Doritos Pasta Taco Salad

1 lb ground beef

1 pkg taco seasoning

16 oz rotini noodles, cooked, drained and cooled

2 cups Mexican style shredded cheese

2 cups shredded lettuce

1 pkg cherry tomatoes, sliced in half

1 cup (or more to taste) Catalina Dressing

1 small onion diced

1 Jalapeno seeded and diced

Salt & Pepper to taste

Large Bag of Nacho Doritos

Cook the meat and drain the fat. Prepare the taco seasoning packet with the ground beef as instructed on the back. Toss all together except chips, pour in the Catalina dressing, add more if it gets too dry. Top with crumbled Doritos. Easy Peasy. Serve cold or warm, either way its good!

Ravioli Lasagna

Ravioli Lasagna

2 lbs beef browned and drained

1 can crushed tomatoes

2 jars pasta sauce


16 oz Cottage cheese

2 eggs

3/4 cup grated Parmesan

Salt and pepper

cheese ravioli

Mozzarella cheese

Make Layers:

Meat sauce

Then ravioli

Cheese spread


Repeat until you finish with mozzarella

350° for 20-30 mins

Becka’s Southern Potato Salad

Becka’s Southern Potato Salad

5 lbs potatoes, peeled, boiled, chopped.

Mix together with fork or whisk:

2 cups GOOD mayo (a little more if it seems dry after you mix it together)

1/4 yellow mustard

2 tbs Apple cider vinegar

2 tbs sugar

Garlic powder

Dash of celery salt

Salt & Pepper

Old bay seasoning

Then add:

4 boiled eggs, diced

1/2 purple onion diced

1 stalk celery diced

1/2 cup sweet relish

Put in frig covered for 4-5 hours so it’s nice and cold.

Stove Top Meatloaf

Stove Top Meatloaf

Serves 10-12 people

(Can cut in half if needed)

3 lbs lean ground beef

1 packet brown gravy

1 packet onion soup

3 beaten eggs

1.5 cups beef broth

Mix all together with hands until completely mixed.

In another bowl – 2 boxes stove top (with 2 cups hot water) mix & let sit for 5 minutes. Stir in meat mixture and spread in a greased bundt Pan.

Bake at 350° for 1-1.5 hours until at least 165° in the middle.

Keto McGriddle

Keto McGriddle

2 Tbs almond flour

1 egg

1 tbs butter

1/2 tsp baking powder

1 1/2 tbs sugar free maple syrup

A punch of salt


1 more egg


Cheddar cheese if you want

Spray a coffee mug with cooking spray, mix the ingredients for the McGriddle and pour in the mug. Microwave for 90 seconds or until firm.

Pull out of the mug and cut in half to make two slices. Place in a pay to crisp up. (This is important) flip and crisp both sides of each slice.

Spray a coffee mug with cooking spray, crack one egg in the cup. Poke the yolk with a fork in a few spots so it doesn’t explode. Cover with Saran Wrap and poke a hole with a knife to vent. Microwave for 30 seconds and then check to see if it’s set. 5 more seconds at a time until you like what you see. Be careful, too long and it will explode.

Make a sausage patty the size of the mug and pan fry on both sides until done and no longer pink. (Enjoy my festive Halloween plate below 😂 LOL)

Assemble with a slice of cheddar if you want. Done and done!! This is my new favorite breakfast!!

Net Carbs will vary depending on brands but mine comes out to 3 net carbs for the whole sandwich.

Pork Rind Keto Bread

Pork Rind Keto Bread

8 ounces cream cheese, diced in cubes

2 cups mozzarella cheese grated (make sure it has <1 carb)

3 large eggs

1/4 cup parmesan cheese grated

1 cup pork rinds (run thru a food processor to get them like a meal then measure the 1 cup)

1 tablespoon baking powder

Salt, Pepper & Garlic to taste

Put the cheese in the microwave for a minute, stir then do another minute until the cheese is all melted and combined.

Preheat the oven to 375° and put a piece on parchment on a cookie sheet. Trust me, use the parchment!

