Tag Archives: Low Carb

Chicken Cordon Bleu Soup – Low Carb

Shopping List

  • Rotisserie Chicken (or grilled chicken)
  • Diced Ham
  • Almond Flour
  • Butter
  • Stone Ground Mustard
  • Chicken or Veggie broth
  • Xanthan Gum
  • Swiss Cheese
  • Cream Cheese
  • Brown mustard
  • Keto bread, or French Bread

Gather Your Ingredients

Let’s Get Started

Begin by making a basic roux, using almond flour for low carb. Melt the butter in the pan, then add the flour, whisking together to make a creamy paste. Cook the mixture 2-3 minutes until the flour is cooked and no longer raw.

Whisk in stone ground mustard, or powdered mustard for extra flavor. Then stream in the broth, whisking the whole time. Bring to a boil.

Turn heat down and simmer and let sauce thicken. Add in the cream cheese, stirring until cream cheese is completely incorporated.

Add in the Xanthan gum to thicken the soup base.

Add in the rotisserie or precooked grilled chicken and the diced ham.

Simmer until the meat is cooked through.

Stir in the Swiss cheese and brown mustard.

Top with parsley.

Serve with croutons.

Looking to create low carb croutons? Cut a few slices of your favorite Keto bread in to cubes. Place on baking pan in a single layer in 375° oven and bake for 10 – 15 minutes until bread cubes are toasted.

Let’s Eat

Chicken Cordon Bleu Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

A soup twist to a classic meal.

Recipe: Living Oh So Peachy – livingohsopeachy.com

Ingredients

  • 2 TBSP butter
  • 2 TBSP almond flour
  • 1/2 tsp stone ground mustard (or powdered mustard)
  • 4 cups chicken broth
  • 1/2 pound diced or shredded rotisserie chicken
  • 1/2 pound diced ham (deli or other)
  • 1/2 tsp Xanthan gum
  • 4 oz. cream cheese
  • 8 oz. Swiss cheese
  • 1 tsp brown mustard
  • fresh parsley
  • croutons
  • salt and pepper to taste

Directions

  1. Melt butter in large stock pan or Dutch oven.
  2. Add almond flour, mix to make a creamy paste. Cook for about 2 minutes.
  3. Add the stone ground mustard or powdered mustard.
  4. Whisk in broth bringing to a boil, then simmer to thicken.
  5. Blend in the cream cheese until melted and incorporated.
  6. Whisk in the Xanthan Gum to thicken even more.
  7. Add chicken and ham and simmer until heated through.
  8. Mix in Swiss cheese and brown mustard.
  9. Serve with croutons and fresh parsley.

Cauliflower Tot Breakfast Bake

Shopping List

  • Eggs
  • Green Giant Veggies Tots – Cauliflower cheese and bacon
  • Ground breakfast sausage
  • Peppers
  • Shredded Cheese
  • Cream
  • Spinach (optional)

Gather Your Ingredients

Let’s Get Started

Preheat over to 350°.

Spread an even layer of tots in baking dish.

In a mixing bowl, whip eggs and cream. Fold in diced veggies and cheese. (Does any one remember the scene from Schitt’s Creek about folding in? It still makes me laugh).

Top with sausage, also spreading evenly. The pour egg mixture over sausage and tots.

Top with remaining cheese and place in oven. Bake for 30 minutes or until eggs are set in the middle.

Let’s Eat

Tater Tot Breakfast Casserole

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Recipe: Living Oh So Peachy – livingohsopeachy.com

Ingredients

  1. 1 package Green Giant Veggies Tots – Cauliflower cheese and bacon
  2. 1/2 pound cooked breakfast sausage
  3. 6 Eggs
  4. 1/2 Cup Heavy Whipping Cream
  5. 1/2 cup diced peppers
  6. 2 Cups Cheddar Cheese, shredded

Directions

  1. Preheat oven to 350°.
  2. Whisk eggs, then add cream, salt, pepper to taste then 1 1/2 cups cheese. Fold together.
  3. Spray 8×8 baking dish. Arrange tots in bottom of dish.
  4. Spread breakfast sausage or bacon over tots.
  5. Pour egg mixture evenly over tots.
  6. Top with remaining cheese.
  7. Bake for 30 minutes, or until eggs are set in the middle.

Skillet Cauliflower Parmesan

Shopping List

  • Small head of Cauliflower
  • Butter
  • EVOO
  • Parmesan
  • Breadcrumbs or pork rinds
  • Marinara Sauce
  • Mozzarella Cheese
  • Basil

Gather Your Ingredients

If you don’t have any keto friendly breadcrumbs on hand, I’ve dried out and toasted a few slices of this brand and make my own breadcrumbs.

