Cabbage Soup with Beef

This time of year is soup and stew season to me. I love soups (I think I got it from Dad) and stews. Something so warm and comforting.

Trying to eat low carb makes some soups and stews difficult. I stumbled onto this recipe and it seemed to have everything I loved. So I decided to make it. I bought all the ingredients and came home tonight to make it. Only then did I realize it was an instant pot recipe...so I improvised.

The first recipe is  my version. At the bottom is a link to the real version.

Cabbage Soup with Beef
Recipe from Savorytooth.com

Photo courtesy of SavoryTooth.com

Serves 8

28 ounce can diced tomatoes
1 pound 90% lean ground beef
1/2 cabbage, chopped
3 c beef stock
3 c vegetable stock
1 c riced cauliflower (I used an entire bag of frozen riced cauliflower)
1/2 c diced onions
1/2 c diced carrots
1 1/2 tsp salt
1 tsp pepper
1 tsp dried oregano
1 T Worcestershire Sauce (my add)
1 T Tomato paste (my add)

Put ground beef in a stock pot and start browning. Then add the onion, cabbage and carrot when the beef is mostly browned. Then I tossed in everything else, stock and seasonings.

I let it simmer for about 20 minutes then served myself.

Here's the real recipe. If you have an instant pot and try this, let me know how it is.

The Best Swedish Meatballs

For my birthday this year, I did a birthday party where people bring their favorite appetizers. We always have enough to feed a small army and this year was no different.

I hadn't put much thought into what I was going to make so I sat with my recipe book (aka Paprika - an online recipe keeper) and went through my recipes.

I stumbled onto this gem. I knew I wasn't going to be up for making the meatballs so I bought frozen ones. They were fine, for tonight. I definitely want to make the real ones some day.

The Best Swedish Meatballs
Recipe from Cafedelites.com

Photo courtesy of CafeDelites.
She takes the best photos of her food.

Serves 6
Meatballs:
1/3 c breadcrumbs
1/2 c milk
1 large egg
1 large clove garlic , grated or minced
1/3 tsp salt
1/4 tsp EACH of black pepper and ground white pepper
1/4 tsp all purpose seasoning
1/2 of an onion , finely chopped
1 pound ground beef
1/2 pound ground pork
2 T fresh , finely chopped parsley
1 T butter
2 tsp olive oil

This is the part that I did make from scratch and it was delicious!
Gravy Sauce :
1/3 c butter
1/4 c plain / all purpose flour
1 c vegetable broth (or stock)
1 c beef broth (or stock)
1 c thickened (or heavy) cream*
2 tsp regular soy sauce
1 tsp Dijon mustard
Salt and pepper , to season

In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.

Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.

Roll meat into about 24 small balls, or 16 larger balls.

Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.

Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in color. Pour in the broth (or stock), cream, soy sauce and Dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavors together.

Continue to simmer until thickened.

To serve:

Non Swedish way: Place meatballs into the gravy in the pan and serve

Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)

Creamy White Chicken Chili

This recipe just fell into my lap today! It sounded so good I knew I needed to make it immediately. It's comfort food at the highest quality! So delicious. And so very easy.

Creamy White Chicken Chili
Recipe from Pillsbury
Serves 6

Photo from Pillsbury

1 carton (32 oz) chicken broth
2 cans (19 oz each) cannellini beans or 2 cans (16 oz each) great northern beans, drained, rinsed
2 c shredded or cubed cooked chicken
1 can (4.5 oz) Old El Paso chopped green chilis
1 1/2 tsp ground cumin
1/4 tsp pepper
2 c shredded pepper Jack cheese (8 oz)
3/4 c sour cream

In 4-quart saucepan, mix chicken broth, beans, chicken, chilis, cumin and pepper over medium heat.

Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.

Calories: 410
Total Carbohydrates: 24 g
Dietary fiber: 6 g
Protein: 30 g

Cheesy Hash Brown Potato Casserole

I have heard of these types of potato casseroles as "funeral potatoes".  I think it's the type that people can bring to church potlucks or funerals. It' makes a good amount (9x13) and can I just say...are incredibly delicious.

I would modify this recipe ever so slightly when I make them again.

First, I'd saute the onions. Putting the raw onion in without sauteing it made the onions a bit crunchy and they still had a bite to them.

Then, I don't think cream of chicken soup is the right flavor for this. I think you could either, do away with that soup because there's already a lot of liquid going on in this. Or add mayo, or use another cream of something. It's really a very versatile recipe.

Bacon on top would have really made this fantastic...oh and maybe green onions. MMM. I didn't use corn flakes or Ritz as the topper. I had panko so I used them and it was fantastic.

So, bottom line... 5 stars for sure.

Cheesy Hash Brown Potato Casserole
Recipe from Cooks.com
Serves 6 - easily

Photo from The Salty Marshmallow

2 lbs. hash browns, defrosted (JW Note, and you might want to ring them out a bit)
1/2 c melted butter
1 tsp salt
1/4 tsp pepper
1/2 c chopped onion
1 can cream of chicken soup
1 c milk
1 c sour cream
2 c grated sharp cheese (Colby or cheddar)

TOPPING:
2 c crushed corn flakes (can use Ritz crackers)
1/2 c melted butter

Mix above ingredients and put in a 9"x13" pan.

Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.

JW Modifications:
1. Cream of Chicken didn't add much flavor. Can use any cream of whatever soup
2. Need to sauté the onions before putting into the casserole. They were still pretty strong after cooking
3. Bacon on the top would be a nice topper to this. As would green onions.
4. I used Panko instead of corn flakes for the top.

Norwegian Orange Cake

I like to try to make new things for Sunday Dinners and Book Clubs, but all too often I get to lazy. This particular book club I got my act together and made this fantastic Norwegian Orange Cake. It was so fantastic that I gets 5 stars! And then some...

Norwegian Orange Cake
Recipe from: Sippitysup.com
Serves 12

1½ sticks butter
1 c sugar
3 large eggs
zest of 1 orange
⅓ c plus 2 T orange juice, divided
1⅓ c flour
1½ tsp baking powder
3 ounce dark chocolate (preferably 70%), finely chopped
.75 c powdered sugar
candied orange peel as garnish

Heat the oven to 350 degrees. In the bowl of a stand mixer using the beater attachment, or in a large bowl using a hand mixer, beat the butter and 1 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, until thoroughly incorporated. Beat in the orange zest and one-third cup juice.

In a medium bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture until combined to form the cake batter. Fold in the chopped chocolate.

Place the batter into a greased and floured 9-inch bundt pan, smoothing the top of the batter. (The batter will come slightly less than halfway up the sides of the pan.)

Bake the cake until puffed and lightly browned on top and a toothpick or cake tester inserted comes out clean, 45 to 55 minutes. Remove from the oven and cool in the pan on a cooling rack, then remove from the mold. The finished cake will be about 3 inches tall in the center.

While the cake is cooling, make the icing: In a medium bowl, sift the powdered sugar. Add the remaining 2 tablespoons orange juice and whisk to form the icing.

Drizzle the icing over the cooled cake, then garnish with the candied orange.

Chicken BLT Salad

This was a ho-hum recipe. Chop salads are good and I really like them. This one is  no different than any other chop salad. The chicken is no different than any other fried chicken type item you've had. It's quick and easy, but isn't necessary to have a recipe for something like this.

