Alfredo Sauce


Last night I made roasted chicken over egg noodles with Alfredo sauce. I flavored the chicken with a generous amount of salt and some Italian seasonings. The egg noodle recipe came from www.meatrx.com under the recipes tab. The Alfredo sauce was something I threw together, and it turned out well. The recipe is below.

Ingredients:

1 stick (1/2 cup) butter

4 oz cream cheese

4 oz parmesan cheese (I shredded the cheese to help it melt faster.)

1 cup cream

½ cup chicken broth/chicken drippings

½ tsp garlic

¼ tsp parsley

¼ tsp thyme

 

Combine all ingredients in a small saucepan.

Cook on low to medium heat until the butter and cheeses are melted and all ingredients are well combined.

Stir sauce while cooking to keep from scorching/burning the sauce on the bottom of the pan.

 

Carnivore Breakfast Pizza


The kids and I made our own breakfast pizza last week and it was delicious!

Ingredients:

  1.  1 pound bacon
  2. keto/low carb country gravy
  3. dozen eggs
  4. salt, pepper, and seasonings to taste
  5. sprinkling of cheese

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Weave the bacon to make the crust and bake for 30 minutes.
  3. Make country gravy for sauce.
  4. Season and scramble the eggs in a skillet.
  5. Shred cheese.
  6. Spread gravy of bacon crust, add scrambled eggs and cheese.

We split this pizza between four people, but I will leave the serving size up to you. 

Country Gravy Sauce:

Add a couple tablespoons of bacon grease to a skillet. Add and melt two ounces of cream cheese. Add 2/3 cup heavy cream and whisk until bubbly. Have water nearby for thinning. (We added 1/4 cup of water to thin the gravy just a little.) Season with salt and pepper to taste.

 

Smothered Meatballs

 

Meatball Ingredients

3 lbs ground beef

2 eggs

½ tsp salt

½ tsp ground black pepper

½ tsp garlic powder

pinch of thyme

 

Sauce Ingredients

bacon grease (or beef tallow, lard, butter, or ghee)

8 oz fresh mushrooms, sliced

1 yellow onion, sliced

1 cup chicken broth (It’s all I had on hand, but I bet beef broth would be better.)

1 cup heavy cream

4 oz cream cheese

salt and pepper to taste

 

  1. Preheat oven 375°F.
  2. Mix all meatball ingredients together in a bowl. (Don’t be afraid to use your hands.)
  3. Form the meat mixture into 1 – 2 inch balls. You can do this the classic way by rolling small amounts between your hands to for the balls, or just use a cookie scoop and a spoon. (The spoon helps pack meat into the scoop and remove excess from the edges.)
  4. Bake meatballs for 35 – 40 minutes on a jelly roll pan or other baking dish with a lip or sides (to catch the drippings). Using a baking rack is also an option here if you want the fat drippings to be separated from the meatballs.
  5. While the meatballs bake, sauté sliced mushrooms and onion in bacon grease to desired tenderness.
  6. Add cream cheese and melt.  Then add in chicken broth and heavy cream.
  7. Salt and pepper to taste.
  8. Serve how you like:

Spoon sauce mixture over meatballs in bowls.

Add meatballs and sauce mixture to casserole dish or large serving bowl and mix together.

Add meatballs and sauce mixture to slow cooker on low/warm setting and stir. This allows to keep the food warm until everyone is ready to eat.