Keto Pork & Chicken Mexican Lasagna#SundayFunday

This easy Keto Pork & Chicken Mexican Lasagna is so rich and tasty it will be sure to warm you on a cold day. Full of cheesy Mexican flavor, you can throw this low carb dinner together in minutes and then just bake it. This is real comfort food that has only 6g net carbs per serving. 

I had so much of leftover mince, pork & chicken, store bought Mexican salsa, roasted bell peppers, egg white tortillas different cheeses these all needed to be used. Created this delicious clean out the fridge recipe which is has the right spice level that anyone will enjoy. The only carb that is in the jarred salsa. If you have a homemade low carb salsa then use it.

Serves 6
Ingredients
300 Grams Chicken Mince
300 Grams Pork Mince
9 Egg White Tortillas
1 Small Onion - chopped
1 Teaspoon Chilly Flakes
¼ Teaspoon Garlic Powder
½ Teaspoon Cumin Powder
½ Teaspoon Mexican Oregano
½ Teaspoon Pink Himalayan Salt or to taste
For The Sauce
2 Roasted Red Bell Peppers
1 Roasted Green Bell Pepper
4 Cloves Roasted Garlic
½ Teaspoon Mexican Oregano
½ Cup Heaped Mexican Salsa
1 Cup Mixed Cheese - Brie, Sheep Cheese, Blue Cheese
4 Slices Cheddar Cheese
1 Teaspoon Butter - for greased the baking dish . 

Method
Preheat oven to 180°C

In a pan add the pork and chicken mince sauté till brown then add the onion and sauté for 2 minutes, then add the all seasonings and salt to taste, mix well. Cover and cook till the mince is tender. Drain out the excess fat from the pan. Keep aside to cool.
For The Sauce

Grind the roasted garlic, bell peppers, Mexican oregano and salsa in mixer jar till well blended.
In a another pan add the drained fat from the mince and the blended sauce, cook on medium flame till it comes to boil. Let is cool. Taste for salt if necessary add, I did not add any salt since the Mexican salsa had enough salt in it.
For Assembling The Lasagna

Grease an 8" x 8" a baking dish with butter well.
Add 2 -3 tablespoons of the sauce in the bottom of the baking dish. 

Keep aside ½ cup heaped of the sauce and mix the remaining to the cooked mince.

Then add a layer of egg white tortillas.

Add a layer of the mince & sauce mix.

Now sprinkle the cheese.

Again repeat the same process.
When all the mince is used up.

Add the layer of egg white tortillas, then the remaining sauce, a good amount of cheese, then a layer of slice cheddar cheese.
Cover the dish with aluminum foil and bake in a preheated oven for 25 minutes. After 25 minutes remove the foil and put it under the broiler for a few minutes or till the cheese is golden brown on top.

Let is cool a bit before serving. Serve with side of salad or you could also use your favorite toppings like sour cream, guacamole, avocado, etc.
This is the perfect recipe to freeze for a low carb lunch. Just portion out the leftovers and place in a freezer container. Microwave for a few minutes to reheat.

This low carb meal was so easy and comforting and sure to be a family favorite. It would be perfect for a busy weeknight meal.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1 about 6g net carbs

Labels: Lasagna, Keto, Egg White Tortillas, Pork, Chicken Mince, Leftover series, Sunday Funday, Baked, Cheese, Mexican 

Leftover Pork Roast Ragu from A Day in the Life on the Farm
Maple Sausage, Sliced Fennel, & Gouda Quiche from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Overnight Dinner Roll French Toast Bake from Amy's Cooking Adventures
Keto Pork & Chicken Mexican Lasagna from Sneha’s Recipe
Turkey and Cranberry Grilled Cheese Sandwich from Blogghetti

No Oil Less Salt Lime Pickle#SundayFunday

What do you do with the lime peels when you juice a dozen of limes? Here is No Oil Less Salt Lime Pickle. Quick and easy to make. This requires to be stored in the refrigerator and finished within a 2 weeks. If you want to store it longer then top it with oil at least an inch over the pickle then you can store this in your pantry shelf or for a month or more in the refrigerator.  

