Bitluxy

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Breakfast Bake

Ingredients

1 Large green bell pepper chopped
1 Large red bell pepper chopped
1 + 1/2 Tsp Olive oil
12 Links Turkey Sausage Cooked
1/2 Cup Low fat mozzarella Grated

Instructions

Pre heat oven to 450.
Cut up the bell peppers into bite size pieces. Toss with olive oil and roast in oven for 20 min.
Cut sausage into bite sized pieces.
After the peppers have roasted, toss withe the sausage and cook 5 more minutes.
Turn the oven to broil and sprinkle on the cheese. Broil until cheese is melted

Thu, 16 Jul 2026 00:00:00 GMT

Carb Friendly Salmon Welly-style Recipe

Ingredients

4 - six ounce portions of salmon fillets
brined jarred grape leaves, rinsed and patted dry
1 4 ounce log of goat cheese
2 ounces of cream cheese
2 tbsp of extra virgin olive oil
1 large fat leek, cleaned, halved and sliced into moons
1 lb of crimini mushrooms, brushed and sliced
1 tbsp non-paraeil capers, drained and chopped
1 tsp of dried dill weed
1 tsp of lemon pepper seasoning
extra virgin olive oil for brushing outside of grape leaves
1/2 stick of melted butter, mixed with the juice on one lemon and a dash of cayenne pepper and two to three scrapes of fresh nutmeg
3 small zucchini, washed and shaved into wide noodle shape with mandolin, or use the vegetable peeler

Instructions

In a large skillet, heat the olive oil and add the leeks (lower carb count than yellow onions, shallots and green onions are even less than leeks) and the mushrooms and cook until soft and limp.
Reserve and cool.
Mix the cooled veggies into the soft cream cheese and goat cheese until well combined. Add capers and seasonings (dill & lemon pepper).
Place 3 grape leaves slightly overlapping in a triangle pattern, No holes please. Top with a piece of salmon and evenly divide the filling between each fillet.
Fold in sides of grape leaves, then the botton and finally roll into a neat log shape. Completely enclosing salmon and filling mix.
Refrigerate while you shave the zucchini into wide faux pasta noodles.
Preheat oven 425 degrees. Place salmon bundles on foil lined cookie sheet, brush foil with oil. Brush bundles with so they barely glisten with the oil. Bake for 10 minutes. Let rest for five.
While the salmon oven roasts, melt half the butter in a large skillet and toss in the zucchini ribbons, cooking quickly over high heat.
Melt remaining butter in microwave and season to taste with cayenne, lemon juice and nutmeg.
Serve salmon bundle with zucchini ribbons, drizzle with flavored lemon butter. Blasted tomatoes (previous post) also make a great side dish for this meal.

Thu, 16 Jul 2026 00:00:00 GMT

Oriental Pork and Shrimp Stuffed Cabbage Rolls--Low Carb

Ingredients

1 head napa cabbage
2 -3 cups chicken broth
4 garlic cloves, finely chopped (you can grate or use a press )
1 inch chunk fresh ginger, peeled and grated plus
1 small chunk ginger, thinly sliced
6 scallions, thinly sliced (reserve 1 Tablespoon for dipping sauce)
1/2 lb medium-small shrimp, tails and shells removed, deveined and roughly chopped
1 (8 ounce) can water chestnuts, drained
1/2 lb ground pork
1 egg
1 cup shredded carrot
1/4 cup sherry wine
2 tablespoons chili paste (or you can use a few pinches of red pepper flakes)
4 tablespoons sesame oil, divided
4 tablespoons soy sauce, divided
1 lime zest and juice
2 tablespoons sugar-free honey (you can use regular honey)

Instructions

Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
Blot the leaves dry and reserve.
To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
Return the rolls to the large, lidded skillet.
Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Low Sodium Breakfast Burritos

Ingredients

2 lbs ground turkey
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons sage
2 teaspoons black pepper
2 teaspoons fennel seeds
2 teaspoons thyme
2 teaspoons cinnamon
1 tablespoon brown sugar
1 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon marjoram
1/8 teaspoon red pepper flakes
32 ounces egg whites
12 eggs
4 cups low-sodium swiss cheese, shredded
17 la tortilla factory low-carb flour tortillas (large whole wheat)

Instructions

mix meat and spices together and refrigerate for 24 to 48 hours.
cook meat and drain off fat.
while meat is cooking cook eggs and egg whites together in another pan.
When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
The burritos can then be placed in separate baggies and frozen for future use.

Thu, 16 Jul 2026 00:00:00 GMT

Keto Low Carb Classic Meatloaf

Ingredients

1 pound Ground beef
1 pound Ground pork
1 cup Almonds Almond Flour
2 each Eggs
.5 cup Green pepper chopped
.25 cup Ketchup sugar free
2 tablespoons Dijon mustard
2 tablespoon Worcestershire sauce
1 teaspoon Salt
1 teaspoon Pepper
2 teaspoons Garlic
1 cup Finely chopped onions

Instructions

1. Preheat oven to 350.
2. In a large mixing bowl, combine ground beef, pork, almond flour, eggs, onion, green pepper, ketchup, mustard, Worcestershire, salt and pepper. Mix until evenly incorporated.
3. Transfer mixture into a 9x5 loaf pan. Use a spatula to smooth out the top.
4. Bake in the preheated oven for approximately 1 hour or until 160 internal temperature.
5. Remove from oven and let rest for 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Passionfruit Cheesecake Unbaked - Low Low Carb

Ingredients

2 cups almond meal
5 eggs
1/3 cup sugar substitute
1 teaspoon vanilla essence
1/3 cup cream
1 (170 g) passion fruit pulp
1 (1 ounce) packet gelatin
2 (250 g) cream cheese spread
1 cup sugar substitute
1 tablespoon lemon juice
40 ml hot water

Instructions

Pre-heat oven 180 degrees.
Paper lay the bottom of a round baking tin that has the removable top ring.
BASE: Separate eggs – beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
Fold in almond meal, vanilla essence and egg yolks until its blended – don’t beat.
Pour the mixture in the tin for baking. And cook for around 20 mins and prick with a skewer to ensure it is cooked through.
FILLING: Whip the cream until stiff and place in fridge.
Mix the lemon and gelatine together, add the hot water until dissolved.
Place ½ can of the passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then place the gelatine mixture back into the pot and allow to come to a slight boil and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
Beat together the cream cheese & sugar until smooth add remainder of passion-fruit pulp add the cream and beat on medium speed. Whilst beating slowly pour the gelatine mixture until all is blended well.
Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
Any left over filling eat it and enjoy until the cheesecake is set the next day.
Day after - Get a thin knife of butter spreader and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Irresistible & Healthy Vegetarian Lasagna W/ Cream Sauce!

Ingredients

2 cups zucchini, julienned
2 cups yellow squash, julienned
2 (15 ounce) cans sliced mushrooms, drained
2 teaspoons minced garlic cloves
2 cups carrots, julienned
1 cup broccoli floret, cut into small pieces
1 teaspoon italian seasoning
4 tablespoons extra virgin olive oil
1 cup onion, diced
4 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups skim milk
1/2 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated
9 whole wheat lasagna noodles (Such as Hodgson Mills)
3 cups part-skim mozzarella cheese, shredded
15 ounces fat-free ricotta cheese
1 (10 ounce) package frozen spinach, thawed and drained
2 teaspoons dried parsley or 2 tablespoons fresh parsley, chopped
2 teaspoons dried basil leaves or 2 tablespoons fresh basil, chopped

Instructions

·Spray a 13”x 9” pan with cooking spray and preheat oven to 350 degrees. Set pan aside.
·Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat. Meanwhile, continue preparing lasagna filling.
·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
·Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat. Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender. Add Italian seasoning and set aside to cool.
·Heat 4T olive oil in saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high.
·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
·Spoon just enough white sauce into lasagna pan to barely cover the bottom.
·Line with 3 noodles and spoon 1/3 of the ricotta mixture (it’ll be a thin layer) down the center of each noodle. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer. Repeat layering for third layer but omit remaining mozzarella cheese and set aside. Cover with aluminum foil; Bake 30 minutes until hot and bubbly.
·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes.
·Remove from oven and let sit 10-15 minutes before cutting and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Meatloaf

Ingredients

2 pounds Ground Beef
8 oz Tomato Sauce
3 tablespoons Soy Sauce
1 Tablespoon Onion Powder
1 Tablespood Dried Parsley
Ground Black Pepper
4 cloves Garlic Minced
2 Eggs
.5 cup Parmesan cheese
1 piece Bacon Raw

Instructions

Preheat oven to 350 degrees.
Mix everything together in a bowl. I use my hands. Mush it all up good.
Put the mixture into a casserole dish. Smooth the top a bit. Bake uncovered for 1 hour 10 minutes. I checked mine in the center with a meat thermometer (160+). Take it out of the oven and CAREFULLY pour off the fat. Do not hurt yourself. Let the meatloaf rest for 10 minutes, then serve. Yummy! (p.s... it does NOT taste like soy sauce. At all. So don't worry about that). Hope you enjoy it!

Thu, 16 Jul 2026 00:00:00 GMT

Julie's Extra Special Holiday Chex Mix

Ingredients

1 lb bacon, slices (approx, up to 1/2 cup drippings) or 1/3 cup bacon drippings (approx, up to 1/2 cup drippings)
1/2 cup butter
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon ground sage
1/2 teaspoon Lawry's Seasoned Salt, to taste
4 dashes Tabasco sauce, to taste
2 cups dry roasted peanuts
1 cup cashew pieces
2 cups pretzels (whatever shape you prefer, but small ones are easier to handle)
5 cups Corn Chex
3 cups Rice Chex
1 cup Wheat Chex
2 cups Cheerios toasted oat cereal
1 cup cheese nips or 1 cup goldfish crackers

Instructions

Fry up the bacon until it's nice and crisp. Note: for those who've asked, 1 pound of bacon (in my experience) will yield between 1/3 to 1/2 cup of drippings. It depends on the bacon you use.
Then place the cooked bacon in a container and reserve it for another use- it's the leftover drippings you're after!
Pre-heat the oven to 250 degrees F.
Melt the butter and bacon drippings together in a saucepan, then stir in the seasonings to make a nice, buttery mix.
In a very large bowl, combine the mix ingredients.
Gradually stir in the buttery seasoning mix until the dry mix is evenly coated.
Spread on cookie sheets and bake for 1 hour, turning every 15 minutes.
Spread on paper towels to cool.
Store in airtight container.
Makes about 14 cups Chex mix snack.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fudge

Ingredients

1/4 cup margarine or 1/4 cup butter
2 ounces unsweetened chocolate (2 squares)
24 (1 g) packets Equal sugar substitute
1 teaspoon vanilla extract
8 ounces cream cheese, softened (not fat free)
1/2 cup chopped nuts (optional)

Instructions

Melt butter over low heat.
Add chocolate and stir until melted.
Remove from heat and stir in sweetener and vanilla.
Combine the chocolate mixture with the cream cheese and beat until smooth.
Stir in nuts and spread in lightly greased 8-inch square pan.
Refrigerate until firm.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Gluten Free Cheesy Bread Sticks

Ingredients

1 head Cauliflower washed, dried, 4 cups chopped
1 cup Parmesan cheese grated
2 egg whites
1 tsp. Italian seasoning
1 tsp. Garlic powder
1/2 tsp. salt
1 cup Mozzarella grated
Marinara sauce

Instructions

Preheat oven to 450.
Line 2 baking sheets with parchment paper.
Cut cauliflower into bite-size pieces and steam until just tender.
Place cauliflower in food processor and pulse until the size of rice. Pour riced cauliflower into large bowl and add Parmesan cheese, egg whites, and seasonings. Mix well then spread mixture onto baking sheet in a rectangular 8x12 shape.Bake for 30 minutes until browned on top.
Invert into the other baking sheet with parchment paper and bake for another 10 minutes until browned.
Sprinkle mozzarella over the top and broil for 1 minute until cheese melts.
Let rest 10 minutes.
Slice into 24 pieces and serve with marinara sauce for dipping.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Shish Kabob Recipe

Ingredients

Marinade:
1 cup olive oil
1 cup Trader Joe's brand Island Soyaki (or an equivalent w/pineapple juice, sesame seeds, soy sauce, etc.)
1/2 cup soy sauce
1/2 cup lemon juice
1/4 cup dijon mustard
1/4 cup honey
1 tbsp chili powder
Kabobs:
2-3 boneless skinless chicken breasts, cut into 1 inch cubes
1 zucchini
1 yellow squash
8-10 baby Portabella mushrooms, cut in half
10+ baby heirloom tomatoes

Instructions

Combine all the marinade ingredients into a large mixing bowl and whisk together.
In a separate dish, put chicken cubes and ladle marinade in until it just covers the meat.
Cut the zucchini and squash into chunks. Add all veggies into the remaining marinade in mixing bowl.
Cover both dishes and refrigerate for 6-8 hours. If possible, check on it every few hours and shake it up to be sure all the flavors are getting into the meat and veggies.
Soak bamboo skewers in water for at least an hour before grilling in order to ensure that they wont burn on the grill.
Preheat your grill, I set mine at high. I also add a bit of water and some liquid smoke to the bottom try of my indoor grill.
Take chicken and veggies out of refrigerator and put on skewers, alternating orders. Once you have all the skewers ready to go, put them on the grill and cover, then turn after 2-3 minutes and let cook on other side for 3 minutes. Remove from grill. I serve this with couscous but feel free to be creative!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Flax Bread

Ingredients

1/3 cup of oil
1/2 cup of water
1 teaspoon of salt
1 tablespoon of artificial sweetener
1 tablespoon of baking powder
5 eggs beaten together well
2 cups of flax seed meal

Instructions

First preheat the oven to 350 degrees F.
Mix the Low Carb Bread Ingredients
In a large bowl, pour the flax seed meal, the artificial sweetener, the salt, and the baking powder and mix well.
Now we'll add oil, the water and the eggs and mix those together well. Let this set for two to three minutes to thicken.
Form the Low Carb Flax Bread
Here I have silicon mat on a baking tray. You can use oiled parchment paper. And now we'll pour the batter into the pan, once you have it all there, you can spread this out on your pan to whatever thickness you desire, but it should be at least a 1/2 inch think.
Bake the Low Carb Bread
We'll put this into the oven at 350 degrees for about twenty minutes. And you can pull it out and you just want to push on the bread and if it bounces back a bit it is done. Finally let this cool for about twenty minutes, and then take a spatula or knife and cut the bread as you like.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon Cheeseburger Soup - Low(Er) Carb Version

Ingredients

1 lb lean ground beef
6 slices bacon, chopped
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon Frank's red hot sauce
4 cups chicken broth
8 ounces Velveeta cheese (cubed)
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream

Instructions

In a large saucepan, cook beef and chopped bacon until both are browned.
Add chicken broth, basil, parsley, Franks Red Hot Sauce and bring to a boil.
Reduce heat - Cover and simmer for 20 - 30 minutes.
Add Velveeta, heavy cream, salt and pepper and sour cream and stir until Velveeta melts.
Serve in bowls and top with shredded cheese and a teaspoon of sour cream (if desired).

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chips

Ingredients

4 egg whites
1/2 c. cheese shredded
to taste seasoning

Instructions

Preheat oven to 400 degrees. Grease a mini muffin tin generously. Whisk egg whites. Add seasonings. Add 1/2 T. egg into each tin cup. Top with a pinch of cheese. Bake 10-20 minutes. Eat immediately, once cooled.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy Broccoli Chicken Casserole Low Carb

Ingredients

4-5 cups Boneless chicken Shredded
2 cups Broccoli Florets
1 medium onion diced
8 ounces cream cheese softened
1 cup chicken broth
1.5 cup colby cheese shredded
2 tablespoons fried onions optional

Instructions

Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl. I used raw broccoli; I like mine to be crunchy. If you like your broccoli to be soft, steam it in the microwave 2-3 minutes first. Sautee onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to sautee pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly. Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling. Makes 8 servings, approximately 3 net carbs per serving

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fried Shrimp

Ingredients

2 cups Atkins baking mix
1/3-1/2 cup Old Bay Seasoning
20 ounces peeled deveined, tails on shrimp
oil (for frying)
fresh ground pepper

Instructions

Combine baking mix and Old Bay - adjust amount of Old Bay to your own taste.
Toss shrimp in breading mixture to coat.
Fry in oil preheated in deep skillet on stove. Shrimp should only take 2 mins or so to fry.
Top lightly with fresh ground pepper.

Thu, 16 Jul 2026 00:00:00 GMT

7 Layer Mexican Dip Casserole Recipe

Ingredients

1 package corn tortillas or any color corn chips
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped

Instructions

Preheat oven to 400˚F.
If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.
Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.
Place a large skillet over medium high heat with a tablespoon Extra Virgin Olive Oil. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.
Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.
While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.
Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.
In another saucepot, heat up the can of refried beans with a little bit of water.
To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.
For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.
Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

Thu, 16 Jul 2026 00:00:00 GMT

Meat loaf - low carb

Ingredients

2/3 cup Heavy cream
1/2 cup Bread crumbs
1 1/2 lbs Ground beef
1 tablespoon Parsley dried
1/2 cup Onion finely minced
2 teaspoon Parmesan
1 Egg yolk

Instructions

Preheat oven to 325 degrees. Put a 12x14 piece of aluminum foil on a cookie sheet or jelly roll pan or lightly grease a 4x8 inch baking pan.
Put cream and bread rumbs in the bowl of a food processor or mixer or put them in a medium mixing bowll. Stir lightly and soak for about 5 minutes.
Add ground beef, parsley, onion, salt pepper, Parmesan cheese and egg yolk in the bowl with the soaking bread crumbs. process just until lightly mixed (it is important not to overmix) or do this by hand. Place on top of the aluminum foil and shape into a loaf abot 12-13 inches long. Lightly build up a slight edge with the aluminum foil (unless you are using a jelly roll pan or a regular baking pan0. Bake for about 1 hour or until done. Be sure it is cooked through.
Can cusbstitude 1/2 almond meal for the bread crumbs
Really good with mock marinara sauce

Thu, 16 Jul 2026 00:00:00 GMT

Turkey And Spinach Enchiladas Recipe

Ingredients

1 (10-ounce) box frozen spinach, thawed and very well drained
1 1/2 cups (8 ounces) finely chopped, cooked turkey meat
1/2 cup sour cream
3/4 teaspoon ground cumin
2 cups shredded Monterey Jack, divided (8 ounces)
1/2 (4 1/2-ounce) can drained green chilies (like Old El Paso®), divided
6 (8-inch) Atkins Bakery Tortillas
1 cup low-carb salsa

Instructions

Heat oven to 350F and spray a 9- by 13-inch baking pan with vegetable spray. In a large bowl, combine spinach, turkey, sour cream, cumin, 1 cup of the cheese and 2 tablespoons of the green chilies.
Lay tortillas on a work surface and place about 1/2 cup of the spinach mixture on each; roll the tortillas to encase the filling and place seam-side down in prepared pan. Spoon salsa over the enchiladas; sprinkle with remaining cup cheese and remaining 2 tablespoons chilies.
Cover pan with foil and bake until enchiladas are heated through and bubbling, 25 to 30 minutes. Remove foil and place pan briefly under the broiler to brown tops of the enchiladas slightly. Serve hot, with more salsa, sour cream and chilies on the side if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Mini Lamb Burgers with Greek Salad

Ingredients

1/2 Hass avocado chopped
6 tablespoons Greek dressing Divided
3 teaspoons Garlic paste
1 green onion Chopped
1/3 Cup Crumbled feta
2 tablespoons extra virgin olive oil
12 ounces Ground lamb
4 ounces Ground beef
2 teaspoons Dijon mustard
1 teaspoon Finely chopped dill
1 teaspoon Finely chopped parsley
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon mint Finely chopped
2 cups Arugula Loosely packed
8 Black olives in oil drained, pitted, and roughly chopped
3 tablespoons Minced yellow onion
2 Baby cucumbers Sliced

Instructions

1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, beef, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into four 1"-thick patties; set aside.
2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a medium bowl, combine salad ingredients and toss with the dressing.
Serve burgers with salad.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Asian Stuffed Mushrooms Recipe

Ingredients

1/4 cup chicken broth
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons vegetable oil
1-1/2 teaspoons minced garlic
2 tablespoons each finely diced zucchini and carrot
1 cup cooked medium grain rice
1/4 cup finely chopped cooked shrimp
1 green onion including top minced
2 eggs lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2-1/2 pounds large fresh white mushrooms stems removed
1/3 cup chicken broth

Instructions

Preheat oven to 350.
Combine first 5 ingredients for sauce in a small saucepan and set aside.
Place a wok or wide skillet over high heat until hot.
Add oil swirling to coat sides then add garlic and cook stirring about 5 seconds.
Add zucchini and carrot then stir fry for 1 minute.
Add rice, shrimp and green onion and mix well.
Stir in eggs, salt and pepper then turn off heat and mix well.
Mound 2 rounded teaspoons of filling into each mushroom cap and press firmly then place mushrooms filling side up in a shallow baking pan.
Just before baking pour chicken broth around mushrooms then bake uncovered for 15 minutes.
With a slotted spatula transfer mushrooms to a serving platter and cover loosely to keep warm.
Pour pan drippings into reserved sauce mixture then stirring constantly cook over medium high heat until mixture boils and thickens slightly.
Serve sauce on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cheese Sauce

Ingredients

2 tbsp Heavy whipping cream
1/2 cup shredded cheese

Instructions

Microwave for one minute! If the cheese and milk don't combine well, add a bit of mustard to the mix.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Crockpot Lasagna

Ingredients

1 lb ground turkey
1 (5 ounce) package of hormel turkey pepperoni
1 (26 ounce) jar pizza sauce (no added sugar)
1 tablespoon garlic powder
2 tablespoons parsley
1 medium zucchini, shredded (about 8-10-inch long)
3 cups fresh spinach
2 cups cottage cheese
3 cups shredded mozzarella cheese
1/2 cup parmesan cheese

Instructions

Brown hamburger in skillet and drain.
Wipe 6 quart crockpot with oil.
Spread a thin layer of pizza sauce in bottom of crockpot.
Spread 1/2 of hamburger over the sauce.
Stir remaining pizza sauce into hamburger, along with garlic powder and parsley.
Layer half of the zucchini and spinach over hamburger.
Top with 1/2 of the cottage cheese, spreading evenly.
Sprinkle with 1 Celsius of Mozzarella cheese.
Top with 1/2 of hamburger mixture, spreading evenly.
Then top with veggies and the rest of the cottage cheese.
Sprinkle with the rest of the mozzarella cheese and sprinkle Parmesan on top.
Cook on low 3-1/2 to 4-1/2 hours. Let rest for 10 minutes.
Cut into wedges & serve.

Thu, 16 Jul 2026 00:00:00 GMT

The Best Low Carb Muffin in a Cup!

Ingredients

1/8 cup ground flax seeds
1/8 cup almond flour
1 teaspoon cinnamon
1 teaspoon cocoa powder
1 teaspoon baking powder
1 teaspoon Splenda sugar substitute (or to taste of your favorite sweetener)
1/4 cup chopped almonds or 1/4 cup your favorite nuts
1/2 tablespoon coconut oil, melted
1 egg, slightly beaten

Instructions

Put coconut oil in mug and microwave for about 15 seconds, just until it melts.
Add all dry ingredients and nuts and stir with a fork until combined.
Add egg and stir until completely incorporated.
Microwave on full power for one minute.
Invert onto plate and serve with butter or cream cheese, ENJOY!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Enchiladas

Ingredients

1/2 lb ground chicken
salt & pepper
1/2 teaspoon onion powder
1/2 cup fat-free refried beans
10 ounces enchilada sauce
1 cup cheddar cheese
2 -3 tablespoons sour cream
5 low-carb tortillas

Instructions

Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
Fill tortillas with the chicken mixture then place into a glass baking dish.
Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Zucchini Lasagna Low Carbs And Low Calories Recipe

Ingredients

Ingredients:
1 ½ medium Zucchini, trimmed and thinly sliced length wise ¼ -inch thick
½ tsp. Salt
2 cups Tomato sauce ( no salt added )
2 Tablespoons finely chopped onion
1 Garlic clove, minced
¼ tsp. Black pepper freshly ground
Pinch dried oregano
4 ½ -oz part-skim mozzarella cheese, shredded
1 ½ -oz Parmesan cheese freshly grated
1 Tablespoon fresh Parsley minced
6 Lasagna noodles

Instructions

1)Arrange Zucchini slices in colander, sprinkle with salt and leg drain 20-30 minutes. Rinse to remove salt; pat dry with a paper towels.
2)In a medium saucepan over medium heat, combine tomato sauce, onion, garlic, pepper and oregano. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 15 minutes.
3)Preheat oven to 425
4)In a large pot of boiling water, cook lasagna noodles for 12-15 minutes, until tender. Drain and arrange on clean kitchen towel to dry.
5)In a large bowl, combine mozzarella, Parmesan and parsley.
6)Spray an 8” square baking dish or pan with non-stick cooking spray and spread a few tablespoons of sauce over the bottom. Cutting lasagna noodles to fit the bottom of the pan, begin layering, start the first layer with lasagna noodles, then cheese mixture, sauce and grated cheese; then the next layer zucchini cutting to fit, cheese mixture, sauce and grated cheese. Last layer lasagna noodles with any cheese mixture, cover with sauce and grated cheese.
7)Cover the baking dish with foil and bake for 15 minutes. Remove foil and continue to bake for 5 minutes more, until top is lightly browned. Let stand for 5 minutes. Cut into 4 equal pieces.
Calories per serving: 295, Fat: 9g, Carbohydrate: 36g, Cholesterol: 26mg, Sodium: 624mg

Thu, 16 Jul 2026 00:00:00 GMT

Stuffed Ostrich Fillet With Truffle Sauce

Ingredients

olive oil
butter
4 ostrich fillets
1 1/2 tablespoons onions, finely chopped
2 garlic cloves, crushed
80 g mushrooms, chopped into pieces (about a cup)
4 slices bacon, chopped
1 teaspoon tomato paste
1 1/2 tablespoons parsley, finely chopped
2 teaspoons cream
4 slices leeks
pepper
1/2 cup madeira wine
1/2 cup water
1 teaspoon beef bouillon granules (I use quite a dense stock so you may have to adjust according to what you use.)
1 teaspoon cornflour
2 tablespoons black truffles, finely chopped (you can't always get fresh all year round where I live, so I buy dried and they work just as well, w)
pepper

Instructions

Cook chopped bacon in a small pan until browned, drain on absorbent paper.
Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.
Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.
Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.).
Note: Ostrich meat is very lean while cooking time is similar to steak do not overcook as it will become tough.
For the Sauce.
Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.
To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.

Thu, 16 Jul 2026 00:00:00 GMT

Fig Cookies - Low Carb

Ingredients

1 cup brown sugar
1/2 cup butter
1 Egg Beaten
2 cups Bob’s Red Mill whole grain low carb
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 cup figs chopped
1/2 cup walnuts chopped

Instructions

Preheat oven to 350 degrees
Cream butter and sugar
Add the beaten egg
Mix well
Sift together dry ingredients
Fold dry ingredients into sugar, butter, egg mixture
Fold in figs
Fold in walnuts
Drop by spoonfuls and flatten onto greased baking sheet
Bake 15 to 20 minutes
Let cool

Thu, 16 Jul 2026 00:00:00 GMT

Keto Meatloaf

Ingredients

Ingredients
2.5 lb 80/20 Ground Beef
1/2 cup diced green peppers
1/2 cup diced onions
2 eggs
1/4 cup coconut flour
1 tsp garlic powder
1/2 tsp Italian Seasoning
2 tbsp Braggs Aminos (may sub coconut aminos)
2 tbsp sugar free BBQ Sauce
1/2 cup parmesan cheese grated
1 tablespoon yellow mustard
3/4 tsp salt
1/4 tsp pepper
For the topping:
1/2 cup sugar-free BBQ sauce
Instructions
Preheat oven to 350 degrees.
Combine all ingredients in a bowl and mix well.
Shape into two loaves and place in a greased pan o
Pour the sugar-free BBQ sauce on top of the meatlo but my Homemade Low Carb BBQ Sauce is easy to make and it tastes so much better.
Bake at 350 degrees for about 1 hour and 15 minute
Nutrition
Calories: 161kcal | Carbohydrates: 2g | Protein: 1

Instructions

Ingredients
2.5 lb 80/20 Ground Beef
1/2 cup diced green peppers
1/2 cup diced onions
2 eggs
1/4 cup coconut flour
1 tsp garlic powder
1/2 tsp Italian Seasoning
2 tbsp Braggs Aminos (may sub coconut aminos)
2 tbsp sugar free BBQ Sauce
1/2 cup parmesan cheese grated
1 tablespoon yellow mustard
3/4 tsp salt
1/4 tsp pepper
For the topping:
1/2 cup sugar-free BBQ sauce
Instructions
Preheat oven to 350 degrees.
Combine all ingredients in a bowl and mix well.
Shape into two loaves and place in a greased pan or cover pan with parchment paper.
Pour the sugar-free BBQ sauce on top of the meatloaf. You can use bottled sauce, but my Homemade Low Carb BBQ Sauce is easy to make and it tastes so much better.
Bake at 350 degrees for about 1 hour and 15 minutes or until done. Bake time can vary depending on how thick you shape your meatloaf.
Nutrition
Calories: 161kcal | Carbohydrates: 2g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 408mg | Potassium: 255mg | Vitamin A: 70IU | Vitamin C: 4.1mg | Calcium: 51mg | Iron: 1.8mg

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Meatloaf

Ingredients

2 lbs ground beef
2/3 cup ketchup reduced sugar
1 cup parmesan cheese
3/4 cup onion chopped
3 TB Bac-O's
1 large egg

Instructions

Mix ground beef, Ketcup, Egg, Parmesan Cheese, and Onion. Form a loaf. Place in baking pan sprayed with cooking spray if you don't want it to stick. Cook at 350 degrees until done.

Thu, 16 Jul 2026 00:00:00 GMT

Poor Mans Dinner

Ingredients

1 pound Ground beef
8 cups Mashed potatoes
2 cans Creamed corn
2 cup shredded cheese
1/4 cup Diced onion
4 Tbsp Butter
1/2 Cup Milk

Instructions

Fry up ground beef
Add salt and pepper to taste
Add in diced onion
Peel, cut and cook potatoes
Make mashed potatoes using butter and milk
Place browned ground beef mixture in bottom of a 13 x 9 x 2 baking dish
Top with mashed potatoes
Makes resivoir in potatoes ( like a shallow bowl)
Pour creamed corn in resivoir
Top with shredded cheese
Bake at 350 for about 20 minutes or until cheese is melted
Cut and serve! ENJOY!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Snickerdoodles

Ingredients

1/2 cup butter
1 1/2 cups almond flour
1 cup Splenda sugar substitute
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons Splenda sugar substitute
1 teaspoon ground cinnamon

Instructions

In a mixing bowl beat butter with an electric mixer on
medium to high speed for 30 seconds.
Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
Beat until thoroughly combined.
Beat in the remaining flour.
Cover and chill for 1 hour.
Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
Shape dough into 1 inch balls (should make about 30 balls).
Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
Bake at 350°F for 10 to 12 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesecake Low Carb

Ingredients

3 (8 ounce) boxes Cream cheese Room temperature
3 large Eggs
1 Cup Swerve
1 TBSP Vanilla extract
1 1/2 Cup Sour cream
1/3 Cup Heavy whipping cream

Instructions

Mix together room temperature cream cheese, Splenda, HWC, sour cream and vanilla extract.
Add eggs and beat until creamy.
Pour into greased pie pan.
Bake 35 minutes at 350 degrees or until cracked and golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Four Layer Delight

Ingredients

1 cup pecan halves, toasted
1 (3 1/2 ounce) package jello sugar-free white chocolate pudding mix
1 cup whipping cream
1 cup cold water
3 packets Splenda sugar substitute
1 (8 ounce) package cream cheese, softened
1 tablespoon graham cracker crumbs
1 (3 1/2 ounce) package jello sugar free chocolate fudge pudding and pie filling mix
1 cup whipping cream
1 cup cold water
3 packets Splenda sugar substitute
1 (8 ounce) package cream cheese, softened

Instructions

Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
Whip all ingredients for 2nd layer with a mixer until fluffy.
Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
Sprinkle graham cracker crumbs over 2nd layer.
Don't use more than 1 T.
Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
Drop in mounds over the graham cracker crumb layer.
Spread very carefully, taking care not to mix the layers.
Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
Refrigerate.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Oatmeal Pancakes

Ingredients

1/2 cup old-fashioned oatmeal
1/4 cup fat-free cottage cheese (or tof u)
4 egg whites (or 2 whole eggs)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup blueberries (optional)
1/4 cup chocolate chips (optional)
1 teaspoon cocoa (optional)
1/2 banana (optional)

Instructions

Place all ingredients in a blender; blend until smooth.
Spray a frypan with veggie spray; pour batter into frypan making two large cakes or 4 smaller cakes. Cook until bubbles aprear around the edges and the edges look dry; flip and cook the other side.
Serve hot with margarine and lemon or syrup or jam or freeze and reheat in a toaster.

Thu, 16 Jul 2026 00:00:00 GMT

"low Carb" Linguini Alfredo With Chicken (Or Without )

Ingredients

1/2 cup I Can't Believe It's Not Butter® Spread
4 -5 ounces parmesan cheese
1 teaspoon garlic powder (or to taste)
2 teaspoons parsley flakes
salt (for pasta water)
1/8 teaspoon pepper
12 -16 ounces light cream, i use lite to lower calories and fat (or heavy cream)
1 lb dreamfields linguine
2 chicken breasts

Instructions

1. Grill chicken or saute on stove until fully cooked and cut into strips.
2. While chicken is cooking, cook pasta according to directions on package.
3. While draining pasta in collander, put the hot pot back on stove and put the stick of butter in to begin melting.
4. Put drained pasta back into hot pot over the melting butter and pour cream (I use about 12 oz, but you can add more or less to determine thickness of sauce), parmesan cheese, garlic powder, pepper, and parsley flakes.
5. Mix well and add more cream or parm cheese to adjust the sauce to your desired thickness.
6. Put grilled chicken strips on top of pasta and serve!

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Corned Beef & Cabbage

Ingredients

2-3 lb corned beef brisket WITH spice packet
1 small to medium head cabbage, chopped
1 small onion, chopped
1 cup carrots, chopped (optional)
3 garlic cloves, mashed
4-6 cups water

Instructions

Add carrots, garlic, and onion to bottom of slow cooker.
Add corned beef brisket on top.
Pour water on top of all the food. Sprinkle spice packet on top of meat and vegetables.
Cook HIGH 4-6 hours or LOW 8-12.
Add cabbage and cook an 30-45 minutes or until cabbage is tender.
Option 1
Add trivet or wire rack to pressure cooker and place corned beef brisket on top, fat side UP.
Add enough water to cover the corned beef. Approximately 6 cups.
Add spice packet, garlic, and onion on top of corned beef. Close and seal vent. Select manual setting and set time for 65 minutes. Natural release pressure 10 minutes, then quick release remaining pressure.
Remove corned beef and add cabbage and carrots on top. Add lid, close and seal vent. Select manual setting and set time for 3 minutes. Quick release pressure and serve.
Option 2
Place the brisket directly in the bottom of the pressure cooker, fat side UP. Add enough water to cover the corned beef, approximately 4 cups.
Add spice packet, garlic, and onion on top of corned beef. Close and seal vent. Select manual setting and set time for 65 minutes. Quick release pressure.
Open pressure cooker and add cabbage and carrots on top of corned beef. Close and seal vent. Select manual setting and set time for 3 minutes. Quick release pressure and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Lasagna Will Get You Through These Next Few Days

Ingredients

¾ cup sifted bread flour (you can use all-purpose, bread flour gives a bit more structure, which can help with layering)
1 cup whole milk
2 eggs
2 tablespoons melted butter
Pinch salt
12 ounces breakfast sausage patties or sausage meat, casings removed
Butter
¼ cup Wondra flour (you can use all-purpose, but Wondra avoids clumping better)
2 cups whole milk
Salt and pepper
2 28-ounce cans whole peeled plum tomatoes, preferably San Marzano
Olive oil
Salt and pepper
1 15 oz container full-fat ricotta cheese
1 egg
1 tablespoon extra virgin olive oil
¼ cup chopped parsley
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 dozen large eggs
3 tablespoons butter, grated
1 tablespoon butter
Salt and pepper
2 cups grated full-fat mozzarella
½ cup grated Parmesan cheese
Chopped parsley for garnish (optional)

Instructions

Mix the eggs into the milk in a small bowl and stir in the melted butter. Sift the flour and salt together, and put into a medium bowl. Add the wet ingredients and mix until well combined, I sometimes use an immersion blender to get it super smooth. It should be slightly thicker than heavy cream, but very fluid and pourable. Let sit at room temperature for 30-120 minutes before making crepes.
In a large nonstick skillet over medium high heat, cook the sausage, using a spatula to break the meat up into crumbles, and cooking until browned and cooked through. Remove the sausage to a bowl, leaving the fat in the skillet. Eyeball how much fat is left, you want about 3 tablespoons. If you don't have that much, add a bit of butter to get to that 3 tablespoon mark.
Preheat oven to 300°F. Grease a large baking tray with olive oil.
Beat the egg with the olive oil until smooth. Mix with the ricotta until you get a soft blend, then add parsley, salt and pepper. Set aside.
Preheat the oven to 350°F. Layer 2-3 crepes to cover the bottom of a greased 9x13 casserole dish. Spread 1/2 of the ricotta mixture over the crepes. Layer 1/2 of the tomatoes over the cheese mixture, then pour 1/2 of the sausage gravy over the tomatoes. Repeat this layering. Add a last layer of crepes on top of the last layer of gravy. Cover the casserole with foil and bake for 30 minutes. At the 20 minute mark, make the eggs.
Beat the eggs in a medium bow with the grated butter until combined. Melt the last tablespoon of butter in a large nonstick skillet over medium high heat. Scramble the eggs to soft curds. You want these looser than you might think because they will continue to cook in the casserole. Set aside.
Remove the lasagna from the oven and discard foil. Turn on the broiler. Spread the eggs on top of the dish and then sprinkle the top with 2 cups shredded full-fat mozzarella and 1/2 cup grated Parmesan. Return the dish to the oven for 4-5 minutes until cheese is melted and slightly browned.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chili

Ingredients

2 1/2 lbs ground beef
1/2 large onion (chopped)
8 garlic cloves (minced)
2 (15 ounce) cans diced tomatoes (with liquid)
1 (6 ounce) can tomato paste
1 (4 ounce) can green chilies (with liquid)
2 tablespoons Worcestershire sauce
1/4 cup chili powder
2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons sea salt
1 teaspoon black pepper

Instructions

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Tasty Low Fat Chicken Stuff for Chicken & Dumplings/Biscuits

Ingredients

1 (10 3/4 ounce) can low-fat cream of chicken soup
1/4 cup fat free sour cream
1 teaspoon italian seasoning
2 teaspoons onion flakes
1 1/2 cups diced cooked chicken
3/4 cup frozen peas
1 cup sliced cooked carrot (frozen or a can, drained)

Instructions

Preheat your oven to 375°F.
Spray an 8x8-inch pan with cooking spray.
In a large pan mix the soup, sour cream, and seasoning.
Cook and stir over medium heat until it is hot and bubbly.
Add the chicken and veggies.
Stir it well to combine.
Pour it into your prepared pan.
Top it with some sort of biscuits.
Bake 20 to 25 minutes or until the top is nicely browned.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chicken Parmesan with Sautéed Squash

Ingredients

4 boneless chicken breast halves
3 tablespoons Extra virgin olive oil Divided
1 tablespoon Butter
1/2 Cup Spaghetti Sauce (Or pizza sauce)
3/4 Cup Mozzarella grated Divided
1 medium Zucchini Sliced
1 Large Squash (Yellow), sliced
1/2 medium Onion Thinly sliced and quartered
Garlic salt
Black pepper
Italian seasoning
Red pepper flakes
Parmesan cheese

Instructions

1. Pound the chicken breasts until they are a uniform 3/4" thickness. Pat dry. Sprinkle both sides of meat with garlic salt, black pepper, and Italian seasoning.
2. In a large skillet, heat butter and 2 T. Olive oil on medium high heat. Brown chicken breasts for 3-4 minutes per side, until lightly browned but not cooked through.
3. Dividing the spaghetti sauce four ways, spoon a couple of tablespoons over each chicken breast, then top each with 2 T. grated mozzarella cheese and 1 T. grated mozzarella. Cover and reduce heat to medium low; cook for 3 minutes more or until sauce and cheese are bubbly.
4. While chicken is cooking, heat remaining tablespoon of olive oil in a corner of chicken skillet, or in a separate skillet over medium high heat. Sprinkle with garlic salt and black pepper. Sauté sliced zucchini, yellow squash, and onion in oil for about 3 min. or just until tender. Sprinkle remaining mozzarella over squash, cover and cook one minute more until cheese melts.
5. Serve with additional grated Parmesan and red pepper flakes, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

More Haste Less Hash Dinner in a Flash

Ingredients

1 Potato
15 ml Demarara sugar
; ORANGE PICKLE***
5 ml Nutmeg
***BACON; EGG AND TOMATO
1 lg Flat mushroom
15 ml Vegetable oil
***SAUSAGES AND HASH BROWNS
1 Tomato
5 ml Salt
1 Thick slice bread
45 ml Olive oil; plus extra for
3 Eggs
4 Pork Sausages
8 Rashers smoked back bacon
5 ml Balsamic vinegar
60 ml olive oil
; drizzling
150 ml Warm water
1 15 millilite grain mustard
1/2 Lemon juice of
200 g Self Rising Flour
1 Garlic
25 g Butter
100 g Marmalade

Instructions

Preheat oven to 220c/Gas Mark 7. 1 Combine the flour, salt and olive oil in a bowl and mix in enough warm water to make a dough. Knead firmly until smooth and free from stickiness. Grease a medium sized shallow ovenproof pan. 2 Roll the dough out flat to the size of your pan. Put the pan on the heat, lay the dough in the pan, keep on the hob for a few minutes and drizzle with olive oil. Put in the oven for 10 minutes until golden brown and cooked. 3 Fry the bacon and eggs as normal. Remove the pizza base from the oven and turn out. Top with the eggs and bacon. MARINATED MUSHROOMS ON GARLIC BREAD: 1 Combine 45ml/3tbsp oil, mustard and lemon juice in a bowl. Place the mushroom in an ovenproof dish and pour over the liquid. Grill the mushroom for 5-6 minutes. Toast the bread. 2 Crush the garlic, combine with the remaining oil and drizzle over the toasted bread. Top with the grilled mushroom and serve. SAUSAGES AND HASH BROWNS SERVED WITH A ORANGE PICKLE: 1 Cut the sausages in two and fry in a shallow pan with a little oil until cooked through. For the Hash Browns: 1 Grate the potato into a large bowl and dry with kitchen roll. Add the nutmeg to the bowl and mix in. Heat the oil in a shallow pan. 2 Add the potato mixture to the pan in small mounds and press down with the back of a spoon. Turn halfway through cooking. ORANGE PICKLE: 1 Chop the tomato and place in a small pan over the heat. Add the remaining ingredients and stir until the marmalade has melted. Bring to the boil, reduce the heat and simmer gently to reduce. Per serving: 1804 Calories (kcal); 146g Total Fat; (70% calories from fat); 23g Protein; 113g Carbohydrate; 616mg Cholesterol; 2751mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 27 1/2 Fat; 4 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Cheesecake

Ingredients

1 cup almond meal
1/4 cup coconut
125 g melted butter
2 teaspoons vanilla essence
3 eggs
1/4 cup Splenda granular, sugar substitute (artificial)
750 g cream cheese
1/4 cup sour cream
1 teaspoon vanilla essence
3 tablespoons lemon juice
2 tablespoons orange juice or 2 tablespoons mandarin juice
1/2 cup sugar substitute
3 eggs

Instructions

Base: Melt butter and blend the rest of the ingredients.
Pour into cake tin and cook for 30 minutes on 180°F.
Once cooked allow to cool.
Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
Once you've reached a smooth and creamy texture blend in one at a time the eggs.
Pour mixture onto base.
Decorate with strawberries.
As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
It really is a yummy treat.

Thu, 16 Jul 2026 00:00:00 GMT

Roasted Vegetable and Pasta Bake

Ingredients

16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta)
1 (14 ounce) can Italian-style diced tomatoes
1 (14 ounce) jar prepared alfredo sauce
1 cup Italian cheese, mix
1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved)
2 carrots, sliced diagonally into 3/4-inch thick pieces
1 cup onion, sliced
1 red bell pepper, sliced into 1/2-inch thick pieces
1/2 zucchini, sliced into 1/4-inch thick pieces
1/2 yellow squash, sliced into 1/4-inch thick pieces
1 cup broccoli floret
3 garlic cloves, chopped
2 tablespoons olive oil (enough to coat vegetables)
kosher salt, to taste
black pepper, to taste
red pepper flakes, to taste
1/4 cup fresh parsley (to garnish) (optional)

Instructions

1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
4. Bake for 20 minutes or until heated through. Serve with a green salad.

