My Weight Loss Surgery Journey + Keto, Paleo, & Gluten Free Recipes +

Category: Lunch & Dinner

Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)

Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)

Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)   Didn’t think that crispy chicken was possible on keto?  Well good news keto fam, it is totally and completely possible!  These crispy, coconut crusted chicken tenders are awesome!  They work great whether you’re keto, paleo, or […]

Cast Iron Chocolate Chip Keto/Paleo Blondie

Cast Iron Chocolate Chip Keto/Paleo Blondie

Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time!  Here is a recipe that can easily be modified whether you’re keto or paleo.  I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes.  The eating styles can […]

Butternut Squash & Sweet Potato Shepherds Pie

Butternut Squash & Sweet Potato Shepherds Pie

Butternut Squash & Sweet Potato Shepherds Pie

Shepherd’s pie has got to be one of my most favorite recipes of all time.  It’s such a great comfort food to me.  The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly acidic tomatoes and moist ground beef.  My mom always used to make Shepherd’s Pie for me, and it’s something I could eat any time, any where.  I was very leery of trying to make a Paleo version of this classic dish because I wouldn’t know if it would live up to the legacy of my mom’s dish.  However, I am VERY happy to report that this recipe is amazing.

Try it for yourself!  The butternut squash and sweet potato give a very nice creamy texture that just blends so well with the rest of ingredients.

Ingredients:

  • 1 lb ground beef
  • 8 oz chopped green beans
  • 1 tbsp olive oil
  • 2 Tbps minced garlic
  • 4 green onions, chopped
  • 2 tbsp tomato paste
  • 1/4 C chicken broth
  • 1 large sweet potato
  • 1 medium butternut squash
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cinnamon
  • salt and pepper to taste

Preheat oven to 350 F.

Butternut Squash & Sweet Potato Shepherds Pie | Fat to Fit Chick
I had some extra which I cooked in this tiny little cast iron skillet.

Dice butternut squash and sweet potato and boil until soft. Finely chop green onion, and saute in large cast iron skillet or frying pan with garlic and olive until fragrant, for about 1-2 minutes. Add ground beef and break apart into small pieces; I recommend using this nifty tool for ease.  Fry until fully cooked.  Once ground beef is brown, add tomato paste, green beans, chicken broth and seasoning. Allow to cook until a thick sauce has developed and set aside.

In a large bowl, place butternut squash and sweet potatoes and mash until desired consistency is achieved. Add salt and pepper to taste.

Once ingredients are prepared, you can either add the squash and potatoes directly on top of the meat mixture in the cast iron skillet, or place everything into a baking dish, with the meat mixture on the bottom.

Place in oven, uncovered for about 20-25 minutes until top layer is slighltly crisp.

Pollo Asado Tacos with Plantain Tortillas

Pollo Asado Tacos with Plantain Tortillas

Pollo Asado Tacos with Plantain Tortillas So as my previous post explains, I am doing (Paleo) Whole 30 for a month, so I think it’s safe to say I’m long overdue for a food post.  Plantain tortillas are absolutely incredible, two to three tacos should […]

Garlic Parmesan Crusted Pork Medallions

Garlic Parmesan Crusted Pork Medallions

Garlic Parmesan Crusted Pork Medallions If anyone has gone to a Brazilian steakhouse, they know that they serve a lot more than steak. One of my favorite items that’s often on the menu is the hunks of pork, covered in garlic and Parmesan.  I’m sure […]

Sizzling Goat Cheese and Sausage Stuffed Mushrooms

Sizzling Goat Cheese and Sausage Stuffed Mushrooms

Sizzling Goat Cheese and Sausage Stuffed Mushrooms

I have seen a lot of keto stuffed mushroom recipes, but usually they consist of cheddar cheese and ground meat.  So instead of the norm, I wanted to give you these Italian inspired stuffed mushrooms.  The goat cheese makes them creamy, and even if you don’t like mushrooms you can just cook these in a cast iron skillet for the same effect.  Serve with whatever side dish you enjoy and you have yourself a delicious meal.

Ingredients:

  • 15 medium-sized white button mushrooms
  • 10 oz goat cheese
  • 1 lb Italian sausage
  • 1 tbsp dried rosemary
  • 1C finely chopped parsley
  • 1 tsp red pepper flakes
  • 1/4 C grated parm
  • 1 1/2 tsp fresh garlic
  • 1 tbsp Italian seasoning
  • Salt and pepper to taste
  • 3 tbsp balsamic vinegar
  • 5 Peppadews

First step if to take the Italian sausage and cut a slit into casing (if purchased links), and remove meat.  Crumble in hands a bit to break up the pieces andStuffed Peppers with Sausage and Goat Cheese | Fat to Fit Chick then place into cast iron skillet on high heat until fully cooked.  You may have to continue to break up the sausage in the cast iron skillet using a wooden spoon or this handy meat chopper spatula.  It tends to save a little bit of time and is less of a hassle this way.

While the meat is cooking I suggest you take the time to chop up the parsley and add spices and cheese into a large bowl.  Just wait to add the salt and pepper until later.

Once the meat has fully cooked, add it into large bowl with cheese and spices.  Stir the mixture while the meat is still warm, that way the cheese incorporates into the meat a bit better.  Taste mixture and add salt and pepper as needed, as the Parmesan can already add plenty of saltiness to the mixture.

Thoroughly wash the mushrooms and pop off the stems so you are left with the mushroom caps.  Once dry,  lightly season with salt, pepper, and garlic powder, and begin to stuff mushrooms with mixture.

Once stuffed, dust off with a little sprinkle of Parmesan cheese, place on a baking sheet and  Bake at 400 for approximately 20 minutes.  Then, set your oven to broil for about two to five minutes to get that nice golden cheesy crust.

While the mushrooms are cooking, you can quickly prepare the sweet pepper topping.   Chop up the peppadews and place into a small skillet along with balsamic vinegar, on a medium heat.  Let simmer until vinegar has mostly evaporated, and remove from heat.

Once the mushrooms have cooked, top them off with the peppers, serve and enjoy!

Sizzling Goat Cheese and Sausage Stuffed Mushrooms | Fat to Fit Chick
Sizzling Goat Cheese and Sausage Stuffed Mushrooms