Keto-ish chicken alfredo bake

1/2 spaghetti squash, cooked and shredded

1 large can chicken 

1/2 jar alfredo sauce

Fresh basil, to taste

8 oz ricotta

1 egg

A handful of spinach, chard, or kale

4 oz shredded mozzarella 

Spread half the spaghetti squash on the bottom of a loaf pan. In a separate bowl, mix chicken, Alfredo sauce, and basil. Spread half on top of squash. In a separate pan, wilt greens, then mix in ricotta and egg. Spread half on top of chicken. Sprinkle with mozzarella. Repeat all layers. Bake, covered for 30 minutes then broil until the cheese on top is nice and crisp. 

Alternately, use an 8x8 pan and do single layers of each filling. 

Fruit leather

Cook 2-3 cups of fruit for 30 minutes until soft. Blend. Spread on a parchment-lined baking sheet and bake at 170 for six hours or until dry. I’ve so far tried this with apples and blueberries and my kids have liked both, but the possibilities are endless! Pro tip: splash water on baking sheet before putting down parchment and it will stick perfectly.

My favorite stir fry

1 lb ground meat (I used pork)

Fresh bok choy leaves 

A handful of cashews

A handful of sliced mushrooms 

Coconut aminos or soy sauce

Sesame oil

Thai basil and sesame seeds, for serving 

Directions: brown meat in a skillet over medium high heat. Add mushrooms when meat is mostly cooked, then bok choy, cashews, and a generous splash of coconut aminos and sesame oil. Toss to combine, and reduce heat to low. Simmer until leaves are wilted and sauce begins to thicken. Serve with a rice or noodles. Our current favorite is miracle noodle.