Protein Noodle Lasagna (Keto)

So I know this isn't the prettiest picture, but it's so delicious!  I have brought it to church potluck's and received many compliments.  It's Maria Emmerich's Protein Noodle Lasagna.  I made a few changes but just personal preferences.

Ingredients
1 lb ground sausage
3/4-1 lb ground turkey or beef
1/2 small yellow onion, diced
2 cloves garlic, minced
24oz jar low sugar marinara
16oz full fat cottage cheese (or Ricotta)
1 egg
1/2 tsp salt
3/4 lb shredded mozzarella
3/4 cup grated Parmesan
16oz thinly sliced deli chicken breast lunch meat (I like to get nitrate-free)

Directions
Preheat oven to 425 degrees.  Cook sausage, ground meat, onion, and garlic until browned.  Drain and stir in marinara sauce.  In a bowl, combine cottage cheese, egg, and salt.  Spread meat sauce in bottom of 9x13 pan.  Arrange chicken slices over sauce.  Spread with cottage cheese mixture and top with mozzarella and Parmesan.  Repeat layers until everything is used up.  Cover with foil.  Bake 25 minutes, remove foil, and bake an additional 25 minutes.  Cool 15 minutes before serving.

Candied Ribs

I know, don't all fall over in shock... it's my 2nd pork recipe ever and in a row!  I am not a big rib eater, but I REALLY like these.  They are originally my aunt's recipe and then my sister modified it a little for the crockpot.  Well, then when it was given to me, it didn't have any measurements, so I had to make up the measurements so I could post them on here for you all.  These literally fall off the bone and I cut them with a fork.  I didn't even need a knife, and yes I used a fork instead of picking them up.  My in laws laugh at me because I use a fork and knife to eat my pizza sometimes.  :-)  We served this with white rice and poured some of the extra sauce over our rice.  So yummy!

Ingredients
2 1/2 lbs ribs (I had baby back)
1 tsp onion powder
1 1/2 tsp garlic powder, divided
1 tsp salt
1/4 tsp pepper
1 cup brown sugar, packed
1/4 cup soy sauce (watch for wheat if needed)
1/4 cup water

Directions
Cut and separate ribs.  Mix together onion powder, 1 tsp garlic powder, salt, and pepper in a small bowl.  Sprinkle evenly all over ribs.  Roast in oven at 350 degrees for 10 minutes.  In the meantime, in a medium saucepan, boil brown sugar, 1/2 tsp garlic, soy sauce, and water.  Dip rib a few at a time in the sauce (using tongs) and then place in bottom of crockpot.  Pour extra sauce evenly over top of the ribs.  Cook on low for 5-6 hours.  If you able to, mix them around a little bit every so often to get them evenly coated.  Enjoy!!!

By the way, I bet this marinade would be great on chicken too....  you know how I love my chicken  :-)

Asian Pork Chops

Ok, it's a first!  It's my first pork recipe!  :-)  We live off of chicken breasts and ground turkey around here.  Why?  Because that's what I like.  My husband teases, but he really enjoys my cooking so he doesn't complain or mind... except every once in a while he drools and says he would like a steak.  :-)  Well, I was given some pork, and my husband has been out of job for over 8 weeks now, I am cooking whatever I am given.  Please keep us in your prayers as my husband continues to try to find a good paying job.  So.... I got these pork chops and was trying to find a recipe to make them.  I found a delicious sounding recipe for pork tenderloin on allrecipes, and I modified it just a little.  My in laws came over for lunch on Sunday, and it the chops were very tasty.  This marinade would probably be delicious on chicken as well or on any pork pieces you have.... chops, tenderloin, roast, ribs.... we served it with rice and poured some of the excess sauce over our rice with it.

Ingredients
1/3 cup soy sauce (watch for wheat if needed)
1/4 cup canola oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 1/2 tablespoons Asian sweet chilli sauce (I used Mae Ploy brand)
1 teaspoon black pepper
2 lbs pork chops

Directions
Pour all ingredients for marinade (not the pork chops) in a medium size bowl and whisk together.  Put chops in a shallow dish (I used a 9x13) in a single layer and pour marinade over top, turning chops to coat well.  Cover with plastic wrap and refrigerate 8 hours or overnight.  The next morning, put chops into crockpot and pour all of the marinade over the chops.  Turn crockpot on low for 6-8 hours.