Chicken & Poultry

Easy Breakfast Sausage

1 pound ground beef or pork

1 tsp garlic

1 tsp sage

1 tsp onion powder

¾ tsp salt

½ tsp black pepper

¼ tsp red chilli flakes (optional)

 

Combine all ingredients thoroughly in a bowl.

If desired, shape into patties or links. If not saute and crumble.

Use in your favorite sausage recipes!

Tamales

Tamale:

12 ounces cooked chicken, seasoned

1 whole egg

2 ounces tallow or fat of choice, melted

¼ tsp baking soda

 

Filling:

Use your own combination of sliced cheeses and already cooked meats. Ex: sliced steak, sliced chorizo sausage, chicken fajitas, etc.

Shredded cheese and crumbled meats do not work well with this recipe, they just make a big mess, but if you cook your ground beef into a patty that works a lot better.

 

Preheat oven to 375 degrees.

In your blender or food processor add chicken & baking soda and begin to blend with melted tallow.

Add in the egg while the blender is on.

Let your “dough” chill covered in the fridge until firm. (About 1-2 hours, or overnight)

 

Using a large piece of parchment paper, spread half of the batter in the middle in a rectangle shape about 1 inch thick.

Layer your slice of cheese and sliced meat in the center of the batter.

Using the parchment paper, carefully wrap the meat and cheese with the batter. Folding the parchment into the shape of your fillings. Fold in the last 2 flaps underneath the tamale to hold it closed.

Place on a sheet pan and bake for about 20 minutes. Let cool 3-5 minutes and unwrap the parchment paper.

Cream of Chicken Soup

12 ounces cooked chicken (raw chicken works, too, just use diced chicken)

8 ounces cream cheese

3 cups chicken broth

¾ Tbs garlic

1-2 tsp salt

2 tsp black pepper

1 whole egg

 

Toss all ingredients, minus the egg, into a slow cooker.

Let cook on low for 3+ hours.

Before serving, spoon about 2 cups of soup into a blender.

Turn the blender on and keep blending on high.

While the blender is running, blend in to egg. Do not stop blending or else the egg will scramble.

Add the blended soup back to the pot and stir.

The soup should be nice, thick and creamy.

Serve as is or with crushed pork rinds on top.

 

Spicy Chicken Cheesy Muffins

4 ounces cooked chicken, shredded or diced small

4 whole eggs

2 ounces your favorite shredded cheese

¼ tsp baking soda

½ tsp salt

1 tsp garlic

1 tsp black pepper

1 tsp chili paste, hot sauce, or your favorite spicy condiment

 

Preheat oven to 350 degrees.
Combine all ingredients in a bowl with a spoon. Or if you want a less chunky muffin, mix in a food processor or in a stand mixer with the paddle attachment.

Divide batter into 8 lined cupcake cups.

Bake for 20-22 minutes or until center is set.

Cobb Salad

 

 

1 large serving

6-8 ounces cooked chicken, grilled or rotisserie taste best for this recipe

2-3 boiled eggs

4-6 pieces cooked bacon, chopped

2 ounces blue cheese (Any cheese will work, though)

1.5 ounces pork rinds

1-2 ounces your favorite salad dressing (Best with carnivore buttermilk ranch or blue cheese)

Layer chicken into your bowl. Layer with bacon next, then boiled eggs.

Top with crumbled blue cheese and crushed pork rinds.

Serve with dressing.

You can easily make this salad at most salad bars if you’re in a hurry!

Meat Waffles

3 ounces cooked meat

3 whole eggs

⅛ tsp baking soda

Pinch of salt

 

Preheat your waffle iron.

Blend all ingredients until smooth in your blender. This will make a thick batter.

Spray ghee or spread some butter onto your waffle iron.

Pour just enough batter to spread it out to reach the edges of your waffle iron. If you overfill your waffle iron, you will have a huge mess and the batter will pour out the sides.

Let cook as you would a regular waffle.

Remove and enjoy with a huge slather of butter, or also tastes great with sausage and fried eggs.

 

 

Chicken Taco Soup

1-2 servings

6-8 ounces cooked chicken, shredded or diced

18-20 ounces beef or chicken broth

2 tsp vinegar

1 tsp cumin

1 tsp chilli powder

1 tsp hot sauce (optional)

1 tsp garlic 

½ tsp oregano

½ tsp salt

Combine all ingredients in a pot and let simmer for at least 20 minutes.

If you want to use raw chicken, dice it up and cook the same way, except let simmer for at least 30-40 minutes instead. You can even use bone in chicken for more flavor. If using bone in chicken, it will taste best if you let simmer for closer to an hour.

You can also throw this all in the slow cooker and let it go on low for the day, 4-8 hours.

Feel free to top this off with shredded cheese, sour cream, salsa, or even pork rinds for crunch!

 

Chicken Rounds

Approx. 12-14 rounds, depending on size

12-14 ounces cooked chicken, dark or light meat (cooked any way)

4 whole eggs

½ tsp baking soda (optional)

½ tsp apple cider vinegar or white vinegar (optional)

¼-½ tsp salt

Preheat oven to 350 degrees.

Add eggs, baking soda, and vinegar to a blender or food processor and blend until mixed thoroughly. 

Slowly add in the cooked chicken while blending.

Keep adding chicken, stopping to stir as needed, until it looks like a thick batter. You may need more or less chicken depending on how your chicken was cooked.

Use a spoon to spread batter into flat rounds onto a parchment lined sheet pan. They will not spread. You can also bake these in a whoopie pan pan. Feel free to make these as large or as small as you want.

Bake for 9-10 minutes. Let cool.

Store in an airtight container in the fridge for up to 1 week. These also freeze beautifully. Will last up to 6 months frozen if kept in an airtight container, otherwise they will get freezer burn after a couple months, if not stored properly.

 

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