Chicken BLT Salad
Recipe from Myrecipes.com
Serves 6

1 c fat-free buttermilk, divided
1 large egg white, lightly beaten
3/4 c panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
3/4 tsp black pepper, divided
1/4 tsp kosher salt, divided
3 T canola oil
1/3 c canola mayonnaise
1 T chopped fresh dill
1 T chopped fresh chives
2 tsp white vinegar
1 tsp minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 c chopped plum tomato
2 ounces crumbled blue cheese (1/2 cup)
3 slices bacon, cooked and crumbled

Preheat oven to 425°.

Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.

Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.

Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.

Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.

Calories 368
Protein 26.7 g
Carbohydrate 12.1 g
Fiber 2.1 g

The Best Chicken Marinade

You know, it's pretty gutsy to claim to be the "best" chicken marinade. I mean, there are so many marinades out there that are pretty darn good. So I had to try this one to see if it was, in fact, the "best".

I have to admit, it was pretty damn good. I'd make this in a heartbeat. I did replace the brown sugar in this recipe with a low carb brown sugar so I can't really comment on how good it may or may not be with real brown sugar. I can assume it would be delicious since brown sugar is so good.

I also didn't let this marinade for 4 hours. Ain't no body got time to let something sit for 4 hours on a weeknight. It sat for about an hour and was delicious. The notes on the recipe say "I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time." So, yah, you don't need the full 4 hours, but if you have it...maybe give it a try.

The Best Chicken Marinade
Recipe from Momontimeout.com

Photo from Mom on Time out . com

Serves 6

½ c extra virgin olive oil
½ c balsamic vinegar (or other vinegar)
¼ c soy sauce
¼ c Worcestershire sauce
⅛ c lemon juice
¾ c brown sugar
2 tsp dried rosemary [ yah, I forgot this]
2 T Dijon or Spicy Brown mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken

Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.

Remove a half a cup of marinade and reserve for basting the chicken later.

Place chicken in a large, Ziploc bag and pour marinade over the top. Close securely.

Marinate for at least 4 hours and up to 24 hours.

To grill:

Preheat grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through.

Baste the chicken occasionally with the reserved marinade.

Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Balsamic Grilled Mushrooms

Mushrooms are my jam...but on cooked mushrooms. Raw ones are gross. I'm always looking for a new, fun, tasty way to cook mushrooms. My go to is usually a little butter and some sauteing.

This recipe is easy and delicious.  I didn't grill these BTW. I sliced them before I realized they were to be grilled. So if you saute them, be warned though, the balsamic can burn pretty quickly if you don't pay attention.

Balsamic Grilled Mushrooms
Recipe from Delish.com

Photo from Delish.com

Serves 4

1/4 c. balsamic vinegar
2 T low-sodium soy sauce
2 cloves garlic, minced
Freshly ground black pepper
1 lb. cremini mushrooms, sliced 1/2" thick
Freshly chopped parsley, for garnish

In a large bowl, whisk together balsamic, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes.

Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side.

Garnish with parsley before serving.

Cream Cheese Pancakes

I'm forever looking for a low carb breakfast that isn't egg. Egg is a main stay and makes a quick breakfast...I'm just not a fan and at work it's hard to make eggs.

I've made a couple of versions of pancakes so far. Almond flour ones aren't great, but doable in a pinch. THESE, however, were quick, easy, and delicious. I only made one small modification of adding vanilla. The recipe calls for Vanilla Steva which I didn't have, so dropped in some vanilla extract.

Other modifications I think would be good:

• Adding cinnamon
• Adding a dollop of pumpkin puree
• Adding bacon/sausage or something to make them savory. 
• Adding cheese (and not add the steva so much)

Also, you need to stir the batter before making a new pancake. The psyillium husk tends to sink.

Cream Cheese Pancakes

Recipe from Lowcarbyum.com

Makes about 14 4 inch pancakes (these are thin pancakes)

Photo by Jenn

6 large eggs or 4 duck eggs for fluffier pancakes

6 ounces cream cheese

15 drops vanilla stevia drops optional (without the vanilla Steva I added a tsp of vanilla extract)

1 T whole psyllium husks whole

Place all ingredients in a small blender or food processor and blend until smooth.

Pour about 3 tablespoons batter onto hot griddle or large frying pan for each pancake.

When top is covered in bubbles and edges appear dry, flip pancakes. Continue to cook until bottom side is browned.

Remove from griddle. Serve warm with butter and low carb maple flavored syrup if desired.

Calories: 149kcal | Carbohydrates: 1.8g | Protein: 7.2g | Fat: 12.7g 

Coconut Flour Psyllium Husk Bread

Don't be fooled. It's still not bread. Low carb bread isn't great and I'm still struggling to find a low carb bread that is easy and delicious. This one is still my favorite.

Tonight I got a wild twig and decided I needed to try a new bread. This one is good, but not great. It needs a bit of sweet I think. It uses Psyllium husk which is GREAT of your digestion...if you know what I mean.

I'm going to try it in French toast tomorrow so we'll see how that goes.

Coconut Flour Psyllium Husk Bread

Serves 15

6 T whole psyllium husks  may want to finely grind
3/4 c warm water
1 c coconut flour
1 1/2 tsp baking soda
3/4 tsp sea salt
1 pint egg whites 2 cups (or use 8 whole eggs)
2 large eggs see note
1/2 c olive oil
1/4 c coconut oil melted

Preheat oven to 350°F.

If not using silicone pan, grease or line pan with parchment paper. I used an 8×4-in pan.

Dump all ingredients into a food processor and pulse until well combined. If you don’t have a food processor, you can use a mixing bowl with electric mixer.

Spread batter into 8×4 loaf pan. Smooth top.

Bake for 45-55 minutes or until edges are brown and toothpick inserted comes out clean.

Let bread sit in pan for 15 minutes. Remove bread from pan and allow to cool completely on rack.

Calories 127kcal
Serving: 1slice
Carbohydrates: 6g
Protein: 3g
Fat: 13.3g
Fiber: 4.1g

Easy Keto Ground Beef Casserole

I saw this recipe while on vacation...eating really good, not low carb food. I knew the moment I got home I HAD to get back on the low carb train because inviting carbs into my life again is a failure I am not interested in. So, tonight, I stopped and got the ingredients for this.

It's an interesting combination of things. I wasn't sure what to expect and, frankly, it was good. It's not fancy...it's protein and filling. I'd make this again.

I only made one modification, I added about tablespoon of Worcestershire sauce.

Easy Keto Ground Beef Casserole
Recipe from Kaseytrenum.com
Serves 6 (she says 8 on her site, but I'm not convinced it will serve 8...maybe I was just hungry)
1 pound ground beef

Photo from Kaseytrenum.com

3 ounces cream cheese
1/2 cup beef broth
1/2 cup heavy whipping cream
JW add: 1 T Worcestershire sauce
1/2 teaspoon garlic powder
2 cans green beans, drained
3/4 cup cheddar cheese
3/4 cup mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees.

Brown ground beef in a cast-iron skillet then drain the excess grease.

Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.

Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer. Add 1 T Worcestershire Sauce

Once the ground beef mixture thickens add the two cans of green beans that have been drained on top then sprinkle cheese on top of green beans.

