The Low Carb Kitchen: Feta Veggie Palmini

A twist on the Feta and tomato pasta dish. Adding some chicken and zucchini.

The ingredients:

1 zucchini sliced and quartered

1 pint cherry tomatoes

2 garlic cloves grated

Chicken chopped

1/2 C olive oil

Shallot powder

Crushed red pepper 

Salt and pepper

1 block feta drained

Garlic powder

1 package palmini noodles

The recipe:

Preheat oven to 400 degrees.

In a baking dish, add tomatoes, zucchini, chicken, and garlic and toss with olive oil.

Coat veggies and add garlic powder, shallot powder, salt, pepper, and crushed red pepper.

Place feta in center of veggies and sprinkle with salt and pepper and drizzle of olive oil.

Bake for 30 minutes until tomatoes start to burst and feta softens.

Increase to 450 degrees and bake an additional 10 minutes until feta turns golden brown.

While feta bakes, drain palmini and rinse then boil for 5 minutes to soften then drain.

When feta is done, smooth all together making a sauce making sure to burst the tomatoes. 

Add in Palmini and toss to coat in the sauce.

Garnish with fresh basil, parmesan, or drizzle of olive oil.

Notes:

I used shredded chicken leftover or you can use a rotisserie or cook chicken. Whatever you have works. I chopped into small pieces bit you can leave in bigger chunks. 

I used a flavored olive oil to drizzle at the end but you can use any good olive oil. I used a pesto infused olive oil. 

The Family Kitchen: Mom's Salmon Cakes

This recipe brings back the memories and the first bite oh man just like I remember. I did make a couple swaps to keep it low carb and cooked in the air fryer instead of frying it.

The recipe card has the ingredients and directions. See notes for the adjustments I made. This was Mom's recipe card. 

Notes:

I used canned salmon, just make sure to remove any bones. Bonus if you have cats they will love any leftover pieces.

I swapped the breadcrumbs for pork rind panko and the milk for heavy cream.

I used onion powder instead of the minced onion.

For cooking, I used my Ninja Crispi and used the air fry setting for 15 minutes.

The 1st batch I flipped at 10 minutes. The 2nd I forgot to flip and the outsides got more crispy (see picture below). Probably because it was already hot.

Nutrition:

Serving: 1 patties

Calories: 169

Total carbs: 1g

Protein: 12g

Fat: 14g

The Veggie Kitchen: Turnip Fries

These turned out pretty good in the air fryer. An alternative if you cant have traditional potatoes. 

The ingredients:

2-3 turnips peeled and sliced into sticks.

Garlic powder

Onion powder

Smoked paprika

Salt and pepper

Avocado or olive oil

The recipe:

In a ziploc, combine all the ingredients and shake to coat the turnip fries.

Add to an air fryer and cook for 20-30 minutes.

Notes:

Mine did not get super crunchy by browned. I may have used too much oil.

If your air fryer let's you set a temperasure set it at 400 degrees.

The Low Carb Kitchen: Palmini and meatballs

Palmini noodles are a great alternative to pasta if you are watching your carbs. They are made from hearts of palm so it counts as a veggie! To me it has a texture similar to spaghetti squash with a bit more of a bite than traditional pasta. 

The ingredients:

Meatballs:

1lb ground beef

1 egg

1 garlic clove

2 TBSP heavy cream

1/4 C parmesan

1/4 C mozzarella

1 tsp Italian Seasoning

1/2 tsp salt

1/4 tsp black pepper

Palmini pasta:

1 jar Rao's marinara

2 pouches of palmini pasta

Italian Seasoning

Salt and pepper

Grated parmesan

The recipe:

Meatballs:

In a bowl add all the ingredients for the meatballs together and mix until combined by hand.

Preheat oven to 400 degrees.

In a lined baking dish, add small 1-1.5 in Meatballs. 

Bake for 25-30 minutes until done. 

Palmini Pasta:

For the pasta dish, add the meatballs to a skillet and the jar of marinara. Season with Italian Seasoning, salt, and pepper.

Drain and rinse the palmini noodles according to the package then add to the sauce and meatballs.

Toss to coat evenly with sauce.

Garnish with additional cheese and fresh basil.

Notes:

I used garlic powder instead of garlic clove in the meatballs as well as cheddar instead of mozzarella.

I used beefalo instead of ground beef.

The Low Carb Kitchen: Monterrey Chicken

This is a spin on the Chili's Monterrey Chicken. It was easy to make and a great option for your chicken.

The ingredients:

1lb chicken breast boneless skinless

Avocado oil

Salt and garlic seasoning

Pepper

4 TBSP sugar free BBQ sauce

3/4 C Crumbled bacon or 4 strips

1/2 C shredded cheddar cheese

1/4 C shredded monterrey jack cheese

The recipe:

Season both sides of the chicken by rubbing oil then sprinkling with garlic salt and pepper.

Sear chicken on both sides or precook in air fryer.

Preheat oven to 375 degrees.

On a baking sheet add chicken to a foil packet then top with bbq sauce, bacon, and cheese.

I use the other side to make roasted veggies for a side dish.

Bake for 20 minutes until chicken reaches temperature of 165 degrees.

Notes:

I used white cheddar instead of monterrey jack cheese because thats what I had.

I used G Hughes sugar free BBQ sauce.

I cooked the chicken alone in the air fryer for 10 minutes then added the rest and finished baking in the oven.

The Veggie Kitchen: Oven Roasted Purple Cauliflower

This was a farmers market find that I've always wanted to try and it was sooo good. So fun and colorful! Once baked the purple turns a deeper shade. 

The ingredients:

1 head purple cauliflower

Olive oil

Garlic powder

Shallot or onion powder

Salt and pepper

The recipe:

Preheat the oven to 425 degrees.

Cut cauliflower into florets and add to a large mixing bowl.

Add oil and seasonings and stir to combine.

Add to parchment lined baking sheet and add roast for about 25 minutes.

Notes:

Liberally seasoned.

For added flavor add some parmesan cheese once baked if desired.

The Breakfast Kitchen: Chili Crisp Egg Bake

This recipe was done in a couple stages. First, I roasted the veggies and meat. This can be done the night before. For this recipe, I used brussel sprouts, bacon, and radishes.

The ingredients:

Chopped brussel sprouts

Crumbled bacon

Diced radishes

Olive oil

Everything seasoning

Chili crisp oil

Garlic and salt

8 eggs

2 C egg whites

Baking powder

Feta crumbles

Salt and pepper

1 tsp Chili crisp seasoning

The recipe:

Roast the brussel sprouts with the bacon and radishes with olive oil,  1 tsp chili seasoning, everything seasoning and garlic and salt. Bake at 425 for about 30 minutes.

Grease a 9x13 pan.

For the egg bake, combine the eggs, egg whites, baking powder, salt, pepper, some chili oil and everything seasoning. Stir in the feta cheese and veggies mixture. 

Add to the pan and bake at 375 for 30 minutes until eggs set.

Garnish with additional chili oil if desired.

Notes:

I use a chili onion crisp and seasoning from Trader Joe's.

You can also top with some chili crisp compound butter. For that, such combined softened butter with the chili crisp and stir to combine well. Place in plastic wrap and roll into a log. Place in fridge or freezer to harden.