Keto Chicken Strips

Keto Chicken Strips
4 Servings

2 Chicken Breasts (cut in strips or nuggets)
1 cup Carbquick
1/2 cup grated Parmesan
salt to taste
pepper to taste
garlic powder to taste
1 egg
2-3 Tablespoons Oil to fry -- I used vegetable oil, but avocado oil would be more Keto

In one bowl add your egg and beat it with some salt, pepper, and garlic powder.

In a second bowl mix your Carbquick, Parmesan, salt, pepper, and garlic powder -- you could also add some parsley or whatever other spices you'd like depending on how you want to flavor it. **

In a large skillet, heat your oil while you bread your chicken.*** Dip your chicken into the egg mixture and then into the dry mixture. I pressed the dry mixture in really well until it was completely coated. Then place in the pan and let it fry until browned, then turn over to brown on the other side. I let flipped them a couple of times to make sure that the chicken was cooked through.

We served this with homemade ranch and zucchini fries that next time I'll cook in the same method. I will likely try to cook the zucchini fries in our air fryer.

** You could make these Italian and serve with a marinara or really the possibilities are endless.

*** This would also be a great breading on cube steak, veggies, and even fish sticks if you wanted to make those.Pin It Now!

Beef Jerky

Beef Jerky

The idea here is that by making it yourself, you gain 2 things:

1) You know exactly what went into the marinade - for those of us on Keto, it's important to know there is no sugar involved at all.

2) Typically we can make more for cheaper than we could buy the same amount from other trusted brands.

John's favorite jerky that he sometimes buys is from Loves Truck Stops... but a pound of that can be pretty pricey.

5 pounds of Beef Eye Round Roast (we get ours from Costco, and often double the recipe)
1 1/2 cups Soy Sauce (we use low sodium purchased from Costco in a large size)
1 1/2 cups Worcestershire Sauce
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
2 teaspoons Red Pepper Flakes (depends on your tastes - the boys eat this so we don't make it hot)
3 teaspoons Black Pepper
4 oz Liquid Smoke (this is a whole bottle) (We use the Mesquite, but any flavor is fine)

John hand slices the roast as thin as possible and removes as much of the fat as he can at the same time. Then we put all of the other ingredients into a large (4 cup) measuring up.

Depending on the amount of meat -- this was 10 lbs in the bowl... we divide the meat into one or two-gallon size freezer bags. We use the freezer ones because they are thicker and less likely to leak, but we also put the bags inside of a large salad or mixing bowl while it's marinating.

Let it marinade overnight - up to 24 hours. Turn and mix your baggies a couple of times during the marination process.

After the marination is done, we pour one bag at a time into a large colander to drain off the excess liquid. We line our large sheet trays (cookie sheets) with several layers of paper towels, and lay the meat in a single layer over the top. When we have the tray completely full, we blot the top of the meat with additional paper towels. Having the meat as dry as possible speeds up the amount of time needed to dehydrate.

At this point, we layer the meat in single layers into our dehydrator. We have a total of 8 trays - so you can also get more than what comes with the base model. It will take 4-5 hours to dehydrate, but depending on how thin you get the meat sliced - drying times can vary.Pin It Now!

Low Carb Goulash

Low Carb Goulash
Servings: 5

• 1 Pound Ground Beef 80/20 or Turkey
• 1 Yellow Onion, medium
• 2 Teaspoons of Minced Garlic
• 1, 15 Ounce Tomato Sauce canned
• 1, 14.5 Ounce Diced Tomatoes canned
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Dried Oregano
• 2 Teaspoons Dried Basil
• 2 Dried Bay Leaves
• 1 Tablespoon Seasoned Salt
• 1/2 Teaspoon Black Pepper
• 10 Ounces Cabbage shredded
• Cheddar Cheese shredded
• INSTRUCTIONS

• In a large skillet or dutch oven, brown the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink.
• Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.
• Stir in tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper.
•  Bring the mixture to a boil over medium heat.
• Reduce the heat to low, cover, and simmer 20 minutes.
• Remove bay leaves. Stir in the cabbage, and let simmer for about 5 minutes (for more crunchy texture) to 10 minutes (for softer texture).
• As you serve, place as much shredded cheddar on top as you would like. I used about a 1/4 cup per serving.