Pork Rinds are also a good alternative. Place in ziplock bag, release all the air out. Roll over pork rinds with a rolling pin until you have fine crumbles.

Let’s Get Started

Preheat the over to 425°. Prepare a sheet pan with foil and coat with oil. Chop cauliflower into large florets.

In a bowl, combine cauliflower florets, melted butter, and EVOO. Add 1/4 up each of parmesan cheese and breadcrumbs. Add salt and pepper to taste. Toss to coat.

Spread on prepared pan. Roast in over for 30 – 35 minutes until the florets are toasty brown and tender to touch with a fork.

On the stove, heat a pan to medium high heat. Add cauliflower and marinara sauce. Toss to coat and heat until sauce is bubbly.

Rao’s sauce is low in sugar and has a great taste. I have found this brand in Walmart and recently at Costco.

Top with rest of parmesan cheese and mozzarella. Simmer until cheese is melted or place under broiler until cheese is melted.

Top with basil and serve. Serve with noodles. I prefer the noodle alternative Healthy Noodle (see below).

Let’s Eat

Healthy Noodle is a great noodle alternative. I have found this brand at Costco.

Skillet Cauliflower Parmesan

  • Servings: 6
  • Difficulty: easy
  • Print

A low carb take on a comfort food classic.

Source: Living Oh So Peachy

Ingredients

  • 1 Small head of Cauliflower, chopped
  • 3 TBS butter, melted
  • 3 TBS EVOO
  • 1/2 cup parmesan cheese, divided
  • 1/4 cup breadcrumbs (regular, low carb or pork rinds)
  • Salt and Pepper to taste
  • 2 Cups Marinara or Red Sauce, like Rao
  • 1 cup Mozzarella
  • small bunch of basil, chopped

Directions

  1. Pre-heat oven to 425°.
  2. In a large bowl, combine cauliflower florets, melted butter, EVOO, 1/4 up each of parmesan cheese and breadcrumbs and salt and pepper to taste. Toss to coat.
  3. Spread on baking sheet. Roast for 30-35 minutes or until florets are toasty brown.
  4. Heat 3 quart pan on stovetop on medium – high heat.
  5. Add roasted cauliflower and red sauce. Bring sauce to a simmer.
  6. Add rest of parmesan cheese, mozzarella cheese.
  7. Simmer until cheese is melted. Top with basil and serve. OR place under broiler to melt cheese.

Lazy Lasagna with White Sauce

Shopping List

  • 1 Large Spaghetti Squash
  • 1 lb ground turkey or chicken
  • Alfredo Sauce
  • Ricotta Cheese
  • 1 Egg
  • Baby spinach
  • Mozzarella
  • Garlic
  • Salt and Pepper

Gather the Ingredients

Let’s Get Started

First, decide if you will be roasting you squash in the Instant Pot or oven.

Instant Pot: Cut squash in half, scoop out seeds. Pour one cup of water in bottom of IP. Place trivet in bottom and place squash in, set to 7 minutes on manual. Do a quick release. Cool.

Oven: Cut squash in half, scoop out seeds. Bake at 350° for 1 hour.

Meanwhile, brown meat in pan, breaking into small bits. When done, remove from heat and add the jar of Alfredo.

In a small bowl, whisk together ricotta, egg, parsley and garlic. Salt and pepper to taste.

Once the squash has cooled, use a fork to scrap the flesh. It will start to look like strings of spaghetti!

Layer the dish with the spaghetti squash on the bottom, 1/2 the meat mixture, then 1/2 the ricotta mixture, then 1/2 of the baby spinach, followed by 1/2 of the cheese. Repeat layers starting with the meat.


Dinner is Served

Lazy Lasagna with White Sauce

A low carb lazy day lasagna made with spaghetti squash a a creamy white sauce

Source: Living Oh So Peachy – http://www.livingohsopeachy.com

Ingredients

  • 1 Large Spaghetti Squash
  • 1 lb ground turkey or chicken
  • 1 jar (16 oz) of Alfredo Sauce
  • 1 1/2 cups Ricotta Cheese
  • 1 Egg
  • 2 cups fresh baby spinach, chopped
  • 8 oz Mozzarella
  • 1 tsp minced garlic
  • 1 TBSP dried parsley
  • Salt and Pepper to taste

