Stuffed Avocado Chicken Salad Keto, Low Carb, Paleo and GF

Stuffed Avocado Chicken Salad Recipe (Low-carb, GF, Keto, Paleo)

If an avocado is your thing, then you're going to love this low-carb avocado salad recipe. It's easy, simple and delicious.

Course Main Dish  Cuisine American  Prep Time 25 minutes  Cook Time 0 minute  Passive Time 0 minute  Servings  people INGREDIENTS 2 small avocados 1 1/2 cup chopped cooked chicken (optional rotisserie chicken) 1/4 cup cup mayonnaise 1 tbsp scallion, chopped 1 tbsp Lemon juice 1 tsp coconut oil 1/2 tsp paprika powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper 2 tbsps Parmesan cheese

INSTRUCTIONS

1. Cut the avocados in half and remove the seed. Place them on a plate and set aside.
2. In a mixing bowl, mix the chicken with mayonnaise, lemon juice, and all the spices. Season it with salt and pepper.
3. Stuff the avocado with chicken mixture and sprinkle the cheese on top before serving. Enjoy!

Keto Lasagna Recipe

Keto Lasagna Recipe

This delicious keto lasagna will quickly become one of your new favorite Italian keto dinners! It's low in carbohydrates and rich in nutrients.

Course Main Dish  Cuisine Italian  Prep Time 15 minutes  Cook Time 20 minutes  Servings INGREDIENTS 4 oz full-fat cream cheese, softened : for the noodles 2 large eggs : for the noodles 1/4 cup grated Parmesan cheese : for the noodles 1/4 tsp Italian seasoning : for the noodles 1/4 tsp garlic powder : for the noodles 1/4 tsp onion powder : for the noodles 1 1/4 cups shredded low-moisture, mozzarella cheese : for the noodles 1 pound ground beef : for the fillings 1 tbsp dried onions, minced : for the fillings 1 tsp dried basil : for the fillings 1 tsp dried oregano leaves : for the fillings 1 tsp garlic powder : for the fillings 1 1/2 cup non-sugar marinara (out of a jar) : for the fillings 3/4 cup shredded low-moisture, mozzarella cheese : for the fillings 6 tbsp full-fat ricotta cheese : for the fillings

INSTRUCTIONS

1. To make the Keto Noodles: Place an oven rack in the middle position. Preheat the oven to 375F. Line a large baking pan with parchment paper.
2. In a large bowl, mix the cream cheese and eggs with a hand mixer.
3. Add the Parmesan cheese, Italian seasoning, garlic powder, and onion powder to the bowl. Stir until it's well combined.
4. With a spatula, fold in the mozzarella cheese until well incorporated. Spread the cheese mixture in the baking dish and make a thin layer.
5. Bake for 20-25 minutes, until firm and golden.
6. When the "pasta" is out of the oven, cool it down in the fridge for about 20 minutes. Cut it crosswise into 3 even strips.
7. To make the filling: Put a large skillet over medium-high heat. Add the ground beef, dried minced onions, basil, oregano, and garlic powder to the skillet. Cook until the meat is browned, about 10-15 minutes.
8. Drain the excess grease from the skillet and add 1 cup of the marinara sauce to the meat. Reduce the heat to low and simmer for 10 minutes.
9. To assemble: Pour 1/4 cup of the marinara sauce into an 8.5 by 4.5 - inch loaf pan. Place the first pasta layer on top of the sauce.
10. On top of that, layer a third of the meat sauce. Top the sauce with 1/4 cup of the mozzarella cheese and 3 tablespoons of ricotta cheese. Cover that with another pasta layer. Repeat the step one more time.
11. Cover the top noodle layer with the remaining meat sauce, remaining 1/4 cup of marinara sauce. Top that with the remaining 1/4 cup of mozzarella cheese and sprinkle Italian seasoning on top.
12. Bake for 20 minutes at 375F until the cheese is bubbling. Let the lasagna rest for 5 minutes before serving.

RECIPE NOTES

Per 1 serving: 399 calories, 27g fat, 33.5g protein, 6.3g total carbs, 5.6g net carbs