Bake for 25 minutes.

Calories: 281kcal
Carbohydrates: 4g
Protein: 18g
Fat: 11g
Fiber: 0.875g

The Best Oven Roasted Garlic Parmesan Asparagus

Side dishes are a big thing for me. I need creativity for side dishes or I get bored pretty quickly. There's a ton of variety in the protein but side dishes aren't as easy for me.

I made this for a dinner party and it was a huge success. So tasty and so delicious. I'll make this again for sure.

The Best Oven Roasted Garlic Parmesan Asparagus
Recipe from Sweetcsdesigns.com
Serves 4

1 bunch asparagus, woody ends trimmed off
2 T olive oil, extra virgin
2 tsp garlic powder
1/2 c Parmesan , shredded or grated
2 T lemon juice
1 tsp sea salt
1 tsp pepper, fresh cracked

Preheat oven to 375 degrees.

Trim asparagus to remove tough, woody ends - discard ends.

On a baking sheet (line with aluminum foil or parchment paper for easy cleanup), lay down asparagus.

Drizzle asparagus with olive oil and lemon juice, mix around with hands to coat evenly.

Pour cheese and garlic powder over asparagus, mix with hands to evenly mix and coat asparagus.

Generously season with salt and pepper.

Bake at 375 for 15 minutes - checking at around 10 minutes to see if tips have started to brown slightly and asparagus has softened a bit.

Cook until asparagus is soft and has crunchy browned bits, about 15 minutes total (this is very dependent on your oven and the thickness of the asparagus stalks - watch it to be sure it doesn't overcook.)

When asparagus is done, serve immediately.

Calorie 141
Carb 6
Protein 7
Fiber 2

Big Mac Salad

This recipe...Oh my goodness...so good.

I'm a big fan of the components that make up a Big Mac, but not a fan of the Big Mac. It's too big and tooo...well, icky.

But what's not to love about burger, pickles, ketchup, mayo, lettuce and tomatoes...I mean, Yum.

Super easy recipe and super filling.

Big Mac Salad
Recipe from Lowcarbyum.com
Serves 8...but really 4 good size meals or a serving based on the small salad plate and dressing mixture is about 3/4 Cup will feed 8

Salad:
1 1/3 pounds ground beef about 600 grams
1/2 small onion chopped (optional)
4 cloves garlic finely chopped
1/8 tsp thyme
1/4 tsp ground oregano
1/4 tsp marjoram
1/8 tsp chili pepper (optional)
12 ounces lettuce greens
2 spears dill pickles diced
3 small tomatoes sliced (optional)
3/4 cup cheddar cheese freshly grated
1 small red onion sliced (optional)
Salt & Ground Black Pepper to taste
1-2 T olive oil for sautéing

Dressing :
2 T tomato paste
3 T water
1/3 c mayonnaise
1/4 c sour cream
1/8 tsp ground sage
1/8 tsp ground oregano
1/8 tsp dried basil
1/8 tsp cayenne pepper (optional)
low carb sugar substitute (if desired)
salt & ground black pepper to taste

Dressing:

Dilute tomato paste in water and add some sweetener (if desired). Add mayonnaise and sour cream. Season with sage, oregano, basil, salt and black pepper. Mix well and set aside.

In a slightly greased skillet, sauté onions until translucent. Add garlic and sauté for a few minutes without burning. Add lean ground meat then season with thyme, oregano and marjoram. Sprinkle salt and pepper to taste. Add a little chili pepper for some heat. Thoroughly cook beef. Transfer to a platter lined with paper towel. Set aside.

Assemble Salad:

Cover platter with greens. Layer cooked beef, chopped greens – lettuce, tomatoes, red onion, dill pickles and top with cheddar cheese. Drizzle with dressing. Enjoy!

Calories 273kcal
Carbohydrates: 2g
Protein: 19g

Chicken Marsala

Chicken Marsala is one of my favorite chicken dishes. I remember having it at TASIS and falling in love with the creamy richness of this dish. I've made it a number of times and it almost always turns out great.

Last nights dish was a disaster. I had college friends over for dinner, people I hadn't seen in a very long time and didn't know their food preferences. Chicken Marsala seemed like a safe bet. All was fine in the prep and the cooking of the chicken. Then the sauce happened.

I put the marsala and chicken sauce in the pan to reduce and let it go for a good 10 minutes. Then came the cream...and it curdled. Ugh. So I figured I'd strain the sauce and start fresh. I figured the sauce was too hot and/or too much acid in the dish. At any rate, it was a disaster.

When I strained the sauce I neglected to put something to strain it in, so down the drain it went. F*ck! So then I had to think fast. I put the mushrooms back in the pan...and then just made a Parmesan cream sauce. Added the rest of the half and half and some whole milk with Parmesan. Put the chicken in and walked away...then I burnt the damn sauce. It was not turning out to be my night.

Took the chicken out, used another pan and remade the Parmesan cream sauce. It turned out fine and we joked about it a bit, but good heavens what a mess.

Now, this recipe, however, is easy. It's quick and simple. Just know when you add the cream, do it at a much lower temp and be sure your wine has reduced plenty. Once something curdles it's hard to come back from that.

Chicken Marsala
Recipe from Cafedelites
Serves 4

Chicken:
1/2 c all-purpose flour (plain flour)
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp black cracked pepper
2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*
2 T olive oil, divided
4 T unsalted butter, divided

Marsala Sauce:
1 T unsalted butter as needed
8 ounces (250g) brown or Cremini mushrooms, sliced
4-5 cloves garlic, minced
3/4 c dry Marsala wine
1 1/4 c low-sodium chicken broth (or stock)
3/4 c heavy cream (thickened cream, evaporated milk or half and half may also be used)**
2 T fresh chopped parsley

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.

Repeat the same with the remaining 2 chicken breasts.

In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

Add the garlic and cook until fragrant, about 1 minute.

Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).

Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.


Calories: 503kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Fiber: 1g

Slow Cooker Beef Bourguignon

Oh Lord was this a perfect meal for a cold fall day. The recipe is easy and delicious. You should really make this recipe. It hits all the notes you'd expect: Comfort, flavor, comfort, beef, comfort, stewy, comfort...you get the picture.

My crock pot wasn't big enough for amount of food here. So I put it in a dutch oven and cooked in the oven at 250 for 6-8 hours. Turned out perfect.

Slow Cooker Beef Bourguignon
Recipe from The Recipe Critic

TheRecipeCritic.com

5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut to 1 inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes (I used tri color)
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish

In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.

Cashew Chicken Stir Fry

Chinese food ranks up there for me as a favorite. It's not very carb friendly though since most the time I feel obligated to eat it with rice. I'm learning, however, that rice isn't essential if the main dish has flavor.

This dish was good. It wasn't GREAT and didn't earn a 5 star ranking from me. It was flavorful and easy to make, so there's that. The sauce was good, but not great. The best part is I remembered the cashews this time. I forget them so often.