Ingredients
12 Lemon peel - cut into quarters
Salt to taste
Red Chilly Powder to taste
2 Tablespoons Sugar or Jaggery or to your taste

Method
To the lime pieces add salt and red chilly powder give it a good mix. 

Put this in a container with a lid, place this in a pressure cooker and steam it for one whistle on high flame, then reduce the flame to low and let is cook for 5 minutes. After 5 minutes switch off the flame. Let the cooker cool. Remove the container from the cooker.

Place this in a cooking pan with the sugar or jaggery along with cooked lime peels, taste for salt and red chilly powder. Add more accordingly. Cook this on low flame until the sugar or jaggery melts and you get a shine on top. Switch off the flame.  

Let this cool, store it in a sterilized glass jar. Enjoy!!

Labels: Pickle, No Oil, Leftover series, Lime, Sunday Funday, Instant Mixes

• Culinary Cam: A Citrusy Sweet and a Savory: "The Actual Good Meringue" Lemon Pie + Calamari-Lime Salad 
• Amy’s Cooking Adventures: Atlantic Beach Pie 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Deviled Eggs with Basil, Capers, & Lemon Zest 
• Cook with Renu: Fresh Mint Chocolate Lemon Bark 
• Mayuri’s Jikoni: Lemon Linguine
• A Day in the Life on the Farm: Margarita Tiramisu
• Sneha’s Recipe: No Oil Less Salt Lime Pickle 
• Palatable Pastime: Tropical Lemon-Limeade  

Keto Lobster Scrambled Eggs#FishFriday

When you have leftover lobster meat, make these scrambled eggs for a filling and scrumptious breakfast or a quick dinner. This has just 1 gram Carbs.

Serves One 
Ingredients
2 Eggs
¼ Teaspoon Dried Tarragon
¼ Cup Cooked Lobster Meat - cut into small pieces
A Pinch Chilly Flakes or Black Pepper powder
1 Tablespoon Butter
Salt to Taste

Method  

Beat eggs and tarragon in a small bowl. Set aside.
Sprinkle lobster pieces with chilly flakes or black pepper.

Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 minutes. Stir in egg mixture, increase heat to medium and scramble eggs, stirring constantly, until nearly set.

Serve garnished with dill, sautéed Green Beans & Salad. A prefect Keto meal.
Labels: Keto, Egg, Lobster, Main course, Serves One, Fish Friday, Leftover series

Our Event for the month of January 2023 is Lobster. 

• Keto Lobster Scrambled Eggs by Sneha's Recipe
• Lemon Ricotta Lobster Ravioli by Food Lust People Love
• Lobster Tacos by A Day in the Life on the Farm
• Spicy Lobster Bao by Karen’s Kitchen Stories
• Surf and Turf (Grilled Steak and Lobster) by Palatable Pastime
• Warm Lobster Salad by Culinary Cam 

Leftover Chocolate Cake & Chocolate Pudding Cups - No Bake Dessert#SundayFunday

I had some frozen leftover cake lying in the freezer for quite sometime. So made this delicious dessert using my Homemade Ready Chocolate Pudding Mix.

Delicious chocolate custard dessert cups which is not only easy to make but taste fantastic. This cups are so addictive and makes a great party individual dessert.

Ingredients 
500 ml milk
1/2 Cup Homemade Ready Chocolate Pudding Mix
1 Teaspoon Gelatin
1 Tablespoon water
Leftover  Chocolate Cake

Method

Press  a thick layer of crumbled cake into  the cups 

then add a layer of pudding.   Let it set in the refrigerator. 

Again add a layer of cake 

then pudding, let it set in the refrigerator to chill.

Grate chocolate on top and cling wrap each cup and refrigerate till cold.

Enjoy this delicious dessert. 

Labels: Sunday Funday, No Bake Desserts, Chocolate, Homemade, Chocolate Pudding, Leftover series, Sweets & Desserts  

For Sunday Funday our theme is Clean out the Fridge

• Beef Vegetable Soup from A Day in the Life on the Farm
• Leftover Chocolate Cake & Chocolate Custard Cups - No Bake Dessert from Sneha's Recipe
• Tortellini Carbonara from Amy's Cooking Adventures
• Turkey Tetrazzini from Palatable Pastime

Pulled Chicken & Celery Sandwiches#SundayFunday

Pulled Chicken & Celery Sandwiches are delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box, serve these as party pleasers. What I love about sandwiches that they are shelf stable for at least 4 -5 day's in the refrigerator. Prepare them in advance and enjoy whenever you are hungry. For this you can use any leftover chicken.

