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[

{
"id": 1,
"Name": "Sesame Chicken",
"Servings": 2,
"Calories": 520,
"Fats": 36,
"Protein": 45,
"Net Carbs": 4,
"Ingredients": "- Coating and Chicken\n\n1 egg\n1 tbsp arrowroot powder (or
corn starch)\n1 lb chicken thighs (cut into bite sized pieces)\n1 tbsp toasted
sesame seed oil\nsalt\npepper\n\n- Sesame Sauce\n\n2 tbsp soy sauce\n1 tbsp toasted
sesame seed oil\n2 tbsp Sukrin Gold\n1 tbsp vinegar\nginger\n1 clove garlic\n2 tbsp
sesame seeds\n1/4 tsp xanthan gum",
"Instructions": "To make your batter, combine a large egg with a tablespoon of
arrowroot powder.\nWhisk very well and place your bite sized chicken thigh pieces
in. Make sure to coat them all over.\nHeat up a tablespoon of toasted sesame seed
oil in a large pan and add the chicken thighs. Leave a bit of room in between each
one. Work in two batches if necessary; you want them to fry, not steam. Make sure
you're gentle when moving and flipping the chicken. If you're too rough, the
breading will come off and the sesame sauce won't stick well.\nWhile the chicken
thighs are cooking (about 10 minutes), make your sesame sauce by combing all the
sauce ingredients and whisking very well.\nWhen all the chicken is cooked through,
add your sesame sauce to the pan and stir to combine. Let this cook for an
additional 5 minutes.\nWhen the sauce has thickened and warmed up, take the chicken
and add it to a bed of cooked broccoli and serve with a sprinkle of more sesame
seeds and green onion. Enjoy!",
"prep time": 15,
"cook time": 15,
"Cat_id": 1,
"image": "https://www.tasteaholics.com/wp-content/uploads/2016/01/Sesame-
chicken.jpg"
},
{
"id": 2,
"Name": "Philly Cheesesteak Breakfast Wrap",
"Servings": 4,
"Calories": 445,
"Fats": 32,
"Protein": 28,
"Net Carbs": 2,
"Ingredients": "4 Almost Zero Carb Wraps\n8 ounces thinly sliced leftover steak
or deli roast beef\n1 oz medium green bell pepper 4\n1/2 oz package sliced button
mushrooms 4\n1/2 inch small onion sliced into 1/2 rounds about 1/4 thick\n2
tablespoons butter or olive oil\n1 tablespoon Worcestershire sauce\n4 slices
Provolone cheese 4 oz",
"Instructions": "Place a large non-stick frying pan over medium heat. Stand the
green bell pepper up on it's end and slice off the 4 flat sides, then the bottom.
Slice the pepper into thin strips. Slice the onion half into half rounds about 1/4
inch thick.\nPut the butter into the pan and swirl to coat the bottom. Put the
onions into the pan and saute for 1-2 minutes until beginning to soften. Add the
mushrooms and stir them around the pan to coat them with the butter. Let them cook
for 2 minutes on one side, then stir them around the pan. Add the peppers, mixing
thoroughly. Cook for 1-2 minutes, stirring occasionally.\nTurn off the heat and add
the steak or roast beef and Worcestershire sauce - off heat , then stir to heat
through. Taste and season with salt and pepper.. Remove the Philly steak mixture
from the pan.\nAdd two wraps to the pan so they reach to the edge and slightly
overlap in the center. Add 1/4 of the cheese steak mixture to each wrap and top
each with a slice of cheese. Cover with a lid or foil for 1 minute. If the cheese
hasn't melted, drizzle 1 tablespoon of water into the pan and cover to steam for 30
seconds to 1 minute. Fold them over and serve. Repeat the procedure with the other
two wraps and remaining ingredients",
"prep time": 15,
"cook time": 15,
"Cat_id": 1,
"image": "https://d104wv11b7o3gc.cloudfront.net/wp-
content/uploads/2016/10/philly-cheese-steak-wraps-5-600x900.jpg"
},
{
"id": 3,
"Name": "Creamy Chicken Bacon Casserole",
"Servings": 8,
"Calories": 378,
"Fats": 37.6,
"Protein": 22.2,
"Net Carbs": 6.5,
"Ingredients": "1.5 lb. cooked chicken , cubed\n1 lb. fresh broccoli , steamed
and drained or frozen broccoli, thawed and drained\n1 tbsp minced onion\n1 tbsp
parsley\n1/2 tbsp garlic powder\n1/2 tbsp dill\n1/2 tsp salt\n1/2 tsp pepper\n1/4
cup + 2 tbsp bacon crumbles\n8 oz. cream cheese softened\n4 oz. sour cream\n4 oz.
