1 lb. ground beef, cooked
1/2 head cabbage, chopped
16 oz. can of tomato sauce
32 oz. box of beef broth
1 bag of cauli rice (or rice of choice)
2 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp paprika
2 tsp red pepper flakes.

Combine all your ingredients in a slow cooker on high for 3-4 hours. Add your rice for the last 30 minutes. Serve with sour cream or cottage cheese for extra protein and enjoy!

RC: Keto Snackz
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8 ounces spaghetti

1 tablespoon olive oil, or as needed

1 (24 ounce) jar marinara sauce

1 (25 ounce) bag frozen breaded chicken strips, such as Tyson®

1 (8 ounce) bag shredded Italian blend cheese

1/4 cup chopped fresh oregano or basil (optional)

Preheat the oven to 400 degrees.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Lightly toss spaghetti in olive oil and place in the bottom of a large casserole dish. Pour half the marinara over spaghetti and top with frozen chicken strips. Top chicken with remaining marinara sauce. Sprinkle evenly with cheese.

Bake in the preheated oven until heated through, about 20 minutes. Remove casserole from the oven and top with fresh oregano or basil. Cut into squares and serve.

RC: Allrecipes.com
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1 pound chicken thighs boneless, skinless, cubed
1/4 onion thinly sliced
1/4 cup shoyu
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon hondashi
2 cups rice
2 & 1/4 cups water
3 eggs slightly beaten

Marinate the chicken: Add chicken, onions, shoyu, mirin, hondashi, and sugar to a bowl. Mix to combine and allow to marinate for 15 minutes.
Prepare the rice: Rinse the rice under cool running water until the water runs clear. Drain the water. Place rice in the rice cooker and add water.
Cook the rice and chicken: Add the marinated chicken mixture to the rice cooker. Spread the chicken in an even layer over the top of the rice.
Close the lid and start the cooking cycle. The cook time will vary depending on your rice cooker, but typically takes about 20-30 minutes.
When the rice cooker is done, quickly open the lid and pour in the eggs over the top of the cooked chicken and rice mixture. Close the lid and allow it to sit for an additional 5 minutes to allow the eggs to cook with the residual heat.

RC: Relle Lum
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2 pounds shrimp, peeled and devained
8 garlic cloves, minced
1 tsp dried parsley
1 stick butter
Garlic Salt to taste
1 box Rotini Pasta noodles
1 tbsp oil
1 tsp salt
2 bottles Garlic Parmesan Alfredo Sauce
1 bag frozen chopped broccoli or spinach

Boil Pasta noodles in a pot with enough water to cover the noodles making sure you add the oil and salt into the water before the Pasta(when the pasta is done, drain and add back into the pot)
Melt butter, garlic and garlic salt together in a separate pan. Adding in the shrimp at the same time until pink in color. Set aside until noodles are done
Now when your noodles are done add in 2 bottles sauce along with a little water in both bottles just to get remaining sauce out of the bottles.
Add in broccoli and let it simmer for 5 minutes then add the entire pan of garlic butter shrimp, sauce and all. Stir until well combined. Sprinkle with dried parsley flakes and serve with your favorite sides. Enjoy
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#5 chicken wings
1 1/2 cups soy sauce
2 tsp Goya adobo seasoning
3/4 cups white vinegar
5 cloves garlic, chopped
1/2 tsp peppercorn
4 bay leaf
5-7 boiled eggs

Add first 6 ingredients together and let it cook for an hour, on medium heat, stirring a few times. Last add in the boil eggs, cook for 10 minutes more and enjoy with your favorite sides.

RC: T’s All Kine Ono Grinds


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