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Zucchini & Yellow Squash Au Gratin

Zucchini & Yellow Squash Au Gratin
Serves 6

1 large yellow squash
1 large zucchini
2 shallots, minced
1 teaspoon minced garlic or 1 clove
2 tablespoons butter
1/2 cup heavy cream
1/2 teaspoon oregano
9 slices Sargento Thin Sliced Provolone
3-4 Tablespoons (4 Tablespoons is 1/4 cup) Fresh Grated Parmesan

I started by using my mandoline to slice the squash 1/4 inch thick. Then I layered them in our baking dish -- 1 row of yellow squash and then a layer of zucchini -- I ended up with 4 rows on the bottom and 4 rows on the top.

In a small skillet or pan, add the butter and shallots and let them saute until translucent. Then add in the garlic and oregano. Let it cook a minute or two. Finally, add in the cream and Parmesan just until bubbly. Pour over the squash.

Cover with the slices of cheese -- I had two rows of 4 slices, and tore the remaining slice into 4 pieces and placed those extras in the corners where I had some squash showing. Bake at 350 for about 20-30 minutes. We enjoy our cheese really brown -- so it was perfect for us, but if you like yours less brown cut the cooking time back by a few minutes and check it.

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Keto Chicken Parm

Keto Chicken Parm
2 servings

1 Chicken Breast - we buy them in bulk and cut them in half down the middle of the breast into more of a cutlet size
6 slices Sargento Thin Sliced Provolone
2 slices Sargento Sliced Mozzarella
Olive Oil
Italian Seasoning
Garlic Powder
Salt & Pepper

Sauce
1 small (8 ounce) can of tomato sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
salt & pepper to taste

Place all of the ingredients for the sauce into a small saucepan, and let them simmer over low heat while the chicken is cooking.

In a baking dish, put about a tablespoon of olive oil down on the pan. Then place the chicken pieces on top, and sprinkle with a bit of - salt, pepper, garlic powder, and Italian seasoning. Turn the chicken over and sprinkle with the same spices. Bake at 375 for about 20 minutes or until it is cooked through - we shoot for 160 degrees.

Once the chicken is done, pull it out of the oven. Spread some of the sauce on the top, generously -- but you won't use all of the sauce. Then place 3 folded slices of provolone and 1 of mozzarella on top. Place it back in the oven - you can either let it bake for a few minutes or you can broil it to get the cheese a bit darker.

I served this with a homemade Caesar salad with no croutons.

For the salad dressing, I use:

1-2 teaspoons minced garlic
1 tablespoon dijon mustard
1 teaspoon Worcestershire sauce
1 egg
Juice from 1 lemon
1 tablespoon red wine vinegar
4-5 tablespoons of olive oil

Mix everything in a large bowl except for the oil -- whisk it together. Slowly drizzle in the olive oil while whisking the dressing into an emulsion. You can taste along the way to see if you want your dressing a little more tart or if you need more oil. Mix in Romaine lettuce and grated Parmesan - I tend to use freshly grated, but the Kraft version is fine -- you just want slivers of parm and not the powder for this.


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Keto Creme Brulee

Keto Creme Brulee

4 egg yolks
2 cups of heavy cream
1 tablespoon of Swerve granulated sweetener

1-2 teaspoons of Swerve granulated sweetener for the topping of each serving

Preheat your oven to 325 degrees. In a bowl; mix the egg yolks, heavy cream, and Swerve together with a whisk.

Divide into containers -- the original recipe said that the mixture made 4 servings... but that seemed a bit much for us. Additionally, I bought a creme brulee set with the torch from Bed Bath and Beyond for $20 -- if you do that though -- make sure you get the butane from them when you buy it because it didn't come with the set. Anyway -- our mixture became 7 servings -- we had the 4 vessels that came with the set -- and 3 from frozen creme brulee that I had gotten previously from H-E-B.

Place your containers in an oven-safe casserole dish with sides. Pour in about 1-2 cups boiling water until it's about 1/2 way up the sides of your creme brulee servings. Bake for 30 minutes or until it's set. Ours were a little jiggly when we pulled them from the oven.

I immediately took them out of the water bath, placed them on a sheet tray, and put them into the refrigerator. When we ate them last night - I wished that they had been able to have more time in the fridge because I love the cold custard underneath the warm sugar.

Before serving - sprinkle the top with 1-2 teaspoons of Swerve and use your torch to brown them OR if needed place your oven rack as close to the top as you can and use the broiler to brown the sugar. If you use your broiler -- watch it the entire time because it can burn really quickly.

I served mine with two sliced strawberries as seen in the picture -- but you could put some whipped cream on it as well.Pin It Now!