Cashew Chicken Stir Fry
Recipe from Spendwithpennies.com

Photo from SpendwithPennies.com

For the stir fry:
1 T vegetable oil , divided use
2 small zucchini , quartered lengthwise then sliced into 1 inch pieces
1 c of mushrooms , quartered
1 onion coarsely chopped
1 pound boneless skinless chicken breasts , cut into 1 inch pieces
1/2 tsp salt
1/4 tsp pepper
2 cloves of garlic , minced
1/3 c roasted cashews (unsalted or low sodium)

For the sauce:
1/3 c chicken broth (or water)
1 T soy sauce
1 T hoisin sauce
1 tsp sesame oil
1 tsp sugar
2 tsp corn starch

Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.

Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.

Remove the vegetables from the pan, place on a plate and cover to keep warm.

Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.

Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.

Add the garlic to the pan and cook for 30 seconds.

While the chicken is cooking, prepare the sauce.

In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.

Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.

Stir in cashews and serve immediately, over rice if desired.

Calories: 289
Carbohydrates: 14g
Fiber: 2g
Protein: 28g

Easy Mongolian Beef

Chinese food is a food I miss being low carb. It's also the one ethnic food that I find so easy to make at home. And, without rice. Which makes me sad. I miss rice.

Tonight I made Mongolian Beef. It's not something I order too often while out, but this recipe caught my eye. It's super easy to put together.

I modified it with two things...I added sauted mushroom and zucchini. I needed to bulk this up a bit since I wasn't eating rice with it.

You can make this even lower carb by using a brown sugar substitute. Let me be clear, this isn't a low carb recipe making it as it's listed. I didn't have a sugar substitute, so it had a bit more carbs than I would have preferred.

Easy Mongolian Beef
Recipe from Therecipecritic.com

Photo from TheRecipeCritic.com

Serves: 4

1½ pounds flank steak, sliced thin
¼ c cornstarch
3 T vegetable oil
½ c low sodium soy sauce
½ c brown sugar
¼ c water
1 tsp minced ginger
3 garlic cloves, minced
pinch of red pepper flakes
green onions, sliced for garnish

In a large zip lock bag add the sliced flank steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once heated, add the steak in a single layer and cook on each side for about a minute until the edges just start to brown. Once the steak is cooked, remove and set aside on a plate.

In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak to the sauce and allow the sauce to thicken for a couple of minutes. Toss with the chopped green onions and sprinkle with red pepper flakes.

Keto Stuffed Mushrooms

Sunday dinner, like any social event, is hard to keep low carb. I figured the carb count is going to be high so where I can make a difference I do.

I ended up owning appetizers last night so I decided to keep it low carb. Stuffed Mushrooms is an all time favorite and, relatively speaking, are low carb on their own. Most recipes have breadcrumbs and few other yummy bits.

This recipe has no bread crumbs and is delicious. Super easy to make, takes just a small amount of planning so the cream cheese is softened, but otherwise, easy to pull together.

Keto Stuffed Mushrooms
Recipe from dietdoctor.com

Serves 4-6

8 oz. bacon
12 mushrooms
2 tbsp butter
7 oz. cream cheese
3 tbsp fresh chives, finely chopped
1 tsp paprika powder
salt and pepper

Preheat the oven to 400°F (200°C).

Start by frying the bacon until really crispy. Let cool and crush into crumbs. Save the bacon fat.

Remove the mushroom stems and chop them finely. Sauté in the bacon fat, adding butter if needed.

Place the mushrooms in a greased baking dish.

In a bowl, mix the crumbled bacon with the fried, chopped mushroom stems and the remaining ingredients. Add some of the mix to each mushroom.

Bake for 20 minutes or until the mushrooms turn golden brown.

Beef Egg Roll Slaw

Soooo egg rolls are one of my favorite things. Turns out the wrapper has carbs. Which is my favorite part.

But then I found this recipe. I have done deconstructed cabbage rolls too and I've gotta say, this deconstructing of some of my favorites are turning out pretty good.

I got a bit heavy handed with the ginger, but it wasn't horrible. I like ginger, so there's that.

If you love the insides of an egg roll, make this recipe.


Beef Egg Roll Slaw
Recipe from Recommended.Tips

Photo from Recommended.Tips

2 T sesame oil
1/2 c diced onion
5 green onions, chopped, white and green parts separated
3 cloves garlic, minced
1 1/2 pounds ground beef
1 T chili-garlic sauce (such as sriracha)
1/2 tsp ground ginger
sea salt to taste
ground black pepper to taste
1 (14 ounce) package coleslaw mix
3 T soy sauce

1 T apple cider vinegar

Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic.

Sauté until onions are translucent and garlic is fragrant, about 5 minutes.

Add ground beef, sriracha, ginger, salt, and black pepper.

Sauté until beef is browned and crumbly, about 5 minutes.

Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture.


Sauté until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.

Double Chocolate Mousse (Low Carb)

Y'all... this is the BEST low carb dessert I've had. I made this for book club and it was a hit.

I chopped up some of the sugar free chocolate and put it in the mousse.

Other ideas we came up with to add to this was orange or coffee extract. Yum.

Double Chocolate Mousse (Low Carb)
Recipe from Cafedelites

2 (13.7oz) cans full fat coconut cream or coconut milk
2 T confectioners sweetener (or confectioners
3 T unsweetened cocoa powder
pinch of salt
20 g | 2 squares 70% chocolate , shaved (optional for extra richness -- or sugar free chocolate chips)
extra shaved chocolate to garnish

Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open carefully and scoop out the thick cream sitting at the top above the water. Transfer the thick hard cream to a bowl and discard all of the liquid left in the bottom of the cans (or reserve to add into smoothies later).

Add the sweetener (or sugar if using) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain 'whipped cream' to use as a topping to serve with and set aside.

Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate if using). Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the 'plain whipped cream' over the mousse and sprinkle with shaved chocolate (if using).

Creamy Pico De Gallo Dip

This is such an easy dip and so worth it. I can't believe that I never thought to mix Pico de Gallo with cream cheese. 

I can think of so many things to do with this dip...like put it on top of chicken breast or mix it with pasta. 

Creamy Pico De Gallo Dip

Recipe from Thenovicechefblog.com

1 c chopped tomato (about 4-5 Roma tomatoes)

1/3 c chopped red onion (about half of a small onion)

1/4 c chopped cilantro

1 jalapeno, seeded and minced

1 garlic clove, minced

juice from one lime

1 (8 oz) block Neufchâtel Cheese (the skinny cream cheese)

In a medium bowl, toss together tomato, red onion, cilantro, jalapeno, garlic and lime juice. Use immediately, or let marinate for a few hours if you have the time. This can also be done as early as the day before.

Preheat oven to 350 degrees. Spray a baking dish with nonstick spray.

Lay Neufchâtel Cheese on baking dish. Cover with Pico de Gallo. Bake for 25-30 minutes, or until warmed throughout.

I didn't heat this up. Instead kept it chilled. So much better.

Chicken Faijta Quesadillas with Cilantro Pesto

Sooo...I didn't really follow this recipe like I should have. Well, that's not completely true...I followed it, minus the bell peppers, then forgot to put the onions on the quesadilla.

This was a fantastic little meal. I used the Mission Low Carb tortillas (6 net grams of carbs). Took one tortilla, cut it in half and made the quesadilla from that. A serving is one tortilla. If you have more available carbs for the day, by all means, use two.