Thu, 16 Jul 2026 00:00:00 GMT

Low carb Egg Roll in a Bowl

Ingredients

1 lb of ground sausage
1 - 8 oz bag of shredded cabbage
2 tablespoons of low sodium soy sauce
1 tablespoon of powdered ginger
1 teaspoon of garlic powder
1 package Uncle Ben’s Ready Rice / Brown or White
3 tablespoons of sweet sour sauce

Instructions

Cook sausage stirring and crumbling until cooked through. Stir in Cabbage, garlic, ginger, soy sauce, and stir. Cover and simmer. Prepare rice as instructed on package. Add rice when done along with sweet and sour sauce. Simmer for another 10 min. Top with wonton strips if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Breasts Stuffed With Spinach And Brie Recipe

Ingredients

6 boneless skinless chicken breast halves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1-1/2 teaspoons minced garlic
24 fresh spinach leaves
6 ounces brie cheese
3 tablespoons butter softened
1 tablespoon flour
1/2 cup dry white wine
1/2 cup water
Chopped chives for garnish

Instructions

Pound each breast to between 1/8" and 1/4" thick.
Season with salt, pepper and nutmeg.
Rub with 1/4 teaspoon garlic.
Top with 4 spinach leaves.
Cut brie so the center is used for sauce and remaining rind and interior for filling.
Parts should be equal.
Place rind in center of breast.
Fold in edges and roll up to seal.
Heat oven to 400.
Place chicken bundles in baking dish.
Dot with 1-1/2 tablespoons butter.
Bake 25 minutes turning after 10 minutes.
Melt remaining butter in medium saucepan.
Add flour then stir until smooth.
Add wine and water stirring constantly.
Bring to boil then remove.
Before serving rewarm.
Add remaining brie whisking until melted.
Slice chicken and serve with sauce garnished with chives.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fried "Rice"

Ingredients

10 ounces fresh cauliflower grated
cooking oil
3 green onions sliced
1 clove garlic minced
3 tablespoon soy sauce
few drops sesame oil
1-2 cups meat Your choice, chicken, pork, or beef
3 eggs beaten

Instructions

Grate cauliflower to make 10 ounces. Heat enough oil to cover bottom of large skillet on medium high. Quickly stir fry white of onions and the garlic. Do not burn. Add cauliflower. Fry 4-5 minutes, stirring constantly until it begins to color. Don't let it get mushy. Stir in soy sauce, sesame oil, and meat. Fry until browned. Push "rice" to one side and scramble eggs into other side. Cook until soft. Mix eggs into "rice." Mix well and break up into large chunks of egg

Thu, 16 Jul 2026 00:00:00 GMT

I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna

Ingredients

2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
cooking spray (olive oil spray is best)
salt and pepper
1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red pepper, chopped
1 (16 ounce) package sliced mushrooms
2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
1 teaspoon fennel seed (optional)
salt and pepper
1 teaspoon red pepper flakes (if you dare!) (optional)
1 (10 ounce) package frozen chopped spinach
1 cup red wine (optional) or 1 cup vodka (optional)
1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)
2 cups low-fat ricotta cheese
2 eggs
3 green onions, chopped
3 cups shredded lowfat mozzarella cheese
1/2 cup parmesan cheese

Instructions

Preheat oven to 425 degrees.
Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
Cook slices 5 minutes on each side.
Lower oven temp to 375.
Brown meat, onion and garlic in olive oil for 5 minutes.
Add red pepper and mushrooms, and cook 5 minutes.
Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
Blend ricotta, egg and Green onion.
Blend together Mozzarella and Parmesan Cheese.
Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
Layer ½ eggplant slices
Dollop and Spread ½ ricotta
Layer 1/3 mozzarella/parmesan mixture.
REPEAT
Add last layer of sauce, then mozzarella/parmesan mixture on top.
Cover with foil and bake at 375 degrees for 1 hour.
Remove foil and bake or broil another 5-10 minutes until cheese is browned.
Let it rest 10 minutes before slicing, if you can wait that long!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Waffles

Ingredients

2 tablespoons Flax meal
3/4 cup gram flour
1/8 teaspoon Salt
2 teaspoons Splenda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 cup Egg Substitute - or 1 large egg
3/4 cup Evaporated milk - We use low fat version
2 tablespoons Butter melted

Instructions

Mix the dry ingredients in one bowl and wet ingredients in another. Preheat your waffle maker and lightly spray it with non-stick.
Pour wet ingredients into the dry and mix briefly. A few lumps are OK, so don't over-mix.
Pour 1/2 - 3/4 cup portions of batter onto the waffle maker and bake for 3-4 minutes. When the waffles are golden brown place them in a warm oven to dry slightly while you bake the rest of the batch.
This makes four 7-inch waffles. Serve with sugar free syrup or fresh fruits.
Each waffle contains an estimated:
Cals: 218, FatCals: 102, TotFat: 12g
SatFat: 6g, PolyFat: 2g, MonoFat: 4g
Chol: 29mg, Na: 314mg, K: 379mg
TotCarbs: 16g, Fiber: 4g, Sugars: 2g
NetCarbs: 12g, Protein:10g
You can use melted margarine if you want to shift the fat profile towards MonoFats.

Thu, 16 Jul 2026 00:00:00 GMT

Almond Flour Pancakes Low Carb

Ingredients

4 each Eggs
4 ounces Cream cheese
1/8 teaspoon Vanilla extract
1 dash Cinnamon
1 tablespoon Splenda
3/4 cup Almonds Fine almond flour
1 teaspoon Baking powder

Instructions

1. Combine all ingredients into a large bowl and mix well.
2. If desired, add any mix-ins to batter.
3. Add about 1/2 cup batter into a lightly greased non stick pan and cook until lightly brown on both sides.

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat Snack Mix

Ingredients

1 sm Box reduced-fat cheese
12 c Plain popcorn, popped
1 sm Bag pretzel nuggets

Instructions

Dump all ingredients into a BIG bowl, and snack away - guilt-free :) For the cheese snacks, by the way, I used Cheese Nips and then for a second batch I used Snack Wells. Notes from the Chef: "Heres a decent snack mix that I put together last week, and have been munching on ever since." - Lisa From: Lisa Date: 01-21-96 (15:13) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #711 by Lisa Clarke on Aug 1, 97

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable Lasagna

Ingredients

10 oz. weight lasagna noodles
2 tbsp. olive oil
1 whole medium onion
4 cloves garlic
1 whole red bell pepper, diced
24 oz. weight white mushrooms, chopped
4 whole squash (yellow or zucchini), diced
1 can (28-ounce) whole tomatoes
1/2 c. white wine
1/4 c. fresh parsley, chopped (more to taste)
1/2 tsp. kosher salt (more to taste)
Freshly ground black pepper
1/2 tsp. red pepper flakes
30 oz. weight ricotta cheese
2 whole eggs
1/2 c. grated Parmesan
1/4 tsp. kosher salt
1 lb. thinly sliced mozzarella cheese
Extra Parmesan cheese, for sprinkling

Instructions

Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Breakfast Casserole with Sweet Potato Hash Browns

Ingredients

8 ounce Sweet potatoes
4 ounce Onion
8 ounce Green pepper
1 teaspoon Minced Garlic
6 strips Bacon
12 large Eggs
1/2 cup Milk
1 teaspoon dried mustard
1 teaspoon Paprika
1 tablespoon hot sauce
1/2 cup Gouda Cheese

Instructions

Preheat oven to 350ºF and spray a 9×13-inch casserole dish with cooking spray. Set aside.
Grate sweet potato with skin on and place into the casserole dish. Add white onion, green pepper, garlic, and cooked bacon to the casserole dish. Mix all vegetables and bacon together. Set aside.
In a large bowl, whisk eggs together until combined. Add milk and to the eggs and whisk again. Next, add mustard, paprika, salt, and hot sauce to egg mixture and whisk one final time.
Pour egg mixture into the casserole dish. Making sure all vegetables and bacon are covered.
Place casserole dish into the oven and bake for 30 minutes. Then add cheese and bake for an additional 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Pasta with Squash and Kale

Ingredients

1.5 lbs red kuri squash, (or butternut)
1 bundle of kale, (stems removed and chopped)
1/2 onion, (chopped)
1/3 cup Parmesan
3/4 cup ricotta
12 ounces pasta, (I used a whole wheat fusilli pasta from Community Grains)
1/3 cup hazelnuts
pasta liquid
salt and pepper
6 tablespoons butter
1/4 cup wheat flour, (or all purpose)
3 cups milk
1 teaspoon salt
1/2 tablespoon sage, (chopped)
1/4 teaspoon pepper

Instructions

roasting the squash and kale
Preheat oven to 375 degrees.
Chop the squash into 1 inch pieces by first slicing it in half, removing the seeds, then slicing into long wedges. Sliced the wedges into bite size squares and then finally, slice the outer skin off each piece. Toss the squash in a couple tablespoons of olive oil and a few pinches of salt, then roast at 375 degrees for 25-30 minutes. Add chopped kale and onion to the squash for the last 5-10 minutes of roasting.
for the Bechamel Sauce
Melt your butter in a saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, sage, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.
assembling the pasta
Preheat oven to 400 degrees.
Bring a large pot of salted water to a boil, then add the pasta and cook until al dente (a little crunch left in a bite). Drain, reserving about 1/2 cup of the pasta liquid.
In a large bowl, combine the squash and kale mixture with the pasta. Pour the bechamel over and toss, gently to combine. If more liquid is needed add a bit of the reserved pasta liquid.
Lightly butter a rectangular baking dish. Spoon out half of the pasta and veggies into the dish then add a layer of half of the cheese. Place remaining pasta and veggies over the cheese then top with remaining cheese and all of the hazelnuts.
Bake at 400 degrees for 15 minutes or until bubbly and golden brown on top.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable Lasagna

Ingredients

12 Lasagna noodles
1/8 ts Salt or adjust amount to taste
1/2 c Marinara sauce
1 1/2 c Marinara sauce divided
1/2 c mozzarella cheese Shredded
1/2 c Frozen, chopped spinach
2 c Mixed wild mushrooms
1 c carrots Shredded
1 c Onions chopped
1/4 ts Black pepper
1/2 c Chopped fresh parsley
1/4 c Grated Parmesan cheese
1 Egg beaten
1/2 c mozzarella cheese Shredded
1 tb Canola oil
3 c eggplant Chopped 1/2"
1/2 c Grated Parmesan cheese
3 c Ricotta cheese part skim
4 c zucchini Sliced thinly

Instructions

For the vegetable filling, heat the oil in a large skillet. Add the zucchini, eggplant, mushrooms, carrots, and onions; cook, stirring, until softened, about 4 minutes. Stir in the 1/2 cups marinara sauce, the spinach, 1/2 cup Parmesan, the parsley, and salt. For the ricotta filling, in a large bowl, beat the egg; add the ricotta, 1 1/2 c mozzarella, and the pepper. In a small bowl, toss together 1/2 cup mozzarella and 1/4 cup Parmesan for the topping. Cook the noodles according to package directions; drain. Preheat the oven to 400F Thinly spread 3/4 cup marinara sauce in the bottom of a 9 X 13-inch baking dish. Use 4 of the noodles to line the bottom of the dish. Spread 1/2 of the ricotta filling over the noodles. Cover with 1/2 of the vegetable filling. Top with 4 more noodle. Spread with remaining ricotta filling and top with remaining vegetable filling. Top with remaining noodles. Spread remaining 3/4 cup marinara sauce over noodles. Bake, covered, 30 minutes. Sprinkle with cheese topping; continue baking 20 minutes longer. Remove from over and let stand 15 minutes before cutting into squares. Variation: You can vary the vegetables however you like-use more of some and less of others. Per serving: 782 Calories; 20g Fat (23% calories from fat); 37g Protein; 115g Carbohydrate; 70mg Cholesterol; 773mg Sodium Recipe by: 1000 Vegetarian Recipes Posted to EAT-LF Digest by Betsy Burtis on Feb 6, 1999,

Thu, 16 Jul 2026 00:00:00 GMT

Delicious Low-Carb Meatloaf

Ingredients

1 lb ground turkey
1 egg
3/4 cup kraft low-carb barbecue sauce
1/4 cup Worcestershire sauce
1 1/2 cups parmesan cheese (from the green can)
2 slices toasted and chopped low-carb bread (found at all grocery stores)
1 (1 ounce) packet dry onion soup mix
5 baby dill pickles, chopped (optional)
1/2 teaspoon black pepper

Instructions

Mix all ingredients together with hands and mold into a loaf.
Bake on pizza sheet for 1 hour on 350°F or until cooked through, about 45 minutes into cooking process.
Cover with desired amount of low-carb barbecue sauce and finish cooking.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breaded Fish

Ingredients

7 grain cereal
2 Tablespoons Flaxseed Meal
1/4 cup Corn meal
1/2 teaspoon Kosher salt
Cajun Spice mix
1/8 cup Buttermilk
1/8 cup Egg Substitute
10 ounces Whitefish - 2 fillets

Instructions

Mix dry (first five) ingredients in a zip-lock bag.
Blend buttermilk and egg together in a bowl.
Cut up fish into fingers or bite-sized pieces.
Preheat oven to 425
Dip fish pieces in bowl then drop them in the bag. Shake the bag to evenly coat the fish.
Place breaded fish on a sprayed cookie sheet then lightly spray tops with oil.
Bake about 15 mins until lightly browned and crispy.
Each (6 oz) serving contains:
Cals: 328, FatCals: 121, TotFat, 13g
SatFat: 2g, PolyFat: 7g, MonoFat: 4g
Chol: 60mg, Na: 691mg, K: 577mg
TotCarbs: 25g, Fiber 7g, Sugars: 1g
NetCarbs: 18g, Protein: 27g

Thu, 16 Jul 2026 00:00:00 GMT

Tuna, Noodle, and Artichoke Casserole

Ingredients

6 ounces thin or medium egg noodles
5 tablespoons (1/3 cup) unsalted butter, divided
1/2 cup chopped green onions
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon garlic and herb seasoning, or similar seasoning
1/8 teaspoon freshly ground black pepper
1 (12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped
1 (2.25-ounce) can sliced ripe olives, drained
1 (2-ounce) jar pimientos
1 (4- to 6-ounce) jar sliced mushrooms, drained
1/2 cup freshly grated Parmesan cheese, plus more for topping
1 (12- to 14-ounce) can tuna, drained and flaked
Salt, to taste
1 cup fresh breadcrumbs, or croissant crumbs

Instructions

Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
Heat oven to 350 F.
Lightly butter a 2- to 2 1/2-quart baking dish.
In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.
Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.
Spoon the mixture into the prepared baking dish.
Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Egg White Vegetable Fritatta (Low Carb)

Ingredients

2 cups egg whites (from approximately 10-12 eggs)
1 cup low-fat cheese, shredded
1/2 cup milk of your choice
1 1/2 cups vegetables, chopped
1 garlic clove, minced
1/4 cup onion, diced
Pinch of salt & pepper

Instructions

Spray slow cooker generously with cooking spray.
In a medium size bowl, mix together all ingredients. Pour into slow cooker.
Cook HIGH 3-4 or LOW 6-8 or until eggs are set.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Platter with Vegan Umami Patty Recipe

Ingredients

1/2 cup edamame beans
1/2 cup green beans
3 tablespoon masoor dal
1 teaspoon cumin powder
3 ground sun dried tomatoes
1 teaspoon coriander powder
3 tablespoon walnuts
2 teaspoon nutritional yeast
1 1/2 tablespoon bread crumbs
3 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 broccoli
3 tablespoon brown basmati rice
3 cup veg stock
2 teaspoon miso
1 onion
1 bay leaf
2 teaspoon soy sauce
3 cloves garlic
cup salt
1 inch crushed ginger

Instructions

Put oil in a pan and roast brown rice till you smell the roasted aroma. Now add 1/2 cup veg stock till the rice is cooked but is not too mushy. Since you are using roasted rice, you do not require much water.
In another pan, heat oil and add masoor dal or brown lentil in it along with bay leaf, remaining veg stock and cook till the dal is soft.
Saute the chopped onion in another pan using a little oil. Next, grind the walnuts to a fine paste.
Finally, take a large bowl and add the cooked rice, lentils, chopped and sauteed onions, cumin powder, sundried tomatoes, soya, nutritional yeast, garlic, salt and mix with hands and finally add breadcrumbs.
Take a little mixture and make patty using your hands. You can put them in your air-fryer with a little oil brushed on them. You can also cook them on your pan. Serve on a bed of arugula leaves.
Now, put a pan over medium flame and add some oil in it. Saute the chopped edamame for a few minutes and sprinkle some salt in it. Then, in the same pan, add broccoli and saute with crushed garlic. Remove it once done. Then, finally, add green beans in it and saute for 3-4 minutes. Once the beans are done, add some crushed ginger and lemon juice over them and toss well.
Now, make a bed of arugula leaves and spread all the sauteed veggies side by side. Then, add the vegan patty and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Dinner- Stroganoff and Green Beans for two

Ingredients

6 ounces venison or lean beef cubed into bite sized pieces
1 cup yogurt; plain low-fat
6 cups Mushrooms sliced
1 cup Onion diced
4 teaspoons cornstarch
2 cups green beans
2 2/3 teaspoons olive oil
1/8 teaspoon red wine
1/8 teaspoon worcestershire sauce
1/2 cup strong beef stock
2 tablespoons red bell pepper diced
salt and pepper to taste

Instructions

In a saute pan, cook mushrooms, onions and venison in hot oil for 5 - 10 minutes. In seperate sauce pan combine wine, yogurt and worcestershire sauce. Mix cornstarch with beef stock then add to sauce pan. Simmer. Stir Occassionally until thickened. Do not boil. Add heated sauce to venison and mushroom mixture. Simmer for 5 minutes. Serve.
In a saucepan cover green beans and red bell pepper with water. Cook until fork tender. Drain and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Shrimp & Pasta (Low Fat)

Ingredients

16 ounces pasta
3 ounces Canadian bacon, chopped
2 lbs medium shrimp, peeled and tails removed
1 tablespoon onion powder or 1 tablespoon minced onion
2 tablespoons reduced-calorie stick margarine
3 tablespoons all-purpose flour
2 cups fat-free chicken broth
1/2 cup white wine (optional)
1/4 teaspoon crushed red pepper flakes (or more)
1/2 tablespoon dried basil
1 tablespoon garlic (or more)
1 teaspoon dried rosemary
1/4 cup parmigiano, grated (I like to use slightly more to taste) (optional)
1 dash black pepper, to taste

Instructions

Cook the pasta according to package directions, omitting any oil and salt. Drain and keep warm.
While the pasta is cooking, in a large pan coated with nonstick cooking spray, saute the canadian bacon, shrimp and onion powder over medium heat until the shrimp begins to turn pink, about 4 minutes.
While the shrimp is cooking, melt the margarine in a saucepan over medium heat. Add the flour and gradually stir in the chicken broth to make a white sauce. Cook until thickened and set aside.
If the shrimp has formed a lot of liquid, drain.
To the shrimp, add the wine if using, and cook 1 minute. Add the red pepper flakes, basil, garlic, rosemary, and the white sauce; cook 5 minutes until thickened.
Toss with the cooked pasta.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Vegetable Soup with Goat Cheese Toasts

Ingredients

1 small eggplant, sliced lengthwise 1/2 inch thick
1 medium zucchini, sliced lengthwise 1/2 inch thick
1 medium yellow squash, sliced lengthwise 1/2 inch thick
1 medium red onion, cut crosswise into 4 slices
2 teaspoons olive oil plus more for brushing
1/2 each medium red and yellow bell pepper, halved lengthwise, or 1 whole red or yellow bell pepper, quartered lengthwise
2 garlic cloves, minced
1 1/2 pounds ripe tomatoes, coarsely chopped
3 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
1 tablespoon finely chopped fresh basil
1 1/2 teaspoons finely chopped fresh oregano
4 thick slices of country bread
3 ounces mild goat cheese, at room temperature
1 tablespoon heavy cream (optional)

Instructions

Light a grill or preheat the broiler. Brush the eggplant, zucchini, yellow squash and onion with olive oil. Grill the pepper quarters, skin sides down, for about 12 minutes, or until charred. Grill the eggplant, zucchini, squash and onion, turning occasionally, until tender but still firm: 6 to 8 minutes for the zucchini, squash and onion and 8 to 10 minutes for the eggplant. Peel the peppers and cut all the grilled vegetables into 1/2-inch dice.
Heat the 2 teaspoons oil in a large nonreactive saucepan. Add the garlic and stir over moderate heat until fragrant. Add the tomatoes, chicken stock, salt and pepper and simmer, stirring, for 10 minutes. Add the grilled vegetables, 1 1/2 teaspoons of the basil and the oregano and simmer, stirring, for 3 minutes longer.
Grill the bread until toasted. Combine the cheese, remaining 1 1/2 teaspoons basil and a generous grinding of pepper and stir until smooth; stir in the cream. Spread the goat cheese on the warm toasts and serve with the soup.

Thu, 16 Jul 2026 00:00:00 GMT

Mini Meatloaves with Veggies

Ingredients

1 lb. fingerling potatoes
1 pt. cherry tomatoes
4 sprig rosemary
2 tbsp. olive oil
1/2 tsp. salt
1 lb. ground turkey
1 c. bread crumbs
1/4 c. milk
1/2 medium onion
1 tbsp. Worcestershire sauce
1 egg
1/2 tsp. salt
2 tbsp. oil
1/2 c. ketchup
1 tbsp. balsamic vinegar
1/2 c. water

Instructions

Preheat oven to 450 degrees F.
Toss fingerling potatoes, cherry tomatoes, rosemary sprigs, 2 tablespoons olive oil, and 1/2 teaspoon salt on sheet pan. Roast 25 minutes.
Meanwhile, combine ground turkey, bread crumbs, 1/4 cup milk, grated onion, Worcestershire sauce, egg, and 1/2 teaspoon salt in bowl; shape into 4 loaves.
Brown loaves in 2 tablespoons oil in large skillet on medium-high 4 minutes; turn 1 time.
Mix ketchup and balsamic vinegar; brush each loaf with 1 tablespoon mixture.
Add water to skillet; cover and cook, on medium-low, 10 minutes (to 165 degrees F).
Serve meatloaves and vegetables with remaining ketchup mixture.

Thu, 16 Jul 2026 00:00:00 GMT

Skinny Mexican Style Chicken and Cornbread Casserole

Ingredients

1 1/4 cups onions chopped
2 tablespoons reduced-fat butter or Smart Balance Light
14.5 oz cream-style corn
1 1/4 cups chicken breast cooked and diced, see shopping tip
1 egg
1 tablespoon fat-free milk
1/4 teaspoon cumin
1/4 teaspoon chili powder
8.5 oz Jiffy’s Corn Muffin Mix see shopping tip
1/2 cup salsa
1/2 cup fat-free sour cream
1/4 cup Light Mexican Blend Cheese or light cheddar cheese

Instructions

Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
In a microwave safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.
In a large bowl, mix together the cream-style corn, chicken, egg, milk, chili powder and cumin. Blend well. Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan.
Spoon cooked onions and liquid left in the bowl evenly over the top.
Using a rubber spatula, carefully spread the salsa evenly over the onions. It won’t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also won’t completely cover the entire casserole.
Sprinkle the cheese evenly over the top of the sour cream.
Shopping Tips :
Most supermarkets sell Jiffy corn muffin mix in the baking aisle. If you can’t find it use another brand that is about 8.5 ounces.
Trader Joe’s sells packages of cooked, sliced or chopped, chicken breasts that are really tasty. If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this dish.
Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.
Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated and reheated. It also freezes great.

Thu, 16 Jul 2026 00:00:00 GMT

Spinach and Artichoke Chicken Wellingtons

Ingredients

4 5- to 6-ounce boneless, skinless, chicken breasts
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon Italian seasoning
olive oil
3 tablespoons butter softened
3 ounces cream cheese (softened)
¼ cup grated Parmesan cheese
¾ cup grated Monterey Jack cheese
1 cup frozen chopped spinach (thawed (about 10 ounces))
¾ cup chopped artichokes hearts
½ teaspoon garlic powder
1 sheet puff pastry (defrosted)
1 egg (beaten)

Instructions

Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
Preheat oven to 425°F.
Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Bread Recipe by Tasty

Ingredients

6 egg yolks
6 egg whites
2 eggs
2 cups almond flour
⅓ cup oil
1 tablespoon baking powder
salt, to taste
¼ teaspoon cream of tartar

Instructions

Preheat oven to 375°F (190°C).
Carefully separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
Add the next ⅓ of the whites to the batter and fold in until smooth.
Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
Bake for 40 minutes, until the top has set and formed a golden crust.
Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.
Let the cake cool at room temperature for 1 hour before slicing.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Mexican 16-bean tomato and chorizo stew

Ingredients

1 pkg (16oz) Goya 16 bean soup mix
1 large onion chopped
2 ribs celery sliced
2 large carrots peeled, diced
4 cloves garlic chopped
1 can (14.5oz) chicken broth reduced sodium
1 can (14.5oz) diced tomatoes zesty chili style such as del monte
4 oz chorizo cured, chopped
3/4 teaspoon salt
1/2 cup Cilantro chopped (optional)
1 pkg Corn tortilla chips
1 pkg Light sour cream or greek yogurt
1 pkg corn muffin mix
1/3 cup milk
1 can creamed corn or 1/2 cup thawed corn
1/2 cup shredded cheese pepper jack or mexican mix

Instructions

*Rinse beans and place in a large sauce pan. Cover with water and soak over night.
*Spray bowl of slow cooker with non-stick spray. Drain beans and add to slow cooker. Stir in onion, celery, carrots, garlic, broth tomatoes, chorizo AND 2 cups water.
*Cover and cook on HIGH 6 hours or LOW 8 hours.
*To serve, stir in salt. Accompany with tortilla chips, sour cream, and additional cilantro.
CORN MUFFINS: Combine all ingredients in medium bowl. Spoon into greased 1 3/4 inch muffin cups. Bake at 400 for 12 to 14 mins.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cinnamon Crunchies (similar to Taco Bell Crispas)

Ingredients

1 bag plain pork rinds
4 tablespoons butter
1 tablespoon Cinnamon
1-2 teaspoons Stevia
1 gallon size ziploc bag

Instructions

Place pork rinds in a gallon size ziploc bag. Pour melted butter over pork rinds. Close bag and shake until pork rinds are coated in butter. Mix together cinnamon and sweetener, sprinkle over pork rinds, shake bag again until pork rinds are coated in cinnamon mixture. Store in air-tight container.

Thu, 16 Jul 2026 00:00:00 GMT

Country-Style Breakfast Casserole

Ingredients

Cooking spray
8 ounces low-fat smoked link sausage
2 Tbsp. maple syrup
2 pounds frozen country-style hash brown potatoes
2 cups fat-free milk
1 1/2 cups egg substitute
2 slices low-fat American cheese diced
1 /4 cup shredded Parmesan cheese or grated
1/2 tsp. dry mustard
1 /4 tsp. pepper
2 Tbsp. green onions green part, finely snipped, optional

Instructions

Preheat the oven to 350 degrees F. Lightly spray a 13 x 9 x z-lncn baking pan with cooking spray.
In a medium skillet, cook the sausage over medium high heat for 3 to 4 minutes, or until browned, turning occasionally. Remove from the skillet and cut into bite size pieces. Wipe the skillet with paper towels; Return the
sausage to the skillet.
Pour in the maple syrup. Cook for 1 minute, stirring to coat.
Place the sausage in a single layer in the baking pan.
Top with the potatoes.
In a medium bowl, whisk together the remaining ingredients except the green onions. Pour over potatoes.
Bake for 1 hour,or until the center is set (doesn't jiggle when the pan is gently shaken).
Sprinkle with the green onions. Let cool for at least 10 minutes before cutting.

Thu, 16 Jul 2026 00:00:00 GMT

Pork Stew with Corn Bread Topping

Ingredients

2 ts Baking Powder
1 c Tomato; Chopped, 1 Medium
1/4 c Vegetable oil
1 Yellow Bell Pepper; Small
1 tb Cilantro Leaves; Dried
1/2 ts Salt
2 ts Red Chiles; Ground
1/2 ts Baking soda
Fresh Tomato Salsa; ***
1 Egg; Large
1 Red Bell Pepper; Small
1 c Sour Cream
2 Cloves Garlic;Finely Chopped
1 tb Basil Leaves; Dried
1/2 c Unbleached flour
1 c Beef broth
2 1/4 oz Sliced Ripe Olives; Drained
1 lb Pork; Boneless Loin, *
1 c Corn; Whole Kernel
1 1/2 c Cornmeal; Yellow
2/3 c milk
1/2 lb Chorizo Sausage; Bulk
1 c Onion; Chopped, 1 Large
1 Squash; Small, **

Instructions

* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe. ~------------------------------------------------------------------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Thu, 16 Jul 2026 00:00:00 GMT

Red Bean Lasagna

Ingredients

1 tablespoon cooking oil
1 large onion, chopped (1 cup)
1 carrot, chopped (1/2 cup)
1 clove garlic, minced
1 (15 ounce) can red beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, undrained
0.25 cup snipped fresh parsley
1 tablespoon snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 dried whole wheat or regular lasagna noodles
2 cups sliced fresh mushrooms
12 ounces carton low-fat cottage cheese, drained
1 cup shredded part-skim mozzarella cheese (4 ounces)
0.25 cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
0.25 cup grated Parmesan cheese
3 cups coarsely chopped fresh spinach
2 tablespoons coarsely snipped fresh parsley, basil and/or oregano

Instructions

In a large skillet, in heat oil over medium heat. Add onion, carrot and garlic. Cook for 5 minutes or until just tender, stirring occasionally. Add beans, undrained tomatoes, the 1/4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
Meanwhile, cook lasagna noodles according to package directions; drain and rinse with cold water. Drain again.
Preheat oven to 375 degrees F. With a potato masher, mash beans slightly in skillet. Add mushrooms to skillet; simmer, uncovered, for 15 minutes more, stirring occasionally. Meanwhile, in a medium bowl, combine cottage cheese, 1/2 cup of the mozzarella cheese, the egg and Parmesan cheese; set aside.
Spread 1/2 cup of the bean mixture in a 2-quart rectangular baking dish. Arrange two noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the spinach. Repeat layers twice, starting with noodles and ending with bean mixture.
Bake, covered, for 40 minutes or until heated through. Top with remaining mozzarella cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with the 2 tablespoons fresh parsley, basil and/or oregano.

Thu, 16 Jul 2026 00:00:00 GMT

Hobo Breakfast Casserole

Ingredients

10 boiled grated potatoes
5 eggs, beaten
1 cup cooked meat
1/2 cup bell peppers or 1/2 cup mushroom, etc.combine
1 cup grated cheddar cheese (it's what you like) or 1 cup monterey jack cheese, etc. (it's what you like)
2 cups of peppered country cream gravy (optional)

Instructions

oil griddle & get hot,.
put enough hash browns down to cover griddle. As hash browns are getting golden crisp I then place on top of browns my cooked meat & vegetables then my beaten eggs, place a lid over it until egg is set.
cut into serving size squares and flip, place lid back on & cook until egg is cooked all the way through.
Top with cheese until melted. We enjoy this served up with peppered cream gravy.
variation= with vegetables add green chili's & when done serve it with your favorite salsa.

Thu, 16 Jul 2026 00:00:00 GMT

Sausage, Egg and Cheese Low Carb Bake

Ingredients

13 large Eggs
2 cups Fiesta Shedded Cheese
1 pound Jimmy Dean's Sage Sausage
2 teaspoons Salt
1 teaspoon Black pepper

Instructions

Brown sausage. Drain.
Whisk eggs. Add salt & pepper to taste.
Layer sausage on bottom of 9*13 glass casserole baking dish.
Layer one cup of cheese over sausage.
Pour whisked eggs over sausage and cheese.
Layer remaining cup of cheese over top.
Bake at 350 until eggs are done and cheese is melted and bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy Bacon Ranch Casserole (Low Carb)

Ingredients

1 whole Deboned Rotisserie Chicken Can Substitute 2-4 chicken breasts
1/2 pack Thick Cut Bacon 5-6 slices of thick cut bacon, diced thick
1 bunch Broccoli Cut into small florets. Can substitute 12oz bag fresh or frozen.
1 cup Ranch Seasoning
1 cup Ranch Dressing
8 ounce Cream Cheese
4 cups Shredded Cheese
1 cup Chicken Broth
1/4 cup Seasoning Salt

Instructions

1. If not already completed, debone your Rotisserie Chicken into small bite size pieces.
2. In a large mixing bowl, mix together the chicken, ranch seasoning and the seasoning salt until coated.
3. Dice your bacon and cook in non-stick pan. Then add to mixing bowl.
4. Cut your broccoli into small florets and either steam or boil until cooked; approximately 5-9 minutes. Add to mixing bowl when complete.
4. Soften cream cheese in microwave.
5. Add cream cheese, ranch dressing, and chicken broth to mixing bowl and carefully mix all ingredients.
6. Add two cups of shredded cheese to mixture, setting aside the other two cups.
7. Mix until satisfied and then transfer ingredients to a large casserole dish.
8. Top casserole with remaining 2 cups of cheese.
9. Bake at 350 for 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Cheddar Soup

Ingredients

4 cups chicken stock
2 cups chopped sweet onion (from 1 large onion)
.5 cup chopped carrot (from 1 large carrot)
.5 cup chopped celery (from 1 large stalk)
.5 cup chopped red bell pepper (from 1 small pepper)
.25 cup unsalted butter
1.5 teaspoons kosher salt
.5 teaspoon black pepper
.25 teaspoon crushed red pepper
12 ounces sharp Cheddar cheese, shredded (about 3 cups)
1 (8-oz.) pkg. cream cheese
1.25 cups whole milk, divided
.25 cup cornstarch
8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
Crumbled cooked bacon and sliced scallions

Instructions

Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.

Thu, 16 Jul 2026 00:00:00 GMT

Beef stew & dumplings

Ingredients

1 tbsp rapeseed oil
2 medium onions, chopped
2 bay leaves
4 thyme sprigs, plus extra leaves to serve
550g chunks of lean braising steak
100ml red wine
1 ½ tbsp plain flour
1 tsp English mustard powder
230g can plum tomatoes
500ml vegetable bouillon
280g carrots, halved lengthways and sliced
400g piece butternut squash, deseeded, peeled and cut into 3-4cm/11/4-11/2in chunks
140g chestnut mushrooms, quartered or halved if large
140g self-raising flour
½ tsp English mustard powder
2 spring onions, ends trimmed, finely chopped
3 tbsp chopped parsley
2 tbsp rapeseed oil
100ml buttermilk

Instructions

Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Burger Bowl Recipe by Tasty

Ingredients

12 oz impossible burger meat
1 cup spinach
¼ cup tomato, diced
3 slices kosher dill pickles
1 teaspoon garlic powder
2 teaspoons onion powder
¼ teaspoon salt
1 medium onion, diced
1 avocado
ketchup
dijon mustard, optional

Instructions

In a medium bowl, mix the ground meat, garlic powder, powder, and salt.
In a pan, heat olive oil over medium heat, then add the ground meat. Cover to ensure thorough cooking. Cook meat for 15-20 minutes on medium heat or until cooked through. Stir every five minutes to prevent meat getting dry. While the ground meat is cooking, start preparing the ingredients that are going to be in the bowl.
In a medium bowl, place freshly-washed spinach, tomatoes, onions, and pickles.
When the ground meat is cooked and crumbled, spoon ¼ of ground meat into the bowl, you started to prepare previously.
Drizzle ketchup, mustard, and add half an avocado (based on your preferences), then serve.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb sandwich Bread

Ingredients

8 ounces Cream cheese
4 Eggs
1/2 cup Parmesan cheese Shredded
2 cups Cheese Shredded

Instructions

Preheat oven at 425 degrees.
Line cookie sheet with foil-Pam the foil.
Put all ingredients in mixing bowl. Stir until mixed.
Spread on foil lined cookie sheet.
Bake for 15-30 minutes.
Cool and cut into sandwich size pieces. Place in fridge.

Thu, 16 Jul 2026 00:00:00 GMT

Asian Steak and Noodle Salad

Ingredients

1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 pounds flank steak
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 ounces dried vermicelli rice-stick noodles*
2 medium Granny Smith apples
7 ounces Asian salad mix (16 cups loosely packed; see cooks' note, below)
1 cup fresh mint leaves torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped

Instructions

Marinate and grill steak:
Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
Assemble salad while steak rests:
Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
Thinly slice steak across the grain.
Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Broccoli and Cheese Soup

Ingredients

1 tablespoon Olive Oil
1 cup onion chopped
2 cloves Garlic minced
1/4 teaspoon oregano
3 can substitute chicken broth
16 ounces broccoli florets
1/3 cup low carb flour
1 cup heavy cream
1/4 teaspoon black pepper
8 ounces cheddar cheese grated

Instructions

1. Heat a large nonstick saucepan over medium-high heat. Add olive oil to the pan. Add onion and garlic, and Oregano and saute 3 minutes or until tender.
2. Add flour to broth and whisk it. Add flour broth mixture and broccoli to the pan.
3. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium, cook 10 minutes or until florets are soft. If you use more than just the florets; ie broccoli stems, you may have to cook longer.
4. Stir in pepper. Remove from the heat
5. Either use a handheld stick blender and blend randomly right in the pan or place one third of soup in blender or food processor, process until smooth. Return pureed soup to pan.
6. Add cream and grated cheese, stirring until cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Pasta soup with white beans and sausage

Ingredients

1 pound breakfast pork sausage (You can use mild or hot. I
1 small onion chopped
1 tablespoon dried basil
1 teaspoon minced garlic
1 (14 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes undrained
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 (10 3/4 ounce) can cream of celery soup
1/2 package Kroger baby carrots or 3 to 4 carrots cut
1 cup dried great northern beans
1/2 cup elbow macaroni or pasta shells
1 tablespoon black pepper
Salt to taste
1/2 cup cabbage shredded (Optional)

Instructions

Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crock pot. Add all other ingredients except the pasta. Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta. This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes. Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread. Makes about 3 quarts of soup. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Broccoli Bacon Salad

Ingredients

1 bunch fresh broccoli, finely chopped (raw, about 1 pound)
1/2 cup red onion, finely chopped
3/4 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons Splenda sugar substitute (1/8 teaspoon plus 16 drops of liquid Splenda)
12 ounces bacon, chopped and fried until crisp,drain on paper towels
1/4 cup sunflower seeds (optional-peanuts or cashews may also be used)

Instructions

Put the broccoli and onion in a large bowl.
Mix the mayonnaise, vinegar and Splenda; pour over broccoli and mix well.
Just before serving, stir in the bacon and sunflower kernels.

Thu, 16 Jul 2026 00:00:00 GMT

Meatball Gnocchi Bake

Ingredients

1/2 small onion, finely chopped
1 garlic clove, crushed
1 tsp. dried mixed herbs
300 g beef mince, 5% fat
40 g dried breadcrumbs
1 medium egg
1/2 tbsp. olive oil
1/2 small onion, finely chopped
1 garlic clove, crushed
2 celery sticks, finely chopped
2 tsp. dried basil or mixed herbs
2 x 400g tins chopped tomatoes
2 tbsp. tomato purée
400 g fresh gnocchi
100 g frozen peas
125 g mozzarella, torn into small pieces

Instructions

Preheat grill to high. For the meatballs, in a medium bowl mix all the ingredients with plenty of seasoning.
Heat a large, shallow casserole dish or non-stick frying pan (that has a lid) over medium heat. Using your hands, shape the beef mixture into walnut-sized balls and add to the pan. Brown all over.
Lower the heat. Make the tomato sauce in the same casserole/pan with the balls. Push all the meatballs to 1 side of the pan, and to the empty side add the onion, garlic and celery and cook for 5min. Add the dried herb(s), tomatoes, tomato purée and some seasoning and gently mix everything to combine. Bring up to a bubble.
To finish, carefully mix in the gnocchi. Cover and simmer gently for 5min. Uncover and cook for a few min to reduce the sauce slightly. Sprinkle over the peas and gently mix in. Scatter over the mozzarella.
Grill for 5min, or until golden and bubbling. Serve with a green salad.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Bacon Cheeseburger Dip

Ingredients

16 ounces ground beef, seasoned with salt & pepper
10 ounces bacon, cooked & chopped
1/2 cup red onion, diced
2 cups tomato sauce
8 ounces Monterey jack cheese, shredded
8 ounces cheddar cheese, shredded
8 ounces cream cheese, softened & cut into pieces
1 tablespoon relish
1 tablespoon mustard
1 teaspoon salt (or more)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon oil

Instructions

Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook a few minutes and then add the red onion. Cook the food, crumbling the meat as it cooks, until the beef is no longer pink. Drain grease and add the mixture to the slow cooker.
Add the bacon, cheese, tomato sauce, relish, mustard, salt, garlic powder, and pepper to the slow cooker. Stir to mix well. Top with the cream cheese.
Cook HIGH 2-3 hours or LOW 4-6.
Stir well before serving.
Turn on the Instant Pot and select sauté. Once hot add oil, ground beef, and red onion to the pot. Cook 5-7 minutes or until meat is no longer pink & onion is soft. Crumble the meat as it cooks. Drain grease.
Turn the Instant Pot to a medium sauté. Add the tomato sauce, mustard, relish, salt, pepper, garlic powder, and cream cheese. Stir continuously until the cream cheese is melted. Whisk in the Monterey jack cheese & cheddar cheese, one cup at a time. Cook a few minutes until cheese is melted. You’ll need to stir this continuously as it cooks.

Thu, 16 Jul 2026 00:00:00 GMT

Buckwheat Chicken Lasagna Recipe

Ingredients

3 handfuls diced chicken breast
3-4 heads of roasted garlic
1 roasted onion
some chopped celery to you liking
1 1/4 cup canned spaghetti sauce
dried basil to taste
pepper to taste
1 cup buckwheat groats
2 cups boiling water
1 cup lowfat cottage cheese
1 egg
basil to taste
mozzarella cheese
parmesan cheese

Instructions

Put 1st 7 ingredients in saucepan and simmer for 20 minutes or more.
Put groats in sauce pan and pour in boiling water. Simmer for 15-20 minutes. Take off heat and let set until water is absorbed.
Mix next 3 ingredients.
In an 8x8 casserole dish, put in half of the chicken mixture.
Put all cottage cheese mixture next.
Put 1/2 groats next.
Top w/ some mozz cheese (I used a handful)
Next use the rest of chicken mixture
Top w/ the rest of the buckwheat groats and
top w/ some parm cheese.
Cook at 350F for 30 minutes

Thu, 16 Jul 2026 00:00:00 GMT

Lowfat Veggie Lasagna

Ingredients

1 Box lasagna noodles
1/2 c Mushrooms
Garlic powder
16 oz Cottage cheese; fat free
1/3 c Bread crumbs
1 c Mozzarella cheese; part skim optional
1 ts Oregano
1/2 c Chives chopped
3 md Tomatoes
1 lg Red onion chopped
1 lg can Tomato sauce
1/4 c Egg beaters. 99% egg
Onion
Paprika
2 md Green bell peppers
1 ts Thyme
1 ts Basil
pepper Fresh ground
3 tb Garlic finely chopped

Instructions

Cook the lasagna according to package. Mix the whole container of cottage cheese with the bread crumbs, chives, egg-substitute, herbs and spices (except paprika!). Take a large baking dish and coat bottom with a thin layer of tomato sauce. Then a layer of lasagna. On top of this spread a layer of the cottage cheese mixture. ON thop of this a layer of chopped peppers and onions. Then slice tomatoes in whole circular slices and place a layer on top of the other ingredients. Then a layer of tomato sauce. Repeat one more time. On the top add the mozzarella, if desired, and sprinkle that with about 1/2 tsp of paprika. Bake at roughly 350-375 for about 45 minutes. Per serving: 1567 Calories (kcal); 43g Total Fat; (24% calories from fat); 116g Protein; 186g Carbohydrate; 139mg Cholesterol; 4161mg Sodium Food Exchanges: 6 Grain(Starch); 12 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Thu, 16 Jul 2026 00:00:00 GMT

Healthier Vegetarian Lasagna

Ingredients

1 package (~12 oz.) Lasagna noodles (not no-boil)
2 tablespoons Olive oil divided
1 1/2 jars Tomato basil pasta sauce
1 16 oz container Ricotta Cheese part skim
10 cloves Roasted garlic finely chopped
4 handfuls Fresh baby spinach roughly chopped
1 15 oz can/jar Artichoke hearts (in water) drained, roughly chopped
1/2 teaspoon Dried parsley
1/2 teaspoon Red pepper flakes
1/2 teaspoon Ground black pepper
3/4 cup Parmesan cheese powdered or shredded, divided
6 oz Monterey jack cheese, reduced fat grated
6 oz Part Skim Mozzarella Cheese grated
1/4 cup Fresh basil roughly chopped

Instructions

1. Bring large pot of water to a boil.
2. While water is heating up, mix the ricotta, roasted garlic, spinach, artichoke hearts, dried parsley, red pepper flakes, black pepper and 1/4 cup parmesan cheese together in a large bowl.
3. Pour 1 tablespoon of olive oil in the boiling water before adding the pasta.
4. Cook the pasta a few minutes or until about halfway cooked, then drain.
5. Drizzle the remaining tablespoon of olive oil in a large rectangular glass pan.
6. Layer a little bit of the pasta sauce on the bottom of the pan.
7. Layer 1/3 of the pasta noodles in the pan.
8. Layer a little more pasta sauce on top of the noodles.
9. Take 1/2 of the ricotta mixture and drop evenly over the noodles and sauce in the pan.
10. Top the ricotta with 1/3 of the jack cheese and 1/3 of the mozzarella.
11. Layer another 1/3 of the noodles in the pan with more sauce on top.
12. Finish dropping the rest of the ricotta mixture over the lasagna.
13. Top with 1/3 of the jack cheese and 1/3 of the mozzarella.
14. Use the rest of the noodles and top with the rest of the sauce.
15. Sprinkle the top of the lasagna with the remaining parmesan, jack, and mozzarella cheeses.
16. Bake in a 375 degree oven until hot, golden and bubbly, making sure the noodles are cooked through (about 40 minutes.)
17. Top with fresh basil before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet Pineapple Stir Fry (low carb)

Ingredients

2 tablespoons Vegetable oil divided
4 8 oz. New York steaks
3 cloves garlic finely chopped
1 tablespoon Ginger roots finely chopped
1/2 cup Chopped Fresh Pineapple
1 cup Broccoli chopped
1 cup soybean sprouts
2 packets Stevia
1/2 teaspoon Red pepper flakes
1/4 cup low sodium soy sauce
1 tablespoon Balsamic Vinegar
2 teaspoons Sesame Oil
2 cups Uncle Ben's long grain & wild rice cooked

Instructions

Slice the steak into thin slices. Heat a large skillet on medium-high heat; add 1 Tbsp. of the vegetable oil. When the oil is shimmering, add the steak. Stir-fry for 2 minutes, then remove with a slotted spoon and set aside. Add the remaining 1 Tbsp. of oil, along with the garlic, ginger, pineapple, and broccoli. Stir-fry for 3-5 minutes and ad the remaining ingredients; cook until the broccoli reaches desired doneness. Add the steak back in the pan and toss through. Serve the stir-fry immediately over rice.

Thu, 16 Jul 2026 00:00:00 GMT

Nacho Snack Dinner with Sweet Potato Queso

Ingredients

1/2 cup finely chopped red onion, divided
1 tablespoon canola oil
2 large garlic cloves, minced (about 1 tablespoon)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 (12-ounce) can evaporated milk
1 1/2 teaspoons cornstarch
1 cup mashed peeled cooked sweet potato (or pureed in a mini food processor)
1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
4 ounces Colby-Jack cheese, shredded (about 1 cup), divided
1 small red or green jalapeño, thinly sliced (optional)
1 tablespoon chopped fresh cilantro (optional)
Assorted dippers, like tortilla chips, radishes, mini bell peppers, cucumber slices, and jicama sticks, for serving

Instructions

Preheat broiler to low with oven rack 8 inches from heat. Set aside 1 tablespoon chopped onion for garnish. Heat oil in a medium saucepan over medium. Add garlic and remaining 7 tablespoons onion; cook, stirring often, until softened, 3 to 5 minutes. Stir in cumin, chili powder, and salt; cook, stirring often, 30 seconds. Whisk together evaporated milk and cornstarch in a bowl. Add milk mixture to onion mixture; cook, stirring often, until bubbly and thickened, about 4 minutes. Add sweet potato; whisk until smooth. Fold in diced tomatoes and chiles and half of cheese.
Spoon mixture into a shallow 3- to 4-cup baking dish. Sprinkle with remaining half of cheese. Broil in preheated oven until cheese melts, about 2 minutes. Garnish with reserved chopped onion and, if desired, jalapeño and cilantro. Serve warm with assorted dippers.

