The Low Carb Kitchen: Creamy Chicken Fajita Casserole

This was such a creamy and flavorful dish. All the tastes of fajitas without the tortillas. You could totally add them if you like.

The ingredients:

3 C rotisserie chicken shredded

3 bell peppers, sliced

1 can diced green chiles

2 TBSP taco seasoning

1 C shredded cheese 

8 oz cream cheese softened

1/4 C heavy cream

The recipe:

Preheat the oven to 350 degrees.

In a skillet cook the peppers and diced chiles until softened.

Place cooked peppers in a large bowl with the chicken and 1 TBSP taco seasoning and stir to combine.

Add half the cheese, the cream cheese, and heavy cream and mix until combined well.

Add remaining taco seasoning and mix to combine.

Add the mixture to a greased baking dish and top with the remaining cheese.

Bake at 350 degrees for 30-40 minutes.

Garnish with jalapeños, guacamole, sour cream, salsa, or cilantro.

I also sprinkled some black lime seasoning on the top. 

The Spicy Kitchen: Baked Harissa Alfredo

When I am in the mood for Italian I have been playing around with alfredo dishes. There are some constant ingredients like usually broccoli and roasted red peppers for veggies to replace the pasta. My sauce of choice is a jar of alfredo. Then I play around with different meats,  sauces and seasonings.

The ingredients:

Meat of choice (I used Italian sausage)

2-4 C chopped broccoli

1/2-1 C roasted red pepper

3 garlic cloves

Sliced shallot

Tutto porchetta

1 jar alfredo sauce

2-3 TBSP harrisa paste

Fresh Mozzarella

Garnish: grated parmesan and crushed red pepper, basil, olive oil, parsley

The recipe:

Preheat oven to 350 degrees.

 In a skillet cook your meat, garlic, and shallot.

While it's cooking, chop your broccoli.

Add broccoli to skillet once meat is cooked plus the roasted red pepper.

Add the tutto porchetta and mix to combine. 

Add the harissa and the alfredo and mix well.

Add to greased baking sheet.

Top with fresh mozzarella.

Bake for 15-20 minutes until cheese is melted.

Garnish with parmesan and crushed red pepper.

Notes:

This is pretty spicy so you can cut back on the harissa if desired and omit the crushed red pepper.

This would be great with fettuccine if you are not watching carbs.

The Low Carb Kitchen: Za'atar Butter Burgers with Cheese

This was really easy to make and so tasty. Next time, I would probably add extra Za'atar in the meat mixture for added flavor. The butter keeps the burgers from drying out and the panko holds in all the flavor. You won't even notice it once done.

The Ingredients:

1 lb ground beef

1/2 c pork rind panko

4 cubes of cheese

2 TBSP Za'atar butter

Za'atar

Sea salt

The Recipe:

In a bowl, add the ground beef and panko and mix well with hands to combine.

Separate into 4 pieces and form into burger.

Add 1/2 tbsp Za'atar butter and 1 cube cheese to burger and form burger around it.

Sprinkle with Za'atar and sea salt blend.

In a skillet add some butter and a bit of oil.

Fry burgers over medium heat to desired doneness. Mine were about 8 min per side and were slightly pink in the middle. 

Allow to rest for a few minutes on a paper towel. 

For a side dish, add some veggies to the pan after you cook the burgers and toss with some seasoning. 

I added some Harissa Aoli as a dipping sauce/ spread.

1/2 C mayo

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 TBSP Harissa paste ( or less) 

The Low Carb Kitchen: Asian inspired Ham Balls with Asian inspired veggies

I wanted to do a twist on one of my favorite family recipes. Ham balls with an Asian twist using a pinneapple ginger marinade. I used a store bought marinade from G Hughes. The nice thing about these is there is hardly any fat that melts out like in beef meatballs. They are also really easy to make. 

Pinneaple Ginger Ham Balls

The ingredients:

1 lb ground ham

1 lb ground pork

1 C pork rind panko

2 eggs

1 TBSP G Hughes pinneaple ginger marinades

The recipe:

Preheat oven to 325.

Add all ingredients to a stand mixer and mix until well combined.

Grease a baking pan.

Using a cookie scoop make meatballs and line baking pan.

Bake for 30 minutes

Remove and brush with additional marinade about 1/2 C.

Bake for an additional hour.