Ingredients
4 - 6 Big Slices White Sandwich Bread
1 Cup Pulled Leftover Chicken
½ Cup Grated Cabbage
1 Carrot- grated
2 Tablespoons Finely Chopped Celery With Leaves
2 Tablespoons Finely Chopped Salad Leaves
1 Tablespoon Chopped Pickled Jalapenos
1 Tablespoon Chopped Pickled Gherkins
1 Tablespoon Sriracha Sauce
½ Cup Mayonnaise
3 Tablespoons Grated Cheese

Butter as required

Method

In a bowl add mayonnaise, cheese, Sriracha sauce mix well to combine, then add in the chopped cabbage, carrot, jalapenos, gherkins , finely chopped celery with leaves, salad leaves , and pulled chicken mix well, Sandwich filling is ready .

Butter both the sides of the bread.

In one slice of bread , place 2 -3 tablespoons of the prepared filling and press to level it well.

Cover it with a another slice of bread. Like wise prepare the rest of the sandwiches and cling wrap them well. Refrigerate it for at least 3 -4 hours.

then trim the sides and cut into small triangles. 

Serve, Enjoy!!
Labels: Chicken, Burger , Cheese, Cabbage, Carrot, Celery, Salad Leaves, Sriracha Sauce, Kids delight, Dinner, Sandwiches, Mayonnaise, Bread Slices

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event our host, is Wendy of A Day in the Life on the Farm.   

• Apple Celery Soup from Mayuri’s Jikoni
• Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
• Celery and Kale Paratha from Cook with Renu
• Celery Steak from A Day in the Life on the Farm
• Gin and Celery Tonic from Karen’s Kitchen Stories
• Homemade Celery Salt from Food Lust People Love
• Pulled Chicken & Celery Sandwiches  by Sneha's Recipe
• Slow-Roasted Celery from Culinary Adventures with Camilla
• Stir-Fried Shrimp with Chinese Celery from Palatable Pastime

Cheesy White Sauce Chicken Buns#BakingBloggers

For any day of the week your can prepare these quick, tasty and easy cheesy chicken buns or make it for a party and your guest will enjoy it especially kids. This can be made with any leftover chicken or boiled chicken.

Ingredients 
5 Small/ Mini Buns
1 Cup Leftover Chicken - cut into small pieces
1 Cup Thick Bechamel Sauce
1 Cup Cheeza Cheese

Method

Cut the buns in the center and scoop out a little of the center

Then add the white sauce, top it with chicken (I used Leftover chicken roast).

Sprinkle lots of cheese

Baked in a preheated oven 180°C with both the elements on for 10 minutes. Serve these when still warm.

Labels:  Chicken, Leftover series, Bechamel Sauce, Buns, Starters, Kids delight, Baking Bloggers 

Baking Bloggers December 2021

Baked Party Appetizers

• Brie Gougere from Sid's Sea Palm Cooking
• Cheddar Cheese and Pecan Crisps from Karen's Kitchen Stories
• Cheesy White Sauce Chicken Buns from Sneha’s Recipe
• Crescent Roll Samosa Wreath from Magical Ingredients
• Mini Christmas Cakes from Small Batch Baking Kitchen
• Monte Cristo Puffs from Palatable Pastime
• Pigs In A Blanket Christmas Wreath from Making Miracles
• Shrimp and Pork Roll Lettuce Cups from A Day in the Life on the Farm

Leftover Cake Spiced Bundt Pudding#BundtBakers

So what do you do with a cake that either falls apart or is too crumbly to serve your guests? I usually use it for one of two alternative desserts, like Cake Pops or Bread Pudding or trifle. Today I’m sharing with you an easy recipe a Leftover Cake Pudding!