Thu, 16 Jul 2026 00:00:00 GMT

Caribban Style Banana Bread

Ingredients

1 1/4 c Mashed very ripe bananas
1/2 c White seedless raisins
1/2 c Shredded coconut
1 Egg, well beaten room temp.
1/2 c Butter
1/4 c Jamaican rum
2 c Flour
1 ts Baking Powder
1/2 c Walnuts chopped
1 ts Vanilla
3/4 ts Nutmeg
1/2 c Brown sugar
1/2 ts Salt

Instructions

Cream butter and sugar. Beat in egg until light and fluffy. Stir in rum and vanilla. Sift all dry ingredients together. Add to butter-sugar mixture, alternately with bananas, mixing well after each addition. Fold in remaining ingredients. Pour into well buttered and floured loaf pan. Bake in 350 oven for 1 hour and 15 minutes, until bread shrinks from sides of pan. Cool 30 minutes then unmold. Wrap tightly in foil. Serve at room temp. with plenty of sweet butter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Thu, 16 Jul 2026 00:00:00 GMT

Dinner In A Pumpkin

Ingredients

1 small to medium Pumpkin prepared
1 large Onion chopped
2 tablespoons Vegetable oil
2 pounds Ground beef
2 tablespoon Soy sauce
2 tablespoon Brown sugar
1 can Cream of Chicken Soup
1 1/2 cups Rice cooked
1 cup Celery

Instructions

Cut top off pumpkin and clean out seeds and pulp. Paint the face on pumpkin with a permanent marking pen or acrylic paint (optional). Preheat oven to 350?. In a skillet saute onions in oil until tender. Add meat and brown. Drain drippings; add soy sauce, brown sugar and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and celery. Spoon mixture into pumpkin shell.
Replace top and place entire pumpkin on a baking sheet. Bake one hour or until inside meat of pumpkin is tender. Put pumpkin on plate; remove lip and serve. Cooked pumkin is the vegetable.

Thu, 16 Jul 2026 00:00:00 GMT

Hamburger Taco Dip Recipe

Ingredients

1 pound ground chuck
1 medium onion, diced
2 cloves garlic, pressed through mincer
1 can refried beans (I’ve also used regular black beans instead, and mashed them quite a bit)
¼ cup smooth taco sauce (I like Taco Bell’s)
¼ cup hot or medium salsa, to your taste
1 (2¼ ounce) can diced green chilies, optional
2 to 4 tablespoons diced jalapeno peppers, optional
1 cup shredded Velveeta OR Kraft Mexican Four Cheese, plus 1/2 cup for topping
Cayenne pepper to taste (I now use Tastefully Simple Fiesta Party Dip seasoning - it is so good!)
½ teaspoon cumin
¼ cup chopped black olives for topping
scoop of sour cream for topping

Instructions

Brown hamburger and onion in large skillet; drain off any fat.
Add remaining ingredients to pan and cook until fully heated.
Put dip into crock-pot to keep warm.
Garnish top of dip with ½ cup additional cheese and ¼ cup chopped black olives and a scoop of sour cream.
Serve warm with tortilla chips.

Thu, 16 Jul 2026 00:00:00 GMT

Tebit (Chicken Baked in Rice)

Ingredients

3 1/2 cups uncooked long-grain rice (such as Carolina Gold), soaked overnight
1 large (5-ounce) boneless, skinless chicken thigh, cut into 1/2-inch pieces
3/4 cup tomato paste, divided
1 tablespoon baharat spice blend (such as Burlap & Barrel)
2 tablespoons kosher salt, divided
1 teaspoon black pepper, divided
1/4 teaspoon ground cardamom
1 (4-pound) whole chicken
1/4 cup olive oil, divided
1 (14.5-ounce) can diced tomatoes, drained
2/3 cup chopped yellow onion (about 1 small onion)
2 teaspoons ground cinnamon
2 teaspoons paprika
4 cups water
1 (8-ounce) can tomato sauce
1 chicken bouillon cube

Instructions

Drain soaked rice in a colander, and rinse well with cold water. Combine 2/3 cup rice, chopped chicken thigh, 2 tablespoons tomato paste, baharat, 2 teaspoons salt, 1/2 teaspoon black pepper, and cardamom in a medium bowl; stir until mixture is well combined. Set remaining soaked rice aside until ready to use.
Gently loosen the breast skin from the whole chicken using your fingers. Stuff rice mixture under breast skin (about 1/4 cup) and into chicken cavity (about 3/4 cup). Prick chicken skin using a fork or a sharp paring knife. Set aside.
Preheat oven to 350°F with rack positioned in bottom third of oven. Heat 2 tablespoons oil in a large nonstick pot or Dutch oven over medium-high. Add diced tomatoes, chopped onion, cinnamon, paprika, remaining 1/2 cup plus 2 tablespoons tomato paste, and remaining 1/2 teaspoon black pepper; cook, stirring occasionally, until mixture is fragrant and tomato paste darkens slightly, about 5 minutes. Remove from heat, and transfer to a medium bowl. Wipe pot clean.
Coat bottom of pot with 1 tablespoon oil. Fit a circle of parchment paper into bottom of oiled pot, and drizzle paper with remaining 1 tablespoon oil. Add diced tomato mixture, 4 cups water, tomato sauce, bouillon, and remaining 4 teaspoons salt; bring to a boil over high. Add reserved soaked rice; reduce heat to medium, and simmer, undisturbed, 20 minutes. Nestle chicken, breast side up, into center of rice mixture. Spoon some of the simmering liquid over chicken; cook over medium, undisturbed, 10 minutes.
Cover pot with lid, and transfer to preheated oven; roast until an instant-read thermometer inserted in thickest portion of breast registers 165°F, 1 hour and 20 minutes to 2 hours. Uncover pot; increase oven temperature to 425°F, and roast until chicken is browned in spots, about 10 minutes. Remove from oven, and let cool 20 minutes. To serve, carefully transfer chicken to a plate, and set aside. Invert pot onto a large round platter to release the rice; remove and discard parchment paper. Transfer chicken to the platter, nestling it into the center of the rice. (Alternatively, remove chicken from pot; set aside. Spoon rice onto large platter, placing crispy rice on top. Place chicken over rice, and serve.)

Thu, 16 Jul 2026 00:00:00 GMT

Chef Salad

Ingredients

1/2 head Lettuce chopped
5 Hard boiled eggs halved
1 Tomato diced
3 slices American cheese
3 slices Oven roasted turkey breast
2 slices Honey roasted ham
3 slices Genoa salami
Cesar croutons
Manzanilla olives optional

Instructions

Place eggs in a pot and fill with cool water so that eggs are well-submerged. Cover and bring to a boil. Once at a boil, remove from heat and allow to simmer for 7 minutes. While simmering, prepare a bowl of ice water. After 7 minutes transfer eggs to ice water and let cool for 2 minutes. Peel shell from eggs and cut in half.
Chop the lettuce length-wise and width-wise and place in large mixing bowl. Dice tomato and add to lettuce. Slice the cheese into small squares and add. Slice the turkey and the ham into long thin strips, then each strip into thirds and add. Slice the salami into eighths like a pizza would be cut and add. Add hard boiled eggs and top with croutons. Manzanilla olives may be added as well.
Toss generously and serve. Store refrigerated.

Thu, 16 Jul 2026 00:00:00 GMT

Garden Veggie Lasagna

Ingredients

2 medium Zucchini sliced 1/4-inch thick
2 cups Broccoli Florets
2 large Carrots julienned
2 medium Sweet red peppers julienned
1/4 cup Olive Oil
2 teaspoons Garlic minced
3/4 teaspoon Dried thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 cups Baby portobello mushrooms finely chopped
1 large Onion finely chopped
2 teaspoons Garlic minced
2 tablespoons Olive Oil
2 (28 oz.) cans Crushed tomatoes
3 teaspoons Italian seasoning
3/4 teaspoon Each salt and pepper
1-1/4 cups Ricotta cheese
1 (8 oz.) package Cream cheese softened
3/4 cup Parmesan cheese grated
1 Egg lightly beaten
2 teaspoons Dried basil
12 No-cook Lasagna noodles
3 cups Shredded mozzarella and provolone cheese blend

Instructions

Place first nine ingredients in a bowl; toss to coat. Arrange on two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425 degrees for 10-15 minutes or until tender, stirring occassionally.
Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer for 10-12 minutes, stirring occasionally.
Combine filling ingredients. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer a third of the noodles, a third of the filling, half the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, filling, sauce and cheese blend.
Cover; bake at 350 degrees for 35 minutes or until bubbly. Let stand 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Best Lasagna Ever Recipe

Ingredients

1 (1 lb) package of lasagna noodles
2 (15 oz) containers of ricotta cheese
2 tbsp of dried parsley flakes
1 c. of pitted ripe black olives (sliced)
1 lb of mozzarella cheese (shredded)
1 c. of parmesan cheese (grated)
3/4 lb of ground beef
1/4 lb of ground pork
1 lb of Italian sausage (thinly sliced)
1 lb of button mushrooms (thinly sliced)
1 c of onions (chopped)
6 cloves of garlic (minced)
2 tsp. of sugar
1 tbsp. of salt
1 tsp of dried basil
1/2 tsp of fennel seeds
1/4 tsp of ground black pepper
2 beaten eggs
Marinan Sauce
2 (14 1/2 oz) cans of hunts chunky crushed tomatoes
2 (6 oz) cans of hunts tomato paste
1/4 c of extra-virgin olive oil
6 cloves of garlic (cut in halves)
1 tsp chopped garlic, in juice (from jar)
1 diced shallot
2 tbsp of dried oregano
4 tbsp. of dried Italian seasoning
1 tsp of dried basil
1 tablespoon granulated sugar

Instructions

FOR THE LASAGNA: First you want to cook lasagna
Drain and put aside.
Now cook the Italian sausage in a skillet cut thin and then put this aside.
Now you can cook the ground beef and ground pork in a skillet, drain off grease.
Next you can add in the onion and garlic to the ground meat, stir and cook approx. 5 minutes.
Then add in the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
Now while your mixture is simmering, add a large bowl the eggs, Ricotta cheese, and parsley. Mix.
Now reheat oven to 375 degrees.
Take a baking dish and spray the bottom with Pam.
Now spoon in a layer of 1/3 of the meat sauce.
Then add a layer of1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Next add a layer 1/3 of the Ricotta mixture.
Then add a layer 1/3 c.of the sliced olives and 1/3 c. of the sliced Italian sausage.
Then you can add a layer 1/3 c. of the sliced mushrooms.
Then layer 1/3 c. of the Mozzarella and 1/3 c. of the Parmesan.
You will continue this process until finished..
Add aluminum foil, and then bake for 25 minutes.
Now you want to remove foil and bake, uncovered, approx. 25 minutes.
Then you ca remove from oven and allow to sit and sit about 10 minutes before cutting.
For Saurce: First you want to add the Hunts chunky crushed tomatoes and Hunts tomato paste into your favorite pot.
Now add in the extra-virgin olive oil to the pot.
Next slice the cloves of garlic crosswise into either halves or thirds or pieces, and add them into the pot.
Now dice the shallot, and dump that into the pot.
Next you want to add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Don't strain this.
Now put a lid on the pot and cook on medium flame stirring approx. 10 minutes for about an hour or until it bubbles and is completely heated throughout.
This can now simmer, and simmer stirring about every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Add to lasagna.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole

Ingredients

2 tablespoons olive oil
1/2 argeyellow onion diced
1 large red bell pepper diced
1 8- ounce package veggie ground
2 cups spinach or another leafy green chopped
Salt & pepper to taste
7-8 frozen hash brown patties thawed
1 cup shredded vegan cheese plus more for the top
2 blocks extra-firm silken tofu
1/3 upchickpea flour
1/4 upnutritional yeast
1/4 easpoonturmeric
1 1/2 teaspoons salt
1/2 easpoonblack pepper

Instructions

Preheat your oven to 350°F, and lightly grease a 9×13” casserole dish with cooking spray or oil.
Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it’s wilted. Season with a pinch of salt and pepper.
Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
Transfer the egg mixture to the skillet, and stir to combine.
Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!

Thu, 16 Jul 2026 00:00:00 GMT

Baked Fiesta Spinach Dip - Hot

Ingredients

1 tb Vegetable oil
1 c Salsa chunky, drained
1 c Pecans Chopped
8 oz Light cream
1 c Pecans Chopped
10 oz Frozen spinach squeezed dry
10 oz Monterey jack cheese
1/2 c Black olives sliced

Instructions

Preheat oven to 400?. Sauteonion til tender. Stir in salsa and spinach and cook two minutes more. Transfer to 1 1/2 qt baking dish. Stir in two cups jack cheese, cream cheese, cream & olives. Sprinkle with pecans. Bake about 30 minutes until hot & bubbly; cover with foil last 15 minutes to prevent burning. Top with remaining Jack and serve hot. Posted to EAT-L Digest 10 Sep 96 Date: Wed, 11 Sep 1996 11:43:42 -0500 From: "hassell@eecs.tulane.edu"

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat Lower Carb Turkey Lasagna ( Whole Wheat Lasagna Noodles)

Ingredients

1 lb extra lean ground turkey
44 ounces Hunts tomato sauce (1 large 29oz. can, 1 medium 15 oz. can)
1 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons oregano
1 tablespoon chopped fresh parsley
1 teaspoon nutmeg
1/2 teaspoon garlic powder
1 teaspoon sugar (used to remove acid from tomato sauce, Splenda won't work)
2 tablespoons Splenda sugar substitute
1 (8 ounce) box hodgson mill whole wheat lasagna noodles (or other brand)
1 (10 ounce) box frozen chopped spinach
30 ounces about 4 cups polly-o fat-free ricotta cheese
8 ounces sargento shredded reduced-fat mozzarella cheese
1/4 cup grated locatelli romano cheese
1 cup egg substitute
1 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Brown meat in large (>3qt) saucepan, drain.
Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
Cook spinach according to directions, drain well and let cool a little.
Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
Allow to stand for about 10 minutes before cutting for easier handling.
Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.

Thu, 16 Jul 2026 00:00:00 GMT

Albóndigas (Mexican Meatball Soup)

Ingredients

1 large yellow onion, finely chopped and divided
1 c. chopped fresh cilantro, divided, plus more to serve
1/2 c. long-grain white rice
2 large eggs
4 garlic cloves, finely chopped and divided
2 tbsp. chopped fresh mint, optional
1 tbsp. plus 1 teaspoon dried oregano, divided
1 tbsp. kosher salt, divided, plus more to taste
2 tsp. ground cumin, divided
1 tsp. ground black pepper, divided
2 lb. ground beef (80/20)
2 tbsp. vegetable oil
4 medium carrots, peeled and sliced into 1/4-inch half-moons
1 medium jalapeño, seeded and diced
2 qt. beef broth
1 28-ounce can crushed tomatoes
2 dried bay leaves
3 medium russet potatoes, peeled and cut into 1/2-inch cubes
3 medium zucchini, sliced into 1/2-inch thick half-moons
Cooked rice, to serve

Instructions

In a medium bowl, combine half the onion, ½ cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to overmix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Saute until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.
Add the zucchini and the remaining ½ cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.
Serve hot, over cooked rice, with extra cilantro.

Thu, 16 Jul 2026 00:00:00 GMT

Veggie Frittata Muffins - Low Carb

Ingredients

1 leek, thinly sliced
1 zucchini, grated
1/2 cup finely chopped green capsicum
1 (1 cup) packet frozen spinach, thawed and firmly packed
olive oil
8 eggs, beaten
150 g reduced-fat feta cheese, crumbled
1/3 cup low-fat sour cream
1/2 cup parmesan cheese, grated

Instructions

Preheat oven to 200 degrees Celsius.
Grease a 12 capacity muffin pan.
Heat olive oil in pan.
Add leek, zucchini, capsicum and spinach.
Saute vegetables until just tender.
Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
Add vegetables to egg mixture and mix well.
Pour mix into greased muffin pans.
Bake in oven for about 30 minuted or until set.
If you wish you can brown muffins in pan under grill for a few minutes after baking.

Thu, 16 Jul 2026 00:00:00 GMT

Candy's Amazing Low-Carb Bread

Ingredients

3/4 cup plain whole milk yogurt
6 eggs
1/4 cup water
1/3 cup honey
1 T. baking powder
3 cups almond meal
4 cups flax meal
1 tsp. salt

Instructions

Mix first four ingredients in a large bowl. Mix the remaining ingredients into the wet ingredients. Mix this by hand using a "spoon-type" rubber spatula. It is a very thick batter. You have to spoon it into the bread pan and spread it in the pan.
I usually bake this about 45 min. on a center rack. I have an electric oven. After checking it, if the knife comes out clean, I sometimes will leave it in for another 5 min. or will turn off oven and leave in for additional 10 min. Because of the density, you want to make sure the center is fully baked. You will find the right time for your oven. Cool on wire rack, slice, slather with butter or spread of your choice and enjoy. I prefer it toasted.

Thu, 16 Jul 2026 00:00:00 GMT

Low-carb Sausage, Egg and Cheese Casserole

Ingredients

12 Eggs
1 pound Breakfast Sausage
2 ounces Feta cheese Cubed or crumbled
1/2 cup shredded cheese
1/4 White Onion Diced
1/2 Green pepper Diced

Instructions

Preheat oven to 350(F) degrees. Start browning the sausage in a frying pan, and when it's about halfway done, add the onions and peppers. While that is cooking, beat the eggs with salt and pepper to taste. Once the sausage is fully cooked, spread it in the bottom of a 9x13 inch casserole pan. Sprinkle the feta cheese on top of the sausage and then pour the eggs on top. Top with the shredded cheese. Bake covered for one hour.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Cheddar Soup

Ingredients

4 cups chicken stock
2 cups chopped sweet onion (from 1 large onion)
.5 cup chopped carrot (from 1 large carrot)
.5 cup chopped celery (from 1 large stalk)
.5 cup chopped red bell pepper (from 1 small pepper)
.25 cup unsalted butter
1.5 teaspoons kosher salt
.5 teaspoon black pepper
.25 teaspoon crushed red pepper
12 ounces sharp Cheddar cheese, shredded (about 3 cups)
1 (8-oz.) pkg. cream cheese
1.25 cups whole milk, divided
.25 cup cornstarch
8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
Crumbled cooked bacon and sliced scallions

Instructions

Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.

Thu, 16 Jul 2026 00:00:00 GMT

Southwestern Soup (aka Mexican Chicken Corn Chowder)

Ingredients

1.5 Lbs. Boneless Skinless Chicken Breasts Cut into 1 in. pieces
1/2 C. Onion Chopped
1 to 2 Cloves Garlic Minced
3 Tbsp. Butter
1 C. Hot Water (when using skim milk, leave water out)
2 Tsp. Chicken Bouillon Granules
1/2 to 1 Tsp. Cumin Ground
2 C. Half and Half Cream (Can use skim milk instead)
2 C. Monterey Jack Cheese Shredded
1 Can (14.75 oz.) Cream-Style Corn
1 Can (4 oz.) Green Chilis Chopped, Not Drained
1/4 to 1 Tsp. Hot Pepper Sauce
1 Medium Tomato Chopped (If Desired)
Fresh Cilantro Minced (If Desired)
1 Can White beans Optional

Instructions

Brown chicken, onion and garlic in butter until chicken is no longer pink.
Transfer the browned chicken mixture into the slow cooker. Add the water, bouillon, cumin, cream, corn, and chilies. Cook on low for 5-6 hours. Add the hot sauce and cheese about a half hour before serving.
Sprinkle with tomato and cilantro if desired.
_____________________________________________________________________
Actual Calorie Info (with full fat ingredients):
1 Serving (1 Cup) = 368 Calories

Thu, 16 Jul 2026 00:00:00 GMT

Mediterranean Pasta Salad

Ingredients

24 oz. grape tomatoes, assorted colors
6 oz. pitted Castelvetrano olives, drained
3 tbsp. capers, drained
2 garlic cloves, peeled and smashed
1 large, fresh rosemary sprig
3/4 c. olive oil, divided
Ground black pepper, to taste
6 oz. roasted red peppers, drained and roughly chopped
1/4 c. slivered almonds
1 (15-oz.) can chickpeas, drained
2 tbsp. olive oil
1/2 tsp. kosher salt
Ground black pepper, to taste
1/2 tsp. crushed red pepper
Kosher salt, for pasta water
1 lb. lumache pasta or gemelli pasta
2 c. jarred giardiniera, drained and roughly chopped, plus more for serving
6 oz. smoked mozzarella, cut into 1/2-in. pieces, plus more for serving
1/2 c. packed fresh basil leaves, torn, plus more for serving

Instructions

Preheat the oven to 400°F.
For the dressing: Place the tomatoes, olives, capers, garlic, and rosemary sprig on a sheet pan. Drizzle with ½ cup of olive oil, and toss to evenly coat. Season with black pepper. Place in the oven and roast for 25 to 30 minutes (the tomatoes should have released their juices but still hold their shape). Discard the rosemary sprig and set aside to cool for 10 minutes.
Set a large fine mesh strainer over a large bowl. Strain the tomatoes, olives, and capers, reserving the liquid for the dressing and the tomatoes, olives, and capers to stir into the salad. Remove the garlic from the tomato mixture and add it to the accumulated liquid. To a blender, carefully add the liquid mixture, remaining ¼ cup of olive oil, roasted red peppers, almonds, and more black pepper. Blend until smooth, and set aside. Keep the large bowl to mix the pasta salad; no need to dirty another bowl.
For the crispy chickpeas: Spread the chickpeas out on a large kitchen towel and thoroughly rub dry, discarding any loose skins. Transfer the chickpeas to a sheet pan. Drizzle with the olive oil and sprinkle with salt and pepper. Toss the chickpeas to evenly coat and roast until they turn a deep golden brown, 25 to 30 minutes. Remove the chickpeas from the oven, sprinkle with the crushed red pepper, and carefully toss with a spatula to combine. Set aside to cool.
For the pasta salad: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes less than the package directions. Drain the pasta, and rinse with cold water to stop the cooking. Transfer to the large bowl that held the accumulated tomato juices and olive oil, and set aside (it’s okay if a little water collects in the bowl; it will mix with the dressing). Add the reserved tomato mixture, giardiniera, smoked mozzarella, basil, and the dressing to the bowl with the pasta, tossing gently to coat. Transfer to a serving bowl and top with extra giardiniera, smoked mozzarella, and basil. Sprinkle on the crispy chickpeas, and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Steak Gorgonzola With Balsamic Reduction over Pasta

Ingredients

1 (2 1/2 lb) boneless beef top sirloin steaks
1 1/2 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 lb uncooked pasta, cooked according to pkg directions
4 cups chopped spinach
2 cups alfredo sauce (buy your own or prepare using ingredients below)
1/2 cup chopped green onion
3 tablespoons gorgonzola, crumbled
2 tablespoons gorgonzola (for sprinkling on top of finished dish)
2 tablespoons chopped sun-dried tomatoes
2 tablespoons balsamic glaze (buy your own or prepare using ingredients below)
1 1/2 cups white milk
1 1/2 cups heavy cream
1/2 cup imported parmesan cheese, grated
1/2 cup imported romano cheese, grated
6 jumbo egg yolks
salt and black pepper
1 (8 ounce) bottle balsamic vinegar
1/2 cup sugar

Instructions

A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
MARINATED STEAK PREPARATION.
Cut beef into 1/2" cubes and set aside.
Add the italian dressing to the beef, toss and let marinate for at least 1 hours
ALFREDO SAUCE.
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
BALSAMIC REDUCTION.
Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
COMPLETE MEAL.
Heat Alfredo sauce in large sauté pan.
Add onion, spinach and gorgonzola cheese.
Grill steak to desired doneness.
Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
Toss pasta with sauce and place on a large platter.
Place grilled beef on pasta and sauce.
Drizzle with balsamic glaze.
Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
Enjoy with a tomato salad and a nice glass of wine!

Thu, 16 Jul 2026 00:00:00 GMT

FOK - Sweet Potato-Vegetable Lasagna

Ingredients

1 Onion chopped.
6 cloves Garlic chopped.
8 ounces Fresh mushrooms chopped.
1 head Broccoli chopped.
2 Carrot chopped.
2 red peppers chopped.
1 can Corn kernels white or hominy work too.
1 package Tofu firm.
2 jar Pasta Sauce
2 box Whole grain lasagna noodles
16 ounces Frozen spinach thawed and drained.
2 Sweet potatoes cooked and mashed.
6 Roma Tomatoes sliced.
1 cup Cashews ground.
1/2 teaspoon Cayenne pepper
1 teaspoon Oregano
1 teaspoon Basil fresh
1 teaspoon Fresh rosemary

Instructions

** After first attempt: Replace Sweets with regular Red, must have Basil, try lighter sauce vs. rich red sauce, fresh sauted spinach vs. frozen, kale might be an option, more corn or homily.
Preheat oven to 400 degrees. Saute the onion and garlic on hight for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove mixture to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Saute the broccoli and carrots for 5 minutes and add to the bowl of mushrooms. Saute the peppers and corn until just beginning to soften. Add them to the mushroom bowl. Drain the tofu by wrapping in paper towels. Break up the tofu in the towel with hands and add to mushroom bowl. Add spices to bowl and mix well.
To assemble.
Cover the bottom of a 9 x 13inch casserole with a layer of saurce. Add a layer of noodles. Cover the noodles with sauce. Spread the vegetable mixture over the sauced noodles. Cover with another layer of noodles and another layer of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed potatoes. Add a layer of sauce and a final layer of noodles. Top off with sauce and sliced Romas.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinke with the cashews and return to the oven for 15 minutes. Let sit 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Tomato and basil press with aubergine relish and mascarpone

Ingredients

11 tomatoes
1 bunch of basil, large
150ml of white wine
30g of sugar
6 gelatine leaves
sea salt
1 aubergine
1 red pepper
2 banana shallots
1 red chilli
1 garlic clove, large
1 tsp mustard seeds
1/2 tsp mixed spice
2 pinches of chilli powder
225g of muscovado sugar
100g of caster sugar
2 limes
2/3 tbsp of mascarpone
3 tbsp of olive oil

Instructions

Skin 6 of the tomatoes, cut into quarters and de-seed. Place on a wire rack with a sprinkling of sea salt and the basil leaves. Leave somewhere warm to dry out overnight
To make the tomato water, place the remaining 5 tomatoes in a blender along with the wine and sugar, season and whizz until smooth. Pass through a muslin cloth
Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the tomato water until warm, squeeze any excess liquid from the gelatine then whisk into the tomato water until dissolved
Layer up the dried tomatoes and basil leaves in a terrine mould and then fill each with the tomato water. Leave to set for at least 3 hours
Dice the aubergine into 1-2cm pieces, then finely dice the pepper, shallots, chilli and garlic. Sauté the aubergine, pepper, shallots, chilli and garlic in the oil in a hot pan
After 3 minutes, add the mustard seeds, mixed spice, chilli powder and sugars
Reduce by half or to the consistency of relish and remove from the heat. Add the zest and juice of the limes
When plating, fold the relish through the mascarpone. Remove the press from the terrine mould and cut into slices. Serve the tomato and basil press with a quenelle of the relish

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Casserole Low Carb

Ingredients

1 pound ground hamburger or sausage
8 ounces softened cream cheese
12 eggs
1 cup cheese

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and stir into the hamburger or sausage. Pour eggs over the sausage mixture. Add shredded cheese to the top.
Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Simple Coleslaw

Ingredients

16 ounces coleslaw mix
1/4 cup onion, finely diced
1 cup mayonnaise
1/2 teaspoon dry mustard or 1/2 teaspoon Dijon mustard
2 tablespoons sour cream
2 tablespoons Splenda sugar substitute (or equivalent sugar substitute)
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons apple cider vinegar

Instructions

Place coleslaw in a large bowl, sprinkle with the diced onion.
Whisk remaining ingredients until well combined.
Pour the dressing over coleslaw mix and toss to combine. Allow slaw to sit for 30 minutes to allow the flavors to meld. Serve and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Quick and Easy Mexican Casserole

Ingredients

2 tablespoons vegetable oil
1/2 of a medium onion, chopped
1 garlic clove, minced
1 lb ground beef (or meat of your choice)
1 (1 1/4 ounce) package taco seasoning
1 (14 1/2 ounce) can diced tomatoes (I use the one with green chilies)
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
3/4 cup sour cream
1/2 cup shredded cheese (A mix of cheddar and pepper jack is good)
1 (6 ounce) can of large black olives, sliced
4 cups pasta (I use large elbow macaroni)

Instructions

In a large skillet, heat oil, then add chopped onion. Cook just until onion begins to turn translucent, then add minced garlic.
In a large pot, cook pasta in salted, boiling water until just done (about 9 minutes. It will cook a little more in the oven). This can be going on while you're assembling the ingredients in the skillet.
Returning to the skillet, add beef and taco seasoning. Once the beef is cooked through, then add tomatoes, corn, beans, and sour cream. Stir until well combined. Add shredded cheese. Then add drained, cooked pasta.
Transfer to a lightly greased 9x13 baking dish. If desired, sprinkle more shredded cheese over the top. Bake in a 350 degree oven for about 20-25 minutes, or until bubbly and cheese is golden.
Serve with tortilla chips, sour cream, and salsa, if you like. Enjoy! =).

Thu, 16 Jul 2026 00:00:00 GMT

Meatless Meals for the Nine Days with a Global Twist | The Nosher

Ingredients

1-2 cups cooked rice (preferably jasmine or basmati brown)
1 small can crushed pineapple
¼ cup soy sauce
1 Tbsp ketchup
1 Tbsp brown sugar
1 tsp sesame oil
1 cube frozen chopped garlic or 2 tsp fresh chopped garlic
1 tsp corn starch dissolved in 1 Tbsp cold water to form a slurry.
1 tsp canola oil

Instructions

Strain the pineapple from the juice set aside.
Heat the canola oil in a skillet on medium heat. Saute garlic until fragrant and translucent, about 2 minutes. Add the strained pineapple juice, soy sauce, ketchup, brown sugar and sesame oil and bring to a gentle boil to reduce slightly.
Add the corn starch slurry and stir until mixture thickens. Add in crushed pineapple and pour over rice, tossing to combine thoroughly.

Thu, 16 Jul 2026 00:00:00 GMT

Egg Drop Soup Easy and Low Carb!

Ingredients

1 cup Chicken broth
.5 teaspoon Soy sauce
.25 teaspoon Sesame Oil
1 each Egg Beaten
1 each Green onion chopped

Instructions

1. In a small saucepan, bring the chicken broth, soy sauce, and sesame oil to a boil.
2. Stir gently while you slowly pour in the beaten egg. Continue to boil for one minute while stirring.
3. Serve with a sprinkling of chopped green onion, however much you like. You may season with salt and pepper to taste

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Broccoli Cheese Soup

Ingredients

1 tbsp Butter
1/2 cup Onion, diced
4 Garlic cloves, sliced
4 cups Broccoli Florets, fresh or frozen
4 cups Chicken broth I use 6 cups
1 tsp Black pepper
2 oz Cream cheese, diced
1/2 cup Heavy whipping cream
2 cups Cheddar cheese, shredded

Instructions

1. Heat a large saucepan over medium heat, add the butter. Add the onion and garlic. Cook and stir for 30 sec.
2. Add the broccoli, broth, and pepper. Bring to a simmer and cook until the broccoli is tender, 8-10 min.
3. Turn the heat to LOW. Use an immersion blender to puree the soup, leaving some florets whole.
4. Turn the heat to Medium, add the cream cheese and stir to melt. Bring the mixture to a boil.
5. Turn the heat to LOW and in a slow, steady stream, add the cream.
6. Add the cheddar cheese, one handful at a time, and stir until each handful is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Savory Dinner Chowder (With Tiny Meat Balls)

Ingredients

3/4 c Water
1 ds Pepper
1/2 lb Ground lamb or beef
2 c Shredded lettuce
3 c Cold water
1/2 ts Sugar
1 c Sliced carrots
1 cn (No. 2) tomatoes (2 1/2
1 Egg slightly beaten
1 c Coarsely sliced celery
2 tb Margarine or shortening
2 tb Onions chopped
1 c Coarse cracker crumbs
1 1/2 ts Salt
2 tb Chopped parsley
1/3 c Rice
1 md Sized bay leaf
1 sm Onion; sliced

Instructions

combine all ingredients except the rice. Heat to boiling: add rice and SIMMER for 20 minutes or until rice is tender. Stir frequently with a fork. MEAT BALLS: Saute onion in 1 tablespoon of the margarine for 10 minutes or until lightly browned. Add water and bay leaf and SIMMER for 3 minutes. Remove bay leaf and pour cracker crumbs into onion mixture and stir well: allow to cool. Add remaining ingredients and mix thoroughly. Allow to stand 10 or 15 minutes. Form into small balls and pan-fry over medium heat in the remaining margarine. Turn frequently to brown on all sides. Reduce heat, cover, and SIMMER for 5 minutes. Add meat balls to finished chowder and SIMMER 5 minutes. Do not add fat from lamb left in skillet. 4 servings Posted to recipelu-digest Volume 01 Number 349 by ncanty@juno.com (Nadia I Canty) on Dec 8, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Mediterranean Turkey Meatball Sandwiches (Pita or Wrap)

Ingredients

1 1/4 lbs fresh lean ground turkey (1 package)
1/4 cup chopped onion
1 1/2 teaspoons dried oregano
1/2 teaspoon dried mint
1/2 teaspoon parsley
1/2 teaspoon lemon pepper (be aware that most lemon pepper blends are salty, so add any additional salt sparingly)
1 garlic clove, minced
1 teaspoon lemon juice
1/2 cup nonfat sour cream
1/2 medium cucumber, peeled and finely chopped
1 1/2 teaspoons lemon juice
1/8 teaspoon black pepper
3 (6 inch) pita breads, cut in half crosswise (or flour tortillas)
6 lettuce leaves, torn into pieces
1 medium tomatoes, chopped

Instructions

Combine turkey meatball ingredients; mix well. Shape into 18 (1 1/4") balls.
Using skillet coated with non-stick cooking spray, cook meatballs 8 to 10 minutes or until browned and no longer pink in center; stir occasionally.
Combine sauce ingredients.
Place 3 meatballs in each pita half. Add lettuce and tomato. Top with sauce.
Alternatively, place filling in a flour tortilla, and fold burrito style for a wrap!
Serves 6.

Thu, 16 Jul 2026 00:00:00 GMT

Gouda Red Pepper Potato Bisque Recipe

Ingredients

3-4 oz chopped cooked turkey
2 tablespoons olive oil
1/2 small red onion, chopped
2 stalks celery, chopped
2 green onion leaves, chopped
1/2 large red potato, unpeeled and chopped into pea size pieces
1 small can creamed corn
2 cups skim lactose-free milk
2 oz thin sliced gouda cheese
1 red pepper, chopped
1/8 -1/4 tsp. dried basil
A couple of shakes of dried parsley
1/4 tsp. Crazy Jane's Mixed-up Pepper
1/8 tsp. dried dill
1 cup of egg substitute

Instructions

Heat the olive oil in a large heavy skillet on medium high.
Saute the red potato, celery, green onion, and red onion until the vegies begin to caramelize, or to taste.
Add the basil, parsley, pepper, and dill and stir.
Add the can of creamed corn and stir.
Add the turkey, cheese and milk and, using a small whip, begin to stir constantly.
When the cheese melts and the milk gets hot, but not boiling, add the egg substitute.
Cook and stir gently with the whip until the egg thickens the soup.
Ladle into bowls and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Turkey and Vegetable Stew with Whole-Grain Biscuits

Ingredients

4 ½ ounces self-rising flour (about 1 cup)
4 ½ ounces white whole-wheat flour (about 1 cup), divided
6 tablespoons cold unsalted butter, cubed
9 tablespoons nonfat buttermilk
2 tablespoons plus 2 teaspoons chopped fresh thyme, divided
1 ¼ teaspoons salt, divided
Cooking spray
3 tablespoons olive oil, divided
2 pounds skinless, boneless turkey breast, cut into 1-inch pieces
3 cups chopped onion
2 cups diced carrot
3 tablespoons chopped fresh sage
2 tablespoons minced garlic
2 teaspoons black pepper
2 (8-ounce) packages sliced cremini mushrooms
6 cups unsalted chicken stock (such as Swanson)
3 cups diced peeled Yukon gold potato
4 thyme sprigs (optional)

Instructions

Preheat oven to 350°.
Weigh or lightly spoon self-rising flour and 1/2 cup white whole-wheat flour into dry measuring cups; level with a knife. Place flours in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt; toss with a fork until moist. Drop dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray (about 24 total). Bake at 350° for 25 minutes or until browned. Cool.
Heat a Dutch oven over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl. Add half of turkey; cook 3 minutes. Remove cooked turkey from pan. Repeat with remaining turkey.
Add remaining 1 1/2 tablespoons oil to pan. Add remaining 2 tablespoons thyme, 1/2 teaspoon salt, onion, and next 5 ingredients (through mushrooms); cook 5 minutes. Combine remaining 1/2 cup white whole-wheat flour and stock in a bowl. Add stock mixture to pan; bring to a boil. Add potato; cook 5 minutes. Stir in remaining 1/2 teaspoon salt and turkey; simmer 15 to 20 minutes or until stew is thickened. Top with thyme sprigs, if desired, and serve with biscuits, or follow freezing instructions.
HOW-TO Freeze: Cool stew and biscuits completely. Freeze separately in zip-top plastic freezer bags. Thaw: Microwave stew in bag at MEDIUM (50% power) for 4 minutes or until pliable. Reheat: Pour stew into a Dutch oven; simmer 20 minutes. Bake biscuits at 350° for 25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Shrimp On A Chip Recipe

Ingredients

Cooked shrimp
tortilla chips
Mozzarella cheese
sliced jalapeno peppers
lettuce shredded into small pieces
pico de gallo
Guacamole
sour cream

Instructions

cook your shrimp for this dish here are some ways to do so:
you can grill them on the grill/pit with butter and garlic
or
you can saute' them which I do for quick dish
one small skillet add some butter about 2 tablespoos
1 clove of garlic mashed add to the butter
then add shrimp let cook for about 10 minutes
Place chips on a baking pan
add little shredded mozzarella
add shrimp with one slice of japaleno pepper
then add some more mozzarella
place in oven for 350 degrees
cook until cheese is melted
then serve with :
remaining ingredients:
lettuce
pico de gallo
guacamole
sour cream
This is easy and soooo Good!!

Thu, 16 Jul 2026 00:00:00 GMT

Chicken-And-Wild Rice Skillet Casserole

Ingredients

1 1/4 teaspoons kosher salt, divided
1 (6 ounce) container uncooked wild rice
3 tablespoons butter
1/3 cup all-purpose flour
1 cup milk
2 1/2 cups chicken broth
1 1/2 teaspoons dry mustard
3/4 teaspoon fresh ground black pepper, divided
1/2 cup finely chopped country ham or 1/2 cup bacon
2 tablespoons olive oil, divided
1 cup chopped yellow onion
1 large carrot, finely chopped
8 ounces assorted fresh mushrooms, chopped
3 garlic cloves, finely chopped
2 tablespoons dry sherry or 2 tablespoons white wine
4 boneless skinless chicken breasts (about 1 1/4 pounds)
fresh flat-leaf parsley, sliced almonds

Instructions

Bring 1/2 teaspoons kosher salt and 1 quart water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.
Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 teaspoons each kosher salt and black pepper.
Cook ham in 1 tablespoons hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.
Preheat oven to 375°. Sprinkle chicken with remaining 1/2 teaspoons each salt and pepper. Add remaining 1 tablespoons oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate.
Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture.
Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Baked Potatoes Recipe

Ingredients

2 1/2 c of cooked cauliflower
1 dash of pepper
3/4 c of shredded cheddar cheese
3-6 slices cooked crumpled bacon
3 finely chopped green onions
1 dash of salt
1 c of sour cream

Instructions

Set your bacon and 1/4 c of cheese aside because you are going to be using that last.
Cut your cauliflower into little pieces
In a medium mixing bowl start adding everything
Preheat your oven to 350 F
Place everything into your baking dish
When thats done then sprinkle your bacon and the rest of your cheese ontop. Bake for 20 minutes

Thu, 16 Jul 2026 00:00:00 GMT

Chipotle & honey cornbread with black bean salsa

Ingredients

100g unsalted butter
175g plain flour
300g cornmeal or fine ground polenta
2 tsp baking powder
½ tsp bicarbonate of soda
1-2 tsp chipotle chilli flakes , to taste
250ml buttermilk
60ml vegetable oil
4 tbsp honey
2 eggs
grilled streaky bacon and poached eggs, to serve (optional)
2 x 400g can black beans , drained and rinsed
4 spring onions , finely sliced
20g coriander , finely chopped
150g feta , crumbled
2 avocados , peeled, stoned and cut into 1cm cubes
4 tbsp extra virgin olive oil
1 lime , juiced

Instructions

Heat the oven to 200C/180C fan/gas 4. Melt the butter in a 23cm cast-iron frying pan or shallow flameproof casserole. Tip the butter into a bowl and set aside to cool slightly. Meanwhile, tip the flour into a large bowl and mix in the cornmeal, baking powder, bicarb, chilli flakes and 1 tsp fine sea salt. Pour the buttermilk into a jug and whisk in the oil, 3 tbsp of the honey and the eggs until combined. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir just until no dry pockets remain and the mixture is smooth – don’t overmix. Stir in the melted butter, then pour into the frying pan. Bake for 25-30 mins until golden and a skewer inserted into the centre comes out clean. Drizzle over the remaining 1 tbsp honey.
Meanwhile, to make the salsa, combine all the ingredients except the lime juice. Add the lime juice to taste. Season and set aside. Serve the cornbread warm in wedges, with the salsa on top and poached eggs and bacon on the side, if you like.

Thu, 16 Jul 2026 00:00:00 GMT

SAUSAGE EGG ROLL IN A BOWL- low carb

Ingredients

1 pound ground pork breakfast sausage hot sausage adds a kick
1 bag coleslaw mix or shredded cabbage I like the larger shred, tri-color
4 cloves Fresh garlic, peeled minced
1 tablespoon Ginger minced
1 tablespoon Soy sauce
1/2 cup Green onions chopped and divided
1 tablespoon Sesame Oil
Sauces Chili Garlic, Sambal Oelek or Sriracha

Instructions

Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
Add the coleslaw mix, garlic, ginger, 1/4 cup green onion and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the rest of the green onions and drizzle with sesame oil.
Serve immediately.
RECIPE NOTES
Add Chili Garlic Sauce or Sambal Oelek while cooking or drizzle with Sriracha before serving, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

George's Barbecue Chicken Kabobs

Ingredients

1 20-oz can Pineapple Chunks drained
1/3 cup barbecue sauce (your favorit)
1 pound boneless skinless chicken breasts cubed
1 Red or Green Bell Pepper cut into cubes
1 zucchini sliced

Instructions

DIRECTIONS:
1 Drain pineapple; reserve 2 tablespoons juice.
2 Stirtogether reserved juice and barbecue sauce in small bowl; set aside.
3Thread pineapple chunks, chicken, bell pepper and zucchini onto skewers. Brushwith barbecue sauce.
4 Grill or broil kabobs 10 to 15 minutes or untilchicken are no longer pink, turning and brushing occasionally with barbecuesauce. Discard any remaining barbecue sauce. Serve with coleslaw and greenbeans, if desired.
Makes 4 servings
Recipe By: George Ross

Thu, 16 Jul 2026 00:00:00 GMT

Frozen Peanut Butter Pie Low Carb

Ingredients

4 ounces cream cheese, softened
1/2 cup crunchy peanut butter
3/4 cup heavy cream
8 (1 g) packets Truvia

Instructions

Blend together cream cheese & peanut butter.
In another bowl, whip the cream to soft peaks & slowly add the Truvia.
Fold the whipped cream mixture into the peanut butter mixture.
Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Classic Lasagna Recipe

Ingredients

1 package lasagna noodles
7-8 roma tomatoes
1 cup shredded parmesan
1 large container ricotta
2 cups freshly grated mozzarella
2 eggs
1 small onion, diced
1 garlic clove, minced
10 large fresh basil leaves, finely chopped
1 tbsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/3 tsp ground nutmeg
1/2 tsp ground cinnamon
salt & pepper, to taste
olive oil

Instructions

Preheat oven to 375 degrees Fahrenheit. Fill a large stock pot or dutch oven 3/4 of the way with water & bring to a boil. Once boiling, add lasagna noodles. Cook noodles only until al dente, then drain. Carefully transfer lasagna noodles to a bowl, & coat lightly with olive oil so that they do not stick.
Meanwhile, coat bottom of a saucepan with olive oil, and saute onion & garlic. Dice roma tomatoes, & simmer in saucepan. Add all herbs & spices to saucepan, mixing well until tomatoes become mushy. Transfer tomato mixture to a food processor & pulse until smooth.
Combine eggs with ricotta cheese, add a small amount of salt & pepper, to taste.
Spread a small amount of tomato sauce over the bottom of a 9x13 inch casserole dish. Gently layer lasagna noodles into dish, barely overlapping & making sure to cover entire bottom of dish. Spoon liberal amounts of the ricotta mixture onto first layer of noodles, spread gently with a spatula. Sprinkle with parmesan. Add another layer of lasagna noodles, then another thin layer of sauce. Sprinkle large amounts of mozzarella. Repeat alternating layers of noodles, sauce, ricotta with parmesan, & mozzarella until you reach the top of the dish, ending with a thick layer of mozzarella topped with parmesan.
Cover casserole dish with aluminum foil, making a tent in the middle, & bake for 30 minutes. Remove aluminum foil & bake for another 20-25 minutes. Serve & garnish with fresh basil.

Thu, 16 Jul 2026 00:00:00 GMT

Chicos Tex Mex Trash Can Stew Recipe

Ingredients

1/2 onion, chopped
1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles
1 (4 ounce) can chopped green chiles
1/2 (6 ounce) can Snap-E-Tom Tomato and Chile Cocktail (a juice drink by DelMonte; substitute with a spicy tomato juice if needed)
2 (16 ounce) cans pinto beans
1 (16 ounce) can whole kernel corn
1 package beefy onion soup mix
1 cup chopped celery
1 large zucchini, chopped
2 packages small smoky sausages, sliced
1 (16 ounce) can lima beans
1 (16 ounce) can black olives, sliced
1 pound Monterey jack cheese, cubed

Instructions

Combine all ingredients except cheese in a large kettle and simmer for at least 1 hour, until all flavors are blended.
Pour over cubed cheese in the bottom of serving bowl.
Serve with your desired side:
**Tortillas, Tortilla Chips, Southwestern Cornbread, Sliced Jalepenos, Sour Cream**

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chocolate Cheesecake

Ingredients

4 (8oz) cream cheese
2 boxes instant sugar free chocolate pudding mix
2/3 cup splenda
2 1/2 teaspoon vanilla
1 cup heavy cream
4 Eggs

Instructions

1. Beat cream cheese and splenda until fluffy.
2. Add vanilla and eggs. Beat well.
3. In another bowl, mix cream and pudding mix. Mix.
4. Add pudding mix to the cream cheese. Beat on high until blended.
5. Pour mixture into a greased 9-inch pie pan.
6. Bake 300 convection oven 350 regular oven for 40 minutes.
7. After baking, the top of the pie may appear to have a pudding skin. Once the pie has cooled for 30 minutes peel the skin off.
8. Refrigerate.

