Swedish Meatballs

So, I've been trying out the Keto diet and so far I kind of like it.  It can be hard not to eat the yummy carbs, but everything I eat is so flavorful because of the delicious fat.  Here is a recipe I found at I modified it a little bit to make it more keto friendly and I thought it was so delicious that I had to share. 
Swedish Meatballs
Ingredients: 1 tsp olive oil1 small onion, minced (about 3/4 cup)1 clove garlic, minced1 celery stalk, minced2 tsp dried parsley1 lb ground beef1 large egg2 Tbsp ground flaxseed meal2 Tbsp Parmesan cheese1 tsp seasoned salt (or less to taste, I thought it tasted great but I am a fan of salt)1/4 tsp black pepper1 14.5 oz can beef broth2 oz cream cheeseDirections: In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes. In a large bowl combine be…

Tomato Basil Soup

Ingredients ½ cup butter2 heaping Tbsp. minced garlic½ cup flour3 cups half and half2½ Tbsp. chicken base*2 (28 oz.) cans diced tomatoes1 cup tomato puree⅓ cup sugar2½ Tbsp. dried basil, about ½ cup fresh basil leaves and chop½ tsp. pepper, more if needed TT½ tsp. salt, more if needed TTmilk if needed to thin to desired consistency Instructions Melt butter in saucepan. Once melted add garlic and sauté for a minute or two. Stir in flour and make a roux.Once roux is formed, slowly pour in half and half, stirring as you pour. Stir consistently until it begins to thicken.Stir in chicken base, diced tomatos, tomato puree, sugar, basil, pepper and salt. Stir until heated through. If needed add milk to soup to thin it out to desired consistency.


For tomorrow morning

18 Rhodes white rolls
1 3-oz butterscotch non-instant pudding mix
1/2 cup brown sugar
1/2 cup melted butter
nuts (optional)

Grease a bundt pan or a 9x13 pan.  Cut the rolls in half to make 36 and place in the bundt pan. (If they are too frozen to cut, sometimes I microwave them for about 10 seconds.) Sprinkle on pudding mix.  Melt brown sugar and butter together and pour over top of rolls.  Sprinkle with cinnamon and nuts (if desired).  Cover with plastic wrap and let rise over night.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Immediately turn rolls upside down on foil or a serving plate to catch all the cinnamon and butterscotch sauce.  ENJOY!

Salad de Maison

This salad recipe is from my mother in law.

Salad Ingredients:

1 head of Romaine lettuce, torn in pieces
2 cups cherry tomatoes, halved
1 cup mozzarella cheese, grated (the original recipe called for Swiss but we don't like Swiss cheese)
2/3 cup almonds, slivered
1/3 cup Parmesan cheese, grated
1 cup croutons
1/4 pound bacon


3 Tbsp lemon juice
1 tsp salt
1/2 cup canola oil
2 cloves garlic, crushed
1/2 tsp pepper

Lightly toast the almonds.  We cooked them at 350 degrees for about 10 minutes stirring occasionally until they are just lightly browned.  Cut up bacon into 2 inch pieces and cook until crisp.  Toss lettuce, tomatoes, cheeses, almonds, croutons, and bacon together and set aside.  Prepare dressing by blending remaining ingredients in a blender.  Pour over salad, toss, and serve immediately.

12 servings

Marinated Chicken

1 cup vegetable oil1 cup soy sauce1/4 tsp. garlic powder1 Tbsp. Horseradish (optional)2 cups 7-upPreparation Instructions:

Slice chicken breast as thin as possible. Marinate for at least 8 hours or overnight. Grill. Will marinate as much as 6 pounds of sliced breast.

BBQ Chicken Salad

BBQ Chicken Salad {best salad ever!} Ingredients 4 chicken breasts1/4 cup water1 1/2 cup BBQ sauce I like Famous Daves1 recipe black bean salsa cups lettuce/ spinach11/2 cup ranch dressing1/2 cup cilantro1 juiced lime1 small tomatillotortilla strips Instructions Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

This is the recipe I used, except I didn't make the black bean salsa. Instead, I just th

Canned Salsa


1/2 Bushel of tomatoes (5 gallon bucket), peel and cored8-10 Jalapenos, chopped and seeded15-25 Anaheim chili peppers, chopped and seeded2 garlic cloves, minced5 large onions, chopped1/2 cup non-iodized salt1 Tbs cumin1 Tbs oregano1 cup vinegar12 oz tomato paste2 Tbs Sugar
Preparation Instructions:

Blanch tomatoes by placing in boiling water for 30-60 seconds and then removing them to ice water.  Peel and core tomatoes.  Seed and roughly chop the peppers.  WARNING!! Wear gloves to cut the peppers to avoid burning your hands!!!!  Peel and roughly chop onions.  Use a food processor or blender to chop salsa to desired consistency or you can mash or cut with a knife if you don't own a food processor.  Place all of the ingredients in a large sauce pot.  Bring mixture to a boil.  Let simmer for 10 minutes.  *Some people I know let their salsa simmer for and hour or two so that it is thicker.  You don't really have to do that, but you can if you want to.  Process pints 15…