Tag Archives: keto

Sausage puffs, milestones are blessings but simple is good too

Oh my. What a weekend, y’all! What. A. Weekend. Actually what a week!! A week full of milestones. Wonderful blessings, but milestones none the less. First of all, I registered my oldest for high school. We are so proud of him and so excited but man, it’s a hard pill to swallow! High school!

So that was Wednesday! Thursday, we celebrated my daughter turning 13. She became a teenager. So now we have 2 teenagers in the house. Craziness!! She’s blossoming and becoming her own person, so it’s hard to be sad, as I’m lucky to see her grow, but man 13 years went by quickly and sometimes that’s a little overwhelming. I’m sure lots of mamas and daddies out there can relate.

Her actual birthday was Friday, but we celebrated Thursday because big brother had a Sadie’s dance and had to be there. Then on Saturday, Big Daddy and I celebrated 17 years of marriage! Yikes! How did that happen? I feel like all week I asked myself how in the heck did that happen? Time sure is not slowing down for anyone.

A wonderful friend of ours had gotten us a night at a bed and breakfast last year, but we never used it. Life was just chaos at that time and then suddenly another year had gone by. How did that happen?! See?! There I go again! So she came and stayed with the kids, who were all too anxious to see us move along as Lo spoils them rotten and they have too much fun together.

So off we went. And we had so much fun. Just a nice break from reality. Frankly, we were past due. It was time. Fairfield Manor treated us like royalty and even served us breakfast in bed. If you are in the area and looking for a place to stay, I highly recommend this bed and breakfast!

So now it’s Sunday and it’s time to get back to reality. Cue that song from the late 80’s by Soul II Soul…back to life, back to reality, back to the hear and now…lol! I’m frankly looking forward to a week of no milestones. After a week of nothing but milestones, a week of regular days sounds so lovely. It’s always nice to celebrate and enjoy, but I love simplicity. And these low carb, keto friendly sausage puffs go right along with that simple vibe. A friend of mine who subs up at the school where I work sent this recipe for low carb sausage puffs one day and said they were a hit at her house. I got the stuff and finally tried them this afternoon, thinking that they’d be a nice breakfast or a quick bite for lunch. They make your kitchen smell so yummy and they are so delicious!! My little tootie girl, aka #3, loves them! Rachel warned me I needed to double the recipe and she was right! I should have! They are super simple to whip up, and they bake up quick. Yes, they are basically sausage balls. Yummy! I usually balk at using coconut flour, as I do not enjoy it in pancakes, but in this recipe you can hardly taste it. Sometimes the simple things make life so much better! Quick bite to grab if I know I need to eat but don’t want the extra carbs?! Score!

Sausage puffs (makes about 25)

Stuff you need~

1 pound (roll) breakfast sausage, browned and drained-not crumbled!!!

4 1/2 tablespoons of melted butter, cooled

4 eggs

2 tablespoons sour cream

2 cups shredded cheddar

1/3 cup coconut flour

1/4 teaspoon baking powder

1/4 teaspoon garlic powder

A few turns of Himalayan pink salt

What to do with the stuff~

Melt the butter in the microwave and then put in fridge to cool. The pampered chef 2 cup prep bowl works great for this!

Line a baking sheet with parchment paper and set aside.

Preheat oven to 375 degrees.

Brown your sausage in a large skillet. Do not crumble the sausage completely. Just sort of break it up a little. I use my Pampered Chef mix n chop for this in my big all purpose skillet and it was a breeze.

In a medium size bowl, add your eggs, sour cream, garlic powder, salt and cooled butter and whisk together.

Whisk in the coconut flour and baking powder to this mixture.

Next, add the broken up browned and drained sausage and shredded cheddar. Mix well. I use my Pampered Chef mix n scrape and I find that incorporates all the ingredients together beautifully.