Directions

  1. Prepare Instant Pot or oven for Spaghetti Squash. IP: Cut Squash in half, scoop out seeds, add 1 cup of water and place on manual for 7 minutes, then do a quick release. OR…Oven: Turn oven to 350°. Scoop out seeds and roast for 1 hour.
  2. Brown meat in large frying pan, crumbling into small pieces.
  3. Remove meat from het and add jar of Alfredo sauce.
  4. In small bowl, whisk together ricotta, egg, parsley and garlic. Salt and pepper to taste.
  5. When spaghetti squash is done, remove from Instant Pot or oven cool.
  6. Once cool, use a fork to scrape the flesh.
  7. Place flesh in bottom of large baking dish.
  8. Layer the rest of the casserole – start with spreading 1/2 the meat mixture.
  9. Top with half the ricotta then half the spinach, followed by half the cheese.
  10. Repeat layers: meat mixture, ricotta, spinach and cheese.
  11. Bake for 35 – 40 minutes.

Make-Ahead Breakfast Burritos

Preparing and consuming a healthy breakfast each day can be time consuming. I want to prepare my breakfast just so and then…I have to wash and put away all the tools and utensils I used before I rush out the door or head to what is next on my to-do list.

That’s why when I can create a ‘make and bake’ pan of anything, I know I have saved myself time and stress in my day.

These make-ahead breakfast burritos are easy to put together in the evening after you’ve watched the latest episode of your favorite show. Then pop them in the refrigerator, switch off the light in the kitchen and get your Zzzzz’s.

In the morning, remove your pan, pop in the oven and by the time you have your morning shower and coffee in hand, your burritos are fresh out of the oven.

The next mornings, simply pop a portion in the microwave and you have just made more time for another cup of coffee or to catch up on your to-do list – with little to no preparation and clean up! I’ve even divided them into meal prep containers to make my morning even more manageable! The small, little things you can do each morning to make it more smooth. You never know when you’re going to hit a bump!

Shopping List

  • Sausage links (or diced ham)
  • Shredded Cheese
  • Tortillas (there are a variety of GF, Flour and Low Carb)
  • Heavy Whipping Cream, Half-and-half, or almond milk
  • Eggs
  • Salt
  • Flour or Almond Flour

Gather the Ingredients

Let’s Get Started

Brown sausage. Remove from heat. Once cooled, slice into bite size bits. Add to bowl with shredded cheese and mix.

In a large box, mix together eggs and milk. I choose Heavy Whipping Cream or Almond milk for low carb, but you can use your choice of milk or cream.

Place about 1/4 – 1/3 cup (I’m not into exact measuring, more into what looks right!) of the sausage and cheese mixture on one half of a tortilla. I used tongs to scoop and spread along the tortilla and keep in place.

Roll the tortilla and place in 9×13 dish.

I had a little extra mixture, so I just sprinkled over the top of the rolled breakfast burritos.

Poor the egg mixture over the burritos.

Cover and refrigerate overnight. The purpose of this is so the tortillas can fill and absorb the egg mixture.

In the morning, preheat oven to 350°. Remove pan from refrigerator. Top with additional cheese. Cover and bake for 30 minutes. Remove foil and add additional cheese, if desired (who am I to judge?).

Bake for 10 -15 additional minutes, or until the tops are golden and eggs are set.

Let’s Eat

Serve with any of your favorite burrito toppings, if desired. I prefer mine “naked” or “strait up”, but perhaps you would enjoy it with guacamole, sour cream, salsa or cilantro.

Enjoy.

Make-Ahead Breakfast Enchiladas

  • Servings: 8-10
  • Difficulty: easy
  • Print

An overnight breakfast bake.

Recipe: Living Oh So Peachy – livingohsopeachy.com

Ingredients

  • 1 package sausage links
  • 2 – 2 1/2 cups of shredded cheese
  • 10 (8 inch tortillas
  • 1 cup Heavy Whipping Cream
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 TBS flour (I used almond flour)
  • special seasoning like seasoned salt, I used Slap Yo’ Mama

Directions

  1. Brown sausage in pan. When cooled, slice and mix with bowl of 2 cups of shredded cheese.
  2. In mixing bowl, beat 4 eggs with cream with salt and flour.
  3. Spray 9×13 pan.
  4. Place 1/4 – 1/3 cup of sausage mixture on each tortilla.
  5. Roll tortillas and place in pan.
  6. Poor egg mixture over tortillas.
  7. Cover with foil and refrigerate overnight.
  8. In morning, heat fridge to 350°. Sprinkle with 1/2 cup cheese.
  9. Bake covered for 30 minutes. Remove foil, sprinkle with more cheese if desired.
  10. Bake an additional 10-15 minutes until edges are browned and cheese is melted and eggs are set.

