1lb ground beef
6 slices thick bacon
1 sweet onion
2 potatoes
3 garlic cloves
Kale (to your discretion)
Black pepper
8 tsp chicken bouillon
8 cups water
1 cup heavy cream

- cook chopped bacon until crispy. Remove from pot and set aside. Drain out the oil leaving 1 tbsp. behind
- Cook ground Italian sausage. Remove from pot and set aside. Remove oil leaving 1 tbsp behind.
- Sauté onions and minced garlic. Cook for 1 minute or until translucent
- Add in water, chicken bouillon, and black pepper. Cook on high and bring to a boil.
- Add in potatoes and cook until fork tender
- Reduce heat to medium and add in heavy cream, ground sausage &, bacon. Let simmer for about 5 minutes. Then add in kale and let that cook for about 2 minutes or until kale is softened
- *add in cornstarch slurry for thicker soup if needed

RC: IG page of life.with.jaycie
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1 & 1/2 pounds ground beef (80% lean and 20% fat)
1/2 cup teriyaki sauce , divided
1 teaspoon Kosher salt
1/2 teaspoon pepper
4 hamburger buns

4 Pineapple slices
4 Red onion slices
Lettuce leaves
sliced Havarti or pepper jack cheese , optional

Preheat the grill to medium high. Clean and lightly oil the grates. Combine the ground beef, 3 Tablespoons Teriyaki sauce, salt and pepper in a medium-sized bowl. Mix just until combined with your hands and shape into 4 patties about 3/4-inch thick. Make a well in your patties with your thumb to prevent from bulging. Place burgers on the grill and cook 4 minutes. Flip and then brush on remaining sauce. Cook an additional 4 minutes, or until juices run clear. Flip and add any additional teriyaki sauce. During the last minute of cooking add cheese to burgers if desired. Remove from the grill when they have reached an internal temperature of 160-165°F. Remove to a plate and let rest 5 minutes before serving. Place burgers on the grill and cook 4 minutes. Flip and then brush on remaining sauce. Cook an additional 4 minutes, or until juices run clear. Flip and add any additional teriyaki sauce. During the last minute of cooking add cheese to burgers if desired. Remove from the grill when they have reached an internal temperature of 160-165°F. Remove to a plate and let rest 5 minutes before serving.

RC: Jamielyn Nye
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1 package of boneless, skinless chicken thighs (4-6 pieces)
3-4 dollops of mayonnaise
About 3-4 handfuls of Corn Flakes, smashed up
A handful of Parmesan cheese (optional)

Pre-heat oven to 350 degrees and line a baking pan with foil.
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Put mayonnaise and crushed cereal in two separate shallow plates or bowls. Mix Parmesan cheese in with the cereal crumbs if you choose to use it.

Coat chicken with mayonnaise. Dredge in cereal crumbs.

Put chicken on foil and bake for approximately 45 to 50 minutes. Enjoy with favorite sides.

RC: feedingmyohana.com
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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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