2 T olive oil
3 boneless, skinless chicken breasts, cut into strips or cubed
3 bell peppers, different colors, cut into strips & deseeded
1 onion, cut into strips
1 medium zucchini, cut into strips or diced
1 medium yellow squash, cut into strips or diced
2 cloves garlic, minced
1 T chili powder
1 t cumin
Salt, to taste

Brown chicken in oil over medium high heat until browned. Add vegetables & garlic and cook for 3 minutes. Add spices & cook from another 3 minutes, or until vegetables are soft and chicken in cooked through. Serve.

NET CARBS PER SERVING: 3.7
SERVINGS: 8

Option: Serve with sour cream, avocado slices, salsa, shredded cheese, chicharones, lettuce, sliced jalapenos, etc.

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1 lb ground beef
2 cloves minced garlic
1 chopped bell pepper
1 chopped onion, 2 T reserved
2 t chili powder
1/2 t cumin
1 t Worchestershire sauce
1 T stevia or xylitol
1 C tomato sauce
1 C water
1 T tomato paste
8 links Nathan's Famous hot dogs, sliced longways
1 C shredded cheddar cheese

Preheat oven to 400°. In a skillet over medium high heat, brown ground beef. Add garlic, bell pepper, onion, chili powder, cumin, Worchestershire sauce, sweetener, tomato sauce, water and tomato paste. Combine well and simmer for 30 minutes. Lay sliced hot dogs, cut side down in a casserole dish. Pour beef chili over the hot dogs evenly. Then sprinkle cheese and onions on top. Bake for 15-20 minutes or until hot and bubbly.

NET CARBS PER SERVING: 6.3
SERVINGS: 6

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1 lb ground beef
1 can petite diced tomatoes

1/2 onion, diced
1 t thyme
2 C vegetable broth
3 oz tomato paste
2 T Worcestershire sauce
Salt & Pepper, to taste
1 head cauliflower, cut into florets
1/2 stick butter
2 garlic cloves, minced
1/2 C heavy cream
1 C shredded cheese, divided

Preheat oven to 350°.
Brown ground beef in a heavy Dutch oven over medium high heat.
Add onion, tomato, thyme, broth, paste and sauce. Cook until it thickens, about 15 minutes.
While that cooks, steam cauliflower on stovetop or in microwave until soft.
In a saucepan, bring butter & garlic to a simmer and remove from heat.
Add cauliflower to butter mixture and mash cauliflower with a potato masher.
Add cream.
Using a stick blender, blend until smooth.
Add 1/3 C shredded cheese, stir.
Add salt & pepper, to taste and set aside.
When beef mixture is thick, remove from heat.
Spread cauliflower mixture over the top of the meat, evenly.
Sprinkle the remaining 2/3 C shredded cheese on top.
Cook in oven for 20 minutes then under broil for 1-2 minutes, make sure the cheese doesn't burn.
Serve.
Option: Sprinkle top with chopped parsley or chopped chives. 

NET CARBS PER SERVING: 10.66
SERVINGS: 6

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