The Low Carb Kitchen: Steak and Zucchini Skillet

This was an easy and quick meal. You can adjust the seasonings as desired. A different way to use steak. If you can fine deals on steaks this is a great way to use them. 

The ingredients:

1 lb steak cut into cubes

1 TBSP Olive oil

1-2 zucchini diced

4 TBSP butter

2 cloves garlic chopped/ crushed

Salt and pepper

Other seasonings if desired

The recipe:

Cut up steak and zucchini and set aside.

Preheat iron skillet.

Add oil to the skillet and add the steak.

Cook until caramelized then add the garlic and butter and zucchini mix well to coat in butter.

Cook for 5 minutes until zucchini starts to soften.

Season with salt and pepper and other seasoning if desired.

Notes:

I had a NY strip and ribeye 8oz each so I used both. 

The seasonings I used are surf and turf and a chili crisp seasoning.

I also added some fried shallots.

The Sheet Pan Kitchen: Sheet Pan Jambalaya

I have been enjoying the sheet pan meals. They are so easy to pull together. This jambalaya was quick, easy, and so tasty. I like heat so you can adjust for your heat level.

The ingredients:

1 lb shrimp

8oz smoked sausage diced

12 oz Cauliflower rice

2 bell peppers diced

1 tsp onion powder

1/2 TBSP Creole seasoning

1/2 TBSP yo mama cajun seasoning

1-2  TBSP olive oil

The recipe:

Preheat oven to 425 degrees.

In a bowl, combine all ingredients and mix to combine.

Add to greased baking sheet.

Bake for 20-25 minutes.

Notes:

You can use less seasoning or just use cajun or creole depending on what you have.

You could also use diced chicken instead of the sausage but the cooking time may change.

The Bowl Kitchen: Everything Big Mac Bowl

I've been wanting to try this viral recipe...a Big Mac Bowl. I finally got the ingredients and yumm. The sauce is definitely the star. I added everything seasoning to mine for a bit of crunch.

The ingredients:

1lb ground beef

1 TBSP Soy sauce

Salt and pepper

1 tsp onion powder

1-2 C shredded cabbage

1 TBSP dill relish or dill pickles (16)

Shredded cheese

Bacon

Everything seasoning

Sauce:

1/2 C mayo

2 TBSP dill relish

2 TBSP mustard

1 tsp white wine vinegar

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

The recipe:

In a skillet, brown the ground beef with the soy sauce, salt, pepper, and onion powder.

Then add the cabbage and cook until wilted.

Then add a sprinkle of everything seasoning and mix well.

While the meats cooking make the sauce by combining the sauce ingredients in a bowl and stir to mix well.

Add meat mixture to a bowl and top with pickles/relish, bacon, and cheese.

Drizzle with the sauce and sprinkle a bit more everything seasoning on top.

Note:

For a twist you can add mushrooms to the meat mixture, replace the cheddar cheese with Swiss cheese and its like a mushroom Swiss burger bowl.

The Seafood Kitchen: Za'atar Garlic Salmon

Another new salmon recipe to try for my weekly seafood dish. This turned out pretty good. Definitely a more savory than sweet. Salmon was cooked perfectly.

The ingredients:

1 salmon fillet

1 TBSP olive oil

1/2 tsp garlic powder or 1 clove

1/2 tsp Za'atar

Pinch of salt and pepper

The recipe:

Preheat oven to 400 degrees.

In a small bowl, add oil and seasonings and stir to combine.

Brush oil mixture over the salmon.

Add salmon to parchment lined baking sheet.

Bake for 15-20 minutes until flaky.

Rest for a couple minutes.

Notes:

I used skin on salmon, so the oil mixture was just added to the flesh side.

I used garlic powder instead of cloves.

The Holiday Kitchen: Dublin Coddle Twist

I made a twist on a Dublin coddle to make it low carb in celebration of St. Patrick's Day. This twist features radishes instead of potatoes and adds cabbage.

The ingredients:

1 C crumbled bacon

11oz smoked sausage

1 C broth

1 lb radishes chopped

2 C shredded cabbage

Onion powder or 1/2 yellow onion sliced thin

2 cloves minced garlic

1/2 TBSP margoram

1/2 TBSP savory

1/2 tsp thyme

Salt and pepper to taste

The recipe: 

Preheat oven to 325.