Now, using a spoon or In my case, a Pampered Chef scoop to make these sausage puffs a reality. It works great. The original poster said she made 35 puffs, but I only managed to get 25. I imagine I used a bigger scoop. It’s all good. She said you did not need much space in between each puff, so I just loaded up that baking sheet.

Pop these bad boys into your preheated oven for 15 minutes give or take. And prepare for the wonderful smells to draw people in. When done allow them to set for a few minutes. Store in a air tight container in the fridge. Be prepared to stay in your macros all week long!

Here’s to a simple, keto friendly week of no milestones!! Yes!!

Enjoy and God bless!!

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Cajun Mama Keto: Butter chicken and Cajuns eat crazy things!

I’ve never been to an Indian restaurant before but I think I’d love it! Truthfully we have an Indian restaurant or two in town and I really need to go there. But I’ll tell you what…I bet their butter chicken chicken is not much better than this divine concoction. I cannot imagine it could be. Yes, I said Indian food. I’m Cajun, but I love this butter chicken. Which when you think about it, Cajuns have a long history with eating different exotic foods. For instance, my parents live for Lent because that means fish every Friday and that means they can indulge in their favorite goo. Gasped goo. I’d walk in the door from school and want to gag and I knew dang well they were cooking goo fish. Another example, every Father’s Day meant there would be a ponce. Also referred to as gaug “gog”…I’m writing things I cannot even spell y’all. I just know what they are. My family would go stupid over this cajun delicacy. Here is a post from Acadiana Table that will tell you more about it. It’s a real thing though. So we have a long history of eating things that are different so what’s a little Indian food to a bunch of Cajuns? Exactly! I found this recipe here . This is a great Keto dish when you steam a little broccoli to go alongside it or make some cauliflower fried rice to go with it. I use my everyday Rock Crock from Pampered Chef to steam my broccoli for 5 minutes and it comes out perfectly every single time. What makes the butter chicken so perfect is the mix of the heavy cream (fat) and butter (healthy fat) with the chicken (protein). The tomato paste does have carbs. You use very little so it is spread out over several servings. I bought the Contadina brand and it has 6 grams of carbs 2 tablespoons and in our recipe we only need 1 1/2 tablespoons. So the carbs are minimal. I’ve learned to look at labels because carbs can vary over brands. So take a few in the store to check the carbs. It’s a good way to learn! So getting down to the recipe. It’s very simple and it makes enough for your lunch the next day. Or at least for me it does because no one else in my family eats it so there’s plenty for me!😉 Butter chicken Stuff you need~2 tablespoons butter or ghee 1 pound chicken breasts, cubed 1/2 medium onion, diced (optional)2 teaspoons minced garlic 1 1/2 teaspoons turmeric3/4 teaspoons chili powder 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1 cup heavy whipping cream1 1/2 tablespoons tomato paste1 teaspoon Himalayan pink salt What to do with the stuff~I combine all of my spices in a pampered chef 1 cup prep bowl and then sprinkle it all over my cubed up chicken. Use your hands to rub those spices all into the chicken. It can sit for a little while if you want to let the chicken sort of soak in those spices. But it’s ok if you don’t. In a large skillet, melt butter or ghee (this is a keto suggested clarified butter and can be found in many stores now. If not Amazon has it). If you are using onion add it now and sauté until tender, add garlic towards the end and just sauté until fragrant. It does not take long. Now, add your spiced chicken to the skillet. Stir around until done and the chicken has soaked up that butter. It will smell heavenly. Next add your heavy cream and tomato sauce and whisk it until combined. Cook over medium low heat until the tomato paste and cream are blended together and the cream is thickening up a bit. The longer you let this simmer on medium low heat (whisk it or stir it some!)the thicker it will get. No need to add a thickener I promise. Now you serve it over your cauliflower rice or along side your buttered steamed broccoli and you are ready!! Keto-licious my friends!! It really is such a nice change of pace from grilled chicken or steak. Let me know what you think! This is definitely one of my favorites. Thanks for reading along! Glad I’ve found so many keto loving Cajun mama peeps! Keep calm and keto on! Take it one day at a time. Remember keto is a choice, your choice, and it is a way of eating not a diet. You are only as deprived if you let yourself feel that way. It is not that you have to eat this way, you choose to eat this way! Just that shift in words can make all the difference!A bunch of Cajuns at a pre-boucherie party (me, big daddy, my mama and daddy circa 1997)

That is a picture of me, big daddy, my mama and daddy circca 1997 or so…at a pre-boucherie party. We eat some crazy things but we always have fun!!