mayo\n8 oz. shredded cheddar",
"Instructions": "Preheat oven to 350 if baking immediately. Or you can prep
ahead and keep in the refrigerator for a day or two.\nIn a big bowl combine cream
cheese, sour cream, mayo, and spices and mix thoroughly. \nTo the cream cheese
mixture, you just made add the chicken, broccoli, 3/4 of the cheese, and the 1/4
cup bacon crumbles and mix well. \nDump into a 9x13 baking dish sprayed with
cooking spray. Sprinkle remaining cheese and 2 tbsp bacon crumbles on top. \nBake
until hot about 35 minutes.",
"prep time": 10,
"cook time": 30,
"Cat_id": 1,
"image": "https://joyfilledeats.com/wp-content/uploads/2016/02/IMG_2445.jpg"
},
{
"id": 4,
"Name": "Mustard, Tarragon, and Chicken Soup",
"Servings": 4,
"Calories": 504,
"Fats": 49.5,
"Protein": 16.5,
"Net Carbs": 1.7,
"Ingredients": "4 medium Chick Thighs, boneless/skinless\n1 cup Heavy Cream\n4
tbsp. Butter\n1 cup Coconut Milk (from the carton)\n4 oz. Cream Cheese\n1 1/2 tsp.
Tarragon\n1 tsp. Mustard & Co.\n1/4 tsp. Garlic Powder\n1/4 tsp. Onion Powder\nSalt
and Pepper to Taste",
"Instructions": "Season chicken thighs with salt and pepper and place in a pan
over medium heat.\nOnce chicken is browned, remove from the pan and shred with a
fork.\nAdd chicken to a pot along with the rest of the ingredients. Stir together
well over medium-low heat.\nOnce the soup begins to boil, reduce to low and let
simmer for 1-2 hours.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-80225987.jpg?
11922036547478174033"
},
{
"id": 5,
"Name": "Sriracha Crispy Baked Chicken",
"Servings": 4,
"Calories": 350,
"Fats": 27,
"Protein": 23.7,
"Net Carbs": 1.3,
"Ingredients": "4 Bone-in, Skin-on Chicken Thighs (~20 oz.)\n2 tbsp. Fix
Sriracha\n1 tbsp. Olive Oil\nSalt and Pepper to Taste\nOptional: 1/2 tsp. Ground
Ginger",
"Instructions": "Pre-heat oven to 425F.\nMix together sriracha and olive oil
until combined.\nSeason chicken thighs with salt and pepper (I use 2 tsp. kosher
salt).\nRub both sides of chicken with sriracha until covered completely. Optional:
Sprinkle ground ginger over the chicken skin.\nLay chicken on the top of a wire
rack on a baking sheet.\nBake skin side up on the top third rack for 35-40 minutes
or until skin is crisp and chicken is cooked through.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-94159043.jpg?
11922036547478174033"
},
{
"id": 6,
"Name": "Green Bean Casserole",
"Servings": 4,
"Calories": 270,
"Fats": 25.8,
"Protein": 7.3,
"Net Carbs": 1.8,
"Ingredients": "10 oz. Green Beans\n5 slices Bacon\n1/2 cup Heavy Cream\n1/2
package Moon Cheese\n1/2 tsp. Guar Gum\nSprinkle Onion Powder\nSalt and Pepper to
Taste\nSprinkle Onion Powder",
"Instructions": "Chop green beans so that they're cleaned and no stems are
visible.\nChop bacon into small pieces and place in a pan over medium heat.\nWhile
bacon is cooking, place Moon Cheese into a plastic bag and crush.\nOnce bacon is
partially cooked, add green beans to cook in the bacon grease.\nOnce bacon is crisp
and green beans have softened, add heavy cream and guar gum to the pan, stirring
vigorously until it thickens.\nPortion green bean mixture into ramekins and
sprinkle with Moon Cheese and onion powder.\nBroil 1-2 minutes or until browned and
crisp on top. Serve hot.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-80225923.jpg?