I also took the cilantro pesto one step further for dipping the quesadilla in. I added sour cream to the remaining pesto. Nice sauce that made. In fact, that dip would be fantastic for veggies. Sour cream, cilantro pesto and a couple of red pepper flakes...

And the other thing I changed is the chicken. I had some left over roasted turkey breast. I simply chopped it up, crisped it up in a frying pan and add just a little chili powder.

Make this. you won't regret it.

Chicken Faijta Quesadillas with Cilantro Pesto
Recipe from Delish.com

Serves 4

3/4 lb. boneless skinless chicken breasts, cut into strips or chunks
1/2 c plus 1 tablespoon extra-virgin olive oil
1 T Taco Seasoning
kosher salt
2 bell peppers, sliced
1 red onion, sliced
2 c fresh cilantro (leaves and stems)
1 c fresh basil leaves
1/4 c crumbled cotija
1/4 c almonds
1 clove garlic

In a large bowl, coat chicken with oil and taco seasoning and season with salt. In a skillet over medium-high heat, add chicken and cook, turning occasionally, until cooked through. Transfer to a plate.

Add onions and peppers to skillet and cook until tender, 8 to 10 minutes. Season with salt.

While peppers are cooking, make pesto: In the bowl of a food processor, combine cilantro, basil, and olive oil and pulse until combined. Add cotija, almonds, and garlic and season with salt. Blend until combined.

Wipe out skillet and add butter. Slather a tortilla with pesto and top with chicken, peppers and onions, and pepper jack. Top with another tortilla and cook until crispy, 3 to 4 minutes, then flip and cook other side until golden. Repeat with remaining tortillas and ingredients. Serve with remaining cilantro pesto. (Store remaining pesto in a glass jar in the refrigerator up to 1 week.)

Chicken Kebabs with Creamy Pesto

This is a standard go to, yummy chicken for me. Its so flavorful and so good and so low carb. Easy to make and clearly one of my go-tos.

Chicken Kebabs with Creamy Pesto
Recipe From MyRecipes.com
Serves: 4

2 tsp grated lemon rind
4 tsp fresh lemon juice, divided
2 tsp bottled minced garlic
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
8 (1-inch) pieces yellow bell pepper
8 cherry tomatoes
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 small red onion, cut into 8 wedges
Cooking spray
2 T plain low-fat yogurt
2 T reduced-fat sour cream
1 T commercial pesto

Preheat broiler.

Combine rind, 1 tablespoon juice, garlic, oil, salt, and pepper. Toss with bell pepper, tomatoes, chicken, and onion. Thread vegetables and chicken onto 4 (12-inch) skewers. Place skewers on a broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.

Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs.

Calories 211
Fat 7.3 g
Protein 27.9 g
Carbohydrate 7 g
Fiber 1.2 g

Parmesan-Roasted Green Beans

I'm always looking for good, innovative ways to eat veggies. I'm not a huge veggie fan and when on low carb, I kinda gotta.

These were super easy and so good. Don't over cook them though. Mushy green beans are gross. The tip at the bottom is one to live by. I do it all the time with most veggies I want to crisp up.


Parmesan-Roasted Green Beans
Recipe from Dietdoctor.com

Photo from Dr. Diet Website

Serves: 4

1 egg
2 tbsp olive oil
1 tsp onion powder
½ tsp salt
¼ tsp pepper
1 lb fresh green beans
1 oz. Parmesan cheese, grated

Preheat the oven to 400°F. Whisk together eggs, oil and spices in a bowl. Add the beans and stir until all of the green beans are covered with the egg batter.

Remove excess liquid and add the Parmesan cheese and stir thoroughly.

Spread the beans on a baking sheet lined with parchment paper. Bake on upper level in the oven for 15–20 minutes or until the beans have turned a nice color.

Tip!

If you like your beans crispy, put your empty baking sheet in the oven for about 10 minutes prior to baking the beans. Be sure all of the beans are coated with batter so none of them turn out dry. Also make sure they are in a single layer on the baking sheet. Enjoy!


Calories: 142.5 kcal
Fiber: 3.2 g
Carbohydrate: 5.6 g
Protein: 6.0 g

Cube Steak in Gravy

Cube steak is a cut of meat that brings back so many fond memories. One of my most comfort filled meals is Chicken fried steak, mashed potatoes and grave, and corn. Mom's version. The Chicken fried steak is made with cube steak.

Trying to be lower carb, that meal isn't one I can eat...ever. So I wanted to find one that was close. This one has the elements of cube steak and a gravy. I'd make this again and again.

Cube Steak in Gravy
Recipe from Sweetcsdesigns.com

Photo from Sweet C's Design

Serves 5

1 1/2 pounds cubed steak (5 cube steaks)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tbsp butter, divided
8 oz cremini mushrooms, sliced
6 cloves garlic, diced finely
1 large onion, sliced
1 (14-ounce) can beef broth

Season steak generously with salt and pepper. Heat butter in a large skillet (preferably cast iron) over medium-high heat.

Add cube steaks and cook on medium high until well browned on each side, about 4 minutes per side. Remove steaks from pan when browned and set aside.

Add second half butter to pan and melt. Add onions and mushrooms and sauté on medium, stirring often, until onions are soft and mushrooms have browned slightly.

Add garlic and cook until soft and fragrant, another 2 minutes. Stir in beef stock, stirring to deglaze pan as you add stock.

Bring to a boil and let reduce, about 4 minutes. When gravy has thickened, add steaks back to pan. Toss in gravy to coat.

Cal 445
Carbohydrates 6
Fiber 1
Protein 40

Keto Coconut Flour Pancakes

Hallelujah!! Pancakes that are low carb and NOT made from almond flour. These were surprisingly tasty. They aren't fluffy, buttermilk pancakes full of glorious carbs. But they are worthy. And I will make them again.

Keto Coconut Flour Pancakes
Recipe from Lowcarbyum.com

Recipe from Low Carb Yum

1/4 cup unsalted butter melted
1/4 cup heavy cream sour cream works too
1 packet stevia
1/4 teaspoon salt or more to taste
3 eggs add another if batter is too thick
1/2 teaspoon vanilla extract
1/4 cup coconut flour
1/2 teaspoon baking powder
water optional
Whisk together butter, cream, stevia, salt, eggs and vanilla extract.

In another bowl, combine coconut flour and baking powder.

Mix dry ingredients into the wet ingredients.

Let batter sit to thicken (15-30 minutes may be needed).

Lightly oil skillet and heat over medium heat.

Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.

Flatten out the thick batter a bit with the back of a spoon to form flatter rounds.

Be sure to check out the recipe video on YouTube for more useful tips on the recipe!


Serving: 1 pancake
Calories: 77
Carbohydrates: 1g
Protein: 1g
Fiber: 0g

Strawberry Cucumber Salad

I made this when a good friend of mine from California was in town. She and her husband were here in July and this salad is a perfect summer treat. Absolutely not low carb because of all the fruit, but for a "cheat" it is totally worth it.

Strawberry Cucumber Salad
Recipe from SkinnyTaste

1 1/3 cup sliced strawberries
1/4 cup slivered red onion
1 1/3 cup diced cucumber (about ½ large)
1 tsp chopped fresh mint
1 tsp chopped fresh basil
1 teaspoon fresh lime juice
pinch kosher salt
freshly ground black pepper
1 tbsp balsamic glaze
2 tbsp sliced almonds, toasted

Combine strawberries, onions, cucumbers, mint, basil, lime juice, salt and pepper. Lightly drizzle with balsamic glaze and finish with slivered almonds.