This recipe will work with any type of cake. It doesn’t need to be a cake that fell apart or over baked or under baked. However, it’s just convenient to know that you can salvage the cake for a another delicious dessert!

Either way you end up with a delicious tasting dessert that is not overly sweet and uses up any leftover scraps you may normally toss in the trash!

Ingredients
2 Cups Crumbled Leftover Cake
3 Eggs
2 Cups Milk
½ Cup Sugar
1 Teaspoon Vanilla essence
1 Teaspoon Cinnamon powder
½ Teaspoon Cardamom & Nutmeg powder
2 Tablespoons Heaped Melted Butter -
Method

So for this I, used my Monster Bundt Cake (without the icing), this cake was too big for us to finish, so I decided to make a different dessert to enjoy! With guest coming to visit you for Diwali, this a wonderful dessert to serve. You can used any leftover plain white or yellow cake, it works just fine.
Preheat the oven to 170°C.

Crumble cake or cut it or break apart into smaller pieces.
In a mixing bowl, beat the eggs lightly, then add in the milk , sugar, vanilla and cinnamon, cardamom &nutmeg to the mixture. Then gently add in the crumbled cake and the butter.
Pour the cake mixture into a 7" well buttered bundt. 

Bake in a preheated e oven for 40 to 45 minutes so that the top is firm or until tooth pick inserted comes out clean. This pudding will rise to the brim, but as it cools down it will fall flat.

Serve hot or cold with ice cream or a blob of fresh cream, taste delicious.

While un molding the pudding did break a little, but, nevertheless it was so delicious.
Labels: Bundt, Bundt Bakers, Pudding cake, Leftover series, Dessert

Apple Bundt Cake from Palatable Pastime

• Carrot Cake Bundt from A Day in the Life on the Farm
• Cider Spice Bundt Cake from Food Lust People Love
• Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
• Kiss of Cherries Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Fragrant Cranberries Chicken Pulao With Cashewnuts#Improv

Sometimes there is a leftover of chicken and other stuff, which we need to use, so that, there is no wastage at all. Here is a simple recipe, which is nutritious and made a delicious meal.

Serves 2
Ingredients
1 Medium Carrot - thickly grated
1 Medium Onion - sliced
1 Teaspoon Ginger Garlic Paste
1 Cup Leftover Cooked Chicken
Salt to taste
1 Green Chilly - slit
1 Tablespoons Oil
1 Tablespoon Heaped Ghee
¼ Cup Cashewnuts
¼ Cup Dried Cranberries
1 Tablespoon Chopped Coriander Leaves
10 Mint Leaves
For the Rice
1 Cup Basmati Rice
Salt to taste
Whole Mixed Spices
1 Bay leaf
4 Black Peppercorns
1 Piece Cinnamon
2 Green Cardamoms

Method
For The Rice

Wash and soak rice for 15 20 minutes.
Parboil rice with the whole mixed spices and salt till done. Drain and keep aside to cool. Spread it in a plate so that the grains do not clump up.
To Assemble The Pulao  

In a pot / kadai heat ghee and oil. Add sliced onions and fry till light golden brown. Add in the ginger garlic paste and sauté till raw smell goes. Add a cashew nuts and fry till golden. Add in the dried cranberries and fry till they plump up. Add in the slit green chilly, cooked leftover chicken, grated carrot and salt to taste stir well. Add chopped coriander and mint leaves. Add in the cooked rice and lightly give it a mix. Cover with a tight fitting lid and cook on low flame for 10 - 12 minute, till the rice is nicely heated. 

Serve hot with raita.

Labels : Chicken, Leftover series, Pulao, Cranberry, Cashewnuts, Rice, Improv Cooking Challenge, Main course

 Improv Cooking Challenge

Cranberries & Meat

• Slow Cooker Cranberry Pork Chops by Palatable Pastime
• Cranberry Bacon Jam by Pandemonium Noshery
• Fragrant Cranberry Chicken Pulao with Cashew Nuts by Sneha's Recipes
• Pork Tenderloin with Dried Cranberry stuffing by Sid's Sea Palm Cooking
• Cranberry Glazed Sticky Wings by A Day in the Life on the Farm
• Vegan Cranberry Soy Spring Rolls by Magical Ingredients