11922036547478174033"
},
{
"id": 7,
"Name": "Ribeye Steak Salad",
"Servings": 2,
"Calories": 403,
"Fats": 33,
"Protein": 25,
"Net Carbs": 1.5,
"Ingredients": "1 8 oz. Ribeye Steak\n1 tbsp. Salt Sisters Steakhouse
Seasoning\n2 cups Green Salad Mix\n1 tbsp. Olive Oil\n1 tsp. White Wine
Vinegar\nSalt and Pepper to Taste",
"Instructions": "Prepare ribeye steak to your preferred temperature using Salt
Sisters Steakhouse Seasoning. Let rest and cool completely.\nPlace salad greens,
olive oil, vinegar, and salt and pepper to taste in a large salad bowl.\nToss salad
lightly until all greens are coated in oil.\nSlice steak into small strips. Plate
salad and lay steak on top.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-80225859.jpg?
11922036547478174033"
},
{
"id": 8,
"Name": "Bacon Eggs Benedict",
"Servings": 1,
"Calories": 585,
"Fats": 54,
"Protein": 19,
"Net Carbs": 2.5,
"Ingredients": "- Mug Cake\n\n3 tbsp. Almond Flour\n2 tbsp. Butter\n1 large
Egg\n1/2 tsp. Baking Powder\n1/4 tsp. Chili Powder\n1/4 tsp. Onion Powder\nSalt and
Pepper to Taste\n\n- Toppings\n\n4 slices Bacon\n2 large Eggs\n2 tbsp. Trader Joe's
Hollandaise Sauce\nSalt and Pepper to Taste",
"Instructions": "Add mug cake ingredients to a mug (or round dish) and mix
together. Microwave for 1 minute 30 seconds, or until puffed and cooked
through.\n\nLightly tap mug upside down to dislodge cake.\n\nSlice in half and set
aside.\n\nCook bacon in a pan over medium heat until cooked through.\n\nWhile bacon
is cooking, poach 2 eggs.\n\nOnce bacon and eggs are cooked, assemble by placing 2
slices bacon and 1 poached egg on top of each half of the mug cake.\n\nPlace 1
tbsp. Hollandaise Sauce over each egg",
"prep time": "",
"cook time": 15,
"Cat_id": 1,
"image": "https://photos.bigoven.com/recipe/hero/bacon-eggs-benedict-keto-
cccd1d.jpg"
},
{
"id": 9,
"Name": "Garlic Gusto Pancetta Stuffed Chicken Thighs",
"Servings": 4,
"Calories": 515.5,
"Fats": 35.5,
"Protein": 46.3,
"Net Carbs": 1,
"Ingredients": "1 tbsp. Stacy Hawkins: Garlic Gusto spice blend\n1 tbsp. Olive
Oil/MCT Oil\n6 oz of Pancetta, cut into 1/4 inch dice\n2 cloves of garlic,
minced\nSalt and Pepper to taste\n3 oz of aged provolone cheese\n1 cup of almond
flour\n4 Eggwhites lightly beaten\n4 Chicken thighs",
"Instructions": "Preheat oven to 375.\nIn a fry pan over medium-high heat, warm
the 1 tsp. olive oil. Add the pancetta and cook, stirring occasionally, until
crispy. Add the garlic and cook, stirring constantly, for 30 seconds.\nCreate a
pocket in each chicken thigh using twine or toothpicks.\nSeason the chicken on both
sides with salt and pepper.\nStuff each chicken breast with 2 Tbs. of the cheese
and 1 Tbs. of the pancetta mixture.\nSet the chicken on a wire rack-lined baking
sheet and freeze for 5 minutes.\nPut the almond flour, egg whites and parmesan in
separate breading pans or shallow dishes. Dredge the chicken in the flour, then dip
into the egg whites and coat evenly with the parmesan, pressing so they
adhere.\nSet the chicken on a wire rack-lined baking sheet and refrigerate for 15
minutes.\nIn a wide pan over high heat, heat the 1 1/2 cups olive oil. Working in
batches, fry the chicken until crisp and browned underneath, 5 to 6 minutes.\nBake
chicken for 45 minutes to an hour.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-137386179.jpg?