Mississippi Pot Roast

This recipe...super delicious. Pot roast is really one of the best meals in my opinion. It was Dad's favorite and I think about him every time I make it.

This recipe was all the rage a couple of years ago. Easy, somewhat inexpensive, and delicious.

Mississippi Pot Roast
Recipe from Somewhere on the Internet

3-4 pound) roast, your choice of cut
One stick butter
1 package au jus gravy mix
1 package Hidden Valley Ranch dressing mix (dry)
Pepperoncini peppers, number to your liking and a little juice

Put roast in slow cooker. Add other ingredients. Salt and Pepper if you like and cook on until tender.

Cook on Low for 8 hours.

Easy Parmesan-Garlic Chicken

This was probably one of the first meals I ever made for company. I had some friends over and thought this would be a "classy" dinner...only later to realize 1) Kraft not classy and 2) overcooked chicken REALLY not classy.

This is a GREAT low carb meal and one that I'm going to have to put into my rotation of "how to make chicken taste better".

Easy Parmesan-Garlic Chicken
Recipe from Kraft
Serves 6

1/2 c KRAFT Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 small boneless skinless chicken breasts (1-1/2 lb.)

Heat oven to 400°F.

Mix cheese, dressing mix and garlic powder.

Moisten chicken with water; coat with cheese mixture. Place in single layer in shallow baking dish.

Bake 20 to 25 min. or until chicken is done (165°F).


Calories 180
Carbohydrate 2g
Protein 29g

Cornucopia Salad

This is a fantastic salad for pot lucks or family dinners. The longer it sits the better it gets. Super easy to construct and super delicious. It is, after all, a Paula Dean recipe.

Cornucopia Salad
Recipe from FoodNetwork
Serves: 8

1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 c diced green bell pepper
1/2 c diced celery
1 c frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 c raisins
3/4 c chopped nuts (pecans, walnuts, or salted peanuts)
1 c grated Cheddar
3/4 c chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped

Dressing:
2 c mayonnaise
1/4 c sugar
1 T white vinegar

In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.

Chocolate-Glazed Pumpkin Cookies

MMM Pumpkin...

I am no fan of pumpkin pie...but love pumpkin bread and these cookies. I've made then several times and they scream FALL.

Chocolate-Glazed Pumpkin Cookies
Recipe from Martha Stewart
Yields 3.5 dozen

2 c all-purpose flour, (spooned and leveled)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin-pie spice
1/4 tsp salt
1/2 c (1 stick) unsalted butter, room temperature
1 c sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.

Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).

Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.

When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

Chocolate Covered S'mores

Oh s'mores...how I love thee. 

I suppose I could start every blog with "how I love thee" since most recipes I actually hate never make it this far.

Back to s'mores. These I made for Sunday dinner a lifetime ago. They were a big hit. I might have to bring them out again soon. Not low carb, but oh so delicious.

Chocolate Covered S'mores
Recipe From Pioneer Woman
Serves: 8

16 whole Graham Cracker Squares (two Single Rectangular Pieces Still Stuck Together)
1 container (7 Ounce) Marshmallow Creme
1 whole Package Chocolate Almond Barn Or Other Melting Chocolate
Chopped Nuts, Sprinkles, Etc.

Other items to add between the marshmallow cream...reeses peanut butter cups.

Scoop a heaping tablespoon of marshmallow cream onto 8 crackers. Top with the other 8 crackers, pressing gently. Immediately put the sandwiches in the freezer---within a minute of putting the second cracker on top. Freeze for a minimum of 30 minutes to set the marshmallow creme as much as possible.

Meanwhile, melt the chocolate in a glass bowl, then set aside to cool, stirring occasionally to keep the chocolate melted. When the chocolate is room temperature, remove the sandwiches from the freezer. One by one, dip the sandwiches in chocolate, allowing excess to drip off. Work quickly, then add on whatever sprinkles you'd like to use. Immediately put the sandwiches back into the freezer to set the chocolate and keep the marshmallow from rebelling and oozing out.

Freeze for at least 30 minutes, then you can store the s'mores at room temperature or in the fridge until you're ready to serve!

Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup)

This is one of my favorite recipes. When fall comes around it's screams to make soups and stews..this is a fantastic option for fall weather.

Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup)
Recipe from FoodNetwork

Services 4

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 T extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 tsp hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 c shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

Broiled or Grilled Pollo Sabroso

Chicken is one meat that always needs a little extra something. When eating low carb or, well any diet, chicken becomes a mainstay of the meat world...

This one was super flavorful.

Broiled or Grilled Pollo Sabroso
Recipe from SkinnyTaste.com

Serves 6

6 medium chicken thighs
1 T vinegar
2 tsp soy sauce
1 packet Sazon (in Spanish aisle, I prefer Badia brand with no MSG)
Adobo (in Spanish aisle)
garlic powder
oregano

Season chicken with vinegar and soy sauce. Add sazon, 1 teaspoon of adobo, garlic powder, oregano and adobo and mix well. (Don’t use your hands or they will turn orange) Let chicken marinate at least 20 minutes. Broil or grill on low until chicken is cooked through, careful not to burn. Enjoy with rice and salad.

Best Ever Strawberry Spinach Salad

This is one of my most favorite salads. The combo between the sweet (strawberries) and the savory blue cheese is really fantastic. It's not low carb (thanks strawberries) - but it's still one great salad. If you plan correctly, having the strawberries could keep you within your carb limit.

Best Ever Strawberry Spinach Salad
Recipe from Theslowroasteditalian.com

Photo from The Slow Roasted Italian site.
It's a great photo.

Serves 6 (That's a lie. It really serves more like 4 - but its because the salad is so good that you take bigger helpings.)

Candied Pecan Ingredients [JW note: I just buy the candied pecans. It's quicker.]
1 T butter
1 T packed light brown sugar
1/2 c pecan halves
pinch salt

Dressing Ingredients
2 T granulated sugar
1/4 c extra light tasting olive oil
1/4 c white wine vinegar
1 T Dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Salad Ingredients
10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 c fresh blueberries
1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.

Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with cheese and candied nuts. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

Add sliced grilled chicken for a fabulous summer meal.

Chicken Tikka Masala

Tikka Marsala, it turns out, is actually relatively low carb. The RICE that I feel is required to eat with it, is not.

Its high in fat for sure - I mean 1.5 c of heavy cream? That fat adds up. On Keto or low carb, as long as your cholesterol is fine, the heavy cream will not mean a damn thing. That's one of the hardest things for me to wrap my head around eating low carb. Fat is ok. Sugar is not.

I heart Tikka Marsala. It's a staple for me when I eat in Indian restaurants...which isn't often. Making it is easy...or you can take the long route and make it correctly. This recipe is in between.

Don't let the ingredient list freak you out. Most of it are spices...