Keto White Chicken Chili

Keto White Chicken Chili
Servings: 4

• 1 lb chicken
• 2 cups chicken stock
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

I adapted the cooking method on this recipe quite a bit, but here is what I did. In a soup pot, I browned the chicken that I had cut into small pieces - I added salt & pepper, oregano, and the cumin to the chicken before browning. Once the chicken was cooked, I removed it and set it aside. In the same pot, I put in the butter, onion, bell pepper, jalapeno, and green chilies and cooked them for a couple of minutes until they started to become translucent. I added the garlic close to the end of cooking the vegetables and then put the chicken back in the pot. I added in the chicken stock, and let the soup simmer for a few minutes. In a small bowl, add your cream cheese and put it in the microwave for about 30 seconds - you should be able to stir it when it is at the correct temp - then mix in the whipping cream with the cream cheese. Stirring the whole time mix the cream cheese/cream mixture into the soup and let it continue to simmer for another 15 minutes before serving. 

You can top it with any of your favorite keto friendly toppings: pepper jack cheese, cheddar cheese, sour cream, or cilantro.

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Low Carb Individual Cheesecakes

Low Carb Individual Cheesecakes
Servings: 12

16oz full-fat regular block cream cheese
1 cup granular Splenda + 1 tablespoon2 tsp pure vanilla extract4 Tbsp lemon juice3 Tbsp full fat regular sour cream
2 eggs
1 1/4 cup pecan halves, finely chopped
3 Tbsp butter, melted

Preheat oven to 325 and add cupcake liners to a 12 cup muffin pan.  In a small bowl mix, chopped pecans, 1 Tbsp pourable Splenda, and melted butter.  Press about a tablespoon in the bottom of each cupcake liner. With a mixer, beat the cream cheese until smooth.  Slowly incorporate the Splenda, blending well.  Stop using the mixer and switch to a wooden spoon.  Add vanilla, lemon juice, and sour cream.  Blend just enough to mix the ingredients.  Add the eggs one at a time, gently mixing after each.  Divide batter into the 12 cups (we used a piping bag, but a cookie scoop would work well too - they should be mostly full).  Bake at 325 for 15 minutes.  Let sit and cool for 30 minutes then transfer to fridge and cool for at least 2 hours before eating. We top with a little bit of homemade whipped cream for an added creamy element on top. 

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John's Keto Egg Muffins

John's Keto Egg Muffins

Makes 7 large muffins (we used an oversized silicon muffin pan)

9 ounces of breakfast sausage - or 9 slices (we used Jimmy Dean Country Mild)
7 slices of bacon
1 small/medium red bell pepper (chopped)
7 large eggs
1 cup heavy cream
1 tablespoon minced onion
2 cups of freshly grated sharp cheddar cheese
1 tsp dry mustard powder
Salt & Pepper to taste
*optional - 6 to 7 shakes of Louisiana Hot Sauce

Cook the bacon and set aside to cool. Brown the sausage and chop it into really small pieces, and add the bell pepper to the pan. Sautee for about 5 min to get the water out of the pepper. Once finished cool on a paper towel lined plate.  In a large mixing bowl; combine your eggs, cream, minced onion, cheese, hot sauce (if adding it), mustard powder, salt & pepper and whisk to combine. After the mixture is combined, add in the sausage mixture and mix together. Preheat your oven to 350 degrees. Chop your bacon into pieces. Place a few bacon pieces in the bottom of your muffin tin, fill the tins about 1/2 full and add a couple more bacon pieces to the top.

If you're going to use a regular sized muffin tin, a serving size would be two muffins... for our oversized version, it's one.

FYI - green bell pepper may lower the carb count, but only by 1/2 a gram or so.

The Nutritional information break down according to My Fitness Pal is:

Calories: 533
Fat: 47.5 g
Protein: 24.3 g
Total Carb: 4.5 g
Fiber: .4
Sodium: 725 g
Sugar: 1.2 g (from the cream most likely)




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Keto Soup

Keto Soup

about 4 servings

1 pound ground beef
1 medium green bell pepper
1 medium yellow onion
1 box (4 cups) beef stock
1 can Rotel tomatoes with green chilies
1 block cream cheese
1 tsp celery salt

In a large or medium pot, brown your ground beef with salt, pepper, and garlic powder. Add in the onion and bell pepper for just a minute or two. Then add in the Rotel and cream cheese until the cheese is melted. Finally, add in the celery salt and beef stock. John added a bit of sour cream and cilantro to his bowl before eating it.Pin It Now!

Roasted Zucchini and Grape Tomatoes

Roasted Zucchini & Grape Tomatoes

This is more of a method rather than an exact recipe... I was making this for just John and I -- so I only used a small amount, but adjust as needed for the number of people.