11922036547478174033"
},
{
"id": 10,
"Name": "Oven Baked Chicken Cordon Bleu",
"Servings": 3,
"Calories": 419,
"Fats": 28.8,
"Protein": 37.3,
"Net Carbs": 1.8,
"Ingredients": "3 medium Chicken Thighs (~15 oz.)\n2 oz. Ham, sliced\n2 oz.
Swiss Cheese\n2 oz. Pork Dust\n1 large Egg\n1/2 tsp. Garlic Powder\n1/2 tsp. Onion
Powder\n1/2 tsp. Dried Thyme\nSalt and Pepper to Taste",
"Instructions": "Pre-heat oven to 375F.\nSeason chicken with salt and pepper,
then lay ham and swiss cheese over each chicken thigh.\nRoll each chicken thigh up
and use toothpicks to secure it together.\nCreate a dipping station: whisk an egg
into a bowl, spread pork dust in another bowl.\nDip each chicken thigh in egg, then
into the pork dust to completely coat.\nLay each chicken thigh on a wire rack on
top of a baking sheet.\nCook for 50-55 minutes, or until chicken is cooked through
and pork dust is crispy.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-131509827.jpg?
11922036547478174033"
},
{
"id": 11,
"Name": "Oven Fried Tilapia",
"Servings": 4,
"Calories": 226,
"Fats": 14.6,
"Protein": 23.5,
"Net Carbs": 0.5,
"Ingredients": "4 filets Tilapia (~1 lb.)\n1/4 cup Mayonnaise\n3 tbsp. Parmesan
Cheese\n3 tbsp. Pork Dust\n1 tbsp. Lemon Juice\n2 tsp. Minced Garlic\n1 handful
Fresh Basil, chopped\nSalt and Pepper to Taste",
"Instructions": "Pre-heat oven to 400F.\nLine a 9x9 baking pan with foil and
lay the fish inside of the pan.\nSeason fish with salt, pepper, lemon juice,
garlic, and fresh basil.\nSpread mayonnaise over the top of the fish, then sprinkle
parmesan cheese and pork dust over the top.\nBake for 16-18 minutes or until fish
is cooked through.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-131509763.jpg?
11922036547478174033"
},
{
"id": 12,
"Name": "Chicken Thighs with Pan Gravy",
"Servings": 3,
"Calories": 364,
"Fats": 31.7,
"Protein": 19.7,
"Net Carbs": 0.7,
"Ingredients": "3 medium Chicken Thighs (~15 oz.)\n1 tbsp. Olive Oil\n1 tbsp.
Wayward Gourmet Nobody Calls Me Chicken\nSalt and Pepper to Taste\n1/3 cup Heavy
Cream\n1/4 tsp. Xanthan Gum",
"Instructions": "Season each chicken thigh with salt, pepper, and 1 tsp.
Wayward Gourmet seasoning per thigh.\nHeat 1 tbsp. Olive Oil into a pan over
medium-high heat.\nPlace chicken thighs in the pan, skin side down and cook for
about 7-8 minutes.\nFlip chicken thighs and cook again for about 8-10 minutes on
medium-low heat or until chicken is cooked.\nRemove chicken from the pan and place
on the side.\nTurn heat back up to medium and add heavy cream to the pan.\nStir
cream vigorously as it starts to thicken. Once it thickens some, add xanthan gum to
the pan and mix it in well.\nOnce your gravy thickens completely, spoon over
chicken thighs and serve.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-131509507.jpg?