In a cast iron skillet on medium high heat, cook bacon and set aside leaving grease.

Then cook the sausage to brown and set aside side, leave half of grease.

Reduce heat to medium, and add broth and veggies and cook for 5 minutes.

Add seasonings, sausage, and half the bacon.

Cover with foil.

Bake for 45 minutes to 1 hour.

Top with remaining bacon.

Notes:

I used beef sausage and beef broth. The recipe calls for pork sausage and chicken broth.

The original recipe used turnips instead of cabbage but I replaced with cabbage instead.

The Low Carb Kitchen: Chicken Fettucine Alfedo with Broccoli

 I am finally trying a new ingredient to replace traditional pasta in this dish. Egg life has come out with power pasta which is fettucine shaped egg pasta made with eggs and no flour. It is low in carbs and high in protein. I found this to be a great alternative if you are cutting back on carbs or are gluten free. The texture is different. I use Egg life wraps to replace tortillas frequently, so it was not so much of a big deal for me. There are three flavors of pasta: plain, roasted garlic, and sundried tomato. I used the roasted garlic in this alfredo dish. 

The ingredients:

3-4 chicken thighs baked and shredded

1 TBSP Olive oil

1 jar of alfredo sauce

1 crown of broccoli cut up into florets

1/2 C crumbled bacon

salt and pepper

Italian Seasoning

1/4 tsp garlic powder

1/4 tsp ground nutmeg

1/4 C grated parmesan cheese

crushed red pepper

The recipe:

In the oven at 425 degrees bake your chicken for 20-25 minutes coated with olive oil and seasoning of choice (I used an onion salt and mushroom umami seasoning). Once done shred to be added later to the alfredo. Next time I may try chicken breast instead. 

In a skillet, add olive oil, bacon, and broccoli cooking until bright green and bacon is crispy. (I use a pre crumbled bacon.) 

Add jar of sauce with the chicken and season as desired. I used an aglio e olio seasoning from Trader Joes, you could use an Italian Seasoning instead. Mix to combine and taste to check seasoning. 

Prepare the egg life noodles as directed on the box, then add to the skillet with the alfredo and toss to coat in the sauce and mix well with the chicken and broccoli. 

Top with grated parmesan. Garnish with crushed red pepper and basil if desired. 

Notes:

The Egg life noodles were pretty good. They may seem weird at first texture wise. They are much softer than traditional pasta but once coated in the sauce you don't notice as much. In my opinion. 

The noodles run about 7.99 and are currently hard to find. I have only found them at Hy-Vee locally so far. There are 3 C in a box which is enough for about 3-4 servings. 

The Sheet Pan Kitchen: Sheet Pan Tandoori Chicken and Veggies

 I cut up the chicken and added the marinade the night before, so this was really a quick meal to make the day of. I just had to chop up some veggies. This is also pretty healthy. The spices really are the stars of this meal. 

The ingredients:

Chicken:
6 boneless skinless chicken thighs

2 TBSP coconut cream or greek yogurt

1 TBSP olive oil

1 TBSP lemon juice

2 garlic cloves or 1 tsp garlic powder

1 TBSP tandoori spice (see end for spice mix recipe)

Veggies:

1lb bag frozen cauliflower or 1 head cut into florets.

2 peppers cut up in large pieces

1 TBSP olive oil

1-2 tsp curry powder

salt 

pepper

Cilantro (optional)

The recipe:

Preheat the oven to 400 degrees.

Chop the chicken into 1 in cubes. Place in a large bowl and add the coconut cream, olive oil, lemon juice, garlic, and tandoori spice. Set aside. 

Toss the cauliflower and peppers in olive oil and add the curry powder, salt, and pepper. 

Transfer the chicken and veggies to a sheet pan and bake for 20-30 minutes. 

Garnish with cilantro if desired. 

Notes:

The original recipe used peas instead of peppers. 

I used 2 tsp of curry powder on the veggies.

I baked for 25 minutes. 

Tandorri Spice Mix:

1 tsp turmeric

1 tsp paprika

1/2 tsp garam masala

1/2 tsp cumin

1 tsp ginger

1/2 tsp salt.