I freaking love Pachos from Kelly O’Bryans restaurant and finally decided to make my own keto pacho chicken recipe. 

Since starting to follow a ketogenic lifestyle I have craved Pachos something fierce.  Whenever we go out for dinner at Kelly O’s I would order chicken fajitas with pacho sauce just to get a little taste of my favorite dish.  I came up with this keto pacho chicken recipe so that I could enjoy the amazing flavour combination of emerald isle dressing, bacon, cheese and green onions at home.

Covering chicken breast with pacho toppings has totally satisfied my craving for this iconic dish.  I think that this would be fun to try on steamed cauliflower or baked radishes too.

Ingredients:

• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1 Tbsp white vinegar
• 1/8 tsp dried basil
• 1 tsp stevia granulated sweetener
• Pinch of garlic powder
• Pinch of salt and pepper
• 1 chicken breast, cooked and cubed
• 1/4 cup tex mex shredded cheese
• 1 slice of bacon , cooked and diced
• 1/2 green onion stalk, diced

How to make keto pacho chicken:

• Combine first seven ingredients to make Emerald Isle sauce. Set aside.
• Line a baking sheet with parchment paper. Layer with chicken, cheese and bacon.
• Broil on low for 5 mins or until cheese is all melted.
• Top with green onions and serve with sauce.

Tips for keto cooking:

• Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

Keto Pacho Chicken Recipe

Yield: 1 serving

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

This keto pacho chicken recipe is a delicious, low carb alternative to traditional pachos.

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Ingredients

• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1 Tbsp white vinegar
• 1/8 tsp dried basil
• 1 tsp stevia granulated sweetener
• Pinch of garlic powder
• Pinch of salt and pepper
• 1 chicken breast, cooked and cubed
• 1/4 cup tex mex shredded cheese
• 1 slice of bacon , cooked and diced
• 1/2 green onion stalk, diced

Instructions

1. Combine first seven ingredients to make Emerald Isle sauce. Set aside.
2. Line a baking sheet with parchment paper. Layer with chicken, cheese and bacon.
3. Broil on low for 5 mins or until cheese is all melted.
4. Top with green onions and serve with sauce.

The post Keto Pacho Chicken Recipe appeared first on Keto Foodie.

You do not have to follow a ketogenic lifestyle to find this Cauliflower Perogie Casserole Recipe perfectly rich and flavourful. 

I simply cannot get over how amazingly delicious this dish is.  Seriously, the whole family is sure to love it, I promise.  This casserole is sure to quickly become a family favorite in your house as it has in mine.

I love, love, love perogies and have often made my own classic homemade perogies with flour and cheese filling.  But when I discovered my new ketogenic lifestyle I thought that perogies would be a thing of the past.  Not so!  This cauliflower perogie casserole combines all of the decadent flavours of my homemade perogies all in one dish. 

I was inspired to create this dish when I witness my friend Tamara making a huge perogie casserole to feed all of our volunteers who helped with the Living Nativity last year.  She simply used store bought, frozen perogies, layered them onto a sheet pan and topped them with a cream sauce, mennonite sausage and cheese before baking.  The smell coming out of the church kitchen that day was divine!  My immediate thought was “how can I make this keto?!”

After some trial and error I have come up with a keto inspired cauliflower perogie casserole that I can safely say rivals Tamara’s original recipe.

How to make this cauliflower perogie casserole:

1. Cook  a head of cauliflower until al dente, drain and chop into bite sized pieces.

2. In a medium frying pan, saute onion and sausage over medium heat until onion is opaque.

3. Melt butter in a sauce pan over medium heat, add almond flour whisking constantly until combined.  Add cream to the sauce pan, mix well and bring to a boil stirring frequently. Remove from heat when the mixture begins to boil and thicken. Add salt and pepper to taste.

4. Place cauliflower in a 9×11″ baking dish. Top with onion, sausage and pour cream sauce overtop.

5. Sprinkle entire dish with shredded cheese and bake at 350 for 20 mins.

6. Top with green onions and serve.

Tips for keto cooking:

• Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

Ingredients need to make this cauliflower perogie casserole:

• 1 head of cauliflower, cooked
• 300g mennonite sausage, sliced
• 1 yellow onion, sliced
• 5 Tbsp butter
• 10 Tbsp almond flour
• 1 cup heavy cream
• Salt and pepper
• 1 cup tex mex cheese, shredded
• 2 green onion stalks, diced

Be sure to cook the cauliflower before combining it with the remaining ingredients.  This is key in giving this casserole it’s rich, creamy texture.  When first developing this recipe I tried baking the dish with raw cauliflower and was left with a soggy mess, not what I was looking for at all.  Cooking the cauliflower before hand allows for it to soak up some of the cream sauce and prevents it from being too liquidy upon baking.

The final result is a delicious keto casserole that is a crowd pleaser with the whole family.  Be sure to add this cauliflower perogie casserole recipe to your menu planning!

Cauliflower Perogie Casserole

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This cauliflower perogie casserole recipe is a family favorite full of delicious cheesy goodness. Add it to your low carb menu planning!

4.7 Stars (3 Reviews)

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Ingredients

• 1 head of cauliflower, cooked
• 300g mennonite sausage, sliced
• 1 yellow onion, sliced
• 5 Tbsp butter
• 10 Tbsp almond flour
• 1 cup heavy cream
• Salt and pepper
• 1 cup tex mex cheese, shredded
• 2 green onion stalks, diced

Instructions

Cook cauliflower until al dente, drain and chop into bite sized pieces.

Melt butter in a sauce pan over medium heat, add almond flour whisking constantly until combined.

Add cream to the sauce pan, mix well and bring to a boil stirring frequently. Remove from heat when the mixture begins to boil and thicken. Add salt and pepper to taste.

In a medium frying pan, saute onion and sausage over medium heat until onion is opaque.

Place cauliflower in a 9x11" baking dish. Top with onion, sausage and pour cream sauce overtop.

Sprinkle entire dish with shredded cheese and bake at 350 for 20 mins.

Top with green onions and serve.

This cauliflower perogie casserole recipe was originally posted on Homemade Heather.

The post Cauliflower Perogie Casserole appeared first on Keto Foodie.