11922036547478174033"
},
{
"id": 13,
"Name": "Southwestern Shepherd's Pie",
"Servings": 6,
"Calories": 494,
"Fats": 42.2,
"Protein": 21.3,
"Net Carbs": 4.4,
"Ingredients": "- Chili Filling Base\n\n4 slices Bacon\n1 lb. Ground Beef
(73/27)\n1/2 medium Green Pepper, diced\n1/2 medium Red Pepper, diced\n1 medium
Jalapeno Pepper, diced\n1 tbsp. Chili Powder\n2 tsp. Liquid Smoke\n1 tsp. Ground
Cumin\n1 tsp. Dried Oregano\n3/4 tsp. Onion Powder\n1/2 tsp. Garlic Powder\n1/4
tsp. Cayenne Pepper\n1/4 tsp. Instant Coffee (optional)\nSalt and Pepper to
taste\n1 cup Rao's Tomato Sauce\n2 large Eggs\n\n- Cheesy Cauliflower
Fauxtatoes\n\n10 oz. Cauliflower chopped well\n4 tbsp. Chicken Broth\n2 1/2 oz.
Cheddar Cheese\n3 tbsp. Butter\n3 tbsp. Parmesan Cheese\n2 tbsp. Heavy Cream\nSalt
and Pepper to taste",
"Instructions": "Add bacon to a large pot over medium heat. Cook through until
crispy, removing bacon and keeping excess grease in the pot. Add diced peppers to
pot and season with salt and pepper; cook, stirring, for 6-8 minutes or until
soft.\nRaise heat to medium-high, then add beef, spices (including salt and pepper
to taste), and liquid smoke; brown for 5 minutes. Mix tomato sauce in and remove
from the heat.\nPre-heat oven to 375F. Microwave cauliflower with chicken broth for
5 minutes. Add the remaining ingredients, season with salt, and blend together
well.\nThoroughly mix 2 eggs into beef mixture. Evenly spread beef mixture into a
9x9 baking dish. Top with the cauliflower mixture and spread evenly.\nBake for 30-
35 minutes, or until lightly browned over the top. Remove, let cool, and serve.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-88509827.jpg?
11922036547478174033"
},
{
"id": 14,
"Name": "Smoky Bacon, Cauliflower, and Cheddar Soup",
"Servings": 6,
"Calories": 441,
"Fats": 37.8,
"Protein": 12.8,
"Net Carbs": 3.6,
"Ingredients": "5 slices Bacon, sliced\n3 tbsp. Fatworks\n2 tsp. Garlic,
minced\n12 oz. Cauliflower, chopped\n1 tsp. Liquid Smoke\n2 cups Chicken Broth\n1
1/2 cups Coconut Milk (from the carton)\n1 tsp. Onion Powder\n1/2 tsp. Thyme\n1/4
tsp. Cayenne Pepper\n1/2 cup Heavy Cream\n8 oz. Sharp Cheddar, shredded\nSalt and
Pepper to Taste",
"Instructions": "Cook bacon in a pot over medium heat. Chop cauliflower as
bacon is cooking.\nRemove bacon and set aside, leaving grease in the pot. Add
fatworks, garlic, cauliflower and salt and pepper to taste.\nCook for about 8-10
minutes or until cauliflower is al dente.\nAdd liquids (except cream) and spices.
Season again with salt and pepper. Use an immersion blender to mix well.\nBring
liquid to a boil, then turn the stove to low and simmer for 45 minutes.\nTurn the
stove off. Add cheese and cream, then immersion blend again. Stir in bacon before
serving.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-88509699.jpg?
11922036547478174033"
},
{
"id": 15,
"Name": "Vietnamese Keto Shirataki Soup",
"Servings": 2,
"Calories": 130,
"Fats": 12,
"Protein": 18,
"Net Carbs": 1.5,
"Ingredients": "3 cups Chicken Stock.\n1 clove Garlic, minced.\n1 tsp. Ginger,
minced.\n1/4 tsp cardamom.\n2 boneless and skinless Chicken Thighs.\n1 tsp. Chili
Sauce(Optional).\nchopped Cilantro.\n1/2 cup of mushrooms-any variety.\n1 thinly
sliced Chili Pepper.",
"Instructions": "In a medium sized sauce pan, bring chicken stock to a boil
over medium-high heat.\nAdd garlic, ginger and cardamom and let simmer for 10
minutes.\nIn a colander rinse noodles with warm water for a couple of minutes, pat
dry with a small hand towel or paper towel to remove excess water. Divide noodles
into two bowls.\nAdd chicken to stock and let cook for 5 minutes(until completely
cooked).\nPour soup into bowls over the noodles.\nDivide Peppers between 2 soup
bowls then top each serving",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-149722307.jpg?