Pull-Apart Bread, Keto

A few months ago I came across THE best Keto Pull-Apart Bread (ever – it’s in the title!) from eatwell101. I’ve shared it a few times, however I had several people say to access the recipe isn’t super easy. I’m all about making things super easy! So here is the recipe for what is soon to become your most favorite Keto and low carb Bread.

This pull-apart bread goes very nicely with any dinner. My kids have told me this is their favorite bread to have with dinner. I’m totally OK with this, until I realized that leaves me less for leftovers!

I have also found it is great in the morning, split in half and topped with a poached egg. No kidding. Try it!

Shopping List

  • Shredded Mozzarella
  • Cream Cheese
  • Eggs
  • Almond Flour
  • Baking Powder
  • Cooked Bacon Bits
  • Parmesan Cheese
  • Italian Seasoning

Gather Your Ingredients

Let’s Get Started

Start by greasing a cast iron skillet. Set aside.

In a glass and microwave safe bowl, combine your Mozzarella and cream cheese. Work in 30 second increments to heat in microwave. Mix to combine. Repeat until batter is smooth. This could be 60-90 seconds, depending on your ingredients and your microwave.

Add in the eggs, baking powder, almond flour and bacon bits to mixture. Stir to combine. Mixture should be smooth and a bit sticky. If it is too sticky, sprinkle in almond flour and mix. The batter should be able to be manipulated with floured hands into 7 or 8 balls.

In a small shallow bowl or salad plate, mix the parmesan cheese and Italian seasoning.

Eyeball the mixture into 7-8 even pieces. Using a knife you can score the dough in the bowl fourths and then each of those in half until you have a good map for how much dough you want for each dough ball.

Sprinkle hands with flour and roll one portion of dough into a ball. Roll the dough ball in the parmesan and seasoning mix. Place in skillet.

Pre-heat oven to 400°.

Once each dough ball is in place, sprinkle with more parmesan cheese.

Place in refrigerator for 10 minutes to firm up dough.

Remove from refrigerator. Bake for 20-25 minutes until tops are golden brown.

Let’s Eat

This bread is amazing, even for breakfast! Simply poach an egg, split one of the rolls, warm in the microwave or toaster and top with the egg.

So satisfying! Enjoy!

Recipe from eatwell101.

Pull-Apart Keto Bread

  • Servings: 8
  • Difficulty: easy
  • Print

A savory keto friendly roll.

Source: Living Oh So Peachy (shared from Eatwell101)

Ingredients

  • 2 1/2 cups shredded Mozzarella
  • 2 oz cream cheese
  • 3 eggs
  • 1 1/2 cups super-fine almond flour
  • 1 teaspoon baking powder
  • 1/3 cup cooked bacon bits
  • 1/2 cup grated parmesan cheese
  • 1 tsp Italian seasoning

Directions

  1. Grease a cast iron skillet. Set aside.
  2. Pre-heat oven to 400°.
  3. In a glass and microwave safe bowl, combine your Mozzarella and cream cheese. Work in 30 second increments heat in microwave. Mix to combine. Repeat until batter is smooth. This could be 60-90 seconds, depending on your ingredients and your microwave.
  4. Add in the eggs, baking powder, almond flour and bacon bits to mixture. Stir to combine.
  5. Mixture should be smooth and a bit sticky. If it is too sticky, sprinkle in almond flour and mix. The batter should be able to be manipulated with floured hands into 7 or 8 balls.
  6. In a small bowl or salad plate, mix the parmesan cheese and Italian seasoning.
  7. Eyeball the mixture into 7-8 even pieces. Using a knife you can score the dough in the bowl fourths and then each of those in half until you have a good map for how much dough you want for each dough ball.
  8. Sprinkle hands with flour and roll one portion of dough into a ball. Roll the dough ball in the parmesan and seasoning mix. Place in skillet.
  9. Once each dough ball is in place, sprinkle with more parmesan cheese. Place in refrigerator for 10 minutes to firm up dough.
  10. Remove from refrigerator. Place in oven and bake for 20 -25 minutes until tops are golden brown.

Spaghetti Squash “Mash”

You may be asking, why spaghetti squash mash? Isn’t there already the classic mashed potatoes and the alternative cauliflower mash? Yes, yes there is.