Asian inspired veggies

The ingredients:

Green beans

Zucchini

Butter

1 TBSP Soy sauce

1 TBSP sesame oil

Garlic

Ginger

Dash of G Hughes Pinneaple Ginger Marinade

1 TBSP sesame seeds

The recipe:

Add butter to skillet, then add Veggies (beans first I learned is best).

Add seasonings and sauces and stir to combine. 

Add the marinade and sprinkle sesame seeds on top.

I drizzled a bit more of the marinade at the end. This was a great alternative to the original marinade that was loaded with sugar. I only used about 1/2 the jar of marinade since I brushed it on vs pouring it. 

If you have more meatballs than your dish will hold you can freeze them raw in the freezer on a baking sheet. Then add to ziploc. Put the baking instructions on the bag. Pull out when you have time to bake them up later.

The Breakfast Kitchen: Sausage Jalapeño Egg Bake

My breakfast this week in a new egg bake. Focusing on some new flavors using Jalapeño and Sazon seasoning. 

The ingredients:

6 eggs

1 lb breakfast sausage

3 Tbsp jalapeños

Sazon seasoning

Black lime seasoning

1/2 C heavy cream

Smoked paprika

Salt and pepper

1/2 C cheddar cheese

1/2 C pepper jack cheese

The recipe:

Preheat the oven to 350 degrees.

In a skillet, briwn breakfast sausage and add jalapeños. Adding the sazon and black lime seasoning then set aside.

In a bowl, scramble the eggs with the heavy cream, paprika, salt, and pepper.

Stir in the shredded cheese.

In a greased baking dish, add the meat mixture and top with the egg mixture. Spreading out the cheese.

Bake at 350 degrees for 30 minutes until done.

The Healthy Kitchen: Mason Jar Salads

I have always had a hard time eating all the lettuce before it goes bad so I rarely would buy it. I have stumbled on a great way to prepare salads in advance that keeps the lettuce fresh longer. You can assemble with any salad ingredients but in a certain order. I have been eating a lot more salads since doing them this way.

You will need:

32 oz wide mouth mason jars

Salad ingredients

How to build your mason jar salad:

1. Salad dressing 2-4 TBSP.

2. Chunky Vegetables: carrots, peppers, snap peas, celery, radishes, broccoli, red onion

3. Soft vegetables/ fruit: oranges, tomatoes, corn, mushrooms, berries, cucumber

4.Protein: cooked grains, nuts, seeds, beans, boiled eggs, bacon, chicken, ham, cheeses

5. Greens: spinach, romaine, arugula, spring mix, microgreens

Place the ingredients with 1 in the bottom.

Secure lid on top. 

Label so you know which one is oldest. I used 1-5 but you can date as well.

To prep the salad: I just shake a bit to get the dressing mixed around then pour into bowl. It layers the salad perfectly with lettuce on the bottom. 

I have found 2 TBSP has been plenty of dressing. My favorite dressings are from G Hughes. They are sugar free and delicious.

The Party Kitchen: Buffalo Ranch Chicken Meatballs and Cheesy Bacon Ranch Peppers

I made these for Superbowl Sunday. A low carb option for me to enjoy. Subtle buffalo ranch flavor but very good. Add extra Ranch or Buffalo sauce for dipping.

Buffalo Ranch Chicken Meatballs

The ingredients:

1 lb ground chicken

1 tsp onion powder

1 tsp garlic powder

1 tsp ranch seasoning

1/4- 1/3 C buffalo sauce

1 egg

1 C pork rind panko

1 oz shredded pepperjack

Additional ranch or buffalo for dipping

The Recipe:

Preheat oven to 400 degrees.

In a bowl combine all ingredients and mic together.

Use cookie scoop to make balls and place on parchment lined baking sheet.

Bake for 20-25 minutes.

Cheesy Bacon Peppers

The ingredients:

Sweet mini peppers sliced lengthwise.

8oz cream cheese

1 C Crumbled bacon

1 C shredded cheddar cheese softened

1-2 TBSP Ranch seasoning

The Recipe:

Preheat oven to 350 degrees.

Cook and crumble bacon and set aside.

Slice mini sweet prppers lengthwise and remove seeds leaving stems.

In a bowl combine cheeses, bacon, and ranch and mix to combine.

Stuff the peppers with the cheese mixture.

Place on lined baking sheet and bake for 20-30 minutes.