11922036547478174033"
},
{
"id": 16,
"Name": "Black Pepper Shrimp Stir Fry",
"Servings": 4,
"Calories": 241,
"Fats": 15.8,
"Protein": 9.8,
"Net Carbs": 0.4,
"Ingredients": "2 1/2 tbsp. Fatworks lard\n1/4 cup. Water\n1 cup. shredded
Cabbage\n1 tsp. minced garlic\n8 large fresh Shrimp, peeled\n2 tsp. crushed red
pepper flakes\n1 tbsp. chopped fresh cilantro",
"Instructions": "Heat 1 tbsp. Lard in a skillet over high heat.\nAdd cabbage
and 1 tbsp. water stir-fry for 30 seconds.\nRemove cabbage from skillet and place
on a serving platter.\nHeat the remaining 1 tablespoons Lard in the skillet over
high heat.\nPlace the garlic and shrimp in the skillet and stir until garlic is
lightly browned and shrimp turns pink.\nAdd pepper,cilantro, soy sauce and
remaining water to the skillet. Stir-fry for 10 seconds.\nPour the hot mixture onto
the cabbage.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-149708163.jpg?
11922036547478174033"
},
{
"id": 17,
"Name": "Chili and Garlic Olive Pizza",
"Servings": 1,
"Calories": 148,
"Fats": 12,
"Protein": 5,
"Net Carbs": 3.7,
"Ingredients": "- Base\n\n2 large Eggs\n2 tbsp. Parmesan Cheese\n1 tbsp.
Psyllium Husk Powder\n1/2 tsp. Italian Seasoning\nSalt to Taste\n2 tsp. Frying
Oil\n\n- Toppings\n\n1.5 oz. Mozzarella Cheese\n3 tbsp. Rao's Tomato Sauce\n1 tbsp.
Freshly Chopped Basil",
"Instructions": "In a bowl or container, use an immersion blender to mix
together all pizza crust ingredients.\nHeat frying oil in a pan until hot, then
spoon the mixture into the pan. Spread out into a cirlce.\nOnce edges are browned,
flip and cook for 30-60 seconds on the other side. Turn the stove off, and turn the
broiler on.\nAdd tomato sauce and cheese, then broil for 1-2 minutes or until
cheese is bubbling.",
"prep time": 5,
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.ruled.me/wp-content/uploads/2015/05/5minutepizza.jpg"
},
{
"id": 18,
"Name": "Baked Eggs with Nduja",
"Servings": 4,
"Calories": 326.7,
"Fats": 37.7,
"Protein": 5,
"Net Carbs": 3.7,
"Ingredients": "1 cup Rao's Tomato Sauce\n3 oz. Nduja Spreadable Salami\n1/2
cup diced Salami\n3 tbsp Olive Oil\nSalt and Pepper to Taste\n1 cup Mozzarella
Cheese\n4 large Eggs\n1/2 cup Basil Leaves\nGrated Romano cheese, optional",
"Instructions": "In a medium cast-iron pan, bring the tomato sauce, olives,
salami and olive oil to a simmer over medium-high heat.\nSeason with pepper and
salt if necessary (the salami and the olives can be salty).\nArrange the mozzarella
on top, make 4 holes and crack an egg into each. \nSprinkle the basil on top and
drizzle with more olive oil. Transfer the pan to the oven and bake at 400 until the
eggs are set but still runny.\nDrizzle with olive oil, sprinkle with grated
Parmesan and serve with the baked eggs.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-143121091.jpg?