Chicken Tikka Masala
Recipe from Cafedelites.com

Photo from Cafedelites.com

Serves 6

For the chicken marinade:
28 oz boneless and skinless chicken thighs cut into bite-sized pieces
1 c plain yogurt
1 1/2 T minced garlic
1 T ginger
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon of salt

For the sauce:
2 tablespoons of vegetable/canola oil
2 tablespoons butter
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 oz tomato puree (tomato sauce/Passata)
1 teaspoon Kashmiri chili (optional for color and flavor)
1 teaspoon ground red chili powder (adjust to your taste preference)
1 teaspoon salt
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1 teaspoon brown sugar
1/4 cup water if needed
4 tablespoons Fresh cilantro or coriander to garnish

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Authentic Carne Asada

Another old recipe that wasn't posted to the blog. I love carne asada. It's one of my all time favorites and I order it in almost any/all Mexican restaurant.  When I lived in Mexico there was something about the citrus flavor that really hit my happy button.

The one note I saw I added was to not allow it to marinade for 2 hours or overnight. The citrus starts to cook the meat and it gets a weird texture to me. I marinaded it for about an hour.

Authentic Carne Asada
Recipe from Thestayathomechef.com

2 limes, juiced
4 cloves garlic, crushed
½ c orange juice
1 c chopped fresh cilantro
½ tsp salt
¼ tsp black pepper
¼ c olive oil
1 jalapeno, minced
2 T white vinegar
1 (2 pound) flank steak

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

Heat an outdoor grill to high heat.

Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Easy Lazy Cabbage Roll Casserole (Low Carb)

Y'all...this is a cabbage roll unhinged. THIS recipe is a repeat and I'm expecting it to be a really good leftover...Lord knows since it serves 12 I'll be eating leftovers for awhile. Well, except I'll put some in the freezer for the Pantry Goat.

Make...this...recipe...If you love cabbage rolls, you'll love this.

For the marinara I used Rao's. It's one that's recommended among the low carb world because the carbs are low... and it's quite tasty. I'm not a fan of overly sweet marinara and this fits right into that world. Be ware though...it's a bit pricey.


Easy Lazy Cabbage Roll Casserole (Low Carb)
Recipe from Wholesomeyum.com

Photo from Wholesomeyum.com
She takes fantastic food photos, BTW.

1 T Avocado oil (or oil of choice)
4 cloves Garlic (minced)
1 1/2 lb Ground beef
1 1/2 tsp Sea salt
1/2 tsp Black pepper
1 medium head Cauliflower (riced; about 4 cups)
2 T Italian seasoning
3/4 medium head Cabbage (chopped/shredded; about 6 cups) - I only used 1/2 a head of cabbage and it was plenty.
3 c Marinara sauce
3 c Mozzarella cheese, shredded (and optional - but why would you?)

Heat the oil in a large saute pan over medium heat. Add the minced garlic and cook for up to a minute, until fragrant.

Increase heat to medium-high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.

Meanwhile, preheat the oven to 350 degrees F.

In a 9x13 in glass baking dish, stir together the rice cauliflower, chopped cabbage, and Italian seasoning.

When the ground beef is cooked through, stir that in. Stir in marinara sauce.

Bake for about 30 minutes, until the cabbage is crisp-tender. [JW note: I topped with the cheese and just baked it for 30 minutes. It was perfect. ]

Top with shredded mozzarella, if using. (If not, just continue baking without it.) Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.

Bacon Ranch Cheese Ball

Ahhh a Sunday Dinner favorite. What could possibly be wrong with Bacon...Ranch... and Cheese. When you put all those things together, you get a fantastic appetizer.

Bacon Ranch Cheese Ball
Recipe from 16th and Bliss

2 8 oz packages of cream cheese, room temp
½ c shredded cheddar
1 c bacon crumbles, divided
¼ c diced green onion
1 package of Hidden Valley Ranch dip mix

Place cream cheese in a medium sized mixing bowl. Mix with mixer until both blocks are combined. Add in ranch dip mix and green onion and mix well. 

Blend in shredded cheddar and ½ cup of the bacon crumbles. Once mixed, using your hands, form into a ball. Roll the ball into the remaining ½ cup of bacon crumbles.

Refrigerate 1 hour before serving. Serve with pita chips, crackers, or anything that strikes your fancy!

Asian Grilled Chicken

SkinnyTaste is one of my favorite sites (and cookbooks) that I am constantly finding great lower carb recipes.

This recipe I made months ago, but tagged it as one of my favorites. I'd make this one again for sure. When I made it originally I made a large batch of chicken and kept the leftovers for salads or snacking later in the week.

Asian Grilled Chicken
Recipe from SkinnyTaste

Serves: 3
6 thin boneless skinless chicken cutlets (3 oz each)
For the Marinade:
2 T lemon juice
2 T toasted sesame seeds
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 c low sodium soy sauce (for gluten free, use tamari)
1/4 c teriyaki sauce
1 tsp honey
2 tsp sesame oil

Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter.

Apples and Cheddar Chicken Salad Recipe

I'm catching up on making sure recipes I've tried are also on the blog. I'm paranoid of losing recipes and so have a couple of "backup" options and this blog is on of them.

As I recall, this recipe was decent. It's a big high in carbs at 22g for me. I may make it again, but really with salads I find I won't make one that has "common" ingredients. I mean, let's face it, this is just a cobb salad in disguise.

Apples and Cheddar Chicken Salad Recipe
Recipe from Diethood.com

Serves: 4

FOR THE SALAD
2 to 3 Romaine Hearts, chopped
3 grilled or cooked (leftovers) chicken breasts, cut into strips
2 c cubed cheddar cheese
2 Granny Smith Apples, cored and thinly sliced
2 Red Delicious Apples, cored and thinly sliced
1 c chopped walnuts

FOR THE HONEY YOGURT DRESSING
½ c nonfat plain yogurt (I use Dannon)
¼c eggless mayo
2 to 3 T organic honey
chopped fresh parsley, for garnish

Place chopped romaine salad in a large salad bowl.

Add chicken strips, cheddar cheese, apples and walnuts over salad greens. Set aside.

In a small mixing bowl, combine yogurt, eggless mayo, and honey; stir until completely and thoroughly combined. Taste and adjust accordingly.

Pour salad dressing over salad.

Garnish with chopped parsley.

Nutrition Info: 

Cal: 353

Carbs 22

Fiber 4

Protein 25

Asian Beef Stir-Fry

This was the last meal that had a large amount of carbs in it (rice). The stir fry itself isn't bad, but the rice...oh boy. I do love my rice.

This was a good mix of flavors. I doubled the sauce, as I always do. I didn't double the entire set of soy sauce though. It always makes it salt. So I used 4 T soy and 2 water.

I forgot to get green onions and I'm sure those would enhance the flavor of this dish even more.

I have so many Asian stir fry type of recipes I'm not sure I'll ever make this again. Its not because it wasn't delicious, just that I have others I want to try.

Asian Beef Stir-Fry
Recipe from Cuisine Weeknight Menus - September 2016

Photo from the Internet

3 T low sodium soy sauce
2 T mirin
1 T brown sugar
1/2 tsp cornstarch
2 T peanut oil
2 T minced scallion whites
1 T minced fresh ginger
1 T minced fresh garlic
1 lb beef sirloin steak, cut into thin strips
8 oz sliced cremini mushrooms
1/4 c bias-sliced scallion greens

Whisk together soy sauce, mirin, brown sugar and cornstarch.

Heat oil over medium-high heat until lightly smoking.