Chicken tenders in cajun mama keto gravy

I love chicken. I love gravy. I mean I was raised Avoyelles parish style (my parents are both from Marksville, Bluetown and Broulliette to be exact) and loving gravy is just part of my genetic makeup. I think. Maybe it’s not that scientific, but I love of gravy is deeply engrained in me. So now that I have adopted the ketogenic woe, the rice is not on the list of items I choose to eat, I have found a way to make sure I can still have me some gravy. Yay!! Happy cajun girl over here! This is the tastiest, lip smacking, plum larapin’ gravy I think I’ve ever had. My dad says plum larapin when he likes something he is eating so I figured I’d toss that in there. Ha!! Love my daddy. And I love this gravy. This chicken in the gravy is over the top! I serve it over creamed spinach but it would go great with steamed broccoli with a little butter or even a salad. But me, I prefer to eat it over a nice bed of creamed spinach, which I suppose sort of acts like rice for me. All the same…a vehicle for getting that gravy into my mouth!!! I sort of concocted this recipe one night when I had chicken tenders and I wanted something creamy that fit within my macros. Now, if you are strict keto, you might take umbrage with this as a keto recipe, but it’s lazy keto, which is perfect for me. Ok. So this is an easy recipe and comes together fast! Make sure to make enough to have it for lunch the next day…you’ll want it again. Trust me.

Chicken tenders in cajun mama keto gravy

Stuff you need~

Package of chicken tenders

2 tablespoons Real butter

Himalayan pink salt and cracked black pepper

1 cup Heavy whipping cream

2 teaspoons Chicken bouillon base

What to do with the stuff~

Melt butter in a sauté pan. I use my pampered chef grill pan and it works perfectly for this. Salt and pepper the chicken tenders on both sides. Add seasoned chicken tenders to the melted butter in the hot skillet. Cook on both sides until nicely browned and no longer pink inside. Remove the chicken from the pan. Stir in the heavy cream. Let this come to a simmer over medium heat. Whisk in bouillon base. You can add more to taste if desired. I add just enough to give my gravy that good chicken-y flavor. Once you have the gravy like you want it, add the chicken tenders back in. The “gravy” will thicken up the longer it simmers and the tenders will get more…tender. All in all, a perfect combination of tender tenders and chicken-y gravy. 🤣 I crack myself up! Make up some creamed spinach and you are good to go! Even the carb eaters in my house love this dish! Because it’s delish!

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t the best pictures but what can I say? I was ready to dig in!!

Feta, lemon chicken

I’m going to share one of my most favorite, tastiest, healthiest chicken recipes. I found it several years ago in People magazine as part of a get healthy America initiative and was hooked after the first try. It has some serious flavor. I adore feta cheese and green onions already, but when sprinkled on top of the lemony chicken, it is just magical. You can serve this alongside a spinach salad or sliced on top of a bed of greens, or you can serve baked sweet potatoes with it, depending on the different macros you are wanting to hit. This chicken recipe is low carb, filling and taste wonderful as leftovers. Make extra. Now, recently I’ve started using the thin sliced chicken breasts whenever possible. They are a little higher but worth it to me since they cook up better. If I can only find the huge chicken breasts, then I slice the breads in half and pondé (pound) them a little to make them thinner. I hope you will try this and let me know how much you love it.