For 2:

1-2 Zucchini, halved and sliced
1/2 pint Grape Tomatoes, sliced in half
Olive Oil
Minced Garlic
1 tsp Italian Seasoning
1/4-1/2 cup Fresh Grated Parmesan

Preheat the oven to 375 degrees. In a bowl, mix the zucchini and grape tomatoes along with the olive oil, garlic, and Italian Seasoning. Mix until everything is coated in the spices and oil. Place vegetables in a casserole dish and sprinkle the top with the freshly grated Parmesan. Roast for 20-25 minutes or so -- until the vegetables become soft, but not mushy.

You could try this same method with other vegetables as well -- we love roasted broccoli and yellow squash. I've also thought about trying fresh green beans as well. Pin It Now!

Crock Pot Turkey Breast

Crock Pot Turkey Breast

1 Turkey Breast Roast
1 stick butter
1 package of dry onion soup mix

I season the meat with salt, pepper, and a sprinkling of garlic powder before putting it in the crockpot. 

Put it all in the crockpot for about 6-8 hours and... trust me, you will be the family hero! We serve it with some roasted broccoli and stove-top stuffing. It's an amazingly quick and easy dinner!

** Note -- Leave the turkey breast the way it is in the photo below, it makes life much easier and allows for even cooking.

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Mexican Chicken Lime Soup

Mexican Chicken Lime Soup

Makes 4 servings

3 Split Chicken Breasts with the skin

1 Medium Onion, diced

1 Minced Garlic Clove or the equivalent of the jarred kind

1 can of Green Chiles

1 can of Fire Roasted Tomatoes

2-3 Limes

4 cups of Chicken Stock

1 tablespoon of Wildtree Roasted Garlic Grapeseed Oil

2 1/4 teaspoons of Wildtree Chiplote Lime Rub

1 teaspoon of Wildtree Taco Seasoning

1-2 teaspoon(s) Kosher Salt

Cilantro (optional)

Toppings: Lime Tortilla Chips, Plain Tortilla Chips, Cubed Avocado, Cliantro

Start by preheating your oven to 400 degrees. I gently lifted the skin off of the chicken to season it. Under the skin I sprinkled some salt and 1/4 teaspoon of the Wildtree Chile Lime Rub replace the skin on the meat - then repeat the same seasonings on the bottom side of the chicken. You can sprinkle some of the Garlic Grapeseed Oil on the chicken before you roast it. Roast for 20 minutes or until the internal temp is 160 degrees. Set it aside to cool. Once it is cooled, discard the skin and bones. Then shred the meat or cut it into cubes.

To start the soup, add 1 tablespoon of the Wildtree Garlic Grapeseed Oil to a large stock pot. Heat it over medium low heat, and add in the onion. Let the onion sautee lightly to get translucent - it'll take about 8 minutes. Add in the can of Garlic, Green Chiles, Fire Roasted Tomatoes, Chicken Stock, remaining 1 teaspoon of the Wildtree Chile Lime Rub, Taco Seasoning, Lime juice, 1-2 teaspoons Kosher salt, and Cilantro if you are using it. We put in 2 halves of the lime into the soup for an extra punch of flavor. Let it all simmer covered for about 30-45 minutes. 

My husband, John, and I served ours differently. My version was the picture at the top -- with Plain Tortilla Chips and Cubed Avocado. John's is to add in Cilantro and Lime Tortilla Chips.

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Parmesan Roasted Broccoli

Parmesan Roasted Broccoli
Courtesy of: Ina Garten (aka the Barefoot Contessa)

3 tablespoons pine nuts
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
6 1/2 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (We did not use the basil in ours)

Preheat the oven to 350 degrees F.

Spread the pine nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Increase oven temperature to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets in a single layer on a large rimmed baking sheet. Sprinkle the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

Roast until crisp-tender and the tips of some of the florets are browned, about 20 to 25 minutes. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

We served this with the TGI Fridays Jack Daniels Chicken
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Slow Cooker Jambalaya

Slow Cooker Jambalaya
Adapted from: Plain Chicken

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound smoked sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 medium green bell pepper (diced)
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper (I left this out, but if you like spicy - go for it)
1/2 teaspoon dried thyme
white rice or instant rice

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, bell pepper, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. 

I sometimes do this the night before and put it in the fridge.  Just pop it in the slow cooker in the morning before you leave for the day... or just for ease of prep. For me it helps to not have to spend some of nap time putting the meal together - I can just throw it in there the night before. Win!