11922036547478174033"
},
{
"id": 19,
"Name": "Chicken & Broccoli in Creamy Garlic Sauce",
"Servings": 6,
"Calories": 428,
"Fats": 35.5,
"Protein": 21.8,
"Net Carbs": 2.7,
"Ingredients": "2 tbsp. Butter\n5 lbs Chicken Thighs, bone-in & skin-on\n2
tbsp. Stacey Hawkins Garlic Gusto Seasoning\n2.5 oz. Spring Mix Salad 2 cups
Broccoli Florets\n4 oz. Organic Cream Cheese\n1/2 cup Heavy Cream\nSalt and Pepper
to Taste",
"Instructions": "Using kitchen shears, de-bone chicken thighs and chop into 1
inch pieces. Season the chicken with salt, pepper, and 1 tbsp. Garlic Gusto
Seasoning\nMelt butter in a large skillet over medium-high heat. Once melted, add
in chicken to the pan. Cook until browned, stirring occasionally.\nAdd spring mix
salad the pan, stirring the greens until some excess fat is soaked up.\nAdd
broccoli florets and sprinkle with remaining Garlic Gusto Seasoning.\nCut cream
cheese into 6-8 pieces and place them randomly in the pan. Stir gently until
combined.\nTurn heat to medium low, add cream, and stir rapidly to combine into a
cream sauce. Season with salt and pepper to taste.\nServe over your favorite green
salad or even by itself! * You can substitute asparagus, chopped artichoke hearts
or even green beans for variety!",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-137389891.jpg?
11922036547478174033"
},
{
"id": 21,
"Name": "Spicy Thai Peanut Chicken",
"Servings": 3,
"Calories": 452,
"Fats": 31.3,
"Protein": 30,
"Net Carbs": 6.4,
"Ingredients": "2 medium Chicken Thighs, bone in and skin on\n1/2 tsp. Onion
Powder\n1/2 tsp. Ground Ginger\n2 tbsp. Chili Garlic Paste\n4 tbsp. Eliot's Adult
Nut Butter: Spicy Thai\n2 tbsp. Soy Sauce (or tamari for gluten free)\n1 tbsp. Rice
Vinegar\nSalt and Pepper to Taste\n1/4 cup Cilantro, chopped",
"Instructions": "Pat chicken thighs dry with a paper towel. Using kitchen
shears, debone chicken thighs and discard bones.\nPeel skin off of chicken thighs
and cut into small pieces using kitchen shears. Season with salt and add to a pan
over medium-high heat. Cover the pan as the fat will splatter.\nWhile chicken skin
is cooking, cut chicken thighs into cubes using kitchen shears. Season with dry
spices.\nOnce chicken skin is crisped, add chicken to the pan and cook on medium-
high for 5-6 minutes.\nAdd chili paste, Eliot's Adult Nut Butter: Spicy Thai, soy
sauce (or tamari), and rice vinegar.\nStir everything together and let come to a
boil. Once boiling, reduce heat to medium-low.\nOnce the sauce thickens, chop
cilantro into small pieces and add to the pan. Stir together and serve.",
"prep time": 30,
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-61714883.jpg?
11922036547478174033"
},
{
"id": 22,
"Name": "Loaded Cauliflower Fauxtato Salad",
"Servings": 2,
"Calories": 348,
"Fats": 32,
"Protein": 8.8,
"Net Carbs": 2.6,
"Ingredients": "8 oz. Cauliflower, chopped\n5 slices Bacon\n2 tbsp. Olive
Oil\n1/3 cup Mayonnaise\n2 oz. Cheddar Cheese, shredded\n2 tsp. Dijon Mustard\n2
tbsp. Chives, chopped\n1/2 tsp. Onion Powder\nSalt and Pepper to Taste",
"Instructions": "Preheat oven to 425F.\nChop cauliflower into small
florets.\nPlace cauliflower, olive oil, and salt and pepper into a sealable
bag.\nShake until coated with oil.\nPlace on a baking sheet and roast for 25-30
minutes or until browned on the edges.\nWhile cauliflower roasts, cook bacon in a
pan until crispy.\nIn a large bowl, place all ingredients (including bacon fat) and
mix together until combined.",
"prep time": "",
"cook time": "",
"Cat_id": 1,
"image": "https://cdn.shopify.com/s/files/1/0967/0400/files/blog-58722115.jpg?
11922036547478174033"
}
]