Lemon Feta Chicken

Stuff you need~

1/4 cup freshly squeeze lemon juice

2 T. Olive oil

1 tsp. Dried oregano

1/4 tsp. Himalayan pink salt

1/4 tsp. cracked black pepper

4 boneless, skinless chicken breasts (I use the thin sliced ones)

8 T. crumbled feta cheese (I use full fat, but do your thing)

4 t. sliced green onions (I use more than this because I adore green onions)

What to do with the stuff~

First off, let’s make the marinade. I use my Pampered Chef juicer to get my fresh lemon juice. It’s easy peasy.

Then I combine the marinade ingredients to my Pampered Chef classic batter bowl. It’s the perfect size!!

Add the chicken to the marinade and let it marinate in the fridge for 2 hours.

Preheat oven to 350. Remove chicken from marinade. Discard the marinade. Sear the chicken breasts over medium high heat in a skillet. About 3-5 minutes on each side should do it. I use my PC grill pan for this job. It’s perfect.

Now if you are not using an oven safe skillet, then transfer the chicken breasts to 9 x 13 oven safe dish. But my grill pan goes from stove top to oven easily so I just kept my chicken breasts in that. Top the seared chicken breasts with the crumbled feta and sliced green onions and pop in oven for a few minutes. Let the feta melt a little. Serve and enjoy!

You can also serve roasted broccoli or asparagus alongside this dish. Since I am following the Ketogenic WOE, both of these veggies are my go to sides these days. The Pampered Chef large bar pan is fantabulous for roasting veggies! The veggies come out tender yet crispy, a hard combo to achieve!

Now you have a perfect low carb dish that is full of flavor. Hope you love this recipe as much as we do in the Cajun mama house!!

Twice baked cauliflower casserole

Now, one of my former favorite side dishes to make has always been my “special potatoes”. Love, love, love their cheesy, creamy deliciousness and I used to crave them but now that I am following the ketogenic diet, I choose not to eat potatoes. This way of eating is my choice and I am certainly better for it. So I had seen mashed cauliflower recipes and this and that but none of them really caught my eye. Far as I am concerned, I may as well just do without boiling cauliflower to make it like potatoes. I’ll eat my favorite creamed spinach or some asparagus with my meat and keep on rolling. I get why people do it and certainly does give you some options for sides, but it is not something I have to have. BUT Big Daddy had bought some cauliflower a few days ago and he took some ribs out to smoke this weekend and I needed to come up with a side. I made deviled eggs (a keto no brainer and I even made enough to have for lunch tomorrow!! I had saved this twice baked baked cauliflower casserole a few weeks ago annnddd I had cauliflower so today was our lucky to try it!! So glad I did! It is fantastic! It is creamy and cheesy and the texture is just right! The only thing I think I might try next time is to beat it until it is creamy with my mixer. I mashed it as the original recipe from Kayln’s Kitchen had called for this time just to see how it was and all in all the texture was fine. We had a friend come over to eat supper and he thought it was fantastic. Big Daddy was so excited about it (the man will literally eat a boot if it is smothered in gravy and not complain but he genuinely enjoyed this!!). It is definitely a good side option if you are following keto WOE or living the low carb life!

Twice Baked cauliflower casserole

Stuff you need~

One head cauliflower

1/2 cup sour cream

4 ounces cream cheese, cubed

Green onions

6 slices of bacon, cooked until crispy and then crumbled

1 cup shredded cheddar

What to do with the stuff~

Cut the cauliflower into smaller pieces. Remove the core/stem. Boil in salted water until fork tender.

Drain well and then mash with a potato masher. The original recipe said to leave some chunks in it.

Now, add all ingredients except the shredded cheddar to the mashed cauliflower. I added some Himalayan pink salt and cracked black pepper and some Tony’s to it.

Mix well and then transfer to a 9 x 13 baking dish. I used a slightly smaller dish and it was fine. Bake at 350 for about 20 minutes. Sprinkle the shredded cheddar all over the casserole and some more crumbled bacon if you did not eat the extra like I did (😏 🥓) then return to the oven until cheese is melted. Enjoy without the guilt! Yum!!