Add Parmesan, pork rinds, seasonings, baking powder, then eggs to the cheese. Mix well. I had to use my hand to really get it mixed evenly. It’s gonna be really sticky. Just take your time. If it looks too wet then add a tsp more Parmesan. Also, if you wet your hands before you touch it, it helps a lot.

Spread the mixture on the cookie sheet on the parchment paper. Again, wet your hands before you try to spread it out. I keep a bowl of water next to me and I dip one hand in and rub them together and then pat the dough out again. Try to get it close to the corners of the sheet pan so it cooks evenly.

Bake for 15 minutes. Check it a few before Incase your oven if different. If it doesn’t look browned then bake it 2 more minutes. Pull it out when it’s done and set it on a rack to cool (in the pan) for 15-20 minutes. Then transfer the bread to the rack alone and let it cool completely.

Cut into 12 slices. I typically cut one slice in half for a sandwich to keep my carbs low. Depending on your brands of ingredients the macros might change just a bit. But here is mine:

Calories 166

Fat 13

Protein 9

Carbs 1

Low Carb Enchiladas

Low Carb Chicken Enchiladas

Makes 12 servings

12 mission carb balance tortillas

3 lbs cooked shredded chicken

28oz can green chile enchilada sauce

12oz sour cream

2.25 can sliced black olives

4oz can fire roasted green chilies diced

1 cup low moisture shredded mozzarella cheese

Seasoning (salt pepper and garlic)

Add seasonings to chicken, add diced chilies, olives, and sour cream. Pour in about 3/4 cup of the green sauce. Mix well.

Heat the oven to 375°

Spray a 9×13 pan with non stick spray and pour a splash of green sauce in the bottom of the pan.

Spoon some of the mixture in the tortilla, roll it up like a burrito and place seam side down in the pan. Repeat for all tortillas.

Cover the burritos with the rest of the green sauce, sprinkle with cheese and bake for 20-30 minutes.

One serving is one enchilada

Approx Macros depending on brands

307 calories

13g fat

19g carbs

11g fiber

29g protein

NET CARB: 8 per serving

Keto Mushroom “Rice Pilaf”

1 cup hemp seeds

2 tablespoons butter

4 medium diced mushrooms

3/4 cup chicken broth

1/2 cup chopped cooked chicken

garlic powder, parsley, salt and pepper to taste

Put butter in a skillet, sauté the mushrooms til soft. Add the rest of the ingredients. Cook on medium until the liquid is absorbed.

Makes 4 servings

Macros for ONE serving

323 calories

33g fat

4.1g carbs

2.9g fiber

21g protein


Keto Instant Pot Chicken Veggie Soup

Keto Instant Pot Chicken Veggie Soup

4 medium chicken breast

4 cups chicken stock

1 yellow squash, cut in half moon slices

1 zucchini squash, cut in half moon slices

2 celery stalks, diced

6-8 Brussels sprouts quartered

Hand full of fresh mushrooms, sliced

1 can of diced tomatoes with chilis

A splash of Worcestershire sauce

Salt, pepper and garlic powder

In the instant pot, put defrosted chicken breast, broth, and Worcestershire. Season with salt, pepper and garlic powder. Seal lid, close vent and pressure cook for 30 minutes. Then do a quick release.

Open lid carefully and break up the chicken breast into bite size pieces. Add all the remaining ingredients and stir. Close lid, seal and pressure cook for 15 minutes.

Quick release and serve.

This recipe made enough for my family of four plus leftovers.

Keto Drinks @ Starbucks

Keto Starbucks Coffee Options

Venti Iced Coffee

8 pumps sugar free vanilla

Half and half

No classic

1 Packet whole earth stevia blend sweetener

Venti Iced Coffee

4 pumps sugar free vanilla

4 pumps sugar free cinnamon dolce

Half and half

No classic

1 packer whole earth stevia blend sweetener

Venti Passion Iced Tea

2 shots of heavy cream

4 pumps of sugar free vanilla

No liquid cane sugar or classic

No water

1 packet of whole earth stevia blend sweetener