Keto Friendly Shredded Turkey Chili - Intimate Recipes

1 pound of shredded turkey

1 Tablespoon butter

½ onion, chopped

2 cups of turkey broth

10 ounces diced tomatoes canned, undrained (I used Ro-tel original diced tomatoes & green chilies)

2 ounces tomato paste

½ teaspoon cumin

½ teaspoon garlic powder

4 ounces cream cheese

Salt and pepper to taste

Cook meat in broth until not pink then shred

In a large stockpot- melt butter over medium-high heat and add onion-cook until translucent

Add meat, broth, tomatoes, paste, cumin, garlic powder, and gently stir.

Bring to a boil then drop down to simmer over medium-low heat and cover for 10 mins.

Remove lid and mix in cream cheese

Increase heat to medium-high and continue to stir until cream cheese is completely blended

Remove from heat and season with salt and pepper to taste. Recipe serves 6 (adjust accordingly)

Sweetheart Fried Chicken - Intimate Recipes

3 chicken breasts, filleted and butterflied 

2 Tablespoons steak seasoning of your choice 

2 eggs

Dash of Tabasco

½ cup milk

Salt and pepper to taste

Mix eggs, seasoning, Tabasco, milk and pepper. Dredge chicken in mixture. Fry chicken until golden brown. 

Caprese Pasta Salad - Intimate Recipes

6 Roma tomatoes, sliced 

½ sweet onion, quartered into slivers

1 pound mozzarella cheese, sliced into bite sized chunks 

8 fresh basil leaves, rolled and sliced 

Vinegar and oil to taste

½ bottle Italian dressing

Lettuce of your choosing

4 cups pasta, cooked 

Mix vinegar, oil and Italian dressing. Let sit in the refrigerator for at least 2 hours. Layer lettuce, mix pasta, tomatoes, onions, mozzarella and basil together. Layer the pasta mixture over lettuce. Serve with additional dressing on top or on the side to taste.

Chocolate Trifle Cup - Intimate Recipes

Instant pudding (flavor of your choice)

1 ½ cups milk

1 cup whipped cream 

Chocolate cookies

Mix pudding with milk and let sit for 5 minutes. Top each cup with whipped cream and a chocolate cookie.

Tiramisu - Intimate Recipes

½ cup plus 2 TBSP white sugar

3 egg yolks

½ cup plus 2 TBSP marscapone cheese

¾ cup plus 2 TBSP heavy cream

1 (12 oz.) package ladyfingers

3 TBSP coffee flavored liqueur

½ tsp. unsweetened cocoa powder for dusting

½ oz. square semi-sweet chocolate

Combine egg yolks and sugar in the top of a double boiler, over boiling water.  Reduce heat to low and cook for 5 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.  Add marscapone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.  Split ladyfingers in half and line the bottom of a serving bowl or pan. Brush with coffee liqueur. Spoon half of the cream filling over the ladyfingers.  Repeat layering of ladyfingers and cream. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Makes 6 servings.

Roasted Pork Tacos with Avocado and Salsa Verde - Intimate Recipes

1 cup pork, shredded 

1 Tablespoon olive oil 

1 garlic clove, minced 

½ cup green cabbage, shredded 

½ cup avocado, sliced 

2 Tablespoons cilantro, chopped 

¼ cup salsa Verde 

3 (6-inch) soft corn tortillas

½ lime

Place the tortillas in the microwave and cook on high for 15 seconds, so that they are warmed through. Remove from the microwave and set aside. 

Place the olive oil and garlic in a frying pan and cook over medium heat until garlic begins  to soften. Add the pork and cook until heated through. 

When pork is cooked, divide the contents of the frying pan between the three tortillas. Top with the  green cabbage, avocado, salsa verde and cilantro. Squeeze lime juice over each taco and serve.

Original recipe from Cooking for One by Kimberly Stevens

Keto Tiramisu Muffins - Intimate Recipes

½ cup Swerve confectioner’s style sweetener

½ cup coconut flour or 2 cups almond flour

2 TBSP unsweetened cocoa powder

¼ tsp. fine sea salt

¼ tsp. baking soda

6 large eggs (2 large eggs if using almond flour), beaten

½ cup (1 stick) unsalted butter

½ cup brewed decaf espresso or strong brewed decaf coffee

Frosting:

1 (8 oz.) pkg. marscapone cheese

¼ cup Swerve confectioner’s style sweetener

1 oz. brewed decaf espresso or coffee

Unsweetened cocoa powder for dusting

Preheat oven to 350 degrees.  Grease or paper 12 muffin cups.  In a medium bowl sift together dry ingredients for muffins.  Slowly add the wet ingredients and stir until very smooth. Fill each muffin cup 2/3 full.  Bake 18 to 20 minutes or until a toothpick comes out clean. Allow to cool. To make frosting combine marscapone cheese, sweetener and coffee until creamy.  Frost cooled muffins. Dust with cocoa powder. Store airtight in the refrigerator. Makes 12 muffins.

Chicken Lettuce Wraps - Intimate Recipe

1 cup chicken, diced 

1 Tablespoon olive oil

1 garlic clove, minced 

1 teaspoon ginger, minced 

1 Tablespoon rice wine vinegar 

1 Tablespoon soy sauce 

2 Tablespoons green onion, chopped 

½ cup white rice, cooked 

¼ carrot, grated

2 large lettuce leaves 

Place the olive oil in a frying pan and cook over medium heat until it begins to sizzle. Place the  garlic, ginger, and green onion in the frying pan and cook until they begin to soften. Add the chicken, rice wine vinegar and soy sauce. 

When the chicken is heated through, remove the pan from the stove. Place the lettuce leaves on a plate, and divide the rice and carrots between them. Divide the chicken mixture between the leaves, roll them closed and serve.

Original recipe from Cooking for One by Kimberly Stevens

Cherry Chews - Intimate Recipes

1 cup rolled oats

1 cup all-purpose flour

1 cup packed brown sugar 

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter

2 eggs

1 cup packed brown sugar 

½ teaspoon almond extract

1 Tablespoon all-purpose flour

1 teaspoon baking powder 

½ teaspoon salt

1 cup flaked coconut

1 cup maraschino cherries, drained and juice preserved 

½ cup chopped pecans 

6 Tablespoons butter, softened

4 cups confectioners sugar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

In a bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan.

Bake for 10 minutes in the preheated oven. Remove and cool. Meanwhile, make the filling. In a bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust. Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing.

To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.