Thu, 16 Jul 2026 00:00:00 GMT

Fluffy Low Carb Keto Cinnamon Roll Pancakes (Paleo, Vegan)

Ingredients

Keto Low Carb Version (Keto Paleo, Sugar Free)
1/2 cup almond flour
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp baking powder
1-2 tbsp granulated sweetener of choice
3 large eggs
1/4 cup milk of choice
Flourless Version (Vegan Gluten Free, Sugar Free, Egg-Free)
1 cup rolled oats can sub for quinoa flakes
1/4-1/2 cup milk of choice * See notes
1/2 cup unsweetened applesauce can sub for pumpkin banana or sweet potato
1 tbsp apple cider vinegar can sub for lemon or lime juic
1 tsp baking powder
1 tbsp sticky sweetener of choice
1 tsp cinnamon
1 tsp vanilla
For the sticky cinnamon roll glaze
1-2 tbsp coconut butter
1 tsp cinnamon
1 tbsp milk of choice

Instructions

In a high-speed blender, add all your ingredients and blend until fully combined and a thick batter remains.
Allow the batter to rest for 5-10 minutes, allowing the coconut flour/rolled oats to thicken. If the batter is too thick, continue to add milk of choice.
Preheat a greased/oiled pan over low-medium heat. Pour scant 1/4 cup portions of batter on the hot pan. Cover the pan and cook for 2-3 minutes, until bubbles form on the edges and flip.
Continue cooking until all the batter is used up.
Once pancakes are cooked, prepare your sticky cinnamon roll glaze. Melt your coconut butter and add the cinnamon. Thin out with milk and drizzle over the top.
Notes
* Adjust accordingly. If batter is too thick, add extra milk.
May freeze in a ziplock bag.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 3.5g | Protein: 7g | Fat: 7g | Fiber: 3g | Vitamin A: 2% | Vitamin C: 1% | Calcium: 2% | Iron: 5%

Thu, 16 Jul 2026 00:00:00 GMT

Pasta with Beans and Greens

Ingredients

8 ounces Bow tie pasta (farfalle) Uncooked
1 Onion large Chopped
8 ounces Fresh mushrooms Sliced
4 cups Kale or spinach Chopped
1 Cup Chicken broth
1 teaspoon Garlic Minced
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Nothern beans Rinsed and drained
1/4 cup Parmesan cheese grated
2 Cups Ground turkey

Instructions

Cook pasta according to package instructions. Drain. Place pasta in large bowl ; set aside.
Cook turkey in skillet, drain and return to skillet.
Meanwhile, sauté onion and mushrooms in hot oil in large skillet over medium heat for 5 minutes. Add spinach and next four ingredients; cook, stirring often. 10 minutes or until spinach is tender. Stir in beans and cook one minute.
Add bean mixture to pasta; toss gently. Sprinkle with cheese, serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Veggie-loaded flatbread

Ingredients

½ small red onion , sliced into thin wedges
2 tbsp olive oil , plus an extra drizzle, to serve
70g cherry tomatoes
200g canned chickpeas , drained
1 small garlic clove , crushed
½ tbsp tahini
½ lemon , zested and juiced
1 flatbread
30g mixed pitted olives
20g vegetarian feta , crumbled
small handful of basil , shredded

Instructions

Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.

Thu, 16 Jul 2026 00:00:00 GMT

Almond Meal Bread, low carb

Ingredients

2 cups almond flour
1 tbsp baking powder
1 tsp salt
1/4 cup sweetener
2 whole eggs
3 egg whites
15 g olive oil
1/2 cup water

Instructions

mix dry/ then wet, then combine. Bake until golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Shrimp and Mock Cheese Grits

Ingredients

24 ounces frozen cauliflower (or 1 head of fresh)
3 tablespoons butter
salt and pepper
3 ounces cream cheese
3/4 cup white cheddar cheese
3/4 cup grated parmesan cheese
1 teaspoon black pepper
2 ounces chopped bacon
1 cup sliced mushrooms
2 ounces thinly sliced sun-dried tomatoes packed in oil (about 4 tomatoes)
2 teaspoons lemon juice
1 teaspoon minced garlic
1/2 cup dry white wine
1 lb peeled shrimp

Instructions

Cheese "grits":.
Steam or microwave the cauliflower until it’s soft. Drain it thoroughly, and put it through the blender or food processor until it’s well pureed.
Add the butter and salt and pepper to taste.
Combine the pureed cauliflower, cream cheese, cheddar, Parmesan, and black pepper in a saucepan. Stir over low heat until smooth.
Shrimp:.
Put chopped bacon in a skillet. Brown bacon and add mushrooms, tomatoes, lemon juice, garlic, and wine. Simmer until mushrooms are cooked.
Add the shrimp and cook until just done. Serve over grits.

Thu, 16 Jul 2026 00:00:00 GMT

Turkey Meatballs with Tomatoes and Basil

Ingredients

Meatballs
1 1/2 pounds ground turkey (thigh meat if available)
1/2 cup sour cream
1 egg
1/2 cup bread crumbs
2 teaspoons kosher salt
2 tablespoons fresh basil, minced
1 teaspoon dried thyme
1 teaspoon fennel seeds
2 teaspoons fresh rosemary, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/3 cup flour, for dredging
Sauce
1/4 cup extra virgin olive oil
1/2 jalapeno chile, seeded, minced
2 large garlic cloves, minced
3 tablespoons white wine or chicken stock
1 1/2 pounds fresh tomatoes, roughly chopped (can substitute a 28-ounce can of crushed tomatoes)
1/4 cup fresh basil, thinly sliced

Instructions

Make the turkey meatball mix: In a large bowl, add the turkey, breadcrumbs, sour cream, egg, minced basil, salt, rosemary, oregano, thyme, fennel seeds, and red pepper flakes. Gently mix together using your (clean) hands.
Form the meatballs and dredge them in flour: Place the flour in a shallow bowl or plate. Use the palms of your hands to form 1 1/2 to 2-inch wide meatballs. Roll the meatballs in the dredging flour and set them on a plate or tray. You should have about 18 to 22 meatballs.
Brown the turkey meatballs in olive oil: Heat the olive oil over medium high heat in a large, shallow sauté pan. Gently place the meatballs in the pan. You may need to work in batches as to not crowd the pan. Once the meatballs are sizzling, reduce the heat to medium-low and gently cook them on at least 3 sides, so that they get browned pretty much all over and cooked through. Use a fork to nudge the meatballs in the pan. Cooking the meatballs should take about 10 minutes per batch. A gentle heat will ensure that the browned meatballs get cooked through. Use a slotted spoon to remove the meatballs from the pan to a bowl and set aside.
Make the sauce base: Add the jalapeño and garlic to the pan and cook for 1 minute. Add the white wine or chicken stock. Increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as you scrape it along the bottom of the pan.
Return meatballs to the pan, add tomatoes: Return the meatballs to the pan and coat all over with the pan sauce. Add the fresh tomatoes and toss to coat. Cook until the tomatoes just begin to break down, about 4 minutes. Do not overcook the tomatoes. Remove the pan from the heat and stir in the fresh basil.
Serve with freshly grated cheese: Serve with fresh mozzarella or Parmesan cheese. Serve alone or with pasta, rice, or in a sandwich roll.

Thu, 16 Jul 2026 00:00:00 GMT

Beef Daube Provencal - Cooking Light (Crock Pot)

Ingredients

2 teaspoons olive oil
12 garlic cloves. crushed
2 pounds boneless chuck roast, cubed
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup low-sodium beef broth
1 Tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash of ground cloves
1 14 1/2 -oz. can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (4 cups uncooked)

Instructions

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan and place in a slow cooker. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
Add all ingredients except noodles to the crock pot; cover and cook on HIGH for 5 hours.
Cook noodles and serve beef mixture over the noodles.

Thu, 16 Jul 2026 00:00:00 GMT

Bodacious British Bangers and Baked Beans Brunch!

Ingredients

6 beef (350g) or 6 pork sausages (350g)
3 large tomatoes, cut into halves
2 -4 eggs
baked beans (1 tin, 420g)
2 slices wholemeal bread or 2 slices granary bread
oil
salt and pepper
Worcestershire sauce (optional)
HP steak sauce (optional)

Instructions

Take a large griddle, skillet or frying pan and spray with cooking oil.
Cut each slice of bread into 3 fingers.
Heat the griddle/skillet/frying pan over a high heat and then as soon as it is hot, turn the heat down to low to medium. (Check by putting a teaspoon of water on the griddle, if it spits and dances over the surface, the griddle is hot.).
Place your sausages at one end and then your tomatoes at the other end. Keep turning your sausages regularly until they are evenly browned, then leave them to cook for 3 to 5 minutes on each side, depending on the thickness of them.
After 5 minutes, carefully turn your tomatoes over to cook on the other side and then add your fingers of bread to gently fry, spraying with more oil if needed. Turn then after a few minutes.
Heat your beans in a small saucepan over a low heat.
Push your tomatoes, bread and sausages to one side to keep warm, and spray the griddle with more cooking oil if needed. Gently break your eggs on to the griddle and cook to personal requirements.
Arrange the bread fingers on a warm plate and then top with three halves of tomatoes. Then add three sausages to the plate and the beans - place the fried egg/s on to the plate and season with salt and pepper to taste.
Serve hot with a pot of tea, orange juice and toast if required.
Worcestershire sauce or HP sauce is also great with this!

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast for dinner

Ingredients

2 Slices Bread
1.5 Egg Fried
3 Slices Tomato, beefsteak From Sams
1 Strip Bacon, cut into 8 pieces Jennio turkey bacon
0.5 Tbsp Butter Land o lakes butter, oil
1 Slice Cheese Deli deluxe american 2%
O.25 Cup Avocado
1 Cup Hash browns, shredded Albertsons : H.B. O' Brian

Instructions

1. Cut tomato into slices and set aside
2. Make Hash brown O'Brien in square skillet & keeping turning with spatula until done
3. Make bacon in shallow pan or skillet. Cut in 8 pieces
4. Toast both sides of bread in toaster & butter 1 side of each
5. Cut avocado into slices and set aside
6. Fry eggs in small skillet, leaving yolk runny
7. Pull out deli deluxe cheese from fridge
8. Assemble sandwich from bottom up:
- toast in skillet, butter side down
- bacon pieces
- fried egg
- avocado
- cheese slice
- other toast, butter side up
9. Heat in skillet or toaster oven till both sides are golden
10. Cut sandwich in half and serve with hash browns and tomato slices seasoned
with salt and cracked black pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Snack

Ingredients

100 grams Flour, All Purpose
1/4 teaspoons Salt To Taste
50 grams Butter, Chilled
1/2 whole Egg Yolk, Beaten
1/2 Tablespoons Olive Oil
1/2 Teaspoons Garlic Chopped
1 Tablespoon Red Onion, Chopped
50 grams smoked Salmon, Crumbled
25 grams Mashed Potatoes
1/4 Teaspoons Black Pepper
1/2 Teaspoons Salt To Taste
1/2 whole Egg Beaten

Instructions

Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Next add approximately 1/2 of a beaten egg yolk and the water. Mix well your hands. Try to work quickly.
Wrap the dough in plastic wrap and chill for 10 -15 minutes.
Now take the chilled dough and roll out into a 12 inch square that is about 1/8 inch thick, using a rolling pin.
Put the greased molds onto a 12-inch square pastry sheet. (I made the duck mold out of thick paper. I covered the paper with aluminum foil. Before using a duck mold, brush it with butter or cooking spray.) Break off pieces of dough and press them into the mold – make sure the dough goes up the sides as well but make sure to leave a hollow in the middle for your filling mixture.Then trim off the excess pastry.
In a pan heat 1/2 table spoon olive oil over medium high heat, add garlic and saute until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
Place your prepared filling in the pastry ‘duck’. Brush the edges of the pastry with some egg wash (the reserved 1/2 of the beaten egg) then place additional pastry (you can use scraps that have been rolled flat) over the top and press down to seal.
Bake about 20 minutes at 200C degrees or until the crust is golden brown.
Remove from oven and let cool.
After that, you can decorate the duck shaped snack with eyes and mouth/beak. I’ve done so in the photo using food coloring for the eyes and mouth/beak.
This recipe will have enough dough and filling to make 4 duck snacks.
Serve and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Mexi Baked Chicken

Ingredients

2 boneless skinless chicken breasts (about 4 ounces each)
2 teaspoons taco seasoning (I prefer homemade with no sugar added)
1/2 cup salsa any degree (I prefer Newman's Own; it's low in sugar)
1/2 cup low-fat cheddar cheese shredded (I prefer the Mexi-blend

Instructions

1Preheat oven to 375 degrees.
2Spray a shallow, small baking dish with non-stick spray.
3Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
4Bake, uncovered, about 45 minutes.
5Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole

Ingredients

4 boneless, skinless chicken breasts cut into lengthwise strips
1 tsp. poultry season
1 tsp dried thyme
water or chicken stock to cover the chicken
(Can also use 4-5 cups shredded rotisserie chicken
6 cups bite-sized broccoli pieces
1 cup mayo light or regular (do not use fat-free)
1 cup sour cream light or regular (do not use fat-free)
1 T lemon juice (I used my fresh-frozen lemon juice)
2 tsp. sweet curry powder
1 tsp. hot curry powder
(Use any combination of curry powders you prefer.)
1 1/2 cups + 1 1/2 cups grated cheese blend (We used a shredd but any cheese blend that includes cheddar will also work, including lowe
1/4 cup finely grated Parmesan cheese
salt and fresh-ground black pepper to taste

Instructions

Preheat the oven to 375F/190C. Spray a 9" x 13" glass or crockery casserole dish with non-stick spray.
Trim chicken breasts and cut each breast into 3 or 4 lengthwise strips. Put chicken strips into a saucepan, add water or chicken stock to cover by an inch or so, add the poultry seasoning and dried thyme, and bring the chicken to a low boil. As soon as the water starts to boil, turn heat as low as it will go and cook the chicken for 12-15 minutes, or until it's firm. Drain chicken into a colander placed in the sink. When it's cool enough to handle, use two forks to shred the chicken strips apart into bite-sized pieces. (If you have leftover rotisserie chicken you can use 4-5 cups of shredded rotisserie chicken instead of cooking your own chicken.)
While the chicken cooks, cut up enough broccoli to make 6 cups of bite-sized broccoli pieces. Put the broccoli into a large glass bowl or large 8-cup glass measuring cup, cover with cling-wrap, and microwave on high about 1 to 1 1/2 minutes. (You want the broccoli still quite crisp; it will cook in the oven.) Drain the broccoli into a colander if it seems very wet.
Whisk together the mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder in a small mixing bowl or 4 cup glass measuring cup. (If you're a curry fan, you might want to taste at this point and see if you want a little more curry powder.) Then mix in 1 1/2 cups of the grated cheese blend and the Parmesan cheese.
Put the shredded chicken and barely-cooked broccoli into the casserole dish and gently stir so ingredients are evenly distributed. Use a rubber scraper to spread the cheesy creamy topping over the chicken/broccoli mixture. Top with the other 1 1/2 cups grated cheese.
Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top. Serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Johnny Marzetti Casserole

Ingredients

12 ounces mushrooms, cleaned and chopped or sliced
1 tablespoon olive oil or neutral cooking oil
1 large onion, chopped
5 cloves garlic, minced
1 bell pepper (any color), seeded and cored, finely chopped
Salt, to taste
1 1/2 pounds lean ground beef (90:10 is good)
1 (28-ounce) can whole plum tomatoes in juice
3 tablespoons tomato paste
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
12 ounces (2 3/4 cups) uncooked elbow macaroni
8 ounces grated cheddar cheese (2 generous cups), divided
4 ounces grated Parmesan cheese (1 1/2 cups), divided

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish; set aside.
Cook the vegetables and beef: Heat a large, deep skillet over medium-high heat. Add the mushrooms to the dry skillet. As they heat, the mushrooms will give off their moisture. Stir them occasionally until they are soft, slightly browned, and most of their liquid has evaporated, 5 to 8 minutes. Scrape the mushrooms in a bowl; set aside. Wipe out the skillet and return it to the burner. Add the oil; when it ripples, add the onion and cook until translucent, about 6 minutes. Add the garlic and bell pepper and cook 1 minute longer. Season generously with salt. Add the beef, reduce the heat to medium, and cook, breaking the beef up with a spoon into small clumps. Stop when the meat is no longer pink, about 8 minutes. Simply Recipes / Mark BeahmSimply Recipes / Mark BeahmSimply Recipes / Mark Beahm
Add the tomatoes and seasoning: Use your hands to crush the tomatoes directly into the pan (wear an apron) and add the remaining juices from the can. My mom prefers to stick kitchen scissors right into the can and chop the tomatoes up that way. It’s less messy, but not as fun. Add the tomato paste, oregano, pepper flakes, and black pepper and simmer until saucy, about 20 minutes. Add the reserved mushrooms; simmer 2 minutes longer. Taste and adjust the seasoning as needed with salt. Simply Recipes / Mark BeahmSimply Recipes / Mark Beahm
Meanwhile, boil the pasta: As the sauce cooks, bring a large pot of salted water to boil. Add the pasta and cook until it still retains a bit of bite. Drain. Simply Recipes / Mark Beahm
Assemble the casserole: Return the pasta to the pot; add the cooked sauce and toss. Mix in half of the cheeses, then dump into the greased dish. Scatter the remaining grated cheese on top. Simply Recipes / Mark BeahmSimply Recipes / Mark BeahmSimply Recipes / Mark Beahm
Bake: Bake until the sauce bubbles and the cheese is lightly browned, about 30 minutes. Let rest 10 minutes before serving. You can refrigerate leftovers, tightly covered, for up to 4 days. The baked casserole freezes well. You can even freeze the entire casserole to reheat later. Simply Recipes / Mark BeahmSimply Recipes / Mark Beahm

Thu, 16 Jul 2026 00:00:00 GMT

Bear Stew Recipe

Ingredients

3 lb. of bear meat
5 quart slow cooker
16 oz. of package frozen peas
2 thinly sliced large onions
2 lb. of small red potatoes, quartered
1 package of sliced celery
1 lb. of baby carrots
1 24 oz. of package small whole mushrooms
2 packages of onion gravy mix
2 tsp. of Worcestershire sauce
1 bottle of regular or hickory marinade
1/2 tsp. of thyme
1/2 tsp. of salt
1 tbsp. of bacon bits
2 tsp. of crushed garlic
2 beef bouillon cubes dissolved in
1/2 c. of water
1 c. of Madeira or red wine

Instructions

First you want to marinate meat approx. 24 to 36 hours in marinade
Now you can boil potatoes until half cooked.
Then you want to drain potatoes and place in a 5 quart slow cooker.
You can combine celery, carrots, mushrooms, onion gravy mix, peas, onions, Worcestershire sauce, thyme, salt, bacon bits, garlic and bouillon.
This needs to be mixed well and cook on low setting for about 12 hours.
Now you can add wine and cook for another 2 hours.
Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Sweet and Sour Chicken

Ingredients

1 -1 1/2 lb boneless chicken, cut up
1 cup white onion (you can leave the chunks big so you can pick them out)
12 ounces diet orange soda (Diet Rite Tangerine works great)
2 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
black pepper, to taste

Instructions

Brown chicken and onions in a non-stick pan sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce.
A little arrowroot powder may be added to thicken the sauce, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

{VIDEO} Slow Cooker/Instant Pot Beef Bourguignon (Low-Carb, Paleo, Whole30)

Ingredients

2 pounds beef stew meat (or beef sirloin or chuck roast cut into 1 1/2-inch pieces)
4 cups low-sodium beef broth
4 ounces bacon (cooked & crumbled for slow cooker, uncooked & chopped for Instant Pot)
8 ounces mushrooms, sliced
1/2 pound carrots, peeled & chopped
1 pound baby potatoes, sliced (optional)
1 cup pearl onions
2 garlic cloves, minced
2 bay leaves
1 1/2 teaspoons salt (or more)
1 teaspoon thyme
1/2 teaspoon pepper
1 tablespoon oil (for Instant Pot)

Instructions

Add all ingredients to the slow cooker. Stir to mix well.
Cook HIGH 3-4, LOW 6-8.
Remove bay leaves before serving.
Turn on the pressure cooker and select sauté. Once hot, add the bacon and cook 3-5 minutes or until bacon is done. Remove the bacon using a slotted spoon and set aside on a paper towel lined plate.
Add beef & cook until browned, 2-3 minutes on each side.
Add the broth and if needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
Add bacon, pearl onions, carrots, mushrooms, potatoes (if using), garlic, salt, thyme, and pepper. Stir to mix well.
Close lid and seal valve. Set high pressure and cook for 35 minutes. When done, natural release pressure for 10 minutes then manually the remaining pressure.

Thu, 16 Jul 2026 00:00:00 GMT

Underwood Individual Beef Wellingtons With Red Wine Sauce

Ingredients

5 tablespoons softened butter or 5 tablespoons margarine, divided
1 (8 ounce) package sliced mushrooms
1 small onion, chopped (about 1/2 cup)
4 beef tenderloin steaks, seasoned with salt and pepper (about 6 oz. each)
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
1 (4 1/4 ounce) can liverwurst spread
1 egg
1 tablespoon water
1 (14 1/2 ounce) can beef broth
1/2 cup red wine
1 small shallot, finely chopped (about 2 tablespoons)
1/4 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
1 tablespoon finely chopped Italian parsley

Instructions

Heat 1 tbsp of butter in 10-inch skillet over medium-high heat; cook mushrooms and onion until tender and liquid is evaporated; season with salt and pepper and cool slightly.
Cut thawed pastry into four portions. Place one-fourth of mushroom mixture in center of each portion of pastry. Spread one-fourth of Liverwurst Spread over one side of each steak. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. Trim excess pastry and seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan.
Beat egg and water and brush pastry. (You can reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg.) Bake, uncovered in 400 F oven for 15 minutes, until pastry is golden and meat is medium-rare. (To test doneness of meat insert thermometer into pastry; it should register 145°F for medium-rare.)
SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In small bowl, mix 4 tbsp butter and flour until smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Add parsley. Serve with beef.

Thu, 16 Jul 2026 00:00:00 GMT

Mum's Lasagna

Ingredients

1 kg beef mince (ground beef) (2 lb)
1 large onion chopped
2 cloves garlic chopped
3 rashes bacon chopped (optional)
1 medium zucchini grated (optional)
1 cup mushrooms chopped
1 large tin Heinz Big Red Tomato Soup (820g/30oz)
1 splash olive oil
1 dash Worcestershire sauce (optional)
2 cups milk (or soy milk)
2 tablespoons plain flour
60 grams butter (or butter substitute) (2oz/60ml/3 tbsp)
5-10 peppercorns
1 bay leaf
1 pinch salt
1 bunch parsley stalks

Instructions

1. Heat some olive oil In a large sauce pan. Fry the onion and garlic until golden.
2. Add the bacon and fry until cooked but not crunchy.
3. Grate in the zucchini and add the mushrooms. Stir to mix and fry for 5-10min. Add a little more olive oil if required.
4. Next, add the mince beef and cook until no longer pink, just a light brown colour.
5. Give the tin of tomato soup a good shake and then open and add to the mince. Mix well and lower the heat to allow mixture to simmer. Now on to make the bechemel sauce!
Pre-heat your oven at this stage to 180 degrees Celsius (160C fan forced, 350F)
6. Place 2 cups of milk in a small sauce pan along with the parsley, peppercorns, and bay leaf. Bring to the boil.
7. Strain milk (to remove all the parsley, bay leaf etc) and set to one side.
8. Melt the butter in same saucepan you used for the milk.
9. Combine the flour gradually with the melted butter over a med/low heat.
10. Add pinch of salt and a little pepper.
11. Gradually add the milk to the butter flour mixture ensuring the milk is still warm.
12. Heat and continue stirring until thickened to desired consistency.
13. Now get a large oven proof dish / baking tray. Spoon some of the juice from the mince into the bottom of the tray to grease it.
14. Lay the first layer of lasagna sheets down. Break them to fit the dish.
15. Spoon a thin layer of the mince mixture onto the lasagna sheets and dribble a little of the bechemel sauce on top of this. Add the next layer of lasagna sheets and repeat.
16. Don't use all the bechemel sauce, save at least half (or more) for the last layer. The last layer should just be a thin layer of meat with mainly bechemel sauce poured all over it.
17. Pop into the oven and bake for 20-30 min. Push a skewer into the dish to check if the pasta sheets are cooked.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Black Bean Or South Of The Border Lasagna Recipe

Ingredients

1 - 15 oz. Can Black Beans, Drained and Rinsed
1 - 26 oz. Can Crushed Tomatoes, Undrained
2 Onions - Chopped (If onion sensitive 1 onion will do!!!!)
2 Cloves Garlic - Minced (Garlic lovers can add more to taste!)
1 Green Bell Pepper - Chopped
1 Cup - Salsa (Your choice - I use On the Border!!)
1 Tablespoon - Chili Powder
1/2 Teaspoon - Cumin
2 Cups - Ricotta Cheese
1 Egg - Beaten
1/2 Cup - Grated Parmesan Cheese
10-12 Uncooked Lasagna Noodles
2 Cups - Shredded Colby/Jack Cheese
1/4 Cup - Grated Parmesan Cheese
Note: I always add a can of corn and black olives!!! Just add it into the tomato mixture!!

Instructions

Preheat oven to 350 degrees F.
In large bowl, combine drained beans, tomatoes, onions, garlic, bell pepper, salsa, chili powder, and cumin and mix well.
In small bowl, combine ricotta cheese, egg, and 1/2 cup Parmesan cheese and beat until combined.
Spread 1 cup of the tomato and bean mixture in the bottom of a 13x9" glass baking dish.
Top with half of the noodles, overlapping slightly and breaking noodles as necessary to fit.
Top with half of remaining tomato mixture.
Spoon ricotta mixture over the top, spreading carefully.
Sprinkle with 1/2 cup Colby/Jack cheese.
Layer remaining noodles and tomato mixture over the casserole. Top with remaining Colby/Jack cheese and 1/4 cup Parmesan cheese.
Spray sheet of foil with cooking spray, and cover baking dish tightly with foil, sprayed side down.
Bake at 350 degrees for 50-65 minutes or until noodles are tender. Uncover and bake 10 minutes longer, until casserole is bubbling and cheese begins to brown.
Let stand 15 minutes before serving.
Enjoy!!!

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Southwest Lasagna #RSC

Ingredients

Reynolds Wrap Foil
1 1/4 lbs lean ground turkey (99%/1%)
8 slices turkey bacon, chopped
16 cherry tomatoes, cut into quarters
1/2 red bell pepper, ribs and seeds removed
3/4 cup fresh corn (previously roasted or boiled. frozen is ok, too)
8 ounces fat free cream cheese
16 ounces low-fat monterey jack cheese
16 ounces black beans
4 98% fat free tortillas
6 ounces salsa verde (only 1/4-1/2 cup is needed) or 6 ounces green enchilada sauce (only 1/4-1/2 cup is needed)
1 (1 1/2 ounce) package sazon con azafran seasoning
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
1 teaspoon black pepper
1/2 teaspoon black pepper
2 teaspoons cumin
1/2-1 teaspoon cayenne pepper (or flakes)
10 sprigs fresh cilantro, chopped or 1 tablespoon dried cilantro
1/2 cup water
1 cup water

Instructions

Chop the turkey bacon and start to brown in a large skillet. Add ground turkey; use a spatula to separate meat and brown. Add salt and 1 teaspoon pepper while the meat is browning. Open the can of black beans and place in a separate pot; add ½ cup of water, bring to a boil, reduce heat, mash to refried bean texture using a potato masher and add ½ teaspoon pepper and garlic powder, turn off once a somewhat viscous paste consistency has been reached. When the meat is browned, add tomatoes, red bell peppers, corn, cilantro, cumin, cayenne pepper, Sazon and remaining 1 cup of water. Mix and allow to simmer, about ten minutes until the water is almost completely gone. Add cream cheese and turn off heat. Add black beans to meat and cheese mixture and incorporate thoroughly.
Turn on oven to 350 Degrees. Place Reynolds Aluminum Foil in am 8X8 glass cooking dish. Spread (enough to barely cover the bottom, about ¼ cup) Verde sauce on the bottom of the dish. Cut tortillas to match and fit into the bottom of the pan (it is ok to overlap a little). Layer 1/3 of the shredded cheese on top of the tortillas. Place half of the meat sauce on top of the cheese and tortillas. Cut more tortillas and fit on top of meat mixture. Add another light layer of Verde sauce on top of tortillas (just to cover tortillas). Add 1/3 bag of shredded cheese on top. Layer the remainder of meat sauce on top of cheese. Finish with one more layer of cut and fitted tortillas, a light covering of Verde sauce and the remainder of the Monterey jack cheese. Cover the dish with Reynolds foil and place into the oven for 20 minutes. Turn the oven up to 500 (or broil), take the foil off and allow the cheese to brown 3-10 minutes depending on preference and oven heat distribution. Take out of the oven, allow to rest 5-10 minutes, serve and enjoy!
Optional toppings: Fresh cilantro, Fat free sour cream, hot sauce.
*The layering of the dish from bottom to top: Reynolds Wrap. Verde sauce. Cut and fitted tortillas. Shredded Cheese. Meat Sauce. Cut and fitted tortillas. Verde sauce. Shredded Cheese. Meat Sauce. Cut and fitted tortillas. Verde sauce. Shredded Cheese. Reynolds Wrap.
* The above recipe was created with the intention of being a healthy alternative to lasagna and traditional taco/ burrito ingredients. Preference of any meats and cheeses can be substituted to make the dish your own and satisfy your palate, creativity and waist line. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Quick and Easy Beef and Broccoli - Yummy!

Ingredients

1 lb rump steak, finely sliced and slightly frozen, it's easier to cut frozen
2 tablespoons soy sauce
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
2 tablespoons vegetable oil
1 lb broccoli, chopped to bite sized florets
1 1/2 teaspoons cornstarch
1/2 cup beef broth
1 teaspoon soy sauce
1/4 teaspoon sesame oil

Instructions

Put meat in a bowl with 2 Tbs soy sauce and ginger mix well.
Heat your wok or frying pan to very hot.
Add oil and coat the sides well.
Add beef and broccoli and stir-fry until meat changes color (about 2 minutes).
Dissolve cornstarch into the beef stock and stir in remaining soy sauce and sesame oil.
Add to the beef and broccoli -- stir until the sauce thickens.
Serve over rice or noodles.

Thu, 16 Jul 2026 00:00:00 GMT

Pappardelle With Duck Ragu From 'Roberta's'

Ingredients

Ragu:
4 garlic cloves, peeled
4 sprigs thyme
68g (1/2 cup) kosher salt, plus more as needed
Freshly ground black pepper
4 (400g; 14-ounce) duck legs
Some good olive oil
1 medium onion, finely chopped
3 celery ribs, finely chopped
2 medium carrots, finely chopped
340g (1 1/2 cups) dry white wine
1 (794g; 28-ounce) can whole San Marzano tomatoes
35g (1 1/4 ounces) 80 to 90 percent dark chocolate, finely grated
Pasta:
300g (2 cups plus 3 1/2 tablespoons) Tipo 00 flour
6 large egg yolks
60g (1/4 cup) room-temperature water
All-purpose flour, for rolling the dough
A pinch of chile flakes
A chunk of Piave Vecchio cheese or Parmigiano
A handful of parsley leaves, chopped

Instructions

To cure the duck: In a big bowl, mix the garlic cloves and thyme sprigs with the salt and 5 or 6 coarse grinds of black pepper. In a shallow glass container or on a sheet pan, spread half of the mixture in a thin layer. Put the duck legs on the salt mixture, and cover them with the remaining mixture. Seal the container or cover the pan tightly with plastic wrap and refrigerate it overnight—at least 8 hours and up to 12.
To make the ragu: Remove the duck legs from the salt, rinse them, pat them dry, and let them come to room temperature.
Coat a big heavy-bottomed pot or a Dutch oven with olive oil and set it over medium-high heat. In batches, brown the duck legs well on each side, 3 to 5 minutes per side, and then remove them from the pot and set them aside. Pour off all but 2 tablespoons of fat. Lower the heat just a little and add the onion, celery, and carrots to the pot. Let them soften for a few minutes, and then add the wine and give everything a stir. Add the tomatoes—juice and all—and stir. Break the tomatoes up a little with a wooden spoon. Return the duck legs, with their juices, to the pot, cover, and let everything simmer for 2 hours or more. The duck is done when the meat easily comes off the bone when it’s prodded with a fork.
Turn off the heat, remove the duck legs from the pot, and let them sit until they’re cool enough to handle. Then shred the meat, keeping about half the skin and fat and discarding the rest along with the bones. Return the meat, fat, and skin (try the skin first; some people don’t like the texture. If you don’t, don’t add it) to the pot and set it over medium-low heat. Add the dark chocolate to the pot and stir. Check the seasoning and adjust if necessary.
To make the pasta: Sift the flour (this is particularly key if the flour’s been sitting around a while or if it’s been humid). On a work surface or in a big metal bowl, mound your sifted flour and make a well in the center.
Put the egg yolks and a splash of the water in the well. With your hands, break up the egg yolks and begin incorporating the flour into them a little at a time (if you’re using a bowl, put a kitchen towel under the bowl so it doesn’t spin around while you mix). Take your time. Work the mixture with your fingers and gradually pull in more flour from underneath and around it, adding more water if the dough seems dry.
When the dough starts to come together into a mass, transfer it to a dry surface and begin kneading it. Push it, pull it, and push it back down again. Put the palms of your hands into it. Work the dough firmly until it’s one cohesive, smooth mass, about 10 minutes. Wrap it in a damp kitchen towel and let it rest at room temperature for half an hour. If you’re not using it immediately, wrap it in plastic wrap, refrigerate it, and use it within 12 hours.
Attach your pasta machine to the edge of a clean, long work surface. Divide the dough into 2 baseball-size balls. Flatten them slightly with your hand and dust them lightly with flour. Set the pasta machine to the widest setting and feed one ball of dough into it four or five times in a row. Adjust the setting to the next widest and feed the dough through three or four times. If the pasta cracks along the side, fold the cracked edge over and feed the sheet through the machine again to smooth it out. Adjust the machine to the thinnest possible setting and feed the dough through. The resulting sheet of pasta should be about 1/16 inch thick—just short of being translucent. Repeat with the remaining ball of dough.
Lay the rolled sheets of pasta on a floured surface and use a pizza cutter or a very sharp knife to cut them into ribbons 1 to 1 1/2 inches wide. If you’re using the pasta right away, cover it with a damp kitchen towel until you’re ready to drop it in the pot. If you’re not using it right away, lightly dust it with flour, layer it between pieces of parchment paper on a sheet pan, cover it tightly with plastic wrap, and refrigerate for up to 8 hours.
To finish: Put a large pot of heavily salted water on to boil, and put three or four shallow bowls for serving in a 200°F oven to warm.
Coat a large saute pan with olive oil, add a big pinch of chili flakes, and set it over medium-low heat. Put the pappardelle in the boiling water and cook for 2 minutes. Use tongs to transfer it from the pot to the saute pan, and add a big splash of pasta water. Toss the pasta around a little and check the seasoning. Divide the pasta among the warmed shallow bowls and spoon ragu over each portion (there will be leftover ragu). Garnish with a few shavings of the cheese and a little parsley, and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Muffins

Ingredients

1.25 Cups Carbalose
1.25 Cups Heavy cream
.5 teaspoon Salt
3 each Eggs
1 tablespoon Butter

Instructions

Preheat oven to 400. Combine top three ingredients in a mixing bowl, and mix well with a hand mixture until solid dough is formed. Add melted butter, and eggs, and mix well again with a hand mixer. Spray a six muffin pan with non stick spray and add mixture to each cup. They should be about 3/4 full. Bake in the oven for 20 minutes or until the tops of the muffins just start to turn brown. Do not open the oven while cooking.

Thu, 16 Jul 2026 00:00:00 GMT

Zucchini Cheese Soup (Everyday Gourmet pg. 194)

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley minced
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
1/2 tsp. pepper
3 cups water
3 cubes chicken bouillon Mexican tomato-based bouillon is good sub
1 tsp. lemon juice
4 large Roma tomatoes finely diced
1 4 oz. can mild green chilies
1 12 oz. can evaporated milk
1 15 oz. can corn, drained
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese

Instructions

In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.

Thu, 16 Jul 2026 00:00:00 GMT

Bobby’s Lighter Tastes Like Lasagna Soup

Ingredients

2 teaspoons Olive oil
1 pound Italian turkey sausage casings removed
1 Onion chopped
1 Green bell pepper chopped
3 cloves Garlic minced
1 (32-ounce) container Chicken broth
1 (15-ounce) can Tomato sauce
1 (14 1/2-ounce) can Petite diced tomatoes
1/2 teaspoon Salt
1/4 teaspoon Crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup Fresh basil chopped
3 tablespoons Grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Bourbon Chicken

Ingredients

1 tbsp whole wheat flower
1 tbsp olive oil
4 cloves garlic minced
1 onion chopped
1/2 cup chicken broth
1/2 cup half & half cream
4 cups spinach wash and drained

Instructions

Dust chicken in flour and saute in oil till cooked through. Remove chicken from the oil and add onions garlic cook until onions are translucent - do not burn the garlic.Carefully add the bourbon and cook for one minute to cook off the alcohol. Stir in the cream and reduce till slightly thickened. Place chicken on the raw spinach and drizzle the sauce over top.

Thu, 16 Jul 2026 00:00:00 GMT

Mexican Bean Stew Recipe

Ingredients

2 tbsp. vegetable oil
1 c. chopped Idaho-Oregon sweet Spanish onions
1 clove garlic, minced
1 lb. boneless, skinless chicken breasts, cubed
2 cans (15 oz. each) red beans, drained
2 cans (14 oz. each) stewed tomatoes
1 pkg. (10 oz.) frozen corn
1 can (7 oz.) diced green chilies
4 tablespoon diced jalapeno peppers or to taste
1/2 tsp. chili powder
1/2 tsp. cumin
1 can (16 oz.) California cling peach slices
in juice or extra light syrup

Instructions

Heat oil in large soup pot or Dutch oven. Saute onions and garlic over medium heat for 3 to 5 minutes. Add cubed chicken. Cook, stirring occasionally, until cooked through. Stir in kidney beans, stewed tomatoes, corn, green chilies, jalapeno peppers chili powder and cumin. Bring mixture to a boil. Reduce heat. Simmer gently for 25 minutes. Drain peaches, reserving all liquid for other uses. Stir peach slices into bean mixture. Ladle into soup bowls to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Carrot cake - low carb

Ingredients

2 whole carrots
4 whole eggs
1 cup coconut oil
1 cup Light brown sugar
1 1/2 cup rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1 tablespoon baking powder
1/2 cup flaxseed flour
coconut oil to grease the trail
1 cup Dark chocolate melted
1/2 cup green banana biomass check separate recipe
1 tablespoon honey

Instructions

CAKE
In a blender mix the carrots, eggs, oil and the light brown sugar.
In a separate bowl blend the previous mixture to the rice flour, potato starch and tapioca flour. Then add the flaxseed flour and the baking powder. Mix very well.
Bake it in a preheated oven (350º) for about 35-40 min.
FROSTING
Mix the chocolate with the biomass.
It last for days.

Thu, 16 Jul 2026 00:00:00 GMT

Hearty Turkey and Mushroom Casserole

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 tablespoon chopped garlic
1 cup long grain brown rice
1 (14 ounce) can chicken broth
1/4 cup water
1/4 teaspoon dried sage
4 teaspoons butter or 4 teaspoons margarine
1 lb shiitake mushrooms, stems removed or 1 lb white button mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups diced cooked turkey (3/4 lb.)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dry white wine
1/4 cup chopped fresh parsley

Instructions

Heat oil in a medium saucepan over medium heat.
Add onions and cook 5 minutes, until softened.
Add garlic and cook 1 minute.
Stir in rice.
Slowly add chicken broth, water and sage.
Bring mixture to a boil.
Reduce heat to low; cover and simmer 40 minutes.
Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
Stir in salt and pepper.
Heat oven to 400 degree F.
Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
Spoon rice into dish and top evenly with turkey.
Spoon mushrooms over turkey.
Whisk together soup and wine in bowl; pour over top of mushrooms.
Bake casserole until sauce is hot, 25 to 30 minutes.
(If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
Makes 6 servings.

Thu, 16 Jul 2026 00:00:00 GMT

All American Pasta Recipe

Ingredients

1 1/2lb ground beef(whatever you'd use for your BBQ'd burgers :)
2 medium tomatoes, seeded and diced
12oz fresh mushrooms, sliced
1 large or 2 small onions, sliced into thin rings
1lb whole wheat penne or rotini, uncooked
8oz cream cheese
1/4 cup Dijon or similar mustard(I would avoid simple yellow prepared mustard, I think)
1/4 cup beef stock
1/4 cup Worcestershire sauce, divided
2 1/2T favorite steak seasoning, divided
1/2lb bacon, cooked crisp and crumbled
8-12oz cheddar, colby or cojack cheese, grated
kosher or sea salt and fresh ground pepper

Instructions

In large, deep skillet, cook ground meat until just losing pink color. Drain if needed.
Add tomatoes, mushrooms, onion rings, 2T Worcestershire sauce, 1 1/2T steak seasoning, and salt and stir well.
Continue cooking until veggie are just beginning to soften and tomatoes are cooked through.
Drain mixture again, if necessary.
In small sauce pan, melt cream cheese with beef stock, 2T Worcestershire sauce, Dijon, 1T steak seasoning and salt and pepper.
Cook over low heat, stirring often, until melted and well mixed.
Meanwhile, cook pasta per package directions. Drain.
Toss warm pasta with warm cream cheese sauce.
Top a serving of the pasta with a spoonful of the meat mixture, sprinkle with shredded cheese and bacon......then, when you eat it, mix and mash it all up together! :)
Serve with salad......cus I couldn't find a good way to get a green element into the dish! ;)

Thu, 16 Jul 2026 00:00:00 GMT

Pantry Pasta Recipe

Ingredients

3 tbsp extra virgin olive oil
1/2 onion, diced
2-3 cloves garlic, minced
1/3 cup white wine (or chicken or vegetable stock)
1 14.5 oz can diced tomatoes
A pinch or 2 red pepper flakes
1/2 cup sliced olives (black, greek, green etc)
1 jar artichoke hearts, drained
Salt & pepper, just a pinch
8 oz pasta, cooked al dente, drained
1/4 cup jarred pesto
1/2 cup feta, crumbled
Toasted pine nuts

Instructions

On medium heat, add evoo to skillet, add onion, saute for a few minutes, then add garlic, saute a few minutes more. Add white wine, cook for 5 minutes, then add tomatoes, red pepper flakes, olives, artichoke hearts, stir to mix, then add just a pinch salt & pepper. Simmer for about 15 minutes, stirring occasionally.
Add cooked pasta, pesto, mix well. Toss in crumbled feta and top with toasted pine nuts.
Double the recipe for 4 generous servings!

Thu, 16 Jul 2026 00:00:00 GMT

Savoury Mince or Meatloaf

Ingredients

800 g mincemeat (use any meat or perhaps fish; can use eggplant, pumpkin, potatoes, tofu, tempeh etc to make a vegeta)
2 carrots
2 celery ribs
1 zucchini
4 leaves spinach or 4 leaves silver beet
1 -2 clove garlic
4 mushrooms
1 onions or 1 spring onion
1 can chopped tomato (can be herb flavoured)
2 cups breadcrumbs (rice breadcrumbs for gluten-free)
1 -2 cup milk (rice or soy for allergies)
1/2 jar tomato paste
dry crushed red pepper
chili, herb
4 tablespoons soy sauce
3 -4 cups left over rice or 3 -4 cups pasta
1 egg, for binding (optional)
grated cheese (if no allergies) (optional)
1/4-1/2 jar tomato paste
honey or brown sugar

Instructions

Mix meat,crumbs and milk.
Grate all vegetables (can use any of your favourites) and garlic.
Mix meat and vegetables, tinned tomatoes, tomato paste, soy sauce, any herbs and spices, and rice (can also use oats).
Spread in an oven loaf tin, and pat down.
For the topping, either mix together the tomato paste and honey, or drizzle honey over meat, then top with a thickish layer of tomato paste.
Bake in moderate oven for approximately 1 1/2 hours, or until meat is cooked.

Thu, 16 Jul 2026 00:00:00 GMT

Hearty vegetable stew with dumplings

Ingredients

25g butter, plus a little extra
300g chestnut mushrooms, halved
1 leek, roughly chopped
2 large carrots, thickly sliced at an angle
2 garlic cloves, finely chopped
1 tsp dried thyme
1 tbsp plain flour
300ml vegetable stock
400g can cream of mushroom soup
large handful of parsley, chopped
mash, to serve
150g self-raising flour, plus extra for dusting
70g vegetable suet

Instructions

Melt the butter in a deep flameproof casserole over a medium-high heat and fry the mushrooms for 3-4 mins until starting to brown. Reduce the heat to medium and tip in the leeks and carrots, adding another knob of butter if the pan looks dry. Cook for 5 mins until the veg starts to soften, then add the garlic, thyme and a large pinch each of salt and freshly ground black pepper. Cook for 3-4 mins more to combine.
Stir in the flour, then pour in the stock and stir until combined. Pour in the mushroom soup, stir and bring to a simmer over a low heat. Check for seasoning, then simmer for another 10 mins while you make the dumplings.
Tip the flour into a bowl with ½ tsp salt. Stir in the suet, then make a well in the centre. Add 3 tbsp cold water and mix until a dough forms, adding a little more water if needed until the dough is firm but pliable. Divide into eight equal pieces and roll each one into a ball on a lightly floured surface. Arrange in an even layer on top of the stew, cover and cook for 20 mins, stirring occasionally. Remove the lid for the last 5 mins of cooking time. Stir in the parsley and serve with mash.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chile Rellenos, Flourless

Ingredients

8 anaheim chilies, fresh
8 ounces monterey jack pepper cheese
3 eggs
1 cup heavy cream
1/2 teaspoon salt
4 ounces sharp cheddar cheese, shredded

Instructions

Steam the chili pepper for about 10 minutes until they have softened. You can also choose to char them instead. Let them cool.
Slice each pepper lengthwise, removing the stem. Cut the pepperjack cheese into 8 equal chunks and then stuff a chunk into each pepper. (I cut them to make them fit lengthwise.) Place in a greased casserole. I use a small lasagna pan.
Beat the eggs, cream and salt until blended, then pour over the peppers.
Top with the cheddar cheese.
Bake at 350 for 35 minutes. Let stand 10 minutes before eating.
Can be frozen.