Stir fry scallion whites, ginger, and garlic 30 seconds. Add steak, stir fry until evenly browned, 2-3 minutes, then remove.

Add mushrooms and stir-fry until browned, adding more oil as needed, 3 minutes.

Return beef mixture to wok, add soy sauce mixture and bring to a boil stirring frequently. Simmer mixture for 1-2 minutes until thicken.

Garnish with scallion greens.

Fathead Pigs in a Blanket

Now that the vacation is done...and I ate my heart full of carbs....I'm back to the low carb life.

For breakfast this week, I decided to try this Pigs in a Blanket recipe. Almond flour bread stuff, so far, hasn't been my favorite texture...and am hoping that with a sausage in the middle of it will make it better.

I learned from my last attempt with this dough that really the best way to mix it is in a food processor. So that's what I did and it worked great.

Fathead Pigs in a Blanket
Recipe from: Mypcoskitchen.com

Photo from Mypcoskitchen.com

Says it makes 8, but I only got 6 out of it. I think I didn't roll my dough thin enough. I rolled it to 1/8"

6oz (170g) cheddar cheese (she says you can use any cheese like mozzarella or ghouda)
2 tbsp cream cheese
1 egg
3/4 cup blanched almond flour (about 85g)
1/2 tsp Himalayan salt
1/2 tsp onion powder
1/2 tsp parsley
8 organic small cheddar sausages (wheat/sugar-free, 180g)
JW note: I used breakfast sausage - organic

Preheat the oven to 200C/400F.

Shred the cheddar cheese into a microwave-safe bowl and add the cream cheese.

Place in the microwave and microwave for 1 minute. Take out of the microwave and mix with a silicone spatula. Place back in the microwave and heat 30 more seconds. If the cheese isn't fully melted by now, place it back in the microwave and heat another 20-30 seconds until fully melted. Mix with your silicone spatula.

Add the egg to the cheese mixture and mix until the egg has been completely incorporated.

Add the almond flour and spices and mix together until a dough forms.

Add a long piece of parchment paper over a baking tray to cover.

Place on a piece of parchment paper and separate into 8 balls.

Flatten the balls with your spatula, into small rectangles the length of your sausage.

Place the sausage over the rectangle dough and roll. Repeat for all sausages.

Place the tray into the oven and bake for 25 minutes or until golden brown.

Nutrition facts:
Carbohydrates 2.89g
Fiber 1.1g
Protein 11.13g

Slow Cooker Au Jus Pot Roast

Pot roast has always been a winner in our household. Dad loved it. It was almost guaranteed to be his birthday dinner. It can be an expensive cut of meat, but it's often on sale. Which is how I ended up with one this weekend.

The main difference between the way we cooked these for Dad and how I cook them is that I won't be adding potatoes and carrots to it...sadly.

It also makes enough for lunches all week for me. So I have a 4lb chuck roast in the slow cooker right now.

In fact, a new slow cooker...I dropped the lid of my last one, ordered a new one. Then dropped the entire insert on my way home from the work pot luck. Decided it was time to get a smaller one since it's just me.

Slow Cooker Au Jus Pot Roast

Image from AllRecipes.com

Recipe from Allrecipes.com

Serves: 8
1 (4 pound) boneless beef chuck roast
1 tablespoon Worcestershire sauce, or to taste
1 tablespoon Montreal-style steak seasoning
2 tablespoons olive oil
1 cube beef bouillon
1 cup hot strong black coffee
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano, or to taste
2 teaspoons Worcestershire sauce, or to taste

Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.

Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.

Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.

Set cooker to Low and cook until meat is tender, 8 to 10 hours.

Spicy Ranch Crackers

This low carb thing means I can't have bread, or bread like things on a regular basis...or ever if I want to stay below my carb amount. That's not ok for me. I love bread and I love bread things. 

I'm also a snacker. I like to have snacks with crackers, cheese and salami. Enter Spicy Ranch Crackers.

These are fantastic! It's basically the Fat Head Pizza dough recipe with some different flavor. I have found my cracker. So many options here. Instead of ranch you could use garlic salt. You can use Italian seasoning. You could use a sugar substitute and cinnamon. The list goes on.

The making of the dough was tough for me. This is the first time I've worked with mozzarella and almond flour in a dough like scenario. It was tough to mix and get incorporated. After reading on it I discovered I just gave up too early. They still turned out fine.

I also cooked mine longer. I like a crunchy, crispy cracker. Some may have been cooked too long, but they were still good. They also don't stay crispy after you store them. I pop them into our toaster oven at work and they crisp right up.

Spicy Ranch Crackers
Recipe from the fabulous blog: https://thatlowcarblife.com/spicy-ranch-crackers/

2 cups grated mozzarella

2 tablespoons cream cheese
3/4 cup almond flour
1 large egg
1 tablespoon ranch seasoning mix
1/2 teaspoon red pepper flakes

Preheat oven to 425 degrees.

Add the mozzarella and cream cheese to a large microwave safe bowl and microwave in 30 second intervals until melted.

Stir the cheese until smooth and stir in the almond flour, egg, ranch seasoning, and red pepper flakes.

Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment. Roll the dough out to about 1/4 inch thick.

Use a sharp knife or pizza cutter to cut the dough into 1-inch square pieces yielding about 60 pieces.

Transfer the crackers to a parchment lined baking sheet.

Bake for 5 minutes, flip the crackers, and bake for 5 minutes more.

Cool before serving.

Thai Red Curry Chicken

Red curry with coconut milk is one of my favorite Thai meals. I've had it so many times that I really know what I like and don't like. In the restaurants they usually put basil, bell peppers, and bamboo shoots.  I'm ok with everything but the bell peppers.

This recipe is really a very stripped down version. I didn't add anything to it, but when I make this again I'd add bamboo shoots for sure.

I caved and ate this with white rice. I had cauliflower rice, but it had been in the fridge too long and had some furry elements to it.

I didn't use light coconut milk because the regular has only 2 g carbs, so I'm ok with that. There isn't much difference in the taste between the full fat and the light one.

I didn't use brown sugar but monkfruit instead. This was a mistake. It completely changed the flavor and it wasn't nearly as good as I had hoped. If/when I make it again, I'll keep the brown sugar and just plan on those carbs.

Thai Red Curry Chicken
Recipe from Weight Watchers Ultimate Cookbook
Serves 4

2 tsp canola oil
4 skinless boneless chicken breasts, lightly pounded to even thickness
1/4 tsp salt
2 scallions, chopped
2 tsp grated peeled fresh ginger
2 garlic cloves, minced
3/4 c light coconut milk
1 T red curry paste
1 T Asian fish sauce
1 T packed brown sugar
2 tsp lime juice
2 T chopped fresh cilantro

Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and add to the skillet. Cook the chicken until browned on the outside and cooked through, 4-5 minutes. Transfer to a plate and keep warm.

Reduce heat to medium, add the scallions, ginger and garlic; cook stirring constantly until fragrant, about 30 seconds. add the coconut milk, curry paste, fish sauce, sugar and lime juice. Bring to a boil. reduce the heat and simmer; stirring constantly until mixture begins to thicken, 5-6 minutes. Add the chicken and simmer until heated through, about 1 minute longer. Serve, sprinkle cilantro over top.