Here are a few pictures my friend Natalie, who is a mom boss who runs Soul Rebels Photography took for us earlier this month. These pictures make me happy on so many levels. Check out more of her work at http://www.soulrebelsphotography.com. She is so very talented and a wonderful person to work with! My family is changing everyday and my kids are growing up so fast, but for a moment she captured us in that moment in a cotton field just before the sun went down. It was a magical evening and the pictures turned out so well.

Cajun Mama Goes Keto…Jalapeno popper chicken!

Hey my friends!! I am coming straight at you today with a bomb chicken recipe that will make your taste buds tingle! You might have read in my previous post that I have been following the ketogenic diet and I am feeling amazing! Better than I have in a long while! The ketogenic diet basically is a high fat, moderaten protein, low carb way of eating and I love it! I am not a doctor nor a nutritionist and I don’t claim to be an expert on health, but this way of eating has done wonders for me and I am currently into finding new recipes that fit in with my lifestyle. I’m not selling anything, but I am promoting the idea that foods can improve our mindset and enhance our lifestyle. So take that with a grain of salt and just know that many of the recipes I blog about these days will likely have a low carb twist to them. I am still Cajun Mama, just a little lighter (well 40 pounds plus some lighter if anyone is keeping track lol!!) This chicken recipe will make you forget that it is low carb. It is so very tasty. It’s got a hint of spice and is just so cheesy that it will become a new favorite comfort food. Trust me!! I found it on Facebook and here is the original link. It’s from Aunt Bee’s Kitchen. She says it is her most popular post and I totally get why!! Hope y’all make it and enjoy! Let me know if you do! This chicken is proof that change can be good!

Jalapeño Popper chicken

Stuff you need~

6 chicken breasts (I used 3 big breasts and cut them in half then pounded them a little flatter. Worked perfectly!)

Salt and pepper

5 slices of bacon, chopped up

1/4 cup diced onions

8 ounce package cream cheese

1/4 cup sliced jalapenos (the kind in the jar, like what you use for nachos)

1 cup shredded cheddar

1/2 cup mayonnaise (full fat if you are doing keto)

1/2 cup Kraft grated Parmesan (the kind you grew up shaking into your spaghetti or at least I did! My kids call it shaky cheese. Lol!)

4 tablespoons butter, the real stuff please

2 ounces pork rinds, crushed

1/4 Kraft grated Parmesan

What to do with the stuff~

Preheat oven to 350. Place chicken busoms in a baking dish and sprinkle with Himilayan pink salt (my favorite go to nowadays) and cracked black pepper. Bake in oven for 30-40 minutes or until cooked.

Fry the bacon pieces in a big ole skillet until crispy. Drain on a paper towel and set aside. Sauté your onions in the bacon grease until tender. Set aside.

In a bowl, combine cream cheese, onions, bacon, cheddar, jalapeños, and mayo.

When chicken is cooked, spread the cream cheese mixture all over the top of the cooked chicken. Return to oven for 15 minutes or so, just until the cheese is all bubbly and melty perfection.

While the chicken and cream cheese mixture are baking together in harmony, crush your pork skins, melt the butter and stir together. Throw in the grated Parm. When the cream cheese is all melty and bubbly, sprinkle the pork skin/butter/Parm mixture all over the top of the cream cheese. Hold your horses. You can devour it soon!!

Broil on high for about 3-4 minutes or until the pork skin butter Parm layer is browned just right. You will know. And it will be so right.

And there you have a keto lover’s dream!! It will break that mealtime monotony! If you love the fact that Cajun mama is shaking stuff up a bit and posting Keto/Low Carb recipes…Drop me a line In the comments please! Please be nice and if you are not a fan, it is ok to keep that to yourself. Thanks for all of your support during this exciting time!!