Thu, 16 Jul 2026 00:00:00 GMT

Healthier beef wellington

Ingredients

1kg thick, lean fillet of beef
3 tbsp rapeseed oil
good handful dried porcini mushrooms
2 shallots , finely chopped
2 garlic cloves , finely chopped
140g chestnut mushroom , very finely chopped
2 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped tarragon
100g mix of watercress, baby spinach and rocket (or use just watercress or spinach)
6 filo pastry sheets, each about 38 x 30cm
1 tsp plain flour
5 tbsp red wine
350ml chicken stock
2 tsp Dijon mustard

Instructions

Heat oven to 220C/200C fan/gas 7. Unless the butcher has already done so, tie the meat around with string at even intervals to hold it together. Heat 2 tsp of the oil in a large non-stick frying pan. Lay the beef in the pan and fry over a high heat for 5 mins to seal, turning often. Transfer it to a roasting tin, season with pepper and a pinch of salt, then roast for 17-18 mins (this roasts to medium-rare).
Meanwhile, put the porcini in a small heatproof bowl, cover with boiling water and leave for 20-30 mins to soak. Pour 1 tbsp of the remaining oil into the same frying pan (don’t wash it) that the meat was cooked in. Tip in the shallots, garlic and chestnut mushrooms and fry for 4-5 mins, stirring often, over a high-ish heat, so all the liquid is first released from the mushrooms then evaporated, and all are softened. Remove from the heat, stir in the parsley and tarragon, season with pepper and a pinch of salt, and leave to cool.
Put the mix of leaves in a large heatproof bowl, pour over boiling water, leave for 30 secs, then tip into a colander, rinse under the cold tap and drain. Squeeze out all the moisture with your hands and pat dry with kitchen paper. Chop and set aside. Drain the porcini, reserving 5 tbsp of the soaking liquid. Chop the porcini finely and stir into the mushroom mix. Line a baking sheet with baking parchment.
When the beef is done, remove from the oven and let it sit in the tin for 10 mins for any juices to be released. Lower the oven to 200C/180C fan/gas 6. Lift the beef from the tin (keep all the juices in the tin for the gravy) and lay it on kitchen paper. Leave until dry and cool enough to wrap in the filo.
Lay 1 of the filo sheets on the work surface with the short end facing you. Brush all over with a little of the remaining oil (you will have 1 tbsp and 1 tsp left). Layer up and oil 4 more filo sheets in the same way. Remove the string from the cooled beef. Spread the chopped leaves down the middle of the pastry, so it is the same length and width as the fillet. Top with the mushroom mix and lightly press down. Lay the beef over this, with the top of the beef facing down. Bring the long sides of the filo over the beef to enclose it, then turn it over so the join is underneath. Tuck both ends of the pastry under (trim first if necessary to reduce any excess) and place on the lined baking sheet so all the joins are on the bottom. Brush with more oil.
Lay the last sheet of filo on the work surface in front of you, with one of the longest sides towards you, then cut across its width into 5 strips. Lay these one by one, slightly overlapping, over the wrapped beef, scrunching up an edge of each strip slightly as you go to give a bit of height. Carefully brush with the last of the oil, then bake for 30 mins until golden. If the pastry starts to brown too quickly, loosely lay a piece of foil over the top. Remove the meat and let sit for 5-10 mins before slicing.
Meanwhile, make the gravy. Heat the saved roasting juices in the roasting tin, stirring to deglaze. Stir in the flour. Gradually pour in the wine, stirring all the time to blend in the flour. Stir in the stock and reserved porcini liquid and bubble for about 8-10 mins to reduce a little. It should have body, but be thinner like a ‘jus’. Stir in the mustard and season with pepper. Transfer the beef to a platter, then slice thickly with a sharp knife and serve with a spoonful or two of the gravy.

Thu, 16 Jul 2026 00:00:00 GMT

The Lasagna That Will Win Them Over

Ingredients

1 medium sweet onion, diced
1 tablespoon garlic, minced
1 large red bell pepper, diced
1 lb ground turkey
1/2 lb lean ground beef
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes (preferable petite dice)
1 (10 ounce) can tomato paste
1 (30 ounce) container ricotta cheese
2 cups mozzarella cheese
2 cups parmesan cheese
2 eggs
1 (16 ounce) box lasagna noodles (your preference, I like no boil noodles)
dried basil, thyme, oregano to taste
salt and pepper

Instructions

Preheat oven to 350.
In large skillet, brown turkey, beef with onions, garlic, and red bell pepper. Drain and set aside.
In dutch oven, or other large pot, add all canned tomato and meat mixture. Begin adding seasonings except salt and pepper. The seasonings are really to your taste, but you'll want to start out with at least a teaspoon of each. Let simmer on low to med-low heat, stirring occasionally, for about an hour. After about 30 minutes, taste to check seasonings. At the one hour mark, add salt and pepper to taste and any additional seasonings. Keep heat on low while preparing rest of dish.
In a large mixing bowl, add ricotta, mozzarella and Parmesan cheeses. Stir gently until fairly well mixed. Add two eggs and stir gently until well mixed. I also add some garlic, basil, thyme and oregano to the cheese mixture.
Spray large lasagna/casserole dish with non-stick cooking spray. Begin layering by adding about 1/4 of the sauce/meat mixture on bottom. Next, layer noodles, then spread half of cheese mixture over noodles. Another layer of sauce, followed by noodles and rest of cheese. Top with sauce, another layer of noodles and more sauce. You may top with mozzarella and Parmesan cheese.
Place lasagna dish on a large baking pan to help with spillage. Cover with foil and bake for 1 hour. Remove foil after 1 hour and continue baking for another 15 minutes, or until cheese is golden brown.
Let stand for 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Stew with Spinach, Potatoes & Porcini

Ingredients

1/2 oz. dried porcini mushrooms
1/4 cup extra-virgin olive oil
2 slices (1/8 inch thick) pancetta or bacon (about 2 oz.) sliced into thin strips
6 large pieces of fat trimmed
Kosher salt and freshly ground black pepper
1 large yellow onion, cut into 1/4-inch dice
2 cloves Garlic minced
1/4 cup dry sherry or dry white wine
2 large Yukon Gold potatoes (1 lb. total), peeled and cut
2 tsp. chopped
1-1/2 cups homemade or low-salt canned chicken br
2 Tbs. sherry vinegar or balsamic vinegar
1 cup coarse fresh breadcrumbs (about 1-1/2 oz.)
2 cups baby spinach leaves (about 2 oz.)

Instructions

Soak the porcini in 1-1/2 cups boiling water for 20 min. Strain them (reserving the soaking liquid) and chop them.
Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 min.; transfer to a plate lined with paper towels. Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.
Add the onion and half of the garlic to the pan and season well with salt. Cook, stirring with a wooden spoon and scraping up any browned bits, until the onion softens and darkens slightly, about 7 min. Add the chopped porcini and cook for another 1 minute. Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 min. Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat. Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 min. Discard the thyme sprigs. Purée 1-1/2 cups of the chunky potato mixture in a blender. Return the puréed mixture to the rest of the broth, nestle in the chicken (and add any accumulated juices), and cover the pot with the lid slightly ajar. Stew the chicken thighs at a bare simmer, turning them occasionally, until they're cooked through (check by slicing through the bottom of one of the thighs to the bone), about 30 min.
Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbs. oil over medium heat. Add the remaining garlic, sauté until it starts to color, about 20 seconds, and then add the breadcrumbs. Cook, stirring often, until they turn golden brown, about 6 minutes. Stir in 1/2 tsp. of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.
When the chicken is done, fold in the spinach and stir until wilted, about 1 minute. Stir in the remaining 1 tsp. chopped thyme and the pancetta; season well with salt and pepper. Serve immediately, sprinkled generously with the breadcrumbs

Thu, 16 Jul 2026 00:00:00 GMT

Shrimp, Bok Choy & Noodles in a Seasoned Broth

Ingredients

1 lb large shrimp (peeled, tails removed, rough chopped)
1/2 lb angel hair pasta (you can use capellini or thin spaghetti)
6 cups bok choy (after being cut, napa cabbage is a good substitute)
1 1/2 cups mixed mushrooms, stems removed and sliced (I prefer shitaki, but white button mushrooms are fine)
1/3 cup scallion, sliced in 1/2-inch pieces on an angle (white & green parts)
1 (4 ounce) can water chestnuts (about 1/2 cup drained, rinsed and cut in half)
2 teaspoons garlic, smashed (NOT minced, you want to remove it from the broth)
1 inch fresh ginger, peeled and cut in 3-4 pieces
1 jalapeno, cut in half (seeds and ribs removed)
2 cups vegetable broth
1/3 teaspoon sesame oil
1 tablespoon sherry wine (not cooking sherry)
salt
pepper

Instructions

Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!

Thu, 16 Jul 2026 00:00:00 GMT

Turkey Devonshire a La Quick & Easy

Ingredients

1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup milk or 3/4 cup carb countdown low-carb milk
1 cup shredded new york cheddar cheese
4 slices hearty type bread (optional)
4 slices cooked turkey breast, thick slices (see note)
8 slices cooked bacon
fresh ground pepper

Instructions

NOTE:.
Enough turkey to cover the bread (we used deli turkey, sliced 1/4-inch thick)
Toast bread.
Heat turkey and bacon in the microwave.
White Sauce:.
In a small, stainless steel sauce pan, melt butter or margarine over low heat.
Whisk in flour.
Add milk all at once.
Increase heat to medium and continue whisking.
Heat until mixture is bubbling.
Cook one minute longer, whisking continuously.
Whisk in cheese. Stir until melted.
Add pepper to taste.
Preparing the sauce ahead of time is not recommended.
Plating:.
Prepare four serving dishes by placing a potato and a serving of broccoli, or your choice of sides, on each.
Place one piece of toast on each plate.
Top with two slices bacon, then cover with turkey.
Pour equal portions of sauce over each. Serve any extra sauce on the side.
Variation:
Place in four small casserole dishes, prepare the Devonshire as above.
Place under the broiler for two minutes or until the sauce is browned on top.
Serve the sides on separate small plates.
Warn your guests these dishes are HOT!
Hints: Using precooked turkey and bacon saves time.
Shred cheese or buy shredded.
Turkey can be cooked in the microwave, leftover, or bought in the deli.
If you choose deli turkey, be sure to get it cut about 1/4-inch thick.
If pre-packaged, use at least three slices per serving.
Bacon can be microwaved or fried.

Thu, 16 Jul 2026 00:00:00 GMT

Roasted Tomato Mac and Cheese

Ingredients

Cooking spray
5 plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
2 tablespoons brown rice flour or all-purpose flour
2 tablespoons butter, softened
4 cups unsalted chicken stock
3 cups 1% low-fat milk, divided
¾ teaspoon salt
¾ teaspoon Dijon mustard
18 ounces brown rice elbows (such as Tinkyáda) or whole-grain pasta shells
4 ½ ounces (1/2 package) frozen artichoke hearts, thawed and halved
6 ounces reduced-fat sharp cheddar cheese, shredded (about 1 1/2 cups)
3 ounces fontina cheese, shredded (about 3/4 cup)
2 ½ ounces Parmesan cheese, grated and divided (about 10 tablespoons)
½ teaspoon freshly ground black pepper

Instructions

Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high.
Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside.
Combine flour and butter in a bowl until a paste forms.
Place a large high-sided sauté pan over medium-high heat. Add stock, 2 cups milk, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk and artichokes; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar, fontina, 6 tablespoons Parmesan, and pepper.
Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.

Thu, 16 Jul 2026 00:00:00 GMT

Gluten free Apple Crisp

Ingredients

2 1/4 pounds Granny smith apples (about 5 large or 7 small) cored and sliced into 1/4" thick wedges
1/3 cup honey or maple syrup
1/4 cup water/bourbon/brandy/apple cider/apple juice
1 TBSP Lemon Juice
2 tsp arrowroot starch or 1 TBSP cornstarch instead
1/2 tsp ground cinnamon
1/4 tsp ground allspice or nutmeg
TOPPING
1 cup old fashioned oats (use certified gluten-free oats for GF recipe)
1/2 cup firmly packed almond meal or almond flour
1/2 cup chopped pecans or walnuts optional
1/3 cup lightly packed coconut sugar or brown sugar
1/4 tsp fine sea salt
4 TBSP Unsalted butter melted

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat Southwestern-style Lasagna Recipe

Ingredients

1 tsp canola oil
1 pound extra-lean ground turkey
1 medium onion, chopped
1 medium carrot, diced
1 16-ounce jar salsa (spiciness is up to you)
1 15-ounce can reduced-sodium black beans, drained
1 10-ounce pack frozen sweetcorn
1 tsp chili powder
1 tsp cumin
8 ounces cooked lasagna noodles
1 16-ounce tub fat-free ricotta cheese
3/4 cup shredded reduced-fat cheddar cheese

Instructions

Preheat oven to 350 degrees.
Heat oil in a large skillet or Dutch oven. Add onions and carrots; cook until onions are translucent. Crumble in ground beef and cook until no longer pink.
Drain excess fat. Add salsa, black beans, corn, chili powder and cumin, stirring well.
Spread one-third of beef mixture in a 9 x 13-inch baking dish. Layer half the noodles on top; spoon half the ricotta cheese over the noodles. Add another third of the meat mixture, followed by remaining noodles and ricotta cheese. Spread rest of beef on top and sprinkle with shredded cheese. Bake for 35 minutes.
Serves 10
Per Serving: Calories 364, Calories from Fat 46, Fat 5.3g (sat 2.3g), Cholesterol 62mg, Sodium 706mg, Carbohydrate 54g, Fiber 6.6g, Protein 25.4g

Thu, 16 Jul 2026 00:00:00 GMT

Vegetarian Biryani

Ingredients

1 1/2 cups rice, preferably basmati, rinsed
1 tablespoon butter
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon curry powder
1/8 teaspoon cayenne
1 baking potato (about 1/2 pound), peeled and cut into 1 1/2-inch pieces
2 carrots, cut into 1 1/2-inch pieces
2 cups water
1 1/2 teaspoons salt
1 10-ounce package frozen peas, defrosted
1/4 cup plain yogurt
1 jalapeño pepper, seeds and ribs removed, minced
1 tomato, seeded and cut into 1/2-inch pieces
1/2 cup cilantro leaves

Instructions

Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm.
Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeño, tomato, and cilantro.

Thu, 16 Jul 2026 00:00:00 GMT

Chocolate Low-Carb Cookies

Ingredients

1 1/3 cups chocolate protein powder
3 tablespoons soy flour
1/4 cup butter
4 ounces cream cheese
3/4 cup vanilla-flavored soymilk (or skim milk if you prefer)
1 teaspoon baking powder
3 tablespoons Splenda sugar substitute
1/2 cup walnuts or 1/2 cup almonds (optional)

Instructions

Melt butter and cream cheese in microwave Add Splenda and stir until smooth Mix in remaining ingredients Add nuts, if using. Bake at 325 for 9-11 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Sun-Dried Tomato Mini Meatloaves

Ingredients

1/2 cup sun-dried tomato (not oil-packed)
1/4 cup boiling water
1 lb extra- lean ground turkey
1/2 cup old fashioned oats
1/2 cup freshly shredded parmesan cheese
2 eggs
1 medium onion, diced
1 tablespoon chopped fresh thyme
1 teaspoon fresh ground pepper
1/2 teaspoon salt
8 large fresh sage leaves
1 tablespoon extra virgin olive oil

Instructions

Heat oven to 350 degrees Fahrenheit.
Line baking sheet with parchment paper.
Place sun-dried tomatoes and boiling water in small bowl.
Cover; let stand 5 minutes or until soft.
Remove tomatoes from bowl; cool.
Squeeze out moisture; chop.
In large bowl, gently mix together sun-dried tomatoes, turkey, oats, cheese, eggs, onion, thyme, pepper and salt.
Divide into 4 portions.
Gently form each portion into loaf shape; place on baking sheet.
Press 2 sage leaves onto top of each loaf; drizzle loaves with oil.
Bake 25-30 minutes or until no longer pink in center and internal temperature reaches 170 degrees Fahrenheit.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Breakfast Burrito Fillings

Ingredients

8 Eggs scrambled
pepper jack cheese shredded
Chdeear cheese shredded
Bacon cooked
Ham cooked
Sausage cooked
Steak cooked
Onions sauted
Red peppers sauted
8 Low Carb Burritos

Instructions

This makes 2 different types of burritos
Scramble eggs
Add cheeses
Separate into 2 sections
Add bacon, ham, sausage for a meat-lovers burrito to one section
Add steak, onions, peppers to the other section for philly cheese steak
Freeze in gallon size bags after separating into serving size (see picture)
When ready to eat, put into burrito and heat.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Beer and Cheese Potato Chowder

Ingredients

2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (about 1/2 cup)
1 medium carrot, finely chopped (about 1/2 cup)
1 garlic clove, minced
1/4 teaspoon pepper
1 (14-oz.) can chicken broth
1 (12-oz.) can beer
8 oz. (2 cups) shredded Cheddar and American cheese blend
1/2 cup whipping cream
Rye bread, cut into cubes and toasted, if desired

Instructions

In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
Cover; cook on Low setting for 6 to 8 hours.
About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chicken & Black Bean Soup

Ingredients

1 -2 cooked boneless skinless chicken breast, cut into chunks
1 (15 ounce) can black beans, drained
1 1/2 cups low sodium chicken broth
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
2 ounces sharp cheddar cheese
2 tablespoons sour cream

Instructions

Mix ingredients together in a large pot except sour cream.
Simmer for 15 minutes. Stir in the sour cream before serving.
Serve with low carb pita chips.

Thu, 16 Jul 2026 00:00:00 GMT

Teen Age Boy Inexpensive and Easy Lunch/Dinner - Seasoned Beef

Ingredients

1 lb ground beef or 1 lb turkey
1/4 cup margarine or 1/4 cup butter
5 cups water
1 cup cheddar cheese (optional)
one box Rice-A-Roni (beef flavor, family size)

Instructions

In a 4-6 quart skillet or pot cook 1 pound ground beef or turkey until cooked and no longer pink.
drain meat.
Sitir in rice-vermicelli mix, 1/4 cup margarine or butter, 5 cups water and special seasonings.
bring to a boil.
cover and reduce heat to medium low and simmer 20-25 minutes or until rice is tender.
OPTIONAL: top with 1 cup cheddar cheese.
OPTIONAL: stir in 1 1/2 cups corn during the last 3 minutes of simmering and/or OPTIONAL.
stir in 1 1/2 cups chunky salsa just before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Mexican Pasta Salad

Ingredients

8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomatoes, chopped
1 -2 tablespoon olive oil
1 -2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

Instructions

Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
Drain the pasta and corn.
Rinse the pasta and corn in cold water until the mixture is cool or cold.
Add the pasta/corn mixture to the other ingredients and mix.
Before serving, sprinkle mixture with shredded cheese.
(OPTIONAL) If you are vegan, do not complete this step.
*Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
You can also add cooked, diced or chopped chicken (great for leftovers).

Thu, 16 Jul 2026 00:00:00 GMT

Beef Florentine Lasagna Recipe

Ingredients

1/2 lb ground beef, double minced
6 cloves garlic, minced
1/2 cup onion, minced
2 tbs butter
1 tbs oil
2 cups Ricotta Cheese (or Cottage Cheese)
1/2 cup canned button mushrooms, minced
jar (32oz) Marinara or Italian Spaghetti Sauce
One 10-oz package frozen spinach, thawed, drained and chopped
2 tsp Italian seasoning or dried minced basil
1 tsp ground black pepper
1 cup grated Parmesan cheese, put aside 1 tsp for topping
12-oz Mozzarella cheese, sliced
Note: You may substitute beef with lean ground pork or minced chicken breast

Instructions

Heat oven to 350F. Saute garlic, onions, mushrooms in butter and oil.
Add marinara or spaghetti sauce, salt and pepper and bring to a boil then simmer for about 15 minutes. Remove from heat.
Cook lasagna a little longer than package instructions, say an additional 5-7 mins. Drain and set aside.
In a bowl, combine ricotta (or cottage cheese) and parmesan. Mix well.
In a baking dish (15x9) layer sauce, lasagna, ricotta mixture, spinach and mozzarella cheese.
Repeat layers ending with sauce, topped with mozzarella and sprinkled with parmesan.
Bake uncovered for 35 minutes.
Let stand for 10 minutes for easier serving.
Serve with sliced french baguette.

Thu, 16 Jul 2026 00:00:00 GMT

Irish Blue Cheese Tomato Soup

Ingredients

8 large Fresh Ripe Roma Tomatoes Clean and cut in half
-or- 2 cans 15-16 oz ea Fire Roasted Diced Tomatoes
---- as needed Olive Oil To drizzle on fresh tomatoes
---- to taste Garlic Salt or Garlic Powder Sprinkle on tomatoes
6 ounces Bacon Broken into bits/can use precooked
2 or 4 tbsp Butter 4 if you use precooked bacon
1 medium Onion Roughly chopped
1 stalk Celery Roughly chopped
1 Carrot Roughly chopped
1/4 cup All purpose flour
5 cups (40 oz) Chicken stock
10 ounces Crumbled Bleu Cheese
2/3 cup No-Fat Half & Half
---- to taste Rough Ground Black Pepper

Instructions

To roast tomatoes:
Preheat oven to 425°F.
Rub a bit of olive oil on your hands, and coat each of the tomato halves. Sprinkle with garlic or garlic salt. Place them on a rimmed baking sheet, and roast in the oven for 30 minutes. I always cover pan with foil before roasting for easy cleanup. Remove from the oven, and chop the tomatoes roughly in a food processor or by hand.
Bacon:
May use pre-Cooked Bacon Bits or I n the bottom of your soup pot, cook the bacon over low heat until it's as crisp as you like it. Remove the bacon onto a plate covered with paper towel, and set aside. Leave Bacon drippings in the pot!
Combine Soup Ingredients as follows:
Over med-low heat, add the butter into the pot, along with the onion, celery and carrot. Cook, stirring occasionally, for 1-4 minutes, until the onion is translucent. Stir in the flour, and mix well until it's completely incorporated with the butter in the pot. Pour in the chicken stock (1 cup at a time), and stir well until the stock thickens slightly with each cup of stock.
Add the crumbled cheese and roasted chopped tomatoes. Bring the soup to a boil over med-low heat stirring to help melt the cheese. Stir occasionally. Remove the pot from heat, and use an immersion blender to puree the soup until smooth. (Or, let the soup cool slightly, and process in batches in a blender or food processor; then, return the soup to the pot.) *Note: you do not have to do this step at all. Soup tastes the same regardless.
Return the pot to the stove, and over low heat stir in the half-and-half. Cook for one minute, until the soup is hot but not yet simmering.
Roughly chop/crumble the bacon. Serve the soup in individual bowls, topped with fresh ground black pepper and bacon.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Vegetarian Lasagna With Spinach and Broccoli

Ingredients

1 10-oz package frozen leaf spinach, thawed
1 10-oz package frozen broccoli florets, thawed
1 16-oz container part-skim ricotta
2 cloves garlic, pressed
1/2 c. fresh basil, chopped
6 oz. part-skim mozzarella, grated (about 1 1/2 cups), divided
1/4 c. plus 2 Tbsp grated Pecorino Romano cheese, divided
1 1/2 c. marinara sauce
6 no-boil lasagna noodles

Instructions

Heat oven to 425°F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella, and ¼ cup pecorino and mix to combine.
Spread ½ cup marinara on bottom of 8-inch square baking dish. Top with 2 noodles. Spread one-third (about ⅓ cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.
Sprinkle with remaining ½ cup mozzarella and 2 Tbsp pecorino, cover tightly with an oiled piece of foil (to prevent sticking) and bake 15 minutes. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Stuffed Picnic Loaf with Grilled Vegetables And Pesto

Ingredients

3 tb Grated Parmesan cheese
1/2 c olive oil
2 Garlic minced
1/3 c olive oil
Salt
1 c Packed fresh basil leaves
2 md Red bell peppers; quartered
1 lg Eggplant
1/2 c Pesto; (recipe follows)
1/4 c Pine nuts
2 lg Vine-ripened tomatoes;
Peeled and sliced 1/2 inch
Sliced1/2 inch thick
5 oz Provolone cheese; thinly
1 c Packed fresh cilantro leaves
2 Garlic
1 Vidalia or other sweet onion
1 Portobello mushrooms; up to
1 lg Loaf Italian or French
(1 1/4 to 1 1/2 lbs.)

Instructions

8 SERVINGS LACTO This sandwich loaf can be assembled up to one day in advance and refrigerated in its foil wrapper. To serve, bring to room temperature or heat for about 30 minutes over low coals or in the oven, turning occasionally. Prepare a medium-hot fire in charcoal grill or preheat a gas grill. In small bowl, combine oil and garlic. Brush mixture over eggplant slices, peppers, onion slices and mushrooms. Grill vegetables, turning occasionally, until well browned, 10 to 15 minutes. Remove vegetables from grill as they are done. Reduce temperature of grill by spreading out coals or by reducing flame on gas grill to low. Slice bread in half lengthwise. Remove some of the interior of loaf to create a hollow space for stuffing vegetables. Brush inside of loaf with remaining oil and garlic, then spread with pesto. Layer half the provolone, then grilled vegetables, tomatoes and remaining provolone over bottom half of bread. Position top half of bread. Wrap entire loaf in foil. Serve at room temperature, or if desired, place loaf on a low-heat spot on grill, away from direct heat, cover grill and bake until bread is lightly toasted and cheese is melted, 10 to 15 minutes. (Do not allow bread to scorch.) Unwrap the loaf, slice into wedges and serve hot. PESTO: in food processor or blender, combine basil, cilantro, garlic and pine nuts and process until finely chopped. With motor running, slowly pour in oil and process until mixture forms a paste. Add Parmesan cheese, salt and pepper and pulse on/off to combine. Let stand for 30 minutes to allow flavors to develop. Recipe excerpted from The Vegetarian Grill, by Andrea Chesman, Copyright 1998, with permission from Harvard Common Press, 535 Albany St., Boston MA 02118. PER SERVING: 461 CAL.; 14G PROT.; 22G TOTAL FAT (6G SATFAT); 41G CARB.; 17MG CHOL.; 660MG SOD.; 5G FIBER. By Kathleen on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 42

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Skillet Lasagna Recipe

Ingredients

1 lb. lean ground beef
1/2 cup chopped onion
2 garlic cloves, minced
1 (26 to 28-oz.) jar tomato and basil spaghetti sauce (I used what we like)
6 1/2 oz. (3 cups) uncooked mini lasagna noodles (mafalda)
1 1/2 cups water
1 (12 oz.) container low-fat cottage cheese
1 (8-oz.) pkg. 1/3-less-fat cream cheese (Neufchatel), softened
1/3 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1/4 cup sliced green onions
4 oz. (1 cup) shredded Italian blend cheese

Instructions

1. Brown ground beef in 12-inch nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently.
Drain.
2. Reduce heat to medium.
Add onion and garlic, cook 5 to 8 minutes or until onion is tender, stirring occasionally.
3. Add spaghetti sauce, uncooked noodles and water; mix well.
Bring to a boil.
Reduce hat to medium-low; cover and cook 15 to 17 minutes or until noodles are of desired doneness and liquid is absorbed.
4. Meanwhile, in large bowl, combine cottage cheese, cream cheese, Parmesan cheese, parsley flakes and green onions, mix will.
5. Spoon cheese mixture evenly over cooked beef and noodle mixture.
Sprinkle with Italian blend cheese.
Cover; cooke 5 to 7 minutes or until cheese is melted and mixture is thoroughly heated.
Removed from heat. Uncover; let stand 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Tuna & Pasta Pot Pie

Ingredients

1 tablespoon margarine or 1 tablespoon butter
1 large onion, chopped
1 1/2 cups small shell pasta or 1 1/2 cups elbow macaroni, cooked
1 (10 3/4 ounce) can condensed cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup frozen peas, thawed
1 (6 ounce) can tuna in water, drained and flaked into pieces
1/2 cup sour cream
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1 (7 1/2 ounce) package buttermilk biscuits or 1 (7 1/2 ounce) package country biscuits

Instructions

Preheat oven to 400°F.
Melt margarine in medium ovenproof skillet over medium heat.
Add onion; cook 5 minutes, stirring occasionally.
2.
Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
Cook 3 minutes or until hot.
Press mixture down in skillet to form even layer.
Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Beef and Veggie Stir Fry- GF by Keith

Ingredients

2 Tablespoons Grape seed oil, or cocoanut oil
2 Cups Beef strips Any beef cut into stir fry size strips or pieces.
1/2 teaspoon Curry powder
1/2 teaspoon Ginger
1 16 oz pkg Frozen Stir fry veggies Your choice
1/4 cup La Choy gluten free soy sauce Or San J makes GF
3 tablespoons red cooking wine, or balsamic vinegar (better)
1 Tablespoon Corn Starch For thickening. add to soy sauce, then add to mixture as needed
1 cup beef broth. (1cup or more as needed. better than water for flavor).
1 Cup brown rice (Brown rice is lower carbs) (or use 1/2 quinoa for even lower carbs). can be microwaved. little butter helps.

Instructions

Cook rice according to pkg directions.
While rice is cooking, Cut beef into stir fry sized strips. Fry medium high in hot oil and wine.
Add spices.
Add balsamic vinegar. Continue slow cooking, 10-12 minutes. When meat is browned, Add frozen veggies, and beef broth. Continue cooking on med high heat, until veggies are defrosted, and soft.
Stir corn starch into soy sauce to make a slurry. Add more soy sauce or vinegar if it's too thick.
Add corn starch mixture slowly to meat and veggies to thicken sauce, stirring continuously. If it becomes too thick, add more beef broth and wine.
Continue cooking on low, until veggies are soft and done, and sauce is thickened, about 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

No Dough Meat Crust Pizza for the Low Carb Dieter

Ingredients

1 lb lean ground beef
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup low-sugar pizza sauce (I use Ragu)
diced Canadian bacon
low-fat pepperoni
turkey pepperoni (optional)
onion
green pepper
mushroom
tomatoes (optional)
your favorite pizza seasoning, to taste

Instructions

Preheat oven to 350 degrees.
Meanwhile, brown the ground beef; drain.
Place meat in a mixing bowl and mix with 1 cup of mozzarella.
Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
Top with the rest of the mozzarella, optional toppings and seasonings.
Bake for about 25 minutes or until cheese is melted and browned.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Burritos

Ingredients

24 medium Low-Carb Flour Tortillas
1 pound breakfast sausage
1 package bacon
15 eggs
1/2 cup milk
1 Orange or Red Bell pepper
2 cups Shredded cheese

Instructions

Preheat oven to 425 degrees. Place bacon strips on a baking stone (or on parchment paper on a baking sheet). Bake bacon 10-15 minutes until crispy. Drain on paper towels. Meanwhile, cook sausage in a large pan. Drain and rinse. Wipe skillet out with paper towel.
Chop pepper. Add 1 tbsp. oil to skillet. Add peppers to skillet. Mix eggs and milk, then season with salt and pepper. Add to skillet on medium-low heat. Stir frequently. When the eggs start to coagulate, turn heat up to medium-high and cook, stirring constantly until eggs are 85% done. Remove eggs from heat and continue to fold until eggs are completely done. Add sausage & bacon. Allow to cool slightly.
Assemble burritos by placing a line of cheese on a tortilla, then a scoop of burrito mix, then roll up burrito. Wrap with saran wrap and freeze in gallon ziplock bags.

Thu, 16 Jul 2026 00:00:00 GMT

Beef and Portobello Stroganoff

Ingredients

2 slice rye bread
2 tbsp. olive oil
1 large onion
2 stalk celery
1 lb. lean (90 percent) ground beef
1/4 tsp. salt
1/4 tsp. pepper
2 clove garlic
1/2 tsp. dried marjoram
1/4 tsp. caraway seeds
12 oz. portobello mushroom caps
2 tbsp. water
1/4 c. dry white wine
1 tbsp. cornstarch
1 can no-salt-added beef broth
12 oz. farfalle pasta
1/2 c. reduced-fat sour cream
chopped fresh flat-leaf parsley leaves

Instructions

Preheat oven to 400 degrees F. Grease a 3-quart shallow ceramic baking dish. Heat large, covered saucepot of salted water to boiling on high.
Tear bread into large chunks. In food processor with knife blade attached, pulse bread until crumbs form.
In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Add onion and celery and cook 3 to 4 minutes or until golden brown, stirring. Add beef, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 to 4 minutes or until beef is browned, stirring to break up meat. With slotted spoon, transfer mixture to large bowl.
To same skillet, add garlic, marjoram, and caraway. Cook 15 seconds or until fragrant, then add mushrooms and water. Cook 4 minutes or until tender, stirring frequently. Add wine, heat to boiling, and cook 2 minutes.
In small bowl, combine cornstarch and 1 tablespoon broth. Add remaining broth to skillet; heat to boiling. Stir in cornstarch mixture; cook 5 to 6 minutes or until thickened, stirring occasionally.
Meanwhile, add pasta to boiling water and cook for half the time label directs. Drain pasta well; transfer to bowl with meat mixture.
Stir sour cream, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper into mushroom mixture in skillet; cook 1 minute or until creamy, stirring. Add to bowl with meat mixture and gently stir until well mixed. Transfer to prepared dish and spread evenly.
In small bowl, combine crumbs and remaining tablespoon oil. Sprinkle evenly over pasta mixture. Bake 18 to 20 minutes or until crumbs are golden. Garnish with parsley to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Flaky Dinner Rolls

Ingredients

1 Cup Whole milk Warm
2 1/2 teaspoons Yeast
2 tablespoons Honey
2 large Eggs
4 Cups All purpose flour
1/2 teaspoon Kosher Salt
4 tablespoons Butter Room Temp
2 tablespoons Butter Melted

Instructions

1. In the bowl of a stand mixer, combine MILK, YEAST, HONEY, EGGS, FLOUR and SALT. Using a dough hook, mix until the flour is completely incorporated, about 4 – 5 minutes. Add 2 teaspoons melted BUTTER and mix until combined, about 2 – 3 minutes more.
2. Cover bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. Grease a 9 x 13” baking dish with BUTTER.
4. Punch dough down and roll out on a slightly floured surface into a large rectangle about ¼” thick. Spread remaining 4 tablespoons of softened BUTTER all over dough, being careful to not break through the dough with butter.
5. Fold one half of the rectangle towards the center and the other over the top of the first. You should now have three layers. Cut into 12 equal squares. Arrange in the prepared baking dish. Cover pan and let rolls rise for about 45 minutes to an hour, until they are puffy. Alternatively, you can place the pan in the fridge to rise overnight.
6. Preheat oven to 350. Bake for 20 to 25 minutes, until they are golden brown on top.
7. Remove from oven, brush with melted butter, sprinkle with salt, if desired. Pull apart and serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Next-level beef cobbler

Ingredients

1kg braising steak , cut into large chunks (beef shin works well)
500ml stout
2 tbsp vegetable oil
2 onions , roughly chopped
6 carrots , cut into large chunks
2 tbsp plain flour
1 beef stock cube
2 tsp golden caster sugar
small bunch of thyme
3 bay leaves
200ml whole milk
1 tsp Marmite (optional)
350g self-raising flour , plus extra for dusting
50g wholemeal flour (or use a total of 400g self-raising flour)
1 tbsp thyme leaves , plus extra to serve
¼ tsp baking powder
100g cold unsalted butter , cut into cubes
150g mature cheddar , grated
1 egg , beaten

Instructions

If you have time, tip the beef into a large bowl, pour over the stout and chill for up to 24 hrs. If you do marinate the beef, drain, then pat dry using kitchen paper before continuing. Reserve the stout.
Heat the oven to 160C/140C fan/gas 3. Heat the oil in flameproof casserole dish over a high heat and brown the beef on all sides (you’ll need to do this in batches). Set aside on a plate. Brown the onions and carrots for 6-8 mins, then scatter in the flour and stir to coat. Return the beef and any resting juices to the casserole, and stir well. Pour in the reserved stout and crumble in the stock cube. Season with salt, pepper and the sugar. Tie together the thyme and bay leaves using kitchen string, drop into the stew and bring to a simmer. Cover and cook in the oven for 2 hrs 30 mins-3 hrs, or until the meat is tender. Remove from the oven and turn up the heat to 220C/200C fan/gas 7.
While the beef cooks, make the topping. Warm the milk and Marmite, if using, in a small pan over a low heat until steaming, then set aside. Tip the flours, thyme, baking powder, butter and a large pinch of salt into a bowl and rub together using your fingers until the mixture resembles breadcrumbs. Mix in 100g of the cheese. Stir in the warmed milk until a dough forms, then tip out onto lightly floured surface and pat out into a 2cm thickness. Stamp out scones using a round cutter or glass, re-rolling the offcuts to get 10 total.
If your stew isn’t close to the rim of the casserole dish, transfer to a pie tin or ceramic baking dish. For the glaze, brush the beaten egg over the scones and arrange on top of the stew, overlapping slightly if needed. Scatter over the remaining cheese and bake for 20-25 mins until deeply golden. Leave to rest for 5 mins, then scatter over some extra thyme leaves and serve from the dish.

Thu, 16 Jul 2026 00:00:00 GMT

Tomato and Feta Baked Shrimp Pasta

Ingredients

1/2 cup orzo (I used a whole wheat orzo) (gluten free for gluten free)
1 tablespoon oil
1 onion (chopped)
2 cloves garlic(chopped)
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 1/2 cups tomatoes (peeled and chopped)
1 teaspoon oregano
salt and pepper to taste
1/4 cup fresh herbs (chopped, parsley, basil, dill, mint, etc.)
2 green onions (sliced)
1/2 pound shrimp (peeled and deviened)
1/2 cup feta (crumbled)

Instructions

Cook the orzo until al dente.
Heat the oil in a pan.
Add the onion and saute until soft, about 5 minutes.
Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
Add the white wine, tomato and oregano and simmer until the sauce thickens, about 5 minutes.
Remove from heat and stir in the herbs and green onions.
Mix the sauce, orzo and shrimp, place in a baking dish topped and top with the feta.
Bake in a preheated 425F/220C oven until the shrimp is cooked and the sauce is bubbly, about 10-15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Vegetable Lasagna

Ingredients

3 tablespoons Olive oil divided
1/2 cup Yellow onion chopped
2 cloves Garlic minced
1 teaspoon Salt
1 teaspoon Sugar
1/4 teaspoon Ground black pepper divided
1/4 teaspoon Red pepper flakes
28 ounces Crushed tomatoes
1/2 cup Fresh basil chopped
1 tablespoon Fresh oregano chopped
1 cup Ricotta Cheese part skim
1/2 cup Parmigiano-Reggiano cheese grated
14 ounce Tofu drained (not pressed)
1 large Egg lightly beaten
1/2 cup Green onions thinly sliced
3 cups Red bell pepper finely chopped
2 medium Zucchini chopped
1/3 cup Fresh parsley finely chopped
12 Lasagna noodle cooked
3/4 cup Part Skim Mozzarella Cheese shredded

Instructions

1. Cook lasagna noodles and pre-heat oven to 375 degrees.
2. Chop & prepare all produce.
3. Bring medium saucepan to medium-high heat with 2 tablespoons oil. Add white onion, saute 5 minutes. Add garlic, saute 1 minute. Add pinch of salt, sugar, pinch of ground black pepper, crushed red pepper, and crushed tomatoes. Cover, reduce heat to low, simmer 15 minutes. Remove from heat, stir in basil & oregano. Cool.
4. In a large bowl, mix ricotta, Parmigiano-Reggiano, tofu, egg, and a pinch of salt. Stir in green onions. Set aside.
5. Bring large nonstick skillet to medium-high heat with 1 tablespoon oil. Add bell peppers, zucchini, pinch of salt. Saute 10 minutes or until vegetables are tender. Remove from heat, stir in parsley and pinch of ground black pepper.
6. In a greased 13 x 9 baking pan, spread 1/2 cup tomato sauce and layer on three lasagna noodles. Repeat the following layers 3 times:
- 3/4 cup tomato sauce
- 1 cup tofu sauce
- 1 cup vegetable mix
-3 lasagna noodles
7. Spread the remaining tomato sauce (3/4 cup) on top. Bake at 375 degrees for 35 minutes or until bubbly. Top with mozzarella cheese, bake 5 more minutes or until cheese is melted. Cool 10-15 minutes and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Donut Balls - Healthy, Yes Healthy (Low Carb)

Ingredients

1 cup Carbquik baking mix
2 tablespoons Carbquik baking mix
1/4 cup Splenda granular (sugar substitute)
1/2 teaspoon Ground cinnamon
1 egg (or equivalent in egg substitute)
2/3 cup Skim milk (Hood - Calorie Countdown)
1 teaspoon Vanilla extract
COATING:
2 tablespoons Splenda granular (sugar substitute)
1/2 teaspoon Ground cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 12 hole mini muffin pan with butter flavored cooking spray.
3. In a medium bowl, combine baking mix, 1/4 cup Splenda and 1/2 teaspoon cinnamon.
4. Add egg, skim milk and vanilla extract.
5. Mix well to combine.
6. Drop by spoonfulls into prepared muffin pan. Fill about half full. Fill each empty hole about half full of water.
7. Bake for 14 to 16 minutes.
8. Place muffin pan on a wire rack and cool for 10 minutes.
9. Carefully empty water and remove balls from pan.
10. In a ziplock plastic bag, combine sugar and cinnamon coating. Place warm balls in 2 or 3 at a time and shake to coat.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Chicken Enchiladas-Low Carb

Ingredients

3 chicken breasts, cooked and cut into pieces or 3 chicken breasts, shredded
1 (4 ounce) can green chilies, chopped
1/2 onion, chopped
1 (1 ounce) package cream cheese
2 cups grated cheddar cheese (Monterey Jack, Pepper Jack, etc.) or 2 cups your favorite cheddar cheese, mix (Monterey Jack, Pepper Jack, etc.)
1 pint heavy whipping cream
1 bit butter

Instructions

Sauté onion in small amount of butter.
When transparent, add chicken pieces and can of green chilies.
Mix well and add cream cheese.
Cook over low heat until cream cheese melts.
Put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese Pour the whipping cream over the top and then put the last cup of grated cheese over that.
Bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.

Thu, 16 Jul 2026 00:00:00 GMT

Turkey Lasagna With Zucchini Pasta Recipe

Ingredients

1 lb Ground Turkey
2 Zucchini sliced lengthwise
1 Onion Sliced
1 Yellow Pepper
1 Green Pepper
2 tsp Smoked Paprika
Salt & Pepper to taste
2 tbs Minced Garlic
2 cups Frozen Butternut Squash diced
3 Tomatoes Diced
1/4 Bunch Fresh Basil
2 Sprigs of Thyme
1/2 lb Fresh Mozzarella
1 lb Whole Milk Ricotta
1 tsp Minced Parsley

Instructions

Lay the sliced zucchini on your cookie sheet. You can out them on top of each other if you like. Salt them then bake at 350 degrees for 10 minutes.
When done, lay them on paper towel, place another paper towel on top, then place another layer of the cooked zucchini on top. Keep layering until all the sliced zucchini has paper towel on top and on the bottom of each layer.
Allow the paper towel to soak up the extra moisture from the zucchini. This allows the zucchini to be pliable and act as the pasta in this dish.
In the mean time, in a sauce pot on medium heat, add your diced tomatoes, Thyme leaves and 1 tbs of mince garlic. Allow to cook for 15 to 20 mins.
Then add the fresh basil to the tomatoes and allow to cook for 5 more minutes.
Turn off the flame, and puree all the ingredients in the pot with your immersion blender (stick blender). If you don't have one, a food processor is fine just make sure it can handle the hot temperature. Puree until smooth.
Return to the tomato sauce back on the stove and let continue to cook on a very low flame to reduce or thicken the sauce.
In the meantime, Cook your onions and peppers, then add the ground turkey meat and the remaining 1 tbs of minced garlic.
Add Salt , Pepper and Smoked Paprika.
Continue cooking the ground turkey on medium heat until there is no pink.
Add the tomato sauce to the ground turkey and allow them to cook together until the sauce is reduced, 25 - 30 minutes.
Now it's time to start the layering process. We are going to do 3 layers and it goes in the following order:
1 - Zucchini, 2 - Ground turkey, 3 - Ricotta, 4 - Mozzarella See Photo. For each layer of zucchini, lay them in the opposite direction. So for instance in the picture above, the zucchini is laid out horizontally. After adding the ground turkey, ricotta & mozzarella, the next layer of zucchini will be laid out vertically, etc.
We are going to do that 3 times, then sprinkle the parsley on top. Then we bake at 350 degrees for 50 - 60 minutes. See Photo
Let cool and settle for about 30 minutes to an hour. Use a serrated knife to cut your pieces.
You will be tempted to cut into this right away, but trust me, you don't the time you spent layering to go to waste. So take it out of the oven, put it on the counter and walk away.
I accomplished this clean-cut the next day. So after I had it for dinner the night before, I had another piece for lunch the next day. It was even better! See Photo
Yeah, the folks at the job were jealous. See Photo
ENJOY!
Carol

Thu, 16 Jul 2026 00:00:00 GMT

Chicken and Kale Saute With Pasta

Ingredients

3 -4 boneless chicken breasts, cut into large cubes
2 tablespoons chicken rub mixed spice (I used McCormick, but you can experiment)
2 tablespoons vegetable oil
splash red wine, if preferred
12 ounces kale leaves, coarsely chopped, stems removed (a large bag, like a gallon-size, I also added some chard from my garden)
2 tablespoons vegetable oil
2 -4 garlic cloves, peeled and chopped
4 carrots, sliced or julienned
1 stalk celery, sliced
1/4 cup green onion, green pepper, onion, jalapeno (depending on family preference, diced)
1 (15 ounce) can diced tomatoes
2 teaspoons italian seasoning mix
2 tablespoons red wine, if desired
10 ounces whole wheat pasta shells (about 1/2 box) or 10 ounces rotini pasta (about 1/2 box)
1/2 cup parmesan cheese, grated

Instructions

Place chicken cubes in a bowl or a plastic bag. Add chicken rub seasoning mix and shake or stir so that seasoning lightly coats pieces of chicken. (I cut the chicken while still pretty frozen, and the large cubes stayed nice and square for this step.)
Heat oil in large skillet, then brown ckicken cubes, turning occasionally until lightly browned on the outside and the pink is gone on the inside. Splash cubes with a bit of wine.
Remove chicken pieces to a plate or serving dish.
Boil water in large saucepan and cook pasta according to directions, Whole wheat pasta usually take 14-20 mins, so start this before you cook the vegetables.
Heat next 2 Tbsp of oil in skillet at medium-high setting.
Add garlic, kale, carrots and celery. Stir often, cooking for about 5-6 minutes. Check the carrots and the kale to make sure they are tender.
Add whatever peppers and onions you desire.
Add entire can of tomatoes and juice from the can, and another splash of red wine to the vegetables. Season to taste.
Add cooked chicken to the skillet.
Turn down heat to low, and put on the skillet lid and let vegetables continue to cook and flavors blend while pasta is finishing .
After 10 minutes, all the vegetables should be tender. Check seasoning. If the mixture is too "wet", take the lid off and heat on medium for a minute or two to reduce the liquid.
You can serve the chicken mixture on top of the pasta with the parmesan cheese, or you can drain the pasta, stir it into the chicken mixture, add the parmesan cheese and serve it in one platter.
Add a warm loaf of crusty bread, and the rest of the red wine, and you have yourself a real heart-healthy supper! Mangi bene!