However, on my journey of reducing the amount of carbohydrates and sugars in my diet, I’ve been seeking vegetables that give a similar flavor and texture of traditional vegetable dishes, but provide reduced carbohydrates.

I’ve been trying different recipes with a spaghetti squash like stuffing them with meat, sauce and cheese or using the scraped out squash as noodle.

Then I saw a beautiful “plated” Instagram photo a while ago and the base of the dish was “spaghetti squash mash”. So I immediately clicked on it and saw the simplicity of it (especially since I had a spaghetti squash in the pantry).

I made it and I was hooked! The texture is a little thinner that mashed potatoes, but the richness of the squash with the flavor of the parmesan will surely delight your tastebuds.

Shopping List

  • 1 medium to large Spaghetti Squash
  • Parmesan cheese, shredded
  • Butter
  • Garlic Powder
  • Topping options: Fresh parsley or chives

Gather The Ingredients

Dinner is Served

Spaghetti Squash Mash

  • Servings: 8
  • Difficulty: easy
  • Print

A low carb alternative to classic mashed potatoes.

Source: livingohsopeachy.com

Ingredients

  • 1 large whole spaghetti squash
  • 4 tablespoons butter
  • 1/2 tablespoon garlic powder
  • 1 cup finely grated Parmesan cheese
  • salt and pepper to taste
  • Optional to serve: butter, fresh chives

Directions

  1. Add 2 cups of water to Instant Pot, along with the steaming rack.
  2. Using a serrated knife cut in half and place on steaming rack with the flesh side up.
  3. Do not remove the seeds before cooking, removing it afterwards is best to get the most flesh from the squash.
  4. Place the lid on and cook on high pressure for 15 minutes.
  5. Do a quick pressure release, remove lid and carefully remove halves to a colander and let drain into bowl.
  6. Scoop the flesh into food processor or Vitamix.
  7. Add remaining ingredients and pulse until it reaches your desired consistency.
  8. Serve with more butter on top and freshly chopped chives.

Steak & Cauliflower Casserole

When you think of a casserole dish, you think of a protein and pasta, amirite? I usually do, too. Until for a health concern I needed to reduce the amount of carbs and sugars. But what would I do without all my creamy, cheesy pasta favorites?

Enter my new favorite vegetable friend – the Cauliflower. This little gem is so versatile! It can be a substitute for rice, potatoes and did you even know…pasta?! That’s right – it tastefully replaces pasta in this dish. You won’t even know it.

Shopping List

  • 1 pound Shaved Beef Steak (found at Trader Joe’s)
  • 1 Head of Cauliflower
  • 1 jar Alfredo sauce
  • 8 oz. crimini mushrooms
  • 1 package or jar of Sun-Dried Tomatoes
  • Baby Spinach
  • Italian Cheese

Gather The Ingredients

Let’s Get Started

Prepare the cauliflower for roasting. Chop up into bite size pieces. In a bowl, mix with oil, salt and garlic. Spread on baking sheet and place in pre-heated oven. Cauliflower should be lightly browned and tender.

I like to season the beef with steak seasoning. Cook up meat while cauliflower is roasting.

After the cauliflower is roasted and the meat is browned, mix everything in a bowl. Spread in a baking pan and bake for 20 minutes.

Dinner is Served

I just love dishes you can slide out of the oven and take to the table so you can enjoy catching up with the family.

Steak and cauliflower casserole

This dish would go great with a salad, or is fulfilling all on it’s own.

Enjoy!

Steak and Cauliflower Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

A low carb comfort food casserole.

Source: livingohsopeachy.com

Ingredients

  • 1 Package shaved beef (Trader Joe’s)
  • 2 Cups Spinach
  • 1 1/2 cups grated Italian cheese
  • 1.5 oz sun dried tomatoes, about 1/2 package or jar
  • 8 oz crimini mushrooms (baby bella), sliced
  • 1 large cauliflower head, chopped into bite sizes
  • 1/4 cup heavy cream, milk or half and half
  • 16 oz jar of Alfredo sauce

Directions

  1. Pre-heat oven to 400°.
  2. Chop Cauliflower into bite size pieces.
  3. Mix cauliflower in bowl with a swirl of oil, 1/4 tsp salt and 1 tsp garlic.
  4. Roast cauliflower in oven for 10-15 minutes, depending on size of cuts.
  5. Turn oven down to 375°.
  6. In small batches in skillet, brown the steak.
  7. Combine everything in bowl.
  8. Spread in 11×13 baking dish.
  9. Bake for 20 minutes, until dish is bubbly.