIE
Pie Crust Ingredients
¾ cup                      Nut Flour of Choice
¼ cup                      Sesame Seeds
¼ cup                      Coconut Flour
1 T                           Ground Psyllium Husk Powder
1 tsp                        Baking Powder
1 pinch                    Pink Himalayan Salt
3 T                            Grass-fed Butter, melted
1 large                     Pasture-Raised Egg, room temperature
¼ cup                       Filtered Water
Meat Filling Ingredients
½                             Organic Yellow Onion, finely chopped
1 clove                    Organic Garlic, finely chopped
2 T                           Grass-fed Butter, melted
1 lb                          Grass-fed Ground Beef
1 T                           Dried Oregano
1 T                           Dried Basil
½ tsp                       Pink Himalayan Salt
¼ tsp                       Ground Black pepper
3 T                           Organic Tomato Paste
½ cup                      Filtered Water
Topping Ingredients
1 cup                       Pasture-Raised Cottage Cheese
1 cup                       Pasture-Raised Shredded Cheese
Pie Crust Instructions
Preheat the oven to 350 degrees.
Mix all the crust ingredients together with a mixer or a food processor.
Line a springform pan or a deep-dish pie pan with parchment paper.
Using your hands spread the dough evenly in the bottom of the pan and up the sides. Prick the center of the dough with a fork several times.
Place the pie crust in the over to pre-bake it for 15 minutes.
While the crust is baking, make the meat filling.

 

Meat Filling Instructions
Melt the butter in a saucepan and add the chopped onion and garlic and sauté over medium heat for 3 minutes.  Add the ground beef and cook until no pink is left. Add the oregano, basil, salt and pepper. Add the tomato paste and the water and simmer for 10 minutes.
Topping Instructions
In a medium bowl, mix the cottage and the shredded cheese together.
Meat Pie Assembly Instructions
Pour the meat filling into the pre-baked pie crust and evenly layer the cottage cheese/shredded cheese over the meat filling. Place in the over for 30-40 minutes or until the top of the meat pie turns golden brown.
Serve hot.
 

FAJITA CHICKEN CASSEROLE

Ingredients

1 ¼ lbs           Pasture-Raised Chicken, cooked and shredded

7 oz                Pasture-Raised Cream Cheese OR Kite Hill Non-Dairy Cream

                       Cheese, softened

1                     Organic Red Bell Pepper

1                     Organic Yellow Onion

1/3 cup          Non-Soy Mayonnaise

1/3 cup          Pasture-Raised Full-Fat Cream OR Full-Fat Coconut Cream

2 ½  T             Sugar-Free Tex-Mex Seasoning*

1 cup             Pasture-Raised Shredded Cheese, divided

½ tsp              Pink Himalayan Salt

¼ tsp              Ground Black Pepper

Instructions

Preheat oven to 400 degrees. Using grass-fed butter, grease a baking dish and set aside.

Shred the cooked chicken and place in a large bowl.

Chop the pepper and the onion. Add to the chicken in the bowl.

Add the cream cheese, mayonnaise, Tex-Mex Seasoning, ½ cup of the cheese, salt & pepper to the chicken in the bowl. Pour mixture into greased baking dish. Sprinkle the remaining ½ cup of cheese on top. Bake for 15 minutes.

*Sugar-Free Tex-Mex Seasoning Mix

1 T             Chili Powder

2 tsp          Paprika Powder

2 tsp          Ground Cumin

1 tsp          Garlic Powder

1 tsp          Onion Powder

½ tsp         Red Pepper

½ tsp         Dried Oregano

Mix ingredients and use for the above recipe.

NOTE: I like to crush up Siete chips, pour this over them, and top with guacamole & sour cream.