Thu, 16 Jul 2026 00:00:00 GMT

Chicken, Roasted Butternut Squash and Feta Lasagna

Ingredients

2 cups butternut squash, peeled and cut into bite sized pieces
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, chopped
1/2 cup white wine
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon oregano
salt and pepper to taste
2 cups chicken, cooked and shredded
4 tablespoons butter
4 tablespoons flour (rice flour or masa harina for gluten free)
2 cups milk
1/4 teaspoon nutmeg
1 cup cheddar cheese, shredded
1/2 pound lasagne noodles, cooked (gluten free for gluten free)
1 cup feta, crumbled
1/2 cup mozzarella, shredded

Instructions

Toss the butternut squash in the oil along with the salt and pepper to coat.
Arrange the butternut squash in a single layer on a baking sheet.
Roast in a preheated 400F/200C oven until tender, about 20-30 minutes and set aside.
Heat the oil in a pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil.
Reduce the heat and simmer until the sauce starts to thicken, about 15-20 minutes.
Mix in the chicken and set aside.
Heat the butter in a saucepan until it is nice and bubbling and it has turned a light golden brown.
Mix in the flour and let simmer until it returns to a light golden brown.
Mix in the milk, nutmeg and cheese and heat until it thickens.
Lightly grease the bottom of an 8 inch square baking dish.
Place a layer of noodles followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the butternut squash followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
Bake in a preheated 350F/180C oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Lower-Carb Stuffed Mushrooms with Goat Cheese & Bacon

Ingredients

1 pound Cremini mushrooms
4 slices Bacon
4 each Green onion sliced thinly
1/2 teaspoon Salt
1/4 teaspoon Black pepper ground
4 ounces Goat Cheese
1 teaspoon Tyme leaves fresh
2 slices Bread (Low Carb)
1/4 cup Water

Instructions

Remove stems from mushrooms. Finely chop stems and set aside.
Cook the bacon in a skillet until crisp and brown. Using a slotted spoon, drain cooked bacon on paper towels. In the bacon fat, saut? the chopped mushroom stems and the scallions until soft, about 3 minutes over medium heat.
In the meantime, place the bread slices in a food processor fitted with the metal blade. Pulse the bread until fine crumbs form, set aside. Preheat oven to 350 degrees.
In a bowl, combine the goat cheese, bacon, saut?ed mushroom stems and scallions, salt, pepper and thyme leaves. Place a rounded teaspoon-full into the cavity of each mushroom and sprinkle with bread crumbs.
Place the filled mushroom caps in a baking dish along with the hot water and transfer to the oven. Bake for 20 - 25 minutes or until when the tip of a knife is inserted into the thickest part of the mushroom feels soft and offers no resistance.

Thu, 16 Jul 2026 00:00:00 GMT

Thai-style Pork with Pasta On Lettuce

Ingredients

3 tablespoons Orange juice
2 tablespoons peanut butter - creamy
2 tablespoons soy sauce -- reduced sodium
1 tablespoon vinegar - natural rice
2 teaspoons fresh ginger -- grated
1 dash Tabasco sauce - to taste (optional)
6 ounces spaghetti, Low Carb -- Dreamfield's
1/2 pound Ground pork - lean
2 teaspoons Garlic minced
2 cups Napa Cabbage thinly sliced (About 4 ounces)
1/2 cup Carrot shredded
1/2 cup Broccoli Slaw
4 medium green onions bias-slice, 1-inch pieces
1/4 teaspoon Red pepper crushed
6 large lettuce - rinsed & patted dry
2 tablespoons peanuts, dry roasted

Instructions

1. In small food processor bowl or blender combine orange juice, peanut butter, soy sauce, vinegar, Tabasco, and ginger. Cover and process until nearly smooth. Set aside.
2. Cook spaghetti according to package directions, drain and set aside.
3. Meanwhile, in large nonstick skillet cook ground pork and garlic over medium-high heat until meat is brown. Drain off any fat. Stir in cabbage, carrot, broccoli, green onions and red pepper. Drizzle with orange juice mixture. Reduce heat to medium. Cover and cook 2 minutes.
4. Add hot spaghetti. Toss until combined. Place lettuce leaves on serving plates. Spoon noodle mixture into leaves. Sprinkle with peanuts.
Adapted from recipe in "Diabetic Cooking", JUuly/August, 2009
Each (app 1 cup) serving contains an estimated:
Cals: 172, FatCals: 110, TotFat: 13g
SatFat: 4g, PolyFat: 2g, MonoFat: 6g
Chol: 27mg, Na: 293mg, nK: 366mg
Total Carbs: 8g Fiber: 2g, Sugars: 3g
NetCarbs: 5g, Protein: 10g

Thu, 16 Jul 2026 00:00:00 GMT

Chewy Fruit and Oatmeal Bars, Low Fat

Ingredients

3/4 cup brown sugar firmly packed
8 oz plain or vanilla yogurt
2 tbsp Vegetable oil
2 tsp Vanilla
1 tsp Baking soda
1/2 tsp salt
1 cup raisins or dried cranberries
1/2 cup Granulated sugar
2 egg whites lightly beaten
2 tbsp skim milk
1 1/2 cups Flour
1 tsp Cinnamon
3 cups quick cooking oats

Instructions

Heat oven to 350F.
In a large bowl, combine sugars, yogurt, egg whites, oil, milk and vanilla; mix well.
In a medium bowl combine flour, baking soda, cinnamon, and salt; mix well.
Add to yogurt mixture; mix.
Stir in oats and fruit.
Spread dough onto bottom of ungreased 13x9 baking pain.

Thu, 16 Jul 2026 00:00:00 GMT

Easy classic lasagne

Ingredients

1 tbsp olive oil
2 rashers smoked streaky bacon
1 onion , finely chopped
1 celery stick, finely chopped
1 medium carrot , grated
2 garlic cloves , finely chopped
500g beef mince
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
1 tbsp clear honey
500g pack fresh egg lasagne sheets
400ml crème fraîche
125g ball mozzarella , roughly torn
50g freshly grated parmesan
large handful basil leaves , torn (optional)

Instructions

Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.

Thu, 16 Jul 2026 00:00:00 GMT

Fresh Vegetable Lasagna

Ingredients

4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
1 (8-oz.) package sliced fresh mushrooms
2 garlic cloves, minced
Vegetable cooking spray
1 medium-size red bell pepper, chopped
1 medium-size yellow bell pepper, chopped
1 yellow onion, chopped
½ teaspoon salt
1 ½ cups fat-free ricotta cheese
1 large egg
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
½ cup freshly grated Parmesan cheese, divided
5 cups Basic Marinara Sauce
1 (8-oz.) package no-boil lasagna noodles

Instructions

Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.
Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.
Spread 1 cup Basic Marinara Sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
Note: We tested with Ronzoni Oven Ready Lasagna.

Thu, 16 Jul 2026 00:00:00 GMT

Instant Pot Breakfast Ratatouille

Ingredients

1 cup chopped yellow onion (about 1 medium)
¼ cup olive oil
2 tablespoons minced garlic (about 6 cloves)
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
3 cups chopped eggplant (from 1 medium)
2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
1 cup chopped yellow bell pepper (from 1 bell pepper)
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon drained capers, chopped
1 tablespoon red wine vinegar
1 dozen large eggs
Crusty bread

Instructions

For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
Instant Pot, Model: IP-DUO V2 was used for this recipe.
Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.

Thu, 16 Jul 2026 00:00:00 GMT

Crock Pot Lasagna (Ww)

Ingredients

1 lb lean ground beef (I used very lean ground beef with only 4% fat but I think this will also work with ground turkey too)
1 onion, chopped
1 garlic clove, minced
1 (28 ounce) can tomatoes, crushed
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cups lowfat mozzarella cheese, shredded (I used WW mozzarella)
6 lasagna noodles
1/2 cup parmesan cheese, shredded

Instructions

In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
Cover and cook on low for 4-6 hours.
In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).

Thu, 16 Jul 2026 00:00:00 GMT

No-milk White Lasagna Recipe

Ingredients

1 small Onion, diced
2 medium Carrots, diced
1 large Yellow Squash, large dice
2 medium Zucchini, large dice
10 medium Mushrooms, large dice
8 oz Cottage Cheese
8 oz Ricotta cheese
4 oz Parmesan cheese, grated
2 Egg whites
1 box (8 oz) No-Boil Lasagna Noodles
4 pre-cooked Chicken sausages (Omit for vegetarian version)
1 cup Chicken Broth (or use vegetable broth)
2 tbs Olive Oil
3 tsp Butter (or use more Olive Oil)
2 tbs Oregano
1 tbs Tarragon
1 tbs Garlic Powder
1 tsp salt
1/2 tsp Black Pepper

Instructions

Put Olive Oil in a pan over medium flame. Add Onions and Carrots and saute for 3 minutes. Add Squash and Zucchini and 1/2 tsp Salt and then saute 3 more minutes. Add Mushrooms, Tarragon and Oregano and saute 1 minute. Add 1/2 cup Broth, scrape bottom of pan with wooden spoon. Reduce flame and simmer covered untill liquid is mostly evaporated.
Roughly chop Chicken sausage (Omit this step if making vegetarian version). Melt 1 tsp Butter in a pan over medium flame and add sausage. Saute several minutes untill sausage begins to brown. Add 1/2 cup Broth, scrape bottom of pan with wooden spoon. Reduce flame and simmer covered untill liquid is mostly evaporated.
Combine sauteed vegetables and sausage (if being used).
In a large mixing bowl combine Cottage Cheese, Ricotta, 3 oz Parmesan, 1/2 tsp Salt, Black Pepper, and Garlic Powder. In another bowl seperate 2 Egg whites and beat to a froth. Fold Egg whites into Cheese mixture.
Use remaining Butter (or Olive Oil instead) to grease lasagna pan. I like to use bread pans because of the high sides. This recipe will call for 2-3 depending on size.
Start with a layer of No-Boil Lasagna Noodles on the bottom of the pan (these noodles are really great and cook in the oven with out any fuss). Then spread a thin layer of the cheese mixture on top of the noodles. Follow that with a thin layer of the vegetables and sausage. Repeat for 2 or 3 layers depending on the height of the pan. Top with another thin layer of cheese and sprinkle with reserved Parmesan.
Cover pans with aluminum foil and bake in oven at 325 degrees for 1 hour (or untill noodles are tender).

Thu, 16 Jul 2026 00:00:00 GMT

Spaghetti

Ingredients

Spaghetti noodles
Pizza sauce (low carb)
Broccoli Florets
Garlic toast
Ground beef

Instructions

Boil noodles 7-9 min.

Thu, 16 Jul 2026 00:00:00 GMT

Quick Creamy Lasagna Three Ways

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes (preferably fire-roasted)
1 1/2 tablespoons salt
2 (8 ounce) boxes lasagna noodles (oven ready, rippled style, such as Ronzoni)
1 1/2 teaspoons dried basil
12 ounces cream cheese, reduced-fat (not fat-free)
1/2 cup chicken broth, reduced-sodium or 1/2 cup vegetable broth, divided
3 3/4 cups shredded mozzarella cheese (part-skim or whole milk)
3/4 cup grated parmesan cheese
16 ounces lump crabmeat (2 cups)
2 cups baby shrimp

Instructions

Sauté garlic over medium-high heat in oil until the garlic starts to sizzle. Add tomatoes and enough water to make a sauce that's neither thin nor gloppy. Bring to a simmer; reduce heat and simmer, partially covered, for about 10 minutes (makes a generous 3 cups). Or use 1 25- or 26-ounce jar good-quality marinara sauce.
Adjust oven rack to lower-middle position and heat oven to 400 degrees.
Dissolve salt in 2 quarts of hot tap water in a 9-by-13-inch lasagna dish. Add noodles; soak until soft, about 10 minutes. Drain; arrange noodles in a single layer on a baking tray.
Assemble your choice of filling in a bowl, then stir in basil, 8 ounces of cream cheese and 1/4 cup broth.
Mix the remaining cream cheese and broth in a small bowl.
Smear 1/4 cup marinara sauce over the bottom of the baking dish. Make four layers in the following order: three lasagna noodles, 3/4 cup marinara, 1 cup of your filling (or a scant cup of the spinach-mushroom filling), 3/4 cup mozzarella, 2 Tbs. Parmesan. Top it all off with the last three noodles, the cream cheese mixture, 3/4 cup mozzarella and 1/4 cup Parmesan. Spray foil with cooking spray and cover pan.
Bake until bubbly throughout, about 40 to 45 minutes. Leave the lasagna on the same rack and turn the oven to broil. Remove foil and broil until the top is spotty brown, 4 to 5 minutes. Remove from oven; let it sit for 10 minutes. Cut into squares and serve.
Seafood Filling:
Mix 16 ounces (2 cups) pasteurized lump crabmeat, patted dry, and 2 cups cooked salad shrimp in a medium bowl.
Chicken Filling:
Remove skin and bones from a large cooked chicken and shred enough meat to equal 4 cups.
Spinach-Mushroom Filling:
Thaw (do this in a microwave, if you wish) and squeeze dry 2 10-ounce packages frozen chopped spinach in a colander. Set aside. Heat 2 Tbs. of oil in a 12-inch skillet over medium-high heat. Sauté 1 pound of sliced mushrooms, preferably baby bella, until tender and well browned, 5 to 7 minutes. Add spinach; continue to sauté until heated through.

Thu, 16 Jul 2026 00:00:00 GMT

Raise the Roof Sweet Potato Lasagna

Ingredients

1 Onion Chopped
1 Small head Garlic All cloves chopped or pressed
8 Oz Mushrooms Sliced
1 Head Broccoli Chopped
2 Carrots Chopped
2 Red bell peppers Seeded and chopped
1 Can Corn Drained and rinsed
1 Pkg Silken Lite Tofu
1/2 Tsp Cayenne pepper
1 Tsp Oregano
1 Tsp Basil
1 Tsp Rosemary
2 Jars Pasta sauce
2 Boxes Whole grain lasagna noodles
16 Oz Frozen spinach Thawed and drained
2 Sweet potatoes Cooked and mashed
6 Roma Tomatoes Sliced thin
1 Cup Raw cashews Ground

Instructions

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Remove them to a large bowl with a slotted spoon.
Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
Add spices to the vegetable bowl and combine.
To assemble the vegetable lasagna :
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
Add a layer of noodles.
Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.
Spread the vegetable mixture over the sauced noodles.
Cover with a layer of noodles and another dressing of sauce.
Add the spinach to the second layer of sauced noodles.
Cover the spinach with the mashed sweet potatoes.
Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Sausage & Egg Breakfast Cups

Ingredients

1 pound Sausage (pork, chicken or turkey)
to taste salt
to taste Pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Paprika
1/4 teaspoon Parsley
6 large Eggs
1 cup Cheddar cheese shredded
1/4 cup Spinach chopped
1/4 cup Tomatoes diced

Instructions

1. Mix sausage, salt, pepper, garlic powder, onion powder, and paprika in a bowl until well combined.
2. Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
3. In a separate bowl, mix the eggs, salt and pepper.
4. Pour egg mixture into the middle of each cup.
5. Optional: top with shredded cheese, tomatoes, spinach, or toppings of your choice.
6. Bake at 350* F for 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable Lasagna With a Thick Bechamel Sauce

Ingredients

1 cup part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 teaspoon black pepper, to taste
2 tablespoons parsley, chopped
1 medium onion, sliced
4 garlic cloves, minced
1 medium zucchini, shredded
6 ounces mushrooms, sliced thin
1 (14 1/2 ounce) can diced tomatoes
1 (12 ounce) jar roasted peppers, sliced
3 ounces tomato paste
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes (or curry paste)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
8 tablespoons butter (1 stick)
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/4 cup parmesan cheese, grated
2 eggs, beaten
1 (16 ounce) box lasagna noodles, cooked
10 ounces fresh spinach (optional)

Instructions

Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.

Thu, 16 Jul 2026 00:00:00 GMT

Mexican Pasta and Black Beans (Vegetarian)

Ingredients

1/2 lb small shell pasta
3 tablespoons oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped (or use green bell pepper)
1 jalapeno pepper, seeded and finely chopped (optional)
1 -2 tablespoon fresh minced garlic (or to taste)
3/4 cup canned corn niblet
1 (14 ounce) can diced tomatoes
3/4 cup salsa (mild or medium)
1/2 cup black olives, sliced
2 tablespoons taco seasoning mix (can use more)
1 (15 ounce) can black beans
1/4 cup softened cream cheese (can use more to taste)
salt and black pepper (to taste)
1 1/2 cups grated cheddar cheese (optional)

Instructions

Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
Add in garlic and saute for 2 minutes.
Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
Add in cream cheese, stir until heat through and combined.
Add in black beans and cooked pasta, stir until combined and heated through.
Season with salt and black pepper to taste.
Top with grated cheddar cheese if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Shish Kabobs Recipe

Ingredients

MARINADE 4 CHICKEN & BEEF (SEPERATE BOWLS)
6 boneless skinless chicken breast halves
1 1/2 lbs beef stew meat
***same amounts of ingredients different bowls***
1/2 cup soy sauce
1 cup fresh squeezed orange
1/2 cup extra virgin olive oil
2 garlic cloves
1 tablespoon fresh ginger root grated
1 tablespoon black pepper
1 tablespoon nutmeg
3 tablespoons of honey
1 red, yellow, and green bell peppers
1 whole fresh pinapple
1 bag little golden potatoes
wooden or medal skewers

Instructions

In 2 bowls or bags whichever you prefer ..combine ginger, garlic, honey, olive oil, nutmeg, orange juice, black pepper, soy sauce and set aside.
Cut chicken halves into big chunks approx 1 inch in size then place into one of the bowls/bags of marinade
Cut beef stew meat a little smaller than it was in the store bought package. Then place it in the other bowl/bag of marinade seperate from the chicken.
Cut bell peppers (red, yellow, green) and place half of them in each bowl/bag
Get your hands messy and MIX MIX MIX, then cover/set aside in fridge to marinade (4+ hours)
Cut off outter layer of pinapple and also cut out the pinapple core. Slice pinapple into chucks and refridgerate.
In a large pot boil little golden potatoes (long enough for a skewer to poke through but dont over cook them approx 10min) after cooking/drain and set aside in fridge.
****When meat/veggies have been marinaded enough to your liking (4 + hours)***
If you are using wooden skewers let them soak in water for 30min.I prefer medal skewers myself .
Place meat/veggies/pinapple/potatoes on skewers alternating.
Discard marinade after all is on skewers
TIME FOR GRILLING
Place on grill and let them bad boys make your mouth water for approx. 10-15 min until chicken is no longer pink and fully cooked.
ENJOY!!!!!!
(you can use any fruits and veggies you prefer, all are great)

Thu, 16 Jul 2026 00:00:00 GMT

Veggie Pizza Squares (Makeover - Light)

Ingredients

2 (8 ounce) tubes refrigerated reduced-fat crescent rolls (you won't use all of them)
1 (8 ounce) package low-fat cream cheese
1 (8 ounce) package fat free cream cheese
1/2 cup plain yogurt
1/3 cup low-fat mayonnaise
1/4 cup nonfat milk
1 tablespoon dill weed
1/2 teaspoon garlic powder or 1/2 teaspoon garlic salt
1 cup shredded carrot
1 cup fresh cauliflower floret, chopped
1 cup fresh broccoli florets, chopped
1 cup julienned green pepper
1 cup sliced fresh mushrooms
2 (2 1/4 ounce) cans sliced ripe olives, drained and rinsed
1/4 cup finely chopped sweet onion

Instructions

Preheat oven to 375°F.
Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
Bake for 10-12 minutes or until golden brown.
Cool completely on a wire rack.
Meanwhile, in a small mixing bowl, beat the cream cheeses, yogurt, mayo, milk, dill and garlic until smooth. Spread over crust.
Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion.
Cover and refrigerate for at least 1 hour.
Cut into 24 squares and serve. Refrigerate leftovers.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken and Penne Casserole

Ingredients

4 -5 tablespoons olive oil (or as needed0)
6 boneless chicken breasts
salt and pepper (I use seasoned salt)
1 medium onion, chopped
6 medium garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried red pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can stewed tomatoes (with juice)
1 -2 teaspoon sugar
1/2 cup dry white wine
1 large bay leaf
10 ounces dry penne pasta (cooked to JUST firm-tender and drained, can use more if desired)
2 cups grated mozzarella cheese (can use less)
2/3 cup grated parmesan cheese, divided (can use more or less)

Instructions

Set oven to 375 degrees F.
Butter a 13 x 9-inch baking dish.
Heat oil in a skillet.
Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
Arrange the browned chicken pieces on top of the cooked pasta.
Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
Delicious.

Thu, 16 Jul 2026 00:00:00 GMT

Poutine With Oven Baked Fries

Ingredients

5-6 Medium Sized Potatoes Yukon Gold or Russet, peeled and cut into quarters
1/2 teaspoon Baking soda For parboiling
Salt
Black pepper
1 tablespoon Garlic powder
2 tablespoons Smoked Paprika You can use any sort of Red Pepper based spice, I used chipotle pepper powder and Cayenne
5 tablespoons Olive oil
3 tablespoons Butter
3 tablespoons All purpose flour
2 cups Chicken broth Can be replaced with beef or turkey broth as well, stock is even better if you have it!
1 teaspoon Thyme Fresh or dried works
Cheese Curds I used about half of the package, you could use mozzarella but you'd make a Quebecois cry

Instructions

FOR THE FRIES
1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. When potatoes are cooked, drain carefully and let them rest in the pot for about one minute to allow excess moisture to evaporate. Transfer to bowl and coat with olive oil. Add garlic powder, salt, pepper, and paprika (or whatever spices you want to use).
3. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 15 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes (or flip with tongs). Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, for as little as 15 minutes more or as long as 40.
FOR GRAVY
1. In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, then add 2 cups of broth.
2. Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.
3. Stir in thyme then whisk in more broth if you need to thin it. Let simmer till desired thickness. Season to taste with salt and pepper.
FINAL STEP
Combine potatoes and cheese curds and mix. Add gravy and mix next, top with chives or green onions for illusion of health, Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Dried Fruit & Nut Health Bars

Ingredients

1 cup pitted dates
vegetable oil cooking spray
1 1/2 cups old fashioned oats, finely ground or 1 cup quinoa
1 cup pecans, toasted, 1/2 cup finely ground, 1/2 cup coarsely chopped
1/2 unsalted macadamia nuts, toasted, 1/4 cup finely ground, and 1/4 cup coarsely chopped
1/3 cup dried papaya, cut into 1/2 inch pieces
1/3 cup dried cherries, chopped
1/3 cup dried blueberries
2 tablespoons oat bran
3 tablespoons ground flax seeds
2 tablespoons wheat germ
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 tablespoons brown rice syrup or 3 tablespoons honey

Instructions

Preheat oven to 400°F Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Purée in a food processor until smooth.
Coat an 8-inch square baking pan with cooking spray. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt and cinnamon in a large bowl. Mix in purée dates, and brown-rice syrup or honey. Press mixture in pan.
Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.

Thu, 16 Jul 2026 00:00:00 GMT

Crustless Tomato and Basil Quiche (Low Carb)

Ingredients

1 tablespoon olive oil
1 onion, sliced
2 cups tomatoes, sliced
2 tablespoons flour
2 teaspoons dried basil or 2 tablespoons fresh basil
3/4 cup egg substitute or 3 whole eggs
1/2 cup skim milk
1/2 teaspoon black pepper (or less)
1 cup lowfat swiss cheese, shredded

Instructions

Preheat oven to 400°F.
Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

New England Boiled Dinner (Corned Beef)

Ingredients

2 1/2 lbs cured corned beef brisket, trimmed
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
4 whole cloves
4 whole allspice
4 bay leaves
3 cups thinly sliced carrots (about 1 pound)
2 1/2 cups peeled strips rutabagas (4 x 1/2-inch)
2 1/4 cups thinly sliced parsnips
1/2 cup frozen pearl onions
16 small red potatoes, halved
1 small head green cabbage, cut into 8 wedges

Instructions

Place beef in a large Dutch oven. Add black peppercorns, mustard seeds, cloves, allspice, and bay leaves. Cover with water to 2 inches above beef; bring to a boil. Reduce heat; partially cover, and simmer 2 hours or until beef is tender. Remove beef from pan.
Strain cooking liquid through a sieve over a large bowl, reserving cooking liquid; discard solids. Place 1 larve heavy-duty zip-top plastic bag inside each of 2 bowls. Pour reserved cooking liquid into bags; stand 10 minutes (fat will rise to the top). Seal bags; carefully snip off 1 bottom corner of 1 bag. Drain liquid into pan, stopping before fat layer reahces the opening; discard fat. Repeat procedure with remaining bag.
Add beef, carrot, rutabaga, parsnips, onions and potatoes to pan; bring to a boil over high heat. Reduce heat, and simmer 5 minutes. Arrange cabbage on top; cover, reduce heat, and simmer 15 minutes or until cabbage is tender.
Remove beef from pan, and cut across grain into 16 slices. Strain vegetable mixture through a sieve over a large bowl, reserving vegetable mixture and cooking liquid. Place 1 cabbage wedge, 1 1/2 cup vegetable mixture and 2 beef slices into each of 8 large soup bowls. Pour 1/2 cup reserved cooking liquid over each serving; reserve remaining cooking liquid for another use.

Thu, 16 Jul 2026 00:00:00 GMT

Thai Spicy Noodles - Low Fat

Ingredients

0.5 (450 g) package spaghetti
1 tablespoon cornstarch
1 tablespoon fish sauce
1 tablespoon lime juice
1 1/2 teaspoons sugar
2 boneless skinless chicken breasts
1 jalapeno peppers or 2 teaspoons chopped pickled jalapeno peppers
1 red pepper
1/2 cup baby carrots or 2 small carrots
4 ounces snow peas (about 1 1/2 cups) or 4 ounces sugar snap peas (about 1 1/2 cups)
vegetable oil
2 teaspoons minced garlic (3 cloves)
2 teaspoons minced ginger
10 ounces chicken broth
2 -3 teaspoons curry powder
2 green onions, sliced

Instructions

Fill a large saucepan with water and bring to a boil over high heat. Add spaghetti and cook until al dente, about 8-10 minutes Drain pasta, but do not rinse.
Meanwhile, in a small bowl, stir cornstarch with fish sauce, lime juice & sugar until dissolved. Slice chicken into thin strips. Core and seed jalapeno, then finely chop. Core and seed red pepper, then thinly slice. Slice baby carrots in half lengthwise or slice small carrots into julienned pieces. Peel and discard strings from snow peas.
Lightly coat a large wide saucepan with oil and set over medium-high heat. Add chicken, jalapeno, garlic and ginger. Stir often until chicken is light golden, 3-4 minute Pour in chicken broth. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir cornstarch mixture, then pour into pan. Stir until well mixed. Add red pepper, carrots, and snow peas. Sprinkle with curry powder. Stir often until snow peas are bright green and sauce bubbles - about 3 minute Add noodles and stir constantly until hot, 1 minute Remove from heat and stir in onions. Serve with lime wedges.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Eggplant Lasagna - No Noodles Recipe

Ingredients

4 chicken breasts; pounded thin
adobo seasoning OR salt, pepper, garlic powder
1 package frozen chopped spinach; thawed and drained
2 garlic cloves; chopped
1 onion; chopped
15 oz ricotta cheese (more or less)
1 large eggplant; peeled and sliced very thinly (breading optional)
olive oil
butter
tomato sauce
shredded mozzerella cheese (optional)

Instructions

Preheat oven to 400 degrees.
After you've pounded out the chicken breasts, sprinkle with "adobo seasoning" or salt, pepper, garlic powder.
Pan sear in a pan barely coated with olive oil.
Meanwhile place sliced (and breaded) eggplant onto a baking sheet sprayed with Pam. Bake for about 15 minutes until slightly cooked.
Once chicken is just browned on both sides, remove from the pan.
Add a little bit of olive oil and a little bit of butter to the pan.
Add the chopped garlic and onion and saute.
Add the chopped, thawed, and drained spinach and cook through.
Take off the heat and stir in the ricotta until the mixture is creamy.
Season spinach mixture with salt and pepper to taste.
Pour some tomato sauce in the bottom of a casserole dish.
Place some of the eggplant slices to cover the bottom of the casserole dish.
Top the first eggplant layer with the spinach mixture and spread over.
Place the chicken on top of the spinach mixture.
Top the chicken again with the spinach mixture.
Keep layering until you are out of ingredients.
Top off with some extra tomato sauce and a little shredded mozzerella.
Bake for 20-30 minutes.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable Dip Recipe

Ingredients

16 oz cream cheese
1 1/2 cup mayonnaise (NOT miracle whip)
3-4 tbsp lemon juice
10-12 dashes Tabasco sauce
2 bunches green onions
1-2 tsp salt
1-2 tsp pepper
1 1/2 cup salad shrimp

Instructions

In a mixer, combine the mayonnaise and cream cheese.
When combined, add lemon juice and Tabasco sauce.
Add Salt and Pepper.
Finely chop the green onions and then add to the mixture.
Wash and Drain the shrimp. Soak up excess water on a paper towel to avoid too much moisture in the dip. Add the shrimp to the mixture.
Chill for at least 3 hours before use. Keep refrigerated.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Beef Stir Fry

Ingredients

1/2 cup zucchini spiralized into 6-inch noodles
1 bunch baby bok choy
1/4 cup organic broccoli florets
8 ounces grass-fed flank or skirt steak sliced against the grain into thin strips
One 1-inch knob of ginger peeled and cut into thin strips
2 tablespoons avocado oil or grass-fed ghee divided
2 teaspoons coconut aminos

Instructions

Chop the end of the stem off your bok choy and discard.
In a heated pan, add 1 tablespoon of oil or ghee and sear your steak on medium-high heat, 1-2 minutes on each side.
Reduce heat to medium. Add remaining ghee, broccoli, ginger and coconut aminos to the pan. Cook for one minute, stirring frequently.
Stir in bok choy and cook for another minute.
Stir in zucchini and cook until the noodles are at your desired preference. Watch closely, because they cook quick!

Thu, 16 Jul 2026 00:00:00 GMT

Brunswick Stew

Ingredients

1/4 cup butter (1/2 a stick)
1 sweet onion chopped
5 cloves garlic diced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
1/4 cup Worcestershire sauce
1/3 cup ketchup
1/3 cup apple cider vinegar
2 lbs boneless chicken breasts cut into bite-sized pieces
1 lb honey ham cut into bite-sized pieces
1 (15 ounce) can butter beans drained
1 (15 ounce) can diced tomatoes
1 (15 ounce) can creamed corn
4-5 small yukon gold potatoes cut into bite-sized pieces
1/4 teaspoon Dry mustard
1/4 cup bread crumbs

Instructions

1. Melt butter in a large stock pot. Throw in onions and let it brown a few minutes.
2. Throw in garlic, cayenne, powdered mustard, salt, and pepper. Stir
3. Throw in all the rest of the ingredients (except for bread crumbs). Cover, and cook over low heat for 3 hours, stirring whenever you remember.
4. 10 minutes before serving, thrown in bread crumbs. Stir and heat through, then remove from heat to avoid burning.

Thu, 16 Jul 2026 00:00:00 GMT

Quick Vegetarian 7-Layer Dip for a Party (With Variations)

Ingredients

1 (16-ounce) container sour cream
1 (1-ounce) package taco seasoning
2 (16-ounce) cans vegetarian refried beans
1 (16-ounce) jar tomato salsa
2 cups shredded lettuce
1 large tomato, diced
2 avocados
Juice of 1 lime
1/2 cup chopped green onions
2 cups shredded sharp cheddar cheese
1 (4-ounce) can black olives, sliced
1 bag tortilla chips

Instructions

Gather the ingredients.
In a small bowl, mix together the sour cream and the packet of taco seasoning. Chill this mixture in the refrigerator for 30 minutes to allow the flavors to combine.
In a small saucepan, combine the vegetarian refried beans and salsa. Heat on medium until evenly blended, about 5 to 7 minutes. Remove from the heat and allow it to cool.
Dice the avocado, place in a medium bowl and toss with the juice of 1 lime. Set aside.
In a 9 x 13-inch pan, spread the cooled beans and salsa in an even layer.
Spread the spiced sour cream over beans.
Layer the cheese and olives.
Then the lettuce, tomatoes, avocados, and green onions.
Serve your 7-layer dip with tortilla chips.

Thu, 16 Jul 2026 00:00:00 GMT

Minced Beef With Garlic Potato Crust Pie Lazy Darren

Ingredients

250 g minced lean beef
1 1/2 teaspoons Worcestershire sauce
1 tablespoon black pepper
1/2 teaspoon white pepper
1 teaspoon chili flakes
1 teaspoon mixed herbs, Masterfoods
1 1/2 teaspoons barbecue seasoning, Masterfoods
1 teaspoon salt
1 tablespoon ketchup
1 white onion, diced
2 garlic cloves, finely chopped
2 large potatoes
1/2 cup mixed vegetables
2 teaspoons butter
1 teaspoon olive oil
1/2 cup milk
1 cup red wine
2 bay leaves
3 stalks cloves
1 teaspoon parmesan cheese

Instructions

Mix the minced beef with the dry herbs and spices and 1 teaspoon Worcestershire sauce, marinate for 20 minutes.
While waiting, boil the potatoes. Once a toothpick can go through without resistance, remove potatoes from boiling water and let the steam evaporate.
Mix in milk, butter and chopped garlic, mash till fine and set aside.
Heat 1 tablespoon of oil in non-stick pan. Saute half the diced onions for about 1 minute.
Add in the minced meat with the bay leaves and cloves.
Fry and separate up the meat chunks.
Add in1/2 cup of red wine, 1 tablespoon ketchup and lower down the flame to simmer for a while.
Add in the mixed vegetables (corn,peas and carrots).
Add in the 0.5 half cup of red wine and 0.5 teaspoon of Worcestershire sauce. Simmer till fairly dry.
Taste to see if it is salty enough. Adjust accordingly.
Spoon it into a baking dish and even it out.If possible remove bay leaves and cloves.
Spoon the mash garlic potato over the meat and spread it out to cover evenly.
Draw criss cross lines over the potato with a fork.
Sprinkle some Parmesan cheese over the top.
Heat in oven at 200°C for about 5 minutes or till potato starts to brown
Serve with salad.

Thu, 16 Jul 2026 00:00:00 GMT

Simple Savory Breakfast Casserole

Ingredients

1 lb breakfast sausage
10 eggs
3 cups milk
2 teaspoons dry mustard
8 ounces cheddar cheese or 8 ounces colby-monterey jack cheese
6 cups bread, cubed
salt and pepper
sliced mushrooms (optional)
chopped tomato (optional)
chopped bell pepper (optional)
green onion (optional)
precooked potato, chunks (optional)
green chili (optional)

Instructions

Preheat oven to 325 degrees.
Cook the breakfast sausage as directed on the package. Crumble and drain.
In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly.
Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish.
Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired.
Repeat layer of bread, cheese, sausage, and optional ingredients if used.
Pour egg mixture over the top of the casserole.
Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.

Thu, 16 Jul 2026 00:00:00 GMT

Cowboy Breakfast Casserole

Ingredients

12 slices bread
2 cups colby or 16 slices American cheese
1 lb ham, chopped (any breakfast meat would work) or 1 lb sausage (any breakfast meat would work)
8 ounces sour cream or 8 ounces yogurt
6 large eggs
1 teaspoon ground mustard
salt and pepper

Instructions

Line a 9x13 greased pan with 8 slices of bread and top with half of the cheese.
Sprinkle meat over cheese. You could also use any other type of meat you prefer. Turkey bacon cooked and crumbled is good too!
Mix eggs, milk or sour cream or yogurt, ground mustard, and salt and pepper in a bowl until well blended and pour over cheese.
Top with the rest of the cheese and 8 more slices of bread, pressing down so the egg bubbles up and moistens it a little.
Spray top of bread with butter flavored cooking spray or spread with a little butter covering the whole surface of the bread.
Cover and refrigerate overnight. Bake at 350 F for 45 minutes to 1 hour or until the middle of casserole looks cooked. Knife inserted in middle will come out with melted cheese but not with ‘wet’ egg when done.
Note: Like I said I made this recipe up for my meat and taters cowboy but you can add mushrooms, onions, green pepper etc. if desired. Just throw it into the meat layer.

Thu, 16 Jul 2026 00:00:00 GMT

Lasagna Soup

Ingredients

1 lb ground beef or pork
1/2 cup diced yellow onion
1 green pepper seeded and diced
3 garlic cloves pressed
1 32 oz. carton chicken broth
1 14.5 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 tbsp. Italian seasoning
1 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. garlic salt
1/4 tsp. crushed red pepper
1 tsp. dried basil
8 whole wheat lasagna noodles broken into bite-size pieces
3/4 cup parmesan cheese grated
1 1/2 cups mozzarella cheese shredded

Instructions

In a large soup pot, brown ground beef or pork with onion, green pepper, and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium-high heat, boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered. Stir occasionally.
Add the bite-sized lasagna noodles to soup and cook until tender (about 15 minutes).
When ready to serve, mix in the grated Parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozza cheese.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Seared Steak with Sesame Noodle Salad

Ingredients

1 tsp. Kosher salt, plus more to taste
8 oz. spaghetti or other thin noodles
5 tbsp. vegetable oil
6 tbsp. low-sodium soy sauce
3 cloves garlic, minced
1 1/2 tbsp. rice vinegar
1 1/2 tbsp. toasted sesame oil
1 tbsp. sugar
1/4 tsp. red pepper flakes
1 10-ounce package shredded red cabbage
1/2 English cucumber, cut into thin matchsticks (about 1 cup)
4 boneless strip steaks (about 1/2 inch thick; 2 1/4 pounds total)
1 tsp. black pepper
2 scallions, thinly sliced

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, then drain.
Meanwhile, whisk 3 tablespoons vegetable oil, the soy sauce, garlic, vinegar, sesame oil, sugar and red pepper flakes in a large bowl.
Add the cooked pasta, cabbage and cucumber to the bowl and toss to coat in the dressing. Set aside.
For the steaks: Heat 1 tablespoon vegetable oil in a large cast-iron skillet over medium heat. Season the steaks on both sides with the salt and pepper. Add 2 steaks to the hot skillet and place another heavy skillet or a dutch oven on top; cook about 30 seconds.
Remove the top skillet and continue to cook the steaks until browned and crusty, 2 to 3 minutes. Flip the steaks, then weigh them down again. Cook for another 30 seconds, then remove the weight and cook until browned, about 2 minutes for medium to medium-rare.
Transfer the steaks to a cutting board and let rest. Repeat with the remaining 1 tablespoon vegetable oil and 2 steaks. Slice the steaks. Serve with the sesame noodles and sprinkle with the scallions.

Thu, 16 Jul 2026 00:00:00 GMT

Mel's Famous Baked Eggs (Low Carb)

Ingredients

1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 cup tomatoes (fresh, diced)
kosher salt and pepper
10 ounes baby spinach leaves
8 eggs, separated (yolks kept whole, if possible)

Instructions

Heat oven to 400°F.
Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 5 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
Bake until the whites are set, 20 to 22 minutes. Divide among individual plates.

Thu, 16 Jul 2026 00:00:00 GMT

Two-Cheese Veggie Nachos

Ingredients

1 tablespoon canola oil
1 cup chopped red onion
2 garlic cloves, minced
1 cup chopped zucchini
1 cup fresh corn kernels
2 tablespoons thinly sliced jalapeño pepper
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon kosher salt
1 (14.5-ounce) can organic black beans, rinsed and drained
8 (6-inch) corn tortillas, cut into wedges
Cooking spray
2 ounces shredded reduced-fat Mexican-blend cheese (about 1/2 cup)
¾ cup diced peeled avocado (about 1 small)
2 ounces crumbled queso fresco (about 1/2 cup)
¼ cup chopped fresh cilantro
1 medium tomato, diced
4 lime wedges

Instructions

Preheat broiler to high.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add zucchini and next 5 ingredients (through salt); cook 5 minutes or until crisp-tender. Add beans; cook for 2 minutes or until thoroughly heated.
Arrange tortilla wedges in a single layer on a large jelly-roll pan coated with cooking spray. Lightly coat tortilla wedges with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle shredded Mexican cheese evenly over tortillas. Broil 1 minute or until cheese melts.
Top chips evenly with bean mixture, avocado, queso fresco, cilantro, and tomato. Serve with lime wedges.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Biscuits

Ingredients

1 1/2 cups Almond Flour
1 tbsp Baking powder
1/4 tsp Garlic, minced
1/4 tsp Onion powder
1/4 tsp Salt
2 large Eggs
1/2 cup Sour cream
4 tbsp Butter, melted
1/2 cup Shredded cheddar cheese

Instructions

1. Preheat oven to 400F. Prepare a parchment paper-lined baking sheet or spray the cups of a 12-cup muffin pan with cooking spray.
2. In a bowl, mix together the almond flour, baking powder, garlic, onion powder and salt.
3. In a separate bowl, whisk together the eggs, sour cream and melted butter.
4. Add the egg mixture to the flour mixture and stir until combined. Add the shredded cheese and mix until combined.
5. Drop spoonfuls of the dough onto the baking sheet or spoon the batter equally among the muffin pan cups.
Note: Coat the spoon with cooking spray, so the batter will slide off easily.
6. Bake for 10-13 min, until the tops start to brown.

Thu, 16 Jul 2026 00:00:00 GMT

Beef & Black Bean Pasta Bake

Ingredients

4 ounces dried multigrain or regular rotini or elbow macaroni (1 1/3 cups)
12 ounces extra-lean ground beef
2 cloves garlic, minced
1 (15 ounce) can black beans or pinto beans, rinsed and drained
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
0.75 cup bottled picante sauce or salsa
1 teaspoon dried oregano, crushed
0.5 teaspoon ground cumin
0.5 teaspoon chili powder
0.5 cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
0.33333334326744 cup light dairy sour cream
3 tablespoons sliced green onions
2 teaspoons coarsely chopped fresh cilantro
0.5 teaspoon finely shredded lime peel

Instructions

Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish.
Bake, covered with foil, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

Thu, 16 Jul 2026 00:00:00 GMT

Del's Low Carb enchiladas

Ingredients

2 package Tortillas Low Carb
2 lbs Ground beef or chicken cooked and chopped
2 12-oz cans Enchillada Sauce (green type mild)
1 small Bell pepper red, yellow or green chopped
1 small Onion chopped
1 teaspoon Garlic powder
1 1/2 teaspoon Cilantro chopped
1 teaspoon Cumin
2 cups Cheese shredded

Instructions

Cook Ground beef in a pan till crumbly. If using chicken cook first and then cube. Add garlic powder and cumin to the cooking process. You can also add the bell pepper and onion if you like here and saute. Drain any fat from the meat, but keep the onions and peppers.
Pour the Enchillada sauce into a bowl and heat slightly in microwave. No need to be hot, just warmed a bit. Also time to warm up the tortilla's so they come apart easier.
With the meat cooled a bit, put 1 tablesppon meat in tortilla and wrap the meat with a teaspoon of the sauce, onion and peppers and cheese. Wrap them like a burrito. Lay them in a 5x9 cake pan. (the one for sheet cakes) Line them up down 2 rows, or across 3 I believe. Then put extra meat, onion, and pepper on top of enchillada's. Next pour the rest of the sauce on them spread it around evenly. Top with cheese and bake in oven at 350 for 30 min or until cheese is melted.
Enjoy

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Stir-Fry

Ingredients

1 Pound Chicken breasts boneless and skinless
4 Cups Fresh vegetables (broccoli & carrots) Cut-up
1/2 Cup Stir-fry sauce or Kraft sweet n' sour sauce
2 Bags Instant rice
1 tablespoon Canola Oil

Instructions

Cook and stir chicken in oil in lg. skillet on med. heat until cooked through
Add vegetables and sauce; cover and cook for 3-5 min. (until veggies are tender
Spoon over cooked rice
Can substitute with 1 pkg. of frozen stir-fry veg

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable No Cheese Lasagna Recipe

Ingredients

9 lasagna noodles
1 cup diced red onion
4 garlic cloves
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced carrot
1 cup diced mushroom
1 cup diced red pepper
1 cup diced broccoli
1 cup diced cauliflower
1 tsp dried italian seasoning
1/4 tsp red pepper flakes
salt and pepper to taste
1 26 ounce bottle classico tomato sauce
2 cups chopped breast of chicken meat - for topping only

Instructions

In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and saute for approximately 5 minutes add salt, pepper, italian seasonings and sauce. Cook for 10 minutes.
Cook noodles to instructions on box.
Arrange noodles in a 9" x 9" pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
Bake at 375 for 60-75 minutes check for veggie doneness.

Thu, 16 Jul 2026 00:00:00 GMT

Tater-Stuffed Mushrooms

Ingredients

1/2 tb Diet margarine
2 tb Dehydrated onion soup mix
1 lb Large mushrooms (about 30)
1/4 c Low-fat cottage cheese
3/4 c Mashed potatoes, made with

Instructions

Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems. 2. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot and bubbly. Serve immediately. Makes 30 stuffed caps. About 15 calories each.

Thu, 16 Jul 2026 00:00:00 GMT

Crockpot Carne con Papas, An Alternative to Brisket | The Nosher

Ingredients

2 lbs beef top round or stew meat, cut into 1-inch chunks
3 sour oranges (or 2 oranges and 2 lemons), juiced
1 Tbsp chopped fresh oregano
4 cloves garlic, finely minced
1 Tbsp smoked mustard (*If you can’t find smoked mustard, coarse Dijon works, too)
5 Tbsp olive oil, separated
Kosher Salt
fresh ground black pepper
3 Tbsp all-purpose flour
1 large onion, sliced
1 green bell pepper coarsely diced
1 red bell pepper, coarsely diced
1 14.5 oz can diced tomatoes
1 8oz can tomato sauce
2 cups beef broth
2 lbs small white-skinned potatoes, halved
2 dried bay leaves
1 Tbsp fresh cilantro, chopped
1 Tbsp ground cumin
1 Tbsp of a spice mix involving salt, ground black pepper, garlic powder, coriander, cumin, oregano and annatto seeds. (Sound complicated? Sazón Goya is ready-mixed.)