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. You can mix in the cooked rice about 15 minutes before serving - or we like to just put the rice in the bottom of our bowl and spoon the Jambalaya on top.
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Cathi's Turkey Burgers

Cathi's Turkey Burgers

Courtesy of my sister Cathi

1tbls dijon mustard

8-10 oz of spinach (thaw and squeeze dry)

salt

pepper

garlic

minced onion

1 lb ground turkey

1 egg (added by John to a double batch)

1/4 cup bread crumbs (added by John)

Mix all ingredients together. Grill them until they are done, or you could pan fry them. Serve with your favorite hamburger toppings... we also put them on whole wheat hamburger buns.

** This recipe could be used with ground beef, ground pork, ground white meat turkey, or even ground chicken... I don't know if you can get ground seafood - but try it with your favorite ground meat!

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Citrus Grilled Shrimp

Citrus Grilled Shrimp

Courtesy of dLife.com

1/3 cup fresh lime juice

1 tablespoon honey

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 cup orange juice

1 tablespoon minced garlic

2 pounds raw shrimp, peeled

In a small glass or stainless steel bowl, combine the lime juice, honey, soy sauce, Worcestershire sauce, orange juice, and garlic.

Add the shrimp and marinate for 15 minutes. (We think that it could benefit from 30 minutes in the marinade)

Grill the shrimp on hot coals or broil in the oven for several minutes on each side or until done. Serve.

We served with a small salad and some rice pilaf... but you could do just about anything. These would be great on top of a salad too.

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Chicken in Mustard Sauce

Chicken in Mustard Sauce
Courtesy of Pouch Friendly.com

4 boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped (I used ground thyme instead)
Juice of 1 lemon
salt and pepper
2 tablespoons extra-virgin olive oil
3/4 cup chicken stock or broth
3 heaping tablespoons dijon mustard
3 heaping tablespoons sour cream

Season the chicken with the thyme, lemon juice, salt, and pepper.

Heat a large non-stick skillet over medium-high heat with the olive oil. Add the seasoned chicken breasts and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the pan and cover with foil.

Turn up the heat on the skillet to high and add the chicken stock and mustard, whisking to combine. Bring up to a boil, reduce the heat and simmer for 3 minutes. Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. (Mine took a bit longer to thicken)

I put the chicken back in the pan for a couple of minutes while I waited for the sauce to thicken, so that it could pick up the flavor of the sauce and heat back up.

Serve the sauce over the chicken. We served it with white rice, but you could use mashed potatoes or something else to serve the sauce over. You could also have a simple salad along with this too - I imagine a ceasar salad or a greek salad would be wonderful.Pin It Now!

Broccolini with Carmelized Shallots

Broccolini with Carmelized Shallots
Courtesy of Cooking Dunkin Style

1 bunch Broccolini, rinsed and woody stems removed - chopped in large pieces
2 large shallots, sliced
1/3 cup dry white wine
2 teaspoons olive oil
1 tablespoon butter (I added this to the recipe)
Fresh finely grated Parmesan

In a non-stick skillet, heat your olive oil over medium heat. Add your shallots and cook them until carmelized. This may take a few minutes, be patient and stir constantly. Add more oil if needed. (I was trying to cook mine at the same time as making another dish - so mine might have gotten darker than intended... but they tasted great!)

Remove the shallots from the pan and deglaze with the white wine scraping up all the bits on the bottom of the pan. I added the butter at this stage because I was afraid the wine would be too much for us - we're not big wine drinkers.

Add the broccolini and put a lid on to steam until it is tender.

Sprinkle with shallots and parmesan to serve.Pin It Now!

Beef Stroganoff

Beef Stroganoff
Courtesy of Atkins

1 1/4 pound beef tenderloin or sirloin steak, cut into 2x1 inch strips
salt and pepper
2 tablespoons canola oil (I use olive oil)
1 tablespoon butter
1/2 cup chopped Spanish Onion (I use 1 whole onion)
1 cup small white mushrooms, sliced (I use more than 1 cup and sometimes use a combination of baby bellas and white mushrooms)
1/4 cup dry red wine
1 cup beef broth or stock
1/4 cup sour cream
1 teaspoon Dijon mustard

Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and cover with foil.

Melt butter in skillet; add onion and cook 3 minutes, until softened.

Add mushrooms, and cook 10 minutes stirring occasionally until mushroom liquid evaporates.

Add wine; cook 5 minutes.

Stir in beef broth and cook 10 minutes, until mushrooms are coated in a thick sauce.

Stir in sour cream and mustard. Add meat and accumulated juices, allow to heat for a couple minutes.

Serve. (This is the low carb version)

You can serve over egg noodles - which I have done more often recently.

I have also made this with chicken, and it turns out just as well - this is certainly a favorite in our house!Pin It Now!