Philly Cheesesteak Casserole/Salad (Low Carb)

Ingredients

• 2 tablespoons of coconut oil (or olive oil - coconut oil gave it a distinct coconut flavor)
• 3 medium onions sliced
• 3 bell peppers; sliced
• 1 tsp of garlic
• 1 tsp of salt
• 1 tablespoon of Italian seasoning
• ½ tsp of crushed red pepper flakes
• 2 packages of Hormel All Natural Beef slices; cut into strips (you can use another brand equalling 12 oz of meat)
• 1 large box of sliced mushrooms
• 1 package of Swiss cheese slices (we used thin slices of Provolone)

Instructions

1. Preheat oven to 375.
2. Heat large skillet.
3. Melt coconut oil in skillet.
4. Add onions, bell peppers, mushrooms, garlic, salt, pepper, and beef to skillet.
5. Continue to saute until onions are translucent.
6. Transfer everything into a 9x13 pan.
7. Top with sliced Swiss cheese.
8. Bake in oven for 10-15 minutes to melt cheese.

From: http://www.grassfedmama.com/2014/02/08/low-carb-philly-cheesesteak-casserole/

Low Carb Mexican Chicken Casserole

Ingredients

• 1½ pounds chicken breast 
• ½ teaspoon minced garlic
• ½ cup chicken stock (or 1 Tb chicken base with water)
• 10 ounce can tomatoes with green chilies (drained)
• 2 ounces cream cheese
• 1 cup pepperjack cheese (shredded)
• 1 cup monterey jack cheese (shredded)

Instructions

1. Add chicken breasts, stock and garlic to skillet.
2. Cook chicken in the stock over medium heat until cooked through and tender.  (I used a rotisserie chicken so I skipped the first 2 steps)
3. Shred the chicken into the casserole dish, discarding any remaining stock.
4. Mix in drained can of tomatoes and green chilies
5. Dot the chicken / tomato mix with little bits of cream cheese. 
6. Cover with shredded pepperjack cheese.
7. Cover with shredded monteray jack cheese. 
8. Cook in 350 degree oven about 35 minutes, until brown around the edges. 

From: https://www.lowcarbzen.com/low-carb-recipes/main-courses/easy-low-carb-mexican-chicken-casserole/

Low Carb Orange Chicken (Crock Pot)

Ingredients For Paleo Orange Chicken

*2 lbs boneless organic chicken thighs – I changed this to chicken breast
*1/3 cup coconut aminos or gluten free soy sauce
*1/3 cup honey – I’m almost positive this can be cut down to 1/4 cup or even less cup to keep the carbs low
*2 tbls orange juice
*2 tbls tomato paste
*1 tbls toasted seasame oil
*2 tsp minced garlic
*1/2 tsp ground ginger
*3/4 tsp sea salt
*1/4 tsp black pepper
*1/2 tsp red pepper flakes
*Garnish with toasted or plain sesame seeds and green onions

1. Place the chicken breast at the bottom of the crock pot and turn to low heat.
2. Place all the remaining ingredients (minus the sesame seeds) in a food processor or whisk together. Pour mixture over the chicken. Make sure that you mix the chicken around in the sauce so it’s evenly coated on all sides.
3. Cook the chicken for approximately 4 hours.
4. Remove the chicken and cut into pieces
5. Take the sauce that was in the crockpot and transfer to a small sauce pan. Cook for about 15-20 minutes on medium heat until the sauce thickens
Cooking Tips:  The original recipe lacks one all important step!  After you remove your chicken from the crock pot.  Chop it into squares.  Then use gluten free flour (of any kind) to coat the chicken on both sides.  The sticky sauce will make this easy.   Heat a sauce pan to medium high and use spray olive oil to grease the pan.  Throw the coated chicken back into the pan and sear on both side until golden brown and crispy.

LASTLY:   pour your remaining sauce from the crock pot over the chicken to coat it.  Then garnish with green onions and sesame seeds.

From: http://fittipdaily.com/low-carb-recipe-monday-slow-cooker-paleo-sesame-chicken-13265/