Instructions

In a plastic zip-top bag, combine beef, citrus juice, oregano, garlic, mustard, 3 Tbsp olive oil, salt and pepper. Close the bag, making sure to remove all the air, and massage the ingredients together until well-combined. Place the bag in the refrigerator, and let marinade for 1-4 hours.
In a large skillet, heat remaining olive oil. Separate the marinated beef into two sections, reserving the marinade liquid. Brown the first batch of beef for 3 minutes, and set aside. Lightly coat the second batch of beef in flour, and brown for 3 minutes. Set aside.
In the same skillet, add onion and bell peppers and cook for 3 minutes. Add diced tomatoes, tomato sauce, beef broth, and reserved marinade liquid, and deglaze the skillet using a wooden spoon. Stir in cumin and sazon goya.
Transfer the beef, vegetables, and sauce to a slow-cooker, and add in the dried bay leaves and potatoes. Stir to combine, cover, and cook on low for 7 hours, or until beef is fork-tender. Taste and adjust salt and pepper, as needed. Garnish with fresh cilantro.
Serve with steamed white rice.
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Thu, 16 Jul 2026 00:00:00 GMT

White Cheddar Cheese Beer Soup

Ingredients

1 cup onion cut into 1/4-inch dice
1 cup carrots diced, cut into 1/4-inch dice
1 cup celery cut into 1/4-inch dice
6 tablespoons butter
1/2 cup all-purpose flour
2 cups half and half
1 3/4 cups reduced-sodium chicken broth
12 oz ale Pilsner or Lagers work well
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp white Cheddar grated (4 cups)
4 slices bacon cooked and crumbled
1 tablespoon jalapeno pepper finely diced

Instructions

In a medium sized pot heat together butter, carrots, celery, and onions. Cook vegetables until they are soft and tender, this should take about five minutes. Sprinkle flour over softened vegetables. Lower temperature to a low-medium and cook flour for 3 to 4 minutes. Stir the flour continuously so it does not scorch. Stream in half and half, beer, and chicken stock into flour. Cook until mixture begins to thicken. Add Worcestershire sauce and dry mustard stir into soup. Add cheese by handfuls stirring until all of the cheese is blended in.
Serve with cooked bacon and diced jalapeno pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Garden Vegetable Lasagna

Ingredients

8 uncooked lasagna noodles
1 tablespoon olive or vegetable oil
1 garlic clove, minced
3 cups Frozen Broccoli Cuts
1 1/2 cups (about 4 oz.) sliced fresh mushrooms
1 medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
1 egg
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce
8 oz. (2 cups) shredded 6-cheese Italian cheese blend

Instructions

Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon Ranch Pasta Salad

Ingredients

½ cup mayonnaise
½ cup whole buttermilk
⅓ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Worcestershire sauce
½ teaspoon black pepper
¼ cup chopped fresh flat-leaf parsley, divided
¼ cup chopped fresh chives, divided
1 ½ teaspoons kosher salt, divided
1 pound uncooked cavatappi pasta
10 bacon slices, cooked and chopped (about 1 1/2 cups)
2 cups chopped romaine lettuce (from 1 head)
1 pint cherry tomatoes, halved (1 1/2 cups)
3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
½ cup thinly sliced shallot (from 1 [3 1/2-oz.] shallot)

Instructions

Whisk together mayonnaise, buttermilk, sour cream, garlic powder, onion powder, Worcestershire sauce, pepper, 2 tablespoons of the parsley, 2 tablespoons of the chives, and 3/4 teaspoon of the salt in a medium bowl. Refrigerate ranch dressing until ready to use.
Prepare pasta according to package directions. Toss together cooked pasta, bacon, romaine, tomatoes, Cheddar, shallot, and remaining 2 tablespoons parsley, 2 tablespoons chives, and 3/4 teaspoon salt in a large bowl. Pour ranch dressing over pasta mixture, and toss to coat. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Dinner In A Bag Mix

Ingredients

1 can Stewed Tomatoes
1/4 C Onion minced
1 Tsp Salt
1 Tsp Chili powder
1/2 Tsp Pepper
1/4 Tsp Sugar
1 C Pasta

Instructions

Combine spices in a small zip bag. Put pasta (elbow mac, rigatoni, shells) inanother zip bag. Place bags and can of tomatoes into a brown paper bag withinstructions.
DIRECTIONS:In a skillet, brown 1 lb. ground beef; drain. Add tomatoes, 1 can of water,and seasonings; bring to a boil. Reduce heat and simmer 5 minutes. Stir inpasta; cover and simmer 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Spinach Lasagna

Ingredients

1 lb ground turkey breast
1 (32 ounce) container cottage cheese
2 (8 ounce) packages mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1 (8 ounce) package , mushrooms-sliced
2 (8 ounce) cans no-salt-added diced tomatoes
1 (8 ounce) package frozen spinach
dried- basil, Garlic Powder, Oregano, Red Pepper flakes to taste

Instructions

Preheat oven to 425°.
Microwave spinach for 3 minutes and drain well.
In pan brown meat and mushrooms and drain, add to the meat the 2 cans of tomatoes (drained) and as much of the desired seasonings to taste.
In bowl combine cottage cheese, eggs and Parmesan cheese and 1Tbsp of basil and stir up well.
In (large) casserole dish put down ½ of meat mixture on bottom.
Then layer ½ of spinach.
Then layer ½ of cottage cheese mixture.
Then put 1-8oz package of mozzarella.
Repeat these 4 steps again.
Bake at 425° for approx 30 minutes, drain any excess liquid, bake for another 10 minutes or until top is desired brown.
* I use whole milk products for lower carbs but if you are doing a low calorie diet use skim products.
www.MyDailyDish.com.

Thu, 16 Jul 2026 00:00:00 GMT

Squash & halloumi flatbreads with sweet chilli beetroot jam

Ingredients

1 butternut squash
2 tbsp olive oil
1 tsp smoked paprika
225g halloumi
100g baby spinach leaves
1 small cooked beetroot (about 125g)
3 tbsp brown sugar
1 tbsp white wine vinegar
1 tsp red chilli flakes
1 tsp cumin seeds
300g self-raising flour, plus extra for dusting
150-200g yogurt

Instructions

Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini

Ingredients

1/2 cup extra-virgin olive oil
2 large onions, coarsely chopped
1 large garlic clove, minced
One 28-ounce can whole tomatoes, chopped, juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons finely chopped basil
Salt and freshly ground pepper
2 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons finely chopped dill
2 pounds zucchini, sliced crosswise 1/2 inch thick
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded

Instructions

Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.
Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.
Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.
In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden. Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let rest for 20 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

No Dough Meat Crust Pizza For The Low Carb Dieter

Ingredients

1 pound Lean ground beef
2 cups part-skim mozzarella cheese shredded, divided
1/2 cup low-sugar pizza sauce I use Ragu
Canadian bacon diced
low-fat pepperoni
turkey pepperoni
Onions
green peppers
mushrooms
Tomatoes
pizza seasoning your favorite

Instructions

1. Preheat oven to 350 degrees.
2. Meanwhile, brown the ground beef; drain.
3. Place meat in a mixing bowl and mix with 1 cup of mozzarella.
4. Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
5. Top with the rest of the mozzarella, optional toppings and seasonings.
6. Bake for about 25 minutes or until cheese is melted and browned.
Comments: Tastes like a pizza, cuts like a pizza, yet there is no dough... though do have a fork and knife on hand for eating purposes because it can get a little messy if eaten with hands only. I am a South Beach dieter with a love for Italian foods and this is what curbs my craving for pizza. I love mine with the turkey pepperoni slices, onion, green peppers and mushroom. Serve with a tossed salad or marinated veggies.

Thu, 16 Jul 2026 00:00:00 GMT

Truly Low Carb Hot Cereal

Ingredients

1 cup flax seed meal (ground flax seeds, regular or golden)
1 cup protein powder (suggested is vanilla EAS Simply Whey powder)
1/2 cup wheat bran
1/4 cup oat bran
1/2 cup raw almonds, coarsely ground
1/4 cup raw unsalted sunflower seeds, coarsely ground

Instructions

Combine all ingredients. Mix can be stored for later use. I store mine in the fridge.
To prepare one serving, simply place 1/4 cup of the mix in a very tall, microwavable bowl, or use a saucepan on the stovetop.
Add 1/2 cup of water (you may substitute part of the water for sugar-free syrup, in any flavour desired).
Bring to a boil, stirring, and continue to boil and stir for at least two minutes, to thicken.

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat Vegetable Pasta Salad

Ingredients

12 ounces spiral pasta cooked and drained
6 green onions thinly sliced
1 medium zucchini thinly sliced
2 cups frozen broccoli and cauliflower ; thawed and drained
1 1/2 cups thinly sliced carrots parboiled
1 cup thinly sliced celery
1 can sliced ripe black olives (2 1/4 ounces); drained
1/2 cup frozen peas thawed
1 6-oz jar marinated artichoke hearts (6 oz); drained; and quartered
1/2 cup fat free mayonnaise
1/2 cup fat free Italian Salad Dressing
1/2 cup fat free sour cream
1 tablespoon Prepared mustard
1/2 teaspoon Italian seasoning

Instructions

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, olives, peas and artichoke hearts.
In a small bowl, combine dressing ingredients; mix well. Pour over salad and toss.
Cover and refrigerate for at least 1 hour.

Thu, 16 Jul 2026 00:00:00 GMT

Uncle Bill's Classic Apple Crisp

Ingredients

8 cups tart apples, peeled, cored and sliced (Granny Smith apples are suggested)
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
1 teaspoon pure vanilla extract
1/4 teaspoon nutmeg, freshly grated
1 cup all-purpose flour
2 cups quick-cooking rolled oats
1/2 cup granulated sugar
3/4 cup brown sugar, packed
3/4 cup pecans, crushed
1/2 cup dried cranberries or 1/2 cup cherries
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/4 cups butter, cut into small squares

Instructions

Preheat oven to 350°F.
TO MAKE FILLING.
In a large mixing bowl, add sliced apples, lemon zest, lemon juice, vanilla extract, nutmeg and mix well to combine.
TO MAKE TOPPING.
In a separate bowl, mix together flour, oats, granulated sugar, brown sugar, pecans, cranberries, salt and cinnamon; mix well to combine.
Using a pastry cutter, cut in butter until mixture forms coarse crumbs.
In a 9" x 13" oven-proof casserole dish, spread the apple mixture over the bottom.
Spread the topping mixture over the top of the apples.
Bake in preheated 350 F oven for 40 minutes or until apples are tender and the topping is golden.
Serve with ice cream, whipping cream or whipped cream or topping.

Thu, 16 Jul 2026 00:00:00 GMT

Boiled Dinner!

Ingredients

1 lb cooked ham cubed
1 head green cabbage cleaned and cut in chunks
1 large Onion diced
5-6 medium Potatos scrubbed and cut into 1 inch cubes
1 lb Carrots washed, cut into 1 inch chunks. (baby carrots work nicely)
approx. 1 cup water
1/2 tbs Black pepper

Instructions

Put all ingredents into a large soup pot, cover. Place pot on medium heat. Stir occasionally. Cook untill all vegitables are tender (at least 1 hour). The flavor gets richer if cooked longer at lower heat. Water comes out of veggies to create broth. Add more or less water if needed. Can be cooked in a slow cooker approx 6 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Hungry Man Casserole

Ingredients

1 lb ground beef
1 teaspoon salt
1 (16 ounce) can pork and beans or 1 (16 ounce) can regular baked beans
3/4 cup barbecue sauce
1 tablespoon minced onion
1 (9 1/2 ounce) can refrigerated biscuits
1 (4 ounce) package shredded cheddar cheese (but adds a lot to it) (optional)

Instructions

Brown beef, drain excess fat. Stir in salt, beans, BBQ sauce and onion, heat until bubbly.
Pour mixture into a 2-quart casserole.
Cut biscuits in halves to form 20 half circles, place cut side down along the edge of the casserole on meat mixture.
Sprinkle with cheese.
Bake, uncovered at 375 for 25 to 30 minutes or until biscuits are golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable Lasagne (School Dinners)

Ingredients

Little hard cheese for
600 ml Semi skimmed milk; (1 pint)
200 g Cooked peas; (7oz)
200 g Broccoli florets; cooked
100 g Cougettes or carrots; cooked
175 g Grated hard cheese; (6oz)
2 tb Olive oil; (2 to 3)
225 g Lasagne sheets; (8oz)
200 g Cooked sweetcorn; (7oz)
50 g Low fat spread; (2oz)
50 g Plain flour; (2oz)
Sea salt and freshly milled
; (4oz)
1/2 Onion chopped
1 Clove garlic; chopped
Low fat spread for greasing
2 cn Chopped Tomatoes

Instructions

Grease a 1.7 litre oblong oven proof dish with a little low fat spead and arrange a layer of lasagne sheets across the bottom. Next, make up the cheese sauce by frying the low fat spread in a saucepan until bubbling gently. Add all the flour and stir in to form a smooth paste. Pour in all the milk in one go and whisk until smooth. Stir in the seasoning and the cheese and simmer very gently, stirring frequently for about 15 minutes. Take off the heat. While the cheese sauce is cooking, start the vegetables off. Fry the onion and garlic gently in the oil for 5 minutes, then add all the vegetables and stir together thoroughly. As soon as they begin to bubble, add all the tomatoes and stir. Simmer gently together for about 20 minutes, stirring frequently. Season to taste. Now begin to layer up the lasagne by covering the first sheet of lasagne with a layer of vegetables and one of cheese sauce and then repeating until the dish is full and all the ingredients have been used up. Finish off with a layer of cheese sauce. Sprinkle with a little cheese and bake in the oven at 180?C/350F/gas mark 4 for 30-40 minutes. Leave to stand for about 5 minutes before attempting to cut into squares or wedges to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Tasty Tiny Meatloaves

Ingredients

3/4 cup rolled oats quick-cooking
1 teaspoon Dried basil or oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 Eggs
1 carrot peeled
1 small Zucchini
1 1/2 pounds Ground beef lean; or turkey
1/4 cup BBQ sauce or ketchup

Instructions

Preheat oven 400 degrees F.
In a large bowl, combine oats, basil, salt, pepper, milk and eggs; let stand 5 min.
Meanwhile, shred carrot and zucchini with a coarse grater. Add 1/2 cup of each to milk mixture.
Add ground meat and blend well with a fork.
Scoop mixture evenly into a 12-cup muffin pan. Pack tightly and flatten tops; coat with BBQ sauce.
Place muffin an on rimmed baking sheet to catch drips.Bake for 20 min or until thermometer inserted in centre registers at least 165 degrees F. Remove from pan with two spoons, draining off excess liquid.
Optional "For the adventurous": Add 2 cloves roasted garlic, mashed, with the vegetables and replace BBQ sauce (or ketchup) with spicy chutney or cranberry sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chinese Sweet-And-Sour Pork - 13 Net Carbs

Ingredients

2 tablespoons canola oil
1 1/2 lbs pork tenderloin, cubed
1 small yellow onion, chopped (or white)
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
1 garlic clove, finely chopped
1/2 medium pineapple, fresh, cubed
2 tablespoons tamari
1/2 cup hoisin sauce, low carb version
1 tablespoon chili sauce
1/2 teaspoon dark sesame oil
6 cups shredded romaine lettuce
3 tablespoons sesame seeds, toasted

Instructions

Heat oil in large skillet or wok over very high heat.
Add pork and stir-fry until browned on all sides, about 2 minute.
Add onion and bell peppers; saute until just soft, about 3 minute.
Add garlic and saute until fragrant; about 30 seconds.
Add pineapple, tamari, hoisin sauce, and chili sauce; cook until sauce thickens, about 3 minute.
Remove from heat; stir in sesame oil.
Serve over lettuce and garnish with sesame seeds.

Thu, 16 Jul 2026 00:00:00 GMT

Lamb and Bulgur Stew with White Beans

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 ½ cups)
0.5 pound ground lamb
0.667 cup bulgur
0.75 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
2 teaspoons sweet paprika
1 can (28 ounces) diced plum tomatoes
2 cups water
1 can (14.5 ounces) gigante or cannellini beans, drained and rinsed
5 ounces baby spinach (about 5 cups)
3.5 ounces feta cheese (about ⅔ cup), plus more for garnish
1 tablespoon fresh oregano leaves, plus more for garnish

Instructions

Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Kale and Pasta Bake Recipe

Ingredients

4 quarts water
.25 cup plus 1 1⁄2 tsp. kosher salt, divided
1 (16-oz.) package chopped fresh kale
4 cups whole milk
6 tablespoons cold salted butter, cut into pieces
1 cup chopped yellow onion (from 1 onion)
6 tablespoons all-purpose flour
1 (8-oz.) package preshredded Monterey Jack cheese (about 2 cups)
1 teaspoon hot sauce (such as Tabasco)
.5 teaspoon black pepper
8 ounces uncooked medium-size shell pasta, cooked according to package directions
.5 cup panko (Japanese-style breadcrumbs)
1 tablespoon olive oil

Instructions

Preheat broiler with oven rack 8 to 9 inches from heat. Bring 4 quarts water and ¼ cup of the salt to a boil in a Dutch oven over high. Add chopped kale; cook until tender, 5 to 7 minutes. Drain and pat dry with paper towels. Cool 10 minutes.
Meanwhile, place milk in a 1-quart glass measuring cup. Cover with plastic wrap, and microwave on HIGH 3 minutes.
Melt butter in Dutch oven over medium. Add onion, and cook, stirring occasionally, until tender, about 6 minutes. Add flour, and cook, whisking constantly, 2 minutes. Whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often. Cook, whisking often, until thickened, about 6 minutes. Remove from heat; whisk in cheese, hot sauce, pepper, and remaining 1 ½ teaspoons salt. Roughly chop kale. Fold kale and cooked pasta into cheese sauce. Pour into a greased 11- x 7-inch baking dish.
Stir together panko and 1 tablespoon olive oil; sprinkle over pasta mixture. Broil until panko is golden brown, 1 to 2 minutes. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

No-Noodle Zucchini Lasagna

Ingredients

2 large zucchini
1 tablespoon salt
1 pound ground beef
1.5 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 (16 ounce) can tomato sauce
1 cup tomato paste
0.25 cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
3 tablespoons hot water, or as needed
1 (15 ounce) container low-fat ricotta cheese
1 egg
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.
Stir in tomato sauce, tomato paste, wine, basil, and oregano; add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.
Spread parmesan evenly over the top; cover with foil.
Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.
Let lasagna stand 5 minutes before serving.
Serve and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Lasagna Hold The Cheese Please Recipe

Ingredients

Pasta sauce ingredients:
1 box Pomi Finely Chopped Tomatoes, 26.46 oz
1 box Pomi Tomato Sauce, 17.64 oz
1 jar Bionaturae Organic Tomato Paste, 7 oz
1 tablespoon Italian seasoning OR 1 teaspoon each oregano, basil and thyme
1 tablespoon parsley
1 tsp of salt
1/4 ground black pepper
1 small onion, diced
1-3 cloves garlic, minced
1 tablespoon safflower oil
Lasagna layer ingredients:
1 lb. white mushrooms, sliced
1 large bag fresh spinach OR 2 boxes of frozen spinach
1 large zucchini, thinly sliced
1 box Barilla Lasagna noodles
Cashew cheese ingredients:
1 1/2 cup cashews
1/4 cup almond milk, unsweetened (see my recipe for homemade almond milk)
1 tsp white vinegar
1/2 tsp salt
1/4 tsp granulated onion
1/4 tsp granulated garlic
1/4 tsp ground black pepper
1 egg, beaten
Optional ingredients: 1 lb. ground turkey or beef, 2-3 more zucchini

Instructions

In the morning, put the cashews on to soak in a jar of clean water and cover with a lid.
Start by making the cashew cheese. Drain the water and rinse well. Put in food processor. Add milk and spices. Pulse a couple times. Then blend until it looks like creamy ricotta. Do a quick taste test to see if you want to add any additional spices. Add egg and blend thoroughly. Put in fridge while flavors blend.
Next make the pasta sauce. In a heavy bottom pot saute onion in safflower oil. If adding meat, do so now and cook it until browned. Add all tomatoes, seasonings and minced garlic. Bring to a boil and turn down to simmer for at least 30 minutes and up to an hour.
Put on two pots of boiling water. One with just a couple inches of water for veggies and one 2/3 full for pasta. Optional: Add a 1/2 teaspoon of salt to each. When the pasta water comes to a boil, add noodles and cook until al dente.
Now on to the veggies. Clean and slice mushrooms. Saute mushrooms in pan until slightly browned and reduced. Set mushrooms aside. Blanche zucchini in boiling water of veggie pot for 3 minutes. Scoop out zucchini and set aside. If using fresh spinach, add to boiling water and cook until wilted. Pour spinach in to strainer to drain. If using frozen spinach, thaw and drain.
Time to make lasagna. Preheat oven to 350 degrees. Turn off pasta sauce. Put a layer of sauce in the bottom of a 9 x 13 casserole dish OR deep 9 x 9 casserole dish, then do two layers of the following: noodles, cashew cheese, spinach, mushrooms, zucchini and sauce. If using zucchini in place of noodles, start and end with zucchini. Top with noodles and more sauce.
Bake for 1 hour OR until sauce is bubbling. Let stand for at least 10 minutes. Then cut and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Lasagna Dip With Pasta Chips

Ingredients

1 ½ cups cooked sweet Italian sausage
¾ cup marinara sauce (such as Classico Riserva)
6 ounces small-curd cottage cheese (about 3/4 cup)
4 ounces whole-milk ricotta cheese (about 1/2 cup)
2 ounces Parmesan cheese, grated (about 1/2 cup)
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons chopped fresh basil
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
12 ounces pre-shredded mozzarella (about 3 cups), divided
1 ½ teaspoons kosher salt, divided
1 teaspoon chopped fresh flat-leaf parsley
8 ounces uncooked lasagna noodles
Vegetable oil

Instructions

Preheat oven to 350°F. Stir together sausage, marinara, cottage cheese, ricotta, Parmesan, oregano, basil, black pepper, crushed red pepper, 2 1/4 cups of the mozzarella, and 1 teaspoon of the salt in a medium bowl. Spoon mixture into a 2-cup baking dish. Sprinkle remaining 3/4 cup mozzarella over top, and bake in preheated oven until golden and bubbly, 20 to 25 minutes. Sprinkle with chopped parsley.
While dip is baking, cook lasagna noodles according to package directions. Drain and pat dry with paper towels. Cut noodles into triangles.
Pour oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360°F. Fry noodles in hot oil until golden brown and crispy, 2 to 3 minutes. Drain on paper towels, and sprinkle with remaining 1/2 teaspoon salt. Serve pasta chips with dip.

Thu, 16 Jul 2026 00:00:00 GMT

Country Oxtails Dinner

Ingredients

2 1/2 to 3 pounds beef oxtails
1 dash salt
1 dash freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup olive oil
1 cup red wine
1 3/4 cups beef broth
1 cup (8 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf, broken in half
6 cloves garlic, large ones cut in half
4 medium red potatoes, cut into quarters
4 medium carrots, cut into 2-inch lengths
4 ounces white button mushrooms, cut in half if large
1/2 sweet onion, cut into 6 wedges
1 cup snow peas, sugar snap peas, or green beans

Instructions

Preheat oven to 350 F.
Sprinkle the oxtails liberally with salt and pepper on both sides, then sprinkle with the flour.
Place a heavy oven-proof Dutch oven or deep skillet over medium heat.
When the pan is hot, coat the bottom with a thin layer of olive oil.
Brown the oxtails on all sides and remove to a platter. Do this in batches, if necessary, so as not to crowd the meat. You want browned oxtails, not gray, steamed oxtails.
Add the wine to the hot pan and boil for 2 minutes, scraping up all the browned bits from the bottom.
Add the beef broth, tomato sauce, Worcestershire sauce, oregano, basil, bay leaf, and garlic. Stir to combine and return oxtails to the pan.
Turn to coat the oxtails with the liquid.
Cover tightly, place in the preheated oven, and bake for 2 hours.
Let cool.
Place oxtails in a container.
Pour gravy into a separate container.
Refrigerate at least 4 hours or overnight for the gravy to firm up.
Skim fat from the top of the gravy .
Return gravy to the pot and reheat. Depending upon how thick it is, you may wish to add water to thin it a bit.
Add the potatoes, carrots, mushrooms, sweet onion wedges, red potatoes, and carrots to the pot.
Turn the vegetables to coat with the gravy.
Cover and cook on low until the potatoes are almost tender.
Return the oxtails to the pot with the vegetables and top with the snow peas .
Cover and simmer until oxtails are heated through. Serve oxtails with the vegetables and pan gravy.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken-And-Wild Rice Casserole

Ingredients

1 (2.25-oz.) package sliced almonds, toasted
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
.25 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 ¾-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
.5 teaspoon table salt
.5 teaspoon freshly ground pepper
4 cups (16 oz.) shredded Cheddar cheese, divided
Cooking spray
2 cups soft, fresh breadcrumbs

Instructions

Toast almonds: Preheat oven to 350°F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
Make rice: Prepare rice mixes according to package directions.
Make casserole filling: Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
Bake casserole: Bake at 350°F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

My Turkey Lasagna Recipe

Ingredients

2Tbs. olive oil
1c chopped yellow onion(1 onion)
2 garlic cloves(more if you like)
2lbs. sweet Italian turkey sausage
2(28oz.) cans crushed tomatoes in tomato puree
1(6oz.) can tomato paste and 1c. water
1/4c chopped fresh flat-leaf parsley
2tsp. dried basil
2tsp. dried oregano
2 sprigs fresh thyme
2 bay leaves
1/2tsp crushed red pepper
2tsp. kosher salt
3/4tsp fresh ground pepper
1lb. lasagna noodles
32 oz. ricoota cheese
1c. parmesan cheese,plus 1/4c for sprinkling
2 large eggs
1 to11/2lbs. mozzarella cheese

Instructions

Preheat oven to 400 degrees
Heat olive oil in a dutch oven. Add the onion and cook for 5 mins. over med-low heat,until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat,breaking it up with a fork,for 8-10 mins or till no longer pink. Add the tomatoes,tomato paste,water,2Tbs of the parsley,basil,thyme,bayleaves,crushed red pepper,11/2tsp. of the salt and 1/2tsp pepper. Simmer,uncovered,over medium-low heat,for 15-20 mins.,until thickened.
Meanwhile fill a bow with the hottest tap water. Add the noodles and allow them to sit in the water for 20 mins. Drain
In a medium bowl,combine the ricotta,1c.parmesan cheese ,the eggs,remaining 2Tbs. parsley,remaining 1/2tsp salt and 1/4 tsp. pepper. Set aside
Ladle 1/3 of the sauce into a 9x13x2" rectangular baking dish,spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta,half the mozzarella,half the ricotta,and 1/3 of the sauce. Add the rest of the pasta,half the mozzarella,ricotta and finally,sauce. Sprinkle with 1/4c of parmesan. Bake 30 mins. or until sauce is bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Hungarian Beef Stew With Dumplings

Ingredients

2 1/2-3 lbs round steaks, about 1/2-inch thick
5 tablespoons vegetable oil
2 large Spanish onions, diced
3 -4 garlic cloves, minced
2 tablespoons heaping Hungarian paprika
salt & freshly ground black pepper, to taste
2 tablespoons flour
1 medium green pepper, cut into large dice
2 cups diced celery
3 carrots, sliced or 3 carrots, diced
2 -4 cups beef stock
2 cups flour
6 eggs
2 teaspoons sour cream
1 teaspoon salt

Instructions

Cut steak into 2-inch cubes, removing fat and any tough sinews. In a large skillet, heat oil. Add meat and brown thoroughly on all sides. Remove meat to plate with slotted spoon and set aside. To oil in skillet, add onions, garlic, paprika, salt and pepper. Cook until onions are translucent. Return meat and plate juices to pan and sprinkle mixture with flour.
Cook, stirring frequently, over low heat until flour is browned. Add green pepper, celery and carrots. Add enough beef stock to cover mixture and simmer 1 hour or until meat is tender. Ten minutes before stew is done, add dumplings (recipe follows) and cover skillet. (If desired, peeled and quartered potatoes may be added halfway through cooking time instead of dumplings.).
To make dumplings, in a large bowl, combine all dumpling ingredients and blend thoroughly. Drop by spoonfuls into large pot of boiling salted water. When dumplings double in size and rise to the surface, remove with slotted spoon and cool in colander. Add to stew during the last 10 minutes. The dumplings can be made ahead, refrigerated and reheated.

Thu, 16 Jul 2026 00:00:00 GMT

Easy, Low Carb Green Pea Salad

Ingredients

10 ounces frozen peas
6 slices cooked bacon, diced (or try Canadian bacon or diced Spam instead)
8 ounces cheddar cheese, shredded
2 tablespoons onions, chopped
1/2 cup mayonnaise

Instructions

Rinse peas under cold water (to quick thaw); drain.
Mix all the ingredients; cover and refrigerate for 2 hours (to blend flavors).
The serving size is about 3/4 cup.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Coleslaw Salad

Ingredients

3 Cups Shredded coleslaw Pre-bagged from store is just fine
1 Whole Granny smith apple Cored and diced
1/4 Cup Pecans Halves or Pieces
3 tablespoons Mayo
3 tablespoons Cream Could use milk...but it will raise the carb count
1 tablespoon Vinegar
1 tablespoon Sweetener This may vary depending on what brand you use
1/2 tablespoon Black pepper
1/2 tablespoon Celery seed
1/4 tablespoon Sea salt

Instructions

Coleslaw Base
1) In large bowl (room for stirring), combine pre-shredded coleslaw, pecans, and diced apple.
Coleslaw Dressing
1)In a bowl, combine mayo, cream, vinegar, sweetener, celery seed, and salt and pepper.
Whisk together till blended.
2) Taste it! If it's too tart, add sugar. If it's too sweet, add vinegar...
3) Pour dressing over the coleslaw base and mix well till everything is coated.
Let stand for 10-15 minutes to allow flavors to mellow, and coleslaw to soften slightly.

Thu, 16 Jul 2026 00:00:00 GMT

Sicilian Meatball Soup (Low Carb)

Ingredients

1 lb 95% lean ground beef
2 teaspoons dried parsley
1 teaspoon beef bouillon granules
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
3 tablespoons fat free egg substitute
1/4 cup orzo pasta, uncooked
6 cups water
1 tablespoon beef bouillon granules
1 teaspoon dried Italian seasoning
2 teaspoons crushed garlic
1 cup chopped onions or 1 medium onion
1 cup diced carrots or 2 medium carrots
14 1/2 ounces Italian-style stewed tomatoes, undrained
1/2 cup orzo pasta, uncooked
2 medium zucchini, halved lengthwise and sliced 1/2 inch thick or 1 1/2 cups sliced zucchini
1 cup packed chopped fresh spinach

Instructions

To make meatballs, combine all meatball ingredients (except the orzo) and mix well. Add the uncooked orzo, and mix again. Shape the meat mixture into 1 inch balls and set aside.
Combine the water, bouillon granules, Italian seasoning, garlic, onions and carrots in a 4 quart pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 5 minutes or until the carrots start to soften.
Place the undrained tomatoes in a blender and puree until smooth. Add the pureed tomatoes to the simmering broth mixture and increase the heat slightly to return the mixture to a simmer.
Add the meatballs, a few at a time, to the simmering soup. Cover and simmer over low heat for 20 minutes. Add the orzo and increase the heat to medium. Cook covered for about 10 minutes or until the orzo is almost done. (Stir occasionally to prevent the orzo from sticking to the bottom of the pot.).
Add the zucchini and cook for 3 minutes more or until the zucchini is tender and the orzo is done. Add the spinach and cook for another minute or just until the spinach wilts. Serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Lasagna (Deep Covered Baker)

Ingredients

Meat sauce:
1/2 lb. mild Italian sausage
1/2 lb. lean ground beef
1 chopped yellow onion
1 medium green bell pepper chopped
3 minced garlic cloves
2 Tablespoons Italian Seasoning
2 tsp. salt
1 tsp pepper
2 Tbs. steak sauce
2 Tbs. Worcestershire sauce
1/2 tsp. cayenne pepper
two 1-lb. jars spaghetti sauce
1/12 cups freshly grated Parmesan Cheese
1 cup Monterey Jack cheese
Filling:
15 oz. ricotta
1 Tablespoon chopped parsley
2 eggs, beaten
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder
1 pound no-cook lasagna noodles

Instructions

In 12-inch skillet, brown sausage and ground meat, using Mix ?n? Chop to break up meat. Cook for 5 minutes.
Add onions, green pepper and garlic. Add 2 TBSP Italian Seasoning. Cook for 5 minutes. Add 2 jars spaghetti sauce, mixing well.
Make filling:
Mix:15 oz. ricotta cheese 1/4 cup Parmesan cheese, grated with Microplane Adjustable Grater 1 Tbs. chopped parsley 2 eggs, beaten 1/4 tsp. cayenne pepper 1 tsp. salt 1 tsp. pepper 2 tsp. garlic powder
In Deep Covered Baker, spoon in a layer of meat sauce. Add a layer of no-cook lasagna noodles. Sprinkle noodles with some of the Parmesan and Jack cheeses. Add a layer of the filling, using several spoonfuls spread evenly per layer. Repeat the sequence of sauce, noodles, cheese and filling. Be sure you finish with the ricotta mixture on top, since it will seal in the cheese and keep it from becoming rubbery in the microwave. Cook 15 minutes on high, then 20 minutes on medium. Top with more Parmesan Cheese. Let stand 10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Sloppy Joe Casserole

Ingredients

2.25 cups whole-wheat elbow noodles (10 ounces)
1 tablespoon canola oil
1 pound ground turkey
2.5 cups riced cauliflower
2 cups chopped red bell peppers
1.5 cups chopped yellow onions
1 cup grated carrots
5 cloves garlic, minced
1 (15 ounce) can no-salt-added tomato sauce
1.5 tablespoons light brown sugar
1 tablespoon reduced-sodium Worcestershire sauce
2 teaspoons dry mustard
1.25 teaspoons kosher salt
1 teaspoon ground pepper
1 cup shredded sharp Cheddar cheese

Instructions

Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain; set aside.
Meanwhile, heat oil in a 12-inch cast-iron skillet over high heat. Add turkey; cook, stirring to crumble, until lightly browned, 4 to 5 minutes. Add cauliflower, bell peppers, onions, carrots and garlic; cook, stirring often, until the vegetables are softened, 5 to 7 minutes. Add tomato sauce, brown sugar, Worcestershire, mustard, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, stirring occasionally, for 2 minutes.
Stir the cooked pasta into the turkey mixture; sprinkle evenly with cheese. Bake until the cheese is melted, 5 to 7 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Crock Pot Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green peppers
1 cup chopped celery
2 garlic cloves ( chopped or minced)
1 (28 ounce) cans diced tomatoes undrained
2 cups vegetarian sausage chopped
3/4 lb shrimp peeled, deveined and uncooked
1/8 -1/4 teaspoon hot sauce
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried parsley
Directions

Instructions

Add all ingredients, except shrimp, and stir well.
Cook on low for 6-8 hours (or on high for 3-4 hours).
If shrimp is uncooked, add to crock pot for last hour (low) or last 1/2 hour (high).
If shrimp is cooked, add to crock pot for last 15 mins of cooking time.

Thu, 16 Jul 2026 00:00:00 GMT

“Restaurant Style” Chinese Cashew Chicken

Ingredients

1 lb chicken breast (boneless, skinless)
1 teaspoon salt
2 teaspoons rice wine
2 teaspoons fresh ginger (minced)
1 tablespoon cornstarch
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon fresh ginger (minced)
1 tablespoon cornstarch
3 garlic cloves (minced)
3 green onions (sliced 1 inch on a diagonal)
2 carrots (peeled, sliced on a diagonal)
1/2 cup broccoli (roughly chopped)
2 stalks celery (sliced 1 inch on a diagonal)
1/4 cup onion (sliced)
1/4 cup red bell pepper (chopped)
1 (8 ounce) can water chestnuts (drained and sliced)
1/2 cup roasted cashews
4 tablespoons oil (for frying)

Instructions

Cube chicken into bite size pieces and place in a medium size mixing bowl.
Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
Makes 4 servings.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Lazy Lasagna Soup

Ingredients

1 pound 90% lean ground chuck
8 ounces cremini mushrooms, quartered
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
1 (14.5-oz.) can unsalted crushed tomatoes
1 (6-oz.) can tomato paste
2 teaspoons dried oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
8 ounces whole-wheat lasagna noodles, broken into pieces
¼ cup half-and-half
4 ounces preshredded mozzarella cheese (about 1/2 cup)
½ cup fresh basil leaves

Instructions

Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add mushrooms, onion, bell pepper, and garlic, and stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine. Cover and cook on low 6 hours.
Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on low until noodles are al dente, about 30 minutes. Stir in half-and half.
Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

Thu, 16 Jul 2026 00:00:00 GMT

Southwest Chicken Lasagna - OAMC

Ingredients

noodles
2 (10 ounce) packages lasagna noodles
cottage cheese, mixture
4 eggs
6 cups fat-free cottage cheese
2/3 cup chopped parsley
6 tablespoons canned diced green chili peppers
lasagna noodle
2 cups chopped onions (I use dry)
2 sweet red peppers, chopped (green is fine also)
4 garlic cloves, minced (4 tsp. canned)
4 (10 3/4 ounce) cans condensed tomato soup
2 (10 ounce) cans enchilada sauce
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
8 cups cooked chicken breasts, torn into bite-size pieces (you can use canned)
3 cups finely shredded sharp cheddar cheese
2 cups finely shredded monterey jack cheese

Instructions

Cook noodles according to directions, drain and set aside.
For the cottage cheese mixture, mix all ingredients and set aside.
To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
Preheat oven to 375°F.
Lightly spray 2 13x9 pans, with no stick spray.
To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
Cover pan with foil; repeat with second pan, cover that pan with foil also.
Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetarian Cholent | My Jewish Learning

Ingredients

6 cups water
1 package matzah ball mix, prepared per package directions
3 Tablespoons vegetarian beef boullion or onion soup mix
1 Tablespoon smoky paprika
1 Tablespoon soy sauce
1 potato, cut into chunks
1/2 cup wheatberries
1 cup beans (mixed)
1/2 cup quinoa
1 onion, sliced
3 cloves garlic
1 beet, peeled and cut into chunks
1/2 butternut squash, peeled and cut into chunks

Instructions

Spray slow cooker with cooking spray. Put all ingredients except matzo balls in slow cooker.
Cover with water. Drop the matzo balls on top. Turn on high for at least an hour before Shabbat and then bring to low. Allow to cook overnight and serve for lunch.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Black Bean Lasagna

Ingredients

1 (15 ounce) can black beans, rinsed and drained (Progresso or Green Giant)
1 (28 ounce) can crushed tomatoes (Progresso)
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup salsa (Old El Paso Thick'n Chunky)
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup light ricotta cheese
1/8 teaspoon garlic powder
1 egg
10 uncooked lasagna noodles
1 1/2 cups cheddar cheese or 1 1/2 cups mozzarella cheese, shredded (6 ounces)

Instructions

Heat oven to 350°F.
Spray 13x9-inch baking dish with non-stick cooking spray.
In a large bowl, mash beans slightly.
Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
Mix well.
In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
Top with half of noodles, overlapping slightly.
Top with half of remaining tomato mixture.
Spoon ricotta mixture over top, spread carefully.
Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
Cover tightly with spray coated foil.
Bake at 350°F for 40 to 45 minutes or until noodles are tender.
Uncover, let stand 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

One-Pot Cheeseburger Casserole

Ingredients

1 tablespoon of olive oil
1/2 of a large yellow onion (diced)
1.5 pounds good quality (lean ground beef)
2 teaspoon of season salt (or salt and pepper to taste)
1 28 oz can of whole peeled tomatoes
1 8 oz can of tomato sauce
2 cups of low-sodium chicken broth
2 cups of water
1/4 cup of ketchup
2 teaspoons of dijon mustard
1 pound of rotini pasta
2 cups of shredded cheddar cheese
Freshly diced tomato
Green onions
Pickles
Shredded lettuce

Instructions

Start with a large pot.
Add olive oil to the pan, and sautee yellow onions until softened over medium heat.
Increase heat to high and add ground beef.
While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper.
Brown ground beef, and drain any excess fat from the pot.
Use kitchen scissors to chop up whole tomatoes while still in the can.
Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil.
Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender.
Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese.
Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted.
Add your choice of traditional cheeseburger toppings.
We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.

Thu, 16 Jul 2026 00:00:00 GMT

philly cheesesteak casserole- low carb

Ingredients

2 lbs chip steak or 2 lbs cube steaks, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb mushroom, sliced more to taste
1 tablespoon olive oil
3/4 teaspoon kosher salt
3/4-1 teaspoon fresh ground pepper
1/4 lb pepperoni, thinly sliced
8 ounces provolone cheese, thinly sliced

Instructions

saute mushrooms in olive oil until softened and light brown, about 5 minutes.
add to crockpot along with the rest of the ingredients, except the provolone.
cook on low for 6 hours.
stir well, add to 6 bowls.
cover with provolone and add some cooking juices to each bowl to melt the cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Instant Pot Egg Casserole Is the Easiest Way to Feed Lots of Hungry People

Ingredients

8 large eggs
1/2 cup whole milk
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon olive oil
8 ounces breakfast sausage links (about 5 links)
1 cup chopped yellow onion (from 1 medium onion)
1 cup chopped red bell pepper (from 1 medium bell pepper)2 Tbsp. minced fresh chives
4 ounces mild cheddar cheese, shredded (about 1 cup)
1 cup water
Sour cream, for serving

Instructions

Whisk together eggs and milk in a medium bowl until well combined. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Set aside.
Set the Instant Pot to "Sauté." Add oil, and heat until oil shimmers. Add the sausage links, and cook, stirring often, until browned, about 4 minutes. Add onion and bell pepper; cook, stirring often, until vegetables are tender and onion is translucent, 4 to 5 minutes. Stir in the chives and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove sausage mixture from Instant Pot.
Line the outside of an 8-inch springform pan with aluminum foil. Spread cheese evenly on bottom of pan. Top evenly with sausage mixture.4. Place the grate insert (or a trivet or steamer basket) inside the Instant Pot. Pour water into the Instant Pot. Place prepared pan on the grate insert in Instant Pot. Pour egg mixture over sausage mixture. Cover the Instant Pot, and set to 12 minutes on High pressure.
Carefully release the pressure valve according to manufacturer's instructions. Removelid, and let stand 10 minutes. Using aluminum foil or tongs, remove the pan from theInstant Pot. Remove the casserole from the pan, and cut into 8 slices. Serve warm or at room temperature with sour cream.

Thu, 16 Jul 2026 00:00:00 GMT

2 Dollar Omelette Breakfast Meal | But Cheaper

Ingredients

1lb (454g) pork Boston butt, ground
2 teaspoons (6g) garlic powder
1 teaspoon (2g) cayenne
1 teaspoon (2g) fennel powder
1 teaspoon (2g) dried thyme
2 teaspoons (10g) fine sea salt
1 poblano pepper, charred & diced
½ yellow onion, thinly sliced
1 cup (60g) Monterey Jack, fine grated
1 cup (60g) cheddar, fine grated
12 whole eggs
1/3 cup (79ml) milk (optional)
Kosher Salt & Pepper to Taste
6 slices of white bread or sourdough, sliced thick, ideally
3 tablespoons (42g) unsalted butter
2 cloves garlic, finely chopped
2 tablespoons (4g) parsley, finely chopped
4 large russet potatoes, diced into 1/2 inch cubes
3 tablespoons (30g) vegetable oil
Salt & Pepper to taste
1 yellow onion
Spice Mix of Choice, if desired
4 Roma tomatoes, sliced in half, optionally flambé w/ any whisky of choice
1 bottle (355ml) lager
2 cups (473ml) orange juice

Instructions

In a medium-size bowl, add ground pork, garlic powder, cayenne, fennel powder, thyme, and sea salt; mix to combine.
Lightly grease a 12” skillet, set over medium-high heat, then spread all of your breakfast sausage across the entire surface, let it sear for 2-3 minutes, flip and sear for one more minute.
Using a wooden spoon or a potato masher, break up your sausage into small pieces; let it cook for 3-4 stirring often until cooked through. To that, add poblano pepper and onion; stir together just until the vegetables get softened, about 4 - 5 minutes. Keep covered and warm. In a medium-size bowl, combine Monterey cheese and Cheddar cheese.
In a medium-sized bowl, crack all your eggs and add milk (optionally), season to taste with salt, and whisk together until homogeneous.
Heat a 10” nonstick skillet over medium-high, add butter or vegetable oil to coat the bottom, pour ¾ cup of your egg mixture and let it spread across the pan.
As the eggs cook, bring in some of the uncooked eggs from the edge towards the center, then tilt the pan in the direction of that pull. Repeat that process all around the edge of the pan till your eggs are 90% cooked.
Add a nice handful of cheese on one side, a big full spoon of your sausage on top, and then more cheese; fold your omelet and let it sit on one side of the pan until lightly toasted and cheese gets melted.
Remove from the pan by grabbing a plate, hold your pan overhanded, and flip. Next, place a couple of texas toast slices, followed by your potatoes and one tomato half. Finish with some chopped parsley over your potatoes.
In a small sauce pot, melt butter over medium heat; once melted, cut the heat, add garlic and parsley; mix to combine.
Toast your bread in a pan with butter or in a toaster. Brush it generously with your garlic butter. Then slice it in half on a diagonal.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your potatoes and toss to coat thoroughly. Let them sear for about 5 minutes, flip them, season with salt, and sear for 5 minutes.
Reduce the heat to medium, add onion, and season with salt. Let your pot and onion mix sweat, tossing occasionally until the onion turns translucent and the potatoes get cooked through about 4 - 8 minutes. Season with your desired spice or salt and pepper as needed.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your tomatoes cut side down and sear for 3 - 4 minutes or until charred. Sear the other side for 1 minute and season with salt.
In a flute, glass pour beer and then orange juice.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Southwestern Skillet Bake

Ingredients

1 pound ground beef
16 oz Old El Paso Thick 'n Chunky salsa
11 oz Green Giant whole kernel corn drained
1 1/2 cups shredded Cheddar cheese
1 cup Original Bisquick mix
3 Eggs

Instructions

Heat oven to 400 degrees F. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot.
Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese.
Bake uncovered about 20 minutes or until golden brown and wooden pick inserted in topping comes out clean.

