Easy 5-Ingredient Quarantine-Friendly Recipes!




This new reality of being home all the time means most of us are doing a lot more cooking than usual! Personally I’ve enjoyed revisiting some recipes I haven’t made in awhile. I’ve also been using my 5-Ingredient Book a lot lately to keep things super quick and simple. Here are some of my favorites that I make again and again!

Cheese Chips & Guacamole

Chips & guac is one of those apps you miss when you are on a keto diet. But these cheese chips are so easy to make, there is no reason to miss chips. And you may even like these better!
INGREDIENTS
1 cup shredded cheese (such as Mexican blend)

1 avocado, mashed

Juice of 1/2 lime

1 teaspoon diced jalapeno

2 tablespoons chopped fresh cilantro leaves

Pink Himalayan salt

Freshly ground black pepper

DIRECTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Add 1/4 cup mounds of shredded cheese to the pan, leaving plenty of space between them, and bake until the edges are brown and the middles have fully melted, about 7 minutes.

Set the pan on a cooling rack and let the cheese chips cool for 5 minutes. The chips will be floppy when they first come out of the oven but will crisp as they cool.

To make the guacamole, in a medium bowl, mix together the avocado, lime juice, jalapeno and cilantro and season with pink Himalayan salt and pepper.

Top the cheese ships with the guacamole and serve.
 
Parmesan Cloud Eggs

When I first saw cloud eggs I was amazed! I love poached eggs, but other kinds of over-easy eggs are underwhelming. But these Cloud Eggs are anything but boring! A runny yolk in the middle of Fluffy and beautifully seasoned egg whites? I am in! This is my new favorite way to eat eggs. The Parmesan adds a beautiful crust to the fluffy egg whites. So you have smooth yolks, fluffy whites, and crunchy bacon and cheese all in one bite!
INGREDIENTS
4 large eggs, separated. Set the yolks aside

2 crispy bacon slices, crumbled

1 scallion, finely chopped

3 tablespoons Parmesan cheese, grated

Salt

Black pepper

DIRECTIONS
Preheat the oven to 450°F.

Line a baking sheet with parchment paper or a silicone mat.

Using a mixer, beat together the egg whites and salt until they are stiff.

Fold in the scallions, Parmesan cheese, crumbled bacon. Careful not to knock the air out of the whites.

Scoop the egg white mixture on to the baking sheet. Creating four mounds. Create a nest in the middle of each mound for the egg yolk.

Bake the mounds for about 3 minutes, until they’re slightly golden.

Using a spoon Gently add a yolk to the middle of each nest, opening up the nest a bit more if needed.

Bake for 3 to 5 minutes. You want the yolk to stay runny.

Remove the eggs and season with salt and pepper.
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Bacon Cheeseburger Casserole

This is one of my daughter’s favorite recipes! She loves this casserole! We make it about once a week, during the winter months. It reheats beautifully and can last 3 or 4 meals.This recipe is hearty and protein heavy. I like to make it on days when I’ve been intermittent fasting all day long. I look forward to it all day long and it definitely fills me up!
INGREDIENTS FOR THE BEEF
1 pound bacon

1 tablespoon ghee

1 pound ground beef (you can also use Ground Turkey)

Pink salt and black pepper

FOR THE CASSEROLE
1 tablespoon ghee

1⁄2 cup heavy (whipping) cream

4 large eggs, beaten

3⁄4 cup shredded cheese

Pink salt and black pepper

DIRECTIONS
Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.

In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.

Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.
TO MAKE THE CASSEROLE
Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.

Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.

In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.

Top with the remaining half of the cheese.

Bake for 30 minutes, or until the cheese on top is melted and lightly browned.

Let the casserole cool for about 5 minutes before serving.
 
Deviled Eggs

Deviled Eggs have always been my favorite party food! I was making my BLT Deviled Eggs long before I was Keto. This deviled egg recipe is a little different than the traditional filling. I add sour cream to my egg mixture and it is a game changer! It brings lightness and acidity and cuts through the mayonnaise.
INGREDIENTS
12 large eggs

1⁄2 cup mayonnaise

1⁄4 cup sour cream

1 tablespoon

ground mustard

Pink salt

Freshly ground black pepper

1 teaspoon paprika

Any other topping that you might like! Scroll down for variations!

DIRECTIONS
Place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil. Once you get a boil turn off the heat, cover the pot, and let sit for 15 minutes.

Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). Peel the eggs under cold running water. Put them on a paper towel−lined plate.

Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.

Mix in the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Stir until smooth.

Spoon the yolk mixture back into the middle in the egg whites, or pipe it in with a cake-decorating bag if you want it to look pretty. Sprinkle with the paprika and serve.

VARIATIONS FOR TOPPINGS
Classic Deviled eggs are great, but I like to add a little crunch and spice to this recipe. You can add any Keto Toppings you want. Here are some of my suggestions:

• BLT Deviled Eggs: These are my favorite. I have been making them for years. Top the egg mixture with crumbled bacon, chopped tomato, and chopped basil, which acts as the “L.” Everyone loves them, keto or not!

• Bacon-Jalapeño Deviled Eggs: Top the basic egg mixture with crumbled bacon and diced jalapeños. Remove the jalapeño seeds to decrease the heat level.

• Bacon-Avocado Deviled Eggs: Add 1⁄2 avocado and 1 tablespoon of freshly squeezed lime juice to the egg mixture. Then crumble 2 slices of crisply cooked bacon on top. I also like to switch out the paprika for Tajín, a delicious Mexican seasoning salt made with chiles and lime.
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