Thu, 16 Jul 2026 00:00:00 GMT

Keto Empanadas (Dominican Style)

Ingredients

1/2 each Red onion Diced
4 each Garlic cloves Diced
1/2 each Poblano Pepper Diced (or any pepper you like)
1/2 cup Fresh Cilantro chopped
3 pounds Ground beef Grass Fed, 80/20
3 teaspoons Kosher Salt
5 teaspoons Garlic powder
2 teaspoons Black pepper Ground
1 teaspoon Oregano
2 teaspoons Onion powder
14.5 ounces Diced tomatoes
1 teaspoon Apple Cider Vinegar
2.5 cups Fresh mozzarella cheese (330g)
2 ounces Cream cheese Can use 4 oz if desired
1.5 cups Almond Flour Blanched
1 tablespoon Baking powder
3 each Eggs scrambled

Instructions

Meat Filling
1. Dice all veggies and set aside
2. Brown ground beef in large non-stick skillet or wok
3. Add Salt, Garlic powder (4 tsp), Black Pepper, Oregano, Onion powder and cook beef about 50% way
4. Add fresh Onion and Garlic cook to about 90% done
5. Add Poblano Pepper and diced Tomatoes
6. Reduce and skim excess fat for crispier textured empanada (don't overly dry out the meat mixture)
7. Add fresh Cilantro and turn off heat
Dough
1. Mix 1 teaspoon Garlic powder, Baking Powder with Almond Flour
2. Melt Mozzarella in skillet or wok (med low heat)
3. Add Cream Cheese and mix well
4. Slowly add in dry ingredients continuously mixing and folding
5. turn off heat before adding 2 eggs continue folding and mixing until fully incorporated
6. Cut dough into 8 equal parts
Final product
1. Flatten dough between 2 pieces of parchment paper (~1/8 in)
2. Add filling to 1/2 (leave space around edge to seal/close)
3. Fold over and press seal - use fork to press around edge (dip fork in water to keep from sticking)
4. Place on cookie sheet, covered with parchment paper and egg wash (1 egg scrambled)
5. Bake at 400F for 10-14 minutes (up to 5 additional minutes if necessary)
Important Notes
1: you can blend Onion, Garlic, Cilantro and Peppers with a splash of vinegar to make Sofrito dipping sauce
2. Work with the dough while its still warm, melty & just made, cheese will harden if you wait too long and could fall apart while shaping.
3. This recipe has more beef than needed to make 8 so you can make extra dough and freeze them or you can use less beef, that is up to you. 4. Do not use aluminum foil when baking they will stick on badly use parchment paper
5. Don't over cook the meat or the empanadas till it's overly dry, follow the steps and you will be fine. Add some broth or water if it gets too dry, you can also leave the grease in the beef and that should help.
https://youtu.be/GIGkvYcAudg

Thu, 16 Jul 2026 00:00:00 GMT

Uncle Bill's Light Vegetable Soup

Ingredients

4 cups vegetable broth or 4 cups chicken broth
8 cups water
4 tablespoons chicken soup base or 4 tablespoons vegetable bouillon cubes
2 tablespoons butter
1 large onion, chopped small
1 (15 ounce) can diced tomatoes, include juice
3 large carrots, peeled and sliced diagonally 1/8 inch thick
1 large yukon gold potato, peeled and diced into 1/2 inch cubes
3 large garlic cloves, finely chopped
1/2 teaspoon white pepper
1 teaspoon salt
2 teaspoons chili powder (optional)
1/2 teaspoon hot red pepper flakes
1 tablespoon dried dill weed
1/3 cup small shell pasta
3 large celery ribs, cut ino 1/2 inch pieces
1 cup frozen tiny peas

Instructions

In a large cooking pot, add broth, water and chicken soup base and bring to boil.
In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.
You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy meals with cabbage and beef

Ingredients

About 2.5 lbs 1 Corned Beef Brisket (with pickling spices)
1 Sweet Onion, medium Chopped
1 Head of Green Cabbage Roughly Chopped
1 lb Gold Potatoes Chopped. Leave smaller potatoes hole
2 Stalks of Celery Diced
1 tbsp Apple Cider Vinegar
1 tsp Allspice
2 Water
1 tbsp Chopped Parsley
Fresh Ground Black Pepper To taste
12 oz. Rainbow Baby Carrots Usually 1 package

Instructions

1. Take the corned beef brisket out of the package, rinsing it with cold water, then drying it off with paper towels. Put pickling spices in a separate bowl.
2. To prepare the sauce, combine water, vinegar, and allspice in a slow cooker.
3. The meat should be placed in the slow cooker with the fatty side facing up. To the pot, add celery, carrots, potatoes, onions, and bay leaves. Cook until vegetables are tender. The pickling spices should be sprinkled in.
4. Cooking with the lid on for a total of six hours on low heat. Take the cover off, and then add the cabbage. Continue to cook on low for another two hours. Take note that you can add the cabbage early in the cooking process if you wish it to be more soft.
5. After taking the meat out of the cooker, slice it against the grain. Put some vegetables on the plate. After dotting the surface with some liquid and garnishing it with some chopped parsley, the dish is ready to be served.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Brunswick Stew with Roasted Garlic

Ingredients

1 3-pound chicken cut into pieces
24 pearl Onions
3 medium potatoes
2 ears corn ears
2 garden tomatoes (or 1 14.5-ounce can whole tomatoes with juice), chopped
1 small yellow squash
1 red bell pepper cut into chunks
1 yellow bell pepper cut into chunks
1 orange bell pepper cut into chunks
1 head Garlic
1 14.5-oz can no-salt chicken broth
2 tablespoons olive oil 2 tablespoons + 1 teaspoon olive oil
1 tablespoon fresh sage (or 2 teaspoons dried sage), chopped
1/4 teaspoon Salt
1/2 teaspoon pepper freshly ground, divided
1/8 teaspoon Oregano
1/8 teaspoon Garlic salt

Instructions

Preheat oven to 400F.
Cut 6-inch square piece of aluminum foil. Slice 1/2-inch off top of garlic and set head on foil. Drizzle garlic with 1 teaspoon olive oil; wrap in foil and bake for 40 minutes, until soft. Remove and set aside to cool.
Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper. In large soup pot over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute until browned, about 5 minutes per side. Remove chicken and set aside. Pour off all but 1 tablespoon of liquid. Add bell peppers and saute for 2 minutes. Open foil and squeeze garlic out of skin, adding to pot.
Stir in tomatoes with juice and broth; replace chicken. Bring to simmer over high heat; reduce to low and let stew for 15 minutes. While stew is simmering, peel pearl onions and potatoes. Cut potatoes into 1-inch chunks and cut corn into 2-inch chunks; slice squash. Stir onions, potatoes, corn, squash and sage into stew; cook for 15 more minutes. Season with salt and remaining pepper; serve immediately in wide, shallow bowls.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

3/4 lb 93% lean ground turkey
2 sweet potatoes (~360g diced; you can also use red potato)
5 eggs
10 egg whites
1 large zucchini (chopped)
2 red bell peppers (diced)
1 cup chopped Portobello mushrooms
1/3 cup skim milk

Instructions

Set oven to 420F.
Dice raw sweet potatoes into small pieces and spread them out on a baking sheet. Bake them in the oven for about 15 minutes.
While the sweet potatoes are baking, prepare the ground turkey and eggs. Set a (nonstick) skillet on medium-high heat and toss in turkey. Add garlic and Italian seasoning to the skillet and chop and stir. Once the meat is completely cooked and no longer pink (about 6-8 minutes), remove it from the heat.
In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.
In a large casserole dish (8×8) or individual baking tins, add the cooked ground turkey, sweet potato, zucchini, mushrooms and bell pepper. Finally, pour in the eggs and top with reduced fat cheddar.
Bake in the oven for about 25 minutes at 420F.

Thu, 16 Jul 2026 00:00:00 GMT

Steve's Mushroom, Spinach and Ground Turkey Lasagna

Ingredients

6 cups Ricotta Cheese part skim
1 bunch Basil fresh
4 tablespoon Oregano
18 No-boil lasagna noodles I prefer Ronzoni (US)
1 Egg
1 large Yellow onion
1 quart Spaghetti Sauce or freshly-made basil and tomato
1 can (12 oz) Chopped Tomatoes
2 cups Mushrooms sliced
2 large Garlic cloves
4 cups Mozzarella grated
1 lb Ground turkey
3 tablespoon olive oil
2 stalks Celery chopped
1 cup Spinach whole-leaf washed and dried

Instructions

Preheat oven to 375F.
Wash and dry spinach leaves thoroughly. Cut off stems.
Prepare Meat Sauce:
1) Over medium-high heat, sautee celery, garlic (minced), and the chopped onion in 1-2 tablespoons of olive oil until medium brown. Add oregano. Set aside.
2) In same pan, saute mushrooms until brown. Set aside.
3) In same pan, saute ground turkey until brown -- drain liquid. Add mushrooms and onion/celery/garlic mixture from step 1. Add spaghetti sauce and chopped tomatoes. Season with pepper to taste (if you've used a store-bought spaghetti sauce, chances are you won't need additional salt.) Bring pan to low and simmer.
4) Meanwhile, in large lasagna pan, spoon 5-6 tablespoonsful of the tomato sauce mixture to the bottom of the pan (this is to prevent noodles from sticking).
5) Arrange enough noodles in bottom of pan to cover. Do not overlap.
6) In a mixing bowl, combine ricotta cheese, egg, and basil.
7) Spoon 1/2 the ricotta cheese mixture over the noodles, top with a layer of spinach leaves, then mozzarella, then meat sauce. Add noodles and repeat -- ricotta cheese, spinach, meats sauce, mozarella. Then noodles. Add meat sauce and top with mozarella cheese on top to finish.
Cover with aluminum foil ("tent" it a little, to ensure the cheese doesn't stick) and bake for 40 minutes, then remove the foil and bake for another 15 minutes. Remove from oven and let rest for 5 minutes. Serve with a simple tossed salad, Italian Dressing and a bottle of Pinot Grigio or your favorite Italian red wine for a great meal.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken and Dumplings

Ingredients

2 cups Cubed chicken cooked
1 can Campbells Cream of Mushroom
1 can Cream of Chicken Soup
1 can 8 refrigerated buttermilk biscuits cut into quarters
2 cans Water
4 teaspoons Flour
2 teaspoons Chicken bouillon granules
.5 teaspoon Black pepper

Instructions

Combine ingredients and stir. Cook on low 4-6 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Scramble

Ingredients

1/2 cup Egg Substitute
1/2 cup Low-fat cottage cheese
1 tablespoon Soy protein powder
Non-stick spray
2 strips Turkey bacon - cooked & crumbled
1 teaspoon Parsley - or cilantro, chopped
1 large Low Carb Tortilla
1/4 cup Salsa - Choose your heat level

Instructions

Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
Cut a tortilla in half and place each half on a plate.
Blend the egg substitute with the soy protein then add in the cottage cheese.
Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.
When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.
Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.
Serve immediately.
Each (196 gram) serving contains:
Cals: 190, FatCals: 68, Total fat 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 18mg, Na: 827, K: 417
Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g

Thu, 16 Jul 2026 00:00:00 GMT

Protein-Packed Breakfast Bars Recipe by Tasty

Ingredients

¼ cup flax meal
¾ cup water
6 cups rolled oats
6 cups quinoa, cooked
4 teaspoons baking powder
1 teaspoon salt
1 cup maple syrup
½ cup refined coconut oil, melted
2 teaspoons vanilla extract
4 ripe bananas, mashed
6 tablespoons peanut butter
5 tablespoons mini chocolate chips
¾ cup gala apple, diced
6 tablespoons walnuts, chopped
1 ½ tablespoons cinnamon
¼ teaspoon nutmeg
¾ cup carrot, grated
3 teaspoons cinnamon
¼ teaspoon nutmeg
3 tablespoons almond butter
3 tablespoons almond butter
⅓ cup Strawberries, diced
⅓ cup raspberries
⅓ cup blueberries
nonstick cooking spray

Instructions

Preheat the oven to 375°F (190°C).
To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
Divide the base dough equally between 4 medium bowls.
Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
Bake for 25-30 minutes, until the edges are slightly golden brown.
Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Bruschetta (Pillsbury Bake-Off Winner)

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 (4 1/2 ounce) jar sliced mushrooms, drained
5 garlic cloves, minced
1/4 teaspoon salt
1/2 cup chopped red onion
1/2 cup loosely packed chopped fresh basil or 1 teaspoon dried basil leaves
3 medium Italian plum tomatoes, seeded, chopped
4 teaspoons balsamic vinegar
1/8 teaspoon fresh ground black pepper
1 ounce shredded fresh parmesan cheese
fresh basil sprig, if desired

Instructions

Spray broiler pan with nonstick cooking spray.
Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
To serve, arrange chicken on individual plates.
Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
Garnish with basil sprigs.

Thu, 16 Jul 2026 00:00:00 GMT

Make-Ahead Breakfast Casserole

Ingredients

4 tablespoons (57g) butter
1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
3 cups (680g) milk
2 cups (227g) shredded cheese Cabot cheddar preferred; or Velveeta
salt and pepper to taste
6 tablespoons (85g) butter
2 cups (454g) diced deli ham
1 1/2 cup (170g) diced mixed veggies such as onions peppers mushrooms
12 large eggs well beaten
3 cups (340g) breadcrumbs or panko breadcrumbs
2 tablespoons (28g) butter melted
1/8 teaspoon paprika smoked

Instructions

Lightly grease a 9" x 13" x 2" casserole or baking dish. Set aside. Try to avoid a dish that's too deep, or your casserole won't cook well in the center., To make the cheese sauce: Melt the butter in a large saucepan. Add the flour and cook for about 3 to 4 minutes, or until the mixture just begins to color., Remove the pan from the heat and whisk in the milk. This will help keep the sauce lump-free. Return to the heat and add the shredded cheese 1/2 cup at a time. Whisk until the cheese melts before adding more cheese. When the mixture is thick and smooth, remove from the heat. Add salt and pepper to taste; set aside., To make the filling: Melt the butter in a large skillet. Sauté the ham and your choice of veggies for 5 to 8 minutes, until they begin to brown along the edges., Pour the beaten eggs into the hot skillet with the ham and veggies. Scramble until just barely set, then fold in the cheese sauce. Add additional milk if the mixture seems too thick; you're looking for cake-batter consistency., Pour the cheese and egg mixture into the prepared pan., Cover the egg mixture with an even layer of crumbs, and drizzle with the melted butter. Sprinkle with the paprika, or salt and pepper if you prefer., At this point you can chill the casserole from 1 to 12 hours in the fridge, tightly wrapped in plastic wrap., When you're ready to bake, remove the pan from the fridge and preheat the oven to 350°F. Bake for 55 to 65 minutes, or until the casserole is bubbling hot in the center. Serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Buffalo Chicken Lasagna

Ingredients

1 tablespoon canola oil
1 1/2 lbs ground chicken or 1 1/2 lbs leftover turkey
1 small onion, chopped
1 celery rib, finely, chopped
1 large carrot, grated
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
12 ounces buffalo wing sauce
1/2 cup water
1 1/2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles, oven ready
15 ounces ricotta cheese
1 3/4 cups crumbled blue cheese, divided
1/2 cup fresh minced parsley
1 egg
3 cups mozzarella cheese, shredded
2 cups white cheddar cheese, shredded

Instructions

Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
Preheat oven to 375 degrees.
Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Real Life Lasagna Recipe

Ingredients

8 ounces of lasagna noodles (for 4 cups broken)
1 pound lean ground beef
Olive oil or cooking spray - I used olive oil
1 large onion chopped - I subbed frozen chopped onion
2 teaspoons minced garlic
2 teaspoons italian seasoning - I used a blend of oregano,basil, pepper & garlic salt because I didn't have any pre-blend
2 cans (14 1/2 ounces each) chopped or diced tomatos- I used one 28 ounce can
1 can tomato paste (6ounce)
1 cup low fat cottage cheese
2 cups already shredded mozerella cheese.

Instructions

firmly whack the noodle box on the counter 10 times to brake the noodles into pieces. Place broken noodles into already boiling water.
spray a 12 inch skillet ( I used a CI) with cooking spray or use olive oil add choped onion and cook over medium heat.
add ground beef and cook until brown and crumbled
add garlic and seasonings and cook until completely brown.
Add the tomatoes with their juice and tomato paste. Stir well and cover skillet reduce heat to low. ( didn't have a cover for my CI so I skipped this ) about 2 minutes
drain cooked noodles and add to mixture, add cottage cheese and 1 cup of the mozzerella cheese. stirring well and smooth mixture evenly in the skillet. Top with the remaining mozzerella cheese and cover for 2 minutes until cheese is melted. I didn't have a cover to I put the whole pan in the oven for a few minutes until the cheese was melted.

Thu, 16 Jul 2026 00:00:00 GMT

Beef Stew With Dumplings

Ingredients

2 pounds beef bottom round steak
1 bag baby carrots
2 stalks celery, chopped
2 onions, chopped
2 cloves garlic, minced
1 (14 1/2-ounce) can diced tomatoes with juice
2 cups beef broth
1 1/2 teaspoons dried thyme
1 teaspoon dried marjoram
Salt, to taste
Freshly ground black pepper, to taste
1/3 cup water
3 tablespoons all-purpose flour
1 1/2 cups Bisquick mix
1/2 teaspoon dried thyme
1/2 cup milk
2 tablespoons unsalted butter, melted

Instructions

Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.
Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.
In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.
Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Simplemom's ( Healthier) Pork Chop or Chicken Potato Bake

Ingredients

2 1/2 cups boneless skinless chicken breasts, cubed
1 (10 1/2 ounce) can cream of broccoli soup
1/2 cup milk (2%)
1/2 cup fat free sour cream
24 ounces hash browns, shredded
1 1/2 cups cheddar cheese
1 cup white onion, thinly sliced
1 garlic clove

Instructions

Brown meat and set aside.
saute the onion and garlic till the onion is caramelized and soft.
Combine: soup, milk and sour cream.
Stir in potatoes, half of cheese and half of the cooked onions.
Spoon mixture into a 9x13 pan.
Arrange meat over mixture.
Bake covered at 350° for 75 minutes.
Then top with remaining cheese and onion.
Bake UNCOVERED an additional 5-7 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken and Dumplings

Ingredients

1.5 pounds boneless skinless chicken breasts (or tenders, cut into pieces)
1 Tablespoon olive oil
2 Tablespoons butter
3-4 medium red skin potatoes (diced)
2 medium carrots (peeled and diced or thinly sliced)
1 medium onion (chopped)
1 bay leaf
salt and freshly ground black pepper (to taste)
1 teaspoon poultry seasoning
2 Tablespoons all purpose flour
1 quart chicken stock
8 ounces Jiffy buttermilk biscuit mix
1/2 cup warm water
parsley
1 cup frozen green peas

Instructions

Dice tenders into bite size pieces, season with salt & pepper, and set aside.
Place a large pot on the stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper and poultry seasoning.
Add flour to the pan and cook 2 minutes, stirring frequently.
Pour chicken stock into the pot and bring to a boil. Add chicken to the broth and stir.
In a small bowl, add the biscuit mix, 1/2 cup warm water, and parsley. Stir until fully combined. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
Cover pot tightly and reduce heat to medium-low. Steam the dumplings for 8 to 10 minutes.
Remove the lid and stir the chicken and dumplings to break up dumplings and thicken sauce a bit.
Stir peas into the pan, remove pot from heat and serve!

Thu, 16 Jul 2026 00:00:00 GMT

Pretzel Beer Cheese Dip

Ingredients

1 3/4 c. shredded cheddar divided
1/2 c. shredded mozzarella
1 (8-oz.) block cream cheese softened
1 1/2 tbsp. Dijon mustard
2 tbsp. freshly chopped chives plus more for garnish
2 tsp. garlic powder
1/4 c. pale ale beer (we love Sierra Nevada)
Kosher salt
Freshly ground black pepper
1 (16.3-oz.) can refrigerated biscuits
2 tbsp. baking soda
1 large egg mixed with 1 tablespoon water for brushing biscuits
Coarse salt

Instructions

Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.
Halve each biscuit and roll into a ball, then slice an X across the top.
In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10" or 12" ovenproof skillet, forming a ring along the inside edge.
Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar.
Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes.
Garnish with chives before serving.

Thu, 16 Jul 2026 00:00:00 GMT

SoCal One Dish Breakfast

Ingredients

3-4 medium potatoes cut into 1/2 inch chunks
1 15 oz can mexican stycan tomatoes
1/2 Green bell pepper cut into 1/2 inch chunks
5 Eggs
1/2 pound ground turkey (or any meat)
Salt & pepper
Cumin
1 tablespoon Oil vegetable or olive oil

Instructions

Preheat the oven to 350 degrees. Cut up the potatoes into 1/2 inch chunks and put them in the bottom of a pan, I used a 9x9 square pan, aoil coat withtablespoon sprinkle on salt and pepper just enough to taste, sprinkle on the cumin just as you would salt or pepper. Strain out the tomatoes from the juiced reserve both separately, then pour half of the juice into the potaoes. Bake for 40 mins. Then add the cut green bell pepper on top and bake for an additional 20-30 minutes or until the potatoes are almost done. Whisk 5 eggs and pour over the potatoes and peppers. Then sprinkle on the ground turkey (or beef, chicken, sausage, etc) and place the tomatoes that you reserved on top. Bake until the eggs are set and don't appear runny. You could also add crushed red pepper to the poatoes at the beginning if you like more spice :]
I make this the night before, refrigerate and then pop in the oven in the morning and serve. You could also top with sour cream and your favorite salsa and serve with warm tortillas. A crowd pleaser!

Thu, 16 Jul 2026 00:00:00 GMT

Chocolate Brownies - Low Carb

Ingredients

1 1/3 cup Flour
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 1/3 cup Splenda for Baking
1/2 cup Butter
4 ounce Nestles Choco Bake Pre-Melted Chocolate
2 Egg
2 tablespoon Water
1 1/2 teaspoon Vanilla extract
1/2 cup Nuts

Instructions

Preheat oven to 350
Grease 9 x 13 baking pan
Combine flour, baking soda and salt in small bowl. In another bowl combine Splenda, butter, chocolate, eggs, water and vanilla extract, stir vigorously. Stir in flour mixture. Stir in nuts. Spread into prepared baking pan.
Bake for 18 to 20 minutes or until wooden pick in center comes out slightly sticky. Cool in pan on wire rack. Cut into about 2 inch squares. Yield 24 pieces.

Thu, 16 Jul 2026 00:00:00 GMT

Excellent Chipped Beef Party Dip

Ingredients

1/2 cup Pecans chopped
1 1/2 tbsp. Margarine
1 2.5-oz jar dried beef
1 8-oz package cream cheese
2 tbsp. milk
1/4 cup bell pepper finely chopped
1/2 cup green onion finely chopped
1 clove garlic pressed
1/2 tsp. White pepper
1/2 cup Sour cream

Instructions

Saut pecans in margarine, 3-5 minutes. Drain on paper towel. Set aside. Chop dried beef. Combine cream cheese and milk until smooth. Stir in beef, pepper, onion, garlic and white pepper. Add sour cream. Pour into greased casserole dish. Sprinkle pecans on top. Bake at 350 degrees for 25 minutes. Serve warm. Delicious with Wheat Thins or other party crackers. Makes about 3 cups.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy Zucchini Lasagna

Ingredients

nonstick cooking spray
8 ounces shredded fat free mozzarella cheese or 8 ounces part-skim mozzarella cheese
2 cups shredded zucchini
1 cup fat-free ricotta cheese or 1 cup low-fat ricotta cheese
1/4 cup grated fat-free parmesan cheese
2 1/4 cups meatless sauce (may use a 27 oz. can of sauce)
9 uncooked whole wheat lasagna noodles
1/4-1/2 cup boiling water

Instructions

Heat oven to 350°.
Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
Reserve 1/2 cup of the mozzarella cheese.
Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
Arrange remaining 3 noodles on top.
Sprinkle boiling water over all.
Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
Remove from oven; sprinkle with reserved mozzarella.
Let stand 15 minutes (or longer to get the desired firmness) before cutting.

Thu, 16 Jul 2026 00:00:00 GMT

Southwest Brunch Casserole

Ingredients

2 4 oz. cans chopped green chilies
1 lb turkey sausage cooked, crumbled, and drained
2 cups Monterey Jack or Mexican mix shredded cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon onion flakes
1/2 teaspoon ground cumin
2 large tomatoes or 14-oz can of diced tomatoes
6 soft tortillas cut in 1/2-inch strips
12 Eggs

Instructions

Assemble up to 24 hours before baking. Allow 10 extra minutes if it is going straight from refrigerator to oven. In greased 9x13-inch casserole dish layer 1 can chilies, 1/2 of the tortillas, 1/2 of the sausage, and 1/2 of the cheese. Repeat layers. Beat together the eggs, milk, and seasonings. Pour over layered ingredients. Arrange tomatoes on top. Bake at 350 deg F for approximately 50 minutes to 1 hour or until firm in the center. Serve with sour cream and salsa.
Source: Inn the Kitchen

Thu, 16 Jul 2026 00:00:00 GMT

Dashing Dish Homemade "Fit" Granola Bars

Ingredients

1 cup rice cereal
1 cup 1 bran/ flake cereal
1 cup any type of twig/fiber cereal (I used Fiber One Cereal, Go Lean Kashi would work great as well!)
1 cup oats
3/4 cup sugar free maple syrup (1/2 cup honey would work as well!)
1/4 cup peanut butter, melted in microwave for 30 seconds (or 1/4 cup peanut flour mixed with 2 tbs water)
1/4 cup shredded coconut optional
2 tablespoons chocolate chips (I used mini chocolate chips)
1/2 cup or 2-3 tbs stevia (more or less depending on desired sweetness)
1 pinch salt
1 pinch cinnamon if desired

Instructions

1. Start by choosing any three cereals with different textures, (here are some examples of some great high-grain/low calorie cereals that you could use for this recipe!)
2. Measure out 1 cup of each cereal, totaling 3 cups of cereal. Pour cereal int a medium sized bowl.
I chose Rice Krispies for a light and crispy texture…
Special K flakes for added protein and whole grain carbohydrates…
And Fiber One for fiber of course!
I also added 1 cup of Quaker Oats for texture, taste, and whole grain goodness!
3. Place the cereal and oats in a large ziplock bag and lightly crush until the cereal is slightly ground.
4. Pour cereal back into the bowl, and add the syrup.
5. Add the peanut butter and sweetener.
6. Stir until everything is just mixed together.
7. Add the chocolate chips!
8. And the coconut! (Of course you could leave this out or replace it with something else, like dried fruit!)
9. Mix everything together until everything is well mixed.I even ended up using my hands to mix everything up really well!
10. Spray a 9×13 baking pan with non-stick cooking spray and pour granola mixture in pan. Press granola mixture until you reach a desired thickness. I personally wanted ‘bigger’ bars, so I spread my mixture out pretty thin. *Note: It’s OK of the bars don’t spread out over the whole pan!
11. Preheat oven to 375, and bake for 25 minutes. Remove from oven and cut into 12 even bars with a spatula. Place back into the oven for another 15 minutes for ‘chewy’ granola bars, or turn off oven and let bars sit in the oven while it cools down, (for up to an hour) for a more ‘crunchy’ granola bar!
Remove from oven and enjoy!
Store in an airtight container~ or freeze leftovers!
Servings: 12 bars
Calories: 113 per bar
(101 calories per bar without the coconut, 80 calories per bar using peanut flour instead of peanut butter)

Thu, 16 Jul 2026 00:00:00 GMT

Old Fashioned Beef Stew for Crockpot

Ingredients

1 tablespoon oil
1 1/2 lbs beef stew meat, cut into 3/4 inch cubes
4 carrots, medium, cut into 1/2 inch thick slices
3 red potatoes, medium, unpeeled, cut into 1/2 inch cubes
1 1/2 cups frozen pearl onions (from 16 oz pkg)
1 stalk celery, cut into 1 inch pieces
3 cups v- 8 vegetable juice
3 tablespoons tapioca, quick cooking
1 teaspoon beef bouillon granules
1/8 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons Worcestershire sauce

Instructions

In large skillet, heat oil over medium high heat until hot. Add beef; cook 4 to 6 minutes or until browned.
In 3 1/2 or 4 qt Crock-Pot, combine browned beef and all remaining ingredients. Mix well.
Cover; cook on low setting for 9 to 10 hours or until beef and vegetables are tender.

Thu, 16 Jul 2026 00:00:00 GMT

Farmer's Casserole

Ingredients

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey jack cheese with jalapeno peppers
1 cup diced cooked ham cooked breakfast; sausage or bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup Egg Beaters
1 -1/2 cups milk or one 12-ounce can evaporated milk
1/8 teaspoon salt

Instructions

Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
Let stand 5 minutes before serving.
Farmer's Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Crunchy Ramen Noodle Salad - Make Ahead

Ingredients

16 ounces shredded coleslaw mix
1 bunch green onion, sliced with tops
1/2 cup roasted sunflower seeds
1/2 cup cashew halves
1/2 cup slivered almonds
3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet
1/4-1/2 cup grated carrot
1 apple, with peels, diced
1/2 cup sweetened cranberries
1/2-1 cup seedless cucumber, quartered, peels on
1/2-1 cup sugar snap pea, trimmed and halved
1/4 cup radicchio, for color (optional)
2 grilled chicken breasts, 1/2 per person (optional)
seasoning packet from soup
1/4 cup canola oil
1/4 cup sugar
1/2 cup rice wine vinegar or 1/2 cup white vinegar

Instructions

Mix all veggies, nuts and fruits together.
Break up DRY noodles (**do not boil) and add to veggie mix before serving.
Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
At this point you can refrigerate overnight.
Toss with dressing, serve and top with chicken or shrimp, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Appetizer Egg Rolls

Ingredients

1 ts Cornstarch
1 Onion; Small, Sliced
1 c Cabbage; Green Or Chinese *
1 tb Soy sauce
1/2 ts Ginger
1/4 c Apricots; Dried (Abt. 10)
1/4 c Almonds; Slivered
1/2 lb Pork; Boneless, Cut Julienne
2 tb Vegetable oil
1 tb Lemon juice
2 tb Sherry; Dry
1/2 c Mushrooms; Sliced
1/4 c Sugar
1/4 ts Salt
1 ts Ginger
1/4 c Sprouts; Bean Or Alfalfa
1/4 c Currants
;Oil For Deep Fat Frying
12 Egg Roll Wrappers; Abt 6" Sq

Instructions

* Cabbage should be shredded. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Irish Stew & Dumplings

Ingredients

2 pounds lamb shoulder boned
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 bay leaf
1/4 cup onions chopped
3 cups boiling water
1 1/4 cups carrots chopped
3 medium onions chopped
5 medium potatoes chopped
1 Turnip peeled and diced (optional)
3 tablespoons flour
1/4 cup water
2 teaspoons worcestershire sauce
1 tablespoon fresh parsley
salt and pepper to taste
~~ -- DUMPLINGS -- ~~
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Instructions

Cut lamb into 2" strips.
Place in heavy kettle and add salt, pepper, bay leaf, onions and boiling water. Cover tightly and cook gently for 1 to 1½ hours or until meat is almost tender. Remove any access fat from surface of broth.
Add carrots, turnip, onions and potatoes. Cover and cook 30 minutes longer until vegetables are done and meat is very tender.
Remove vegetables and meat from broth and keep warm. Skim off access fat. Blend flour and water. Stir into simmering broth and cook. Stir constantly until thickened.
Add worchestershire sauce, parsley and season to taste. Return meat and vegetables to gravy and reheat.
DUMPLINGS:
Blend and sift together flour, baking powder and salt. Using two knives or pastry blender, cut in shortening. Stir in milk. Blend just until flour is moistened. Drop by large spoonfuls on simmering stew. Cover pot tightly and cook 15 minutes.
DO NOT LIFT COVER DURING COOKING.
~~~~~

Thu, 16 Jul 2026 00:00:00 GMT

Hearty Meat Lasagna (Oamc)

Ingredients

2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, minced (about 2 tbsps)
1 lb meatloaf mix (or half 85% ground beef and half ground pork or sweet italian sausage)
salt, to taste
black pepper, to taste
1/4 cup heavy cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
24 ounces ricotta cheese, whole milk (about 3 cups)
2 ounces parmesan cheese, grated (about 1 cup)
1/2 cup basil leaves, fresh, chopped
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 lasagna noodles, no-boil (preferably Barilla)
1 lb mozzarella cheese, whole milk shredded (about 4 cups)
1 ounce parmesan cheese, grated (about 1/2 cup)

Instructions

FOR THE SAUCE: Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat loaf mix, 1 tsp salt and 1 tsp pepper and cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes.
Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes, Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside.
FOR THE RICOTTA FILLING: Stir all of the ingredients together until combined; set aside.
TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 of the noodles in a single layer in the baking dish. Spread 1/3 cup of the ricotta mixture over each noodle, then sprinkle the layer with 1 cup of the mozzarella. Spoon 1 cup of the sauce evenly over the cheeses. Repeat the layering of the noodles, ricotta, mozzerella, and sauce twice more. Place the remaining 3 noodles on top, cover with the remaining 1 cup mozzarella and the Parmesan.
TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be completely thawed in the refrigerator, about 24 hours.).
TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before serving.
TO SERVE RIGHT AWAY: Bake as directed, reducing the covered baking time to 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Whole Grain Carob Brownies With Dates

Ingredients

3/4 cup chopped dates, lightly packed
water (enough to fill the spaces between the dates in the measuring cup)
1 cup whole wheat flour
1/3 cup brown rice flour
1/3 cup carob powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil (I used extra-virgin olive oil and extra-virgin sunflower oil)
1 -2 tablespoon molasses (I recommend unsulphured Blackstrap)
1/4 cup water
2 teaspoons vanilla
1 tablespoon rum (or other alcohol such as brandy or whisky)
1 teaspoon orange zest (optional)
1/3-1/2 cup carob chips (optional)
1/3-1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F.
Lightly grease a 8"X8" pan.
Put the dates and their water in a small saucepan.
Bring to a boil, stirring often.
When the dates look like a paste, remove from the heat.
Put the bottom of the saucepan in cold water.
In a medium bowl, sift together the flours, carob powder, baking powder and salt.
In a small bowl, whisk together the cooled date paste, oil, molasses, water, vanilla and alcohol.
Pour the liquid ingredients into the dry ones and stir. If using optional ingredients, only mix roughly. If not, mix well.
If using, add the zest, chips, nuts and finish mixing.
Pour the batter in the pan and spread it evenly with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Thu, 16 Jul 2026 00:00:00 GMT

Little Laundry Bundles (Meat Snacks)

Ingredients

1 1/2 lbs minced beef (750 g)
1 tablespoon oil (15 ml)
2 onions, finely chopped
1 large potato, roughly grated
3 garlic cloves, chopped and crushed
1 teaspoon mixed spice (5 ml)
2 teaspoons salt (10 ml)
1/3 cup pasta sauce with meat (85 ml) or 1/3 cup gravy (85 ml)
fresh ground black pepper
1 lb all-purpose flour (500 g) or 1 lb cake flour (500 g)
2 teaspoons baking powder (10 ml)
1 teaspoon salt (5 ml)
1 lb butter (500 g)
1 tablespoon Bourbon (15 ml) or 1 tablespoon rum (15 ml)
1 cup soda water (250 ml)
1 whole clove
oil (for deep frying)

Instructions

Fry the meat in the oil, stirring, until it turns colour.
Add the onion, garlic and grated potato, stirring now and then.
When onion is translucent, add the mixed spice, salt, pepper and meat broth/sauce/gravy.
Bring to boil, lower heat, put on lid, and simmer for 30 minutes.
Leave to cool.
Please note that you can use shop-bought puff pastry. Roll it a little thinner and prepare the same 3 x 3 inch squares as described below, and use the same method, except that puff pastry will need to be painted with beaten egg to get a nice goldenbrown colour in the oven.
The soda water pastry: sift the flour, baking powder and salt into a bowl.
Grate or chop in the butter (if butter is firm, use the coarsest side of a cheese grater).
Rub in butter with your fingers and palms until mixture resembles coarse bread crumbs.
Add the booze, and enough soda water to form a fairly soft dough.
Roll out the pastry, about 1/8 inch thick (3mm) -- it should be thinly rolled out. Use extra flour on your rolling pin and surface to help the process.
Cut pastry into 3 x 3 inch squares (7.5 x 7.5 cm).
Place a little of the meat mixture in the centre of each square, draw up the corners and press lightly together, and secure each with a clove. (Meat should be enclosed in the pastry).
In the meantime, heat oil for deep-frying. You could also use a wok half-filled with oil, over high heat.
If you do not want to deep-fry, heat oven to 400 deg F/400 deg Celsius.
Deep-fry the bundles in batches until golden brown and drain on kitchen paper, OR paint the puff pastry bundles with beaten egg, and bake in preheated oven until they are golden, about 15 minutes, but do check.
Serve hot or cold.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Breakfast Balls

Ingredients

2 pounds bulk pork sausage
1 pound Ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoons black pepper
1/2 pound sharp cheddar cheese shredded

Instructions

Mix all ingredients until thoroughly blended (it is best to use your hands or an electric mixer).
Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
Bake at 375 degrees for about 25 minutes.
Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.

Thu, 16 Jul 2026 00:00:00 GMT

Uncle Enrico's Low Carb Curry Wraps

Ingredients

1 pound ground turkey browned and crumbled
1 tablespoon olive oil
2 cloves Garlic minced
1/4 cup Onion chopped
1/4 cup Raisins chopped fine
1/2 cup Celery chopped fine
1/4 cup Carrot shredded
1/2 cup Broccoli Slaw chopped
1 tablespoon Curry Powder Hot, to taste
1/4 teaspoon Kosher salt
1 teaspoon olive oil
1 teaspoon Flour
1/4 cup Lemon juice
8 6-inch Low Carb Tortillas
1/2 cup Low Carb Fruit Chutney
1/4 cup Unsweetened coconut for garnish
1/2 teaspoon Black pepper coarse ground

Instructions

Brown, crumble and drain the turkey. Set aside.
In a large pan heat 1 tbs oil then saute the garlic, onion, raisins, and celery until quite tender. Then add the carrot and broccoli slaw. While that is cooking prepare the sauce.
In a small pan mix together the curry powder, 1 tsp olive oil, salt, pepper, and flour. Stir over low heat until a paste is formed. Then add the lemon juice, stirring constantly. Continue stirring over heat until mixture thickens and forms a smooth, brown sauce. Allow sauce to simmer for 2 minutes while you mix the turkey with the sauteed vegetables. Finally add the sauce to the meat/vegetable mixture and stir to evenly coat everything. The mixture should be dry with all the sauce being absorbed or coating the other ingredients.
Allow mixture to simmer a few minutes while you warm the tortillas and prepare the plates.
For each wrap place a tortilla on a place. Spoon in the curry filling and roll up the tortilla. Place about a teaspoon of Low Carb Chutney on top and sprinkle lightly with coconut. Garnish with a few chopped cilantro or parsley leaves.
Serve on a bed of broccoli slaw or shredded cabbage.
Adapted from a recipe by Uncle Enrico, posted on the Alt.Food.Diabetic newsgroup.
Each (148g) wrap contains an estimated:
Cals: 229, FatCals: 98, Tot Fat: 10g
SatFat: 3g, PolyFat: 2g, MonoFat: 5g
Chol: 40mg, Na: 290mg, K: 409mg
TotCarbs: 22g, Fiber: 10g, Sugars: 5g
NetCarbs: 12g, Protein: 15g

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cauliflower Soup

Ingredients

1 pound Cauliflower one head
2 cups Vegetable broth as required
1 cup Milk I used 2%
1/4 teaspoon Tumeric
1/4 cup Potato flakes
1/2 cup Heavy cream
1/4 teaspoon Salt to taste
1/2 teaspoon Black pepper to taste
1/2 cup Spinach chopped fine

Instructions

Cut up cauliflower into medium (about 1 - 1 1/2 inch) chunks. Don't forget that the center core (except the very bottom) is edible also. Place in saucepan with the vegetable broth. You can use chicken broth if you wish but the dish won't be vegetarian then.
Cook the cauliflower until very tender (about 15 minutes) then move the broth and cauliflower to a food processor or (in smaller batches) a blender. Be sure to place a towel over the top of the blender. That way you won't get a bath in scalding hot broth if the top comes off while blending the hot liquid.
Pulse briefly to get things broken up then add the tumeric to give it a rich yellow color. Pulse a few more times and sprinkle in the potato flakes. These give the soup a smoother texture as the cauliflower can be a bit "grainy". Mix in the cream and possibly a bit more broth to adjust the thickness. Blend once more and season with salt & pepper.
Stir in spinach just prior to serving and garnish with a few shreds on top.
Each (app 3/4 cup ) serving contains an estimated:
Cals: 52, FatCals: 28, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 10mg, Na: 380mg, K: 215mg
TotalCarbs: 5g, Fiber: 2g, Sugars: 2g
NetCarbs: 3g, Protein: 2g
If you prefer a spicier flavor add a dash of your favorite hot sauce to each cup.

Thu, 16 Jul 2026 00:00:00 GMT

Low Calorie Zesty Ground Beef Casserole Recipe

Ingredients

2 1/2 LBS LEAN GROUND BEEF
2 PKGS PASTA, ( BOW TIE, IS WHAT I USED)
ONIONS, SLICED, ANY VARIETY
5 PEPPERS, SLICED, ANY VARIETY, I USE RED, ORANGE YELLOW
3 TABLESPOONS LIME PEPPER
OLIVE OIL
GARLIC POWDER
2 1/4 CUPS KETCHUP
3 TABLESPOONS LIGHT BROWN SUGAR
4 TABLESPOONS WORCHESTER SAUCE
2 CANS CREAM OF CELERY SOUP

Instructions

BOIL GROUND BEEF, DRAIN. BREAK INTO SMALL PIECES. ADD KETCHUP, BROWN SUGAR, WORCHESTER SAUCEAND SOUP. RETURN TO PAN, CONTINUE COOKING.
SLICE ONIONS AND PEPPERS, PLACE IN HEATED OLIVE OIL. ADD GARLIC POWDER AND LIME PEPPER, COOK UNTIL SOFT.
ADD ADD TO GROUND BEEF, CONTINUE COOKING. MAKE PASTA ACCORDING TO DIRECTIONS ON PKG, DRAIN.
SPRAY 2 LARGE 9X12" BAKING DISHES. PLACES PASTA IN DISHES. PUT MIXTURE OVER TOP. SPRINKLE WITH CHEESE. BAKE FOR 30 MINUTES
IN A 350 OVEN.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetarian Low Cal/ Low Carb Stuffed Tomato

Ingredients

1 tomatoes
1/4 cup frozen chopped spinach
1/4 cup veggie crumbles
1 teaspoon chopped onion
herbs

Instructions

Cut tomato in half and carefully cut out pulp to save.
Chop tomato pulp and onion.
Mix semi-thawed crumbles, spinach, tomato, and onion, plus any spices you'd like.
Place tomato in sprayed pan and stuff with mixture, surround with any leftover mixture.
Spray with cooking spray and place in 350 degree oven.
Bake for about 45 minutes checking and repraying every 25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Pasta With Gorgonzola and Walnuts

Ingredients

1 (12 ounce) box low-carb penne
6 ounces gorgonzola, crumbled
2/3 cup toasted walnut pieces
1/2 cup chopped parsley
1/4 cup olive oil
1 1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/2 teaspoon pepper
grated parmesan cheese, to taste

Instructions

Cook penne according to package directions.
Meanwhile, combine remaining ingredients (except Parmesan) in large serving bowl. Stir gently and season to taste.
Drain pasta thoroughly and toss with sauce.
Sprinkle Parmesan cheese on top.
Serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Pizza

Ingredients

4 large eggs
2 1/2 c. shredded mozzarella, divided
1/4 grated Parmesan, plus more for garnish
kosher salt
Freshly ground black pepper
1/4 tsp. dried oregano
pinch red pepper flakes (optional)
2 tbsp. pizza sauce (or marinara)
1/4 c. mini pepperoni
1/2 Green Bell Pepper, chopped

Instructions

Preheat oven to 400° and line a baking sheet with parchment paper. In a medium bowl, combine eggs, 2 cups mozzarella, and parmesan. Stir until combined, then season with salt, pepper, oregano and red pepper flakes. Spread mixture into a ½” thick round on baking sheet.
Bake until lightly golden, about 12 minutes.
Spread pizza sauce on top of baked crust. Top with remaining mozzarella, pepperoni, and bell pepper.
Bake until cheese is melted and crust is crispy, about 10 minutes more. Sprinkle with Parmesan, if using, before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Crispy Fried Chicken

Ingredients

12 Oz Chicken Breast (Cut in Half)
1/2 Cup Crushed Pork Rinds
1/3 Cup Shredded Parmesan Cheese
1 Large Egg
1 tsp. Pepper
1 1/2 Tbsp. Olive Oil
1 Tbsp. Coconut Oil

Instructions

1. Crush up your pork rinds in a Ziploc bag. I highly suggest doing this manually, as having some larger crumbs will add to the texture. I used BBQ flavored pork rinds, but you can use regular if that’s all you have on hand.
2. In a bowl, put your pork rind crumbs, 1/3 Cup Parm cheese, and pepper.
3. In another bowl, crack an egg and scramble it well.
4. Mix the pork rind ingredients up to make sure it will coat the chicken evenly.
5. Dip your chicken into the egg mixture, then dip it into the pork rind crumb mixture. We’re doing a double dip to ensure there will be a nice crust. Dip it in the egg mixture again, and again into the pork rinds.
6. In a pan, put your olive oil and coconut oil. Turn to medium high heat and let it get hot.
7. Once the oil is hot, place your chicken inside. DON’T TOUCH IT! Let it sit here a while, almost until you smell burning. We want to make sure the crust gets nice and crisp.
8. Once you smell that burning, flip it over and do the same to the other side. Once you smell burning again, you can flip it over a second time.
9. Turn your heat down to the lowest setting, and let your chicken cook for about 6-7 minutes per side (depending on thickness of the chicken breast).
10. Let your chicken cook until it’s just about done. I like to keep my chicken nice and moist inside, JUST over the pink side in the center – but this is completely up to your own preferences.

Thu, 16 Jul 2026 00:00:00 GMT

Amy Truong Zucchini Low-Carb Lasagna

Ingredients

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

Instructions

Pre-heat oven to 375 degrees.
Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
Reduce heat. Occasionally stirring.
Beat egg in a small bowl.
Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
Oil bottom of large lasagna dish with garlic infused olive oil.
Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
Top with remaining half of shredded mozzerella cheese.
Top with parmesean cheese.
Sprinkle with additional black pepper and red pepper flakes (optional).
Bake uncovered for 40 minutes.
Let cool for 30 minutes (to prevent watery run between servings).

Thu, 16 Jul 2026 00:00:00 GMT

Coleslaw - for Low-Carb Diets

Ingredients

1/2-3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar substitute, for recipes
6 cups thinly shredded green cabbage (420 grams)
1 teaspoon celery seed
1/4 teaspoon no-salt salt substitute or 1/4 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

NOTE: You may substitute 1/2 cup cream and 2 tbs mayo for the 1/2-3/4 cups mayo.
Thinly slice cabbage with knife.
Cut shreds into 1-inch pieces.
Put in bowl.
Add all other ingredients and stir to mix well.
Chill; stir before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Vegetarian Mexican Breakfast Casserole

Ingredients

1 tablespoon olive oil
1 onion
1/2 bell pepper
2 garlic cloves, minced
8 ounces Morningstar Farms grillers, crumbles
5 slices pickled jalapeno chilies, chopped
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup salsa
12 eggs
1/2 cup light cream

Instructions

Preheat oven to 350F and grease a 9x13 pan.
Saute onion and pepper in olive oil until onions are translucent.
Add minced garlic and saute for 1 minute.
Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
Add spices to crumbles and mix thoroughly. Remove from heat.
Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
Mix crumble mixture and egg mixture. Pour in pan.
Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
Let stand 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Lower-Carb Biscuits And Gravy Recipe by Tasty

Ingredients

2 cups almond flour
1 tablespoon baking powder
salt
½ cup plain greek yogurt
2 large eggs
2 tablespoons honey
oil, of choice, for cooking
1 lb lean sausage, or ground turkey
¼ cup almond flour
¼ teaspoon cayenne
¼ teaspoon paprika
½ tablespoon fresh rosemary, chopped
½ tablespoon fresh sage, chopped
salt, to taste
pepper, to taste
2 cups milk, of choice

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Make the biscuits: In a medium bowl, add the almond flour, baking powder, and salt. Whisk to combine.
In a separate large bowl, add the Greek yogurt, eggs, and honey. Whisk to combine.
Sift the dry ingredients through a fine-mesh sieve into the wet ingredients. Mix to combine until fluffy. Do not overmix.
Using a large ice cream scoop or a large spoon, scoop dough onto the lined baking sheet, spacing evenly. You should have about 6 biscuits. (If the oven is not ready, keep biscuits in the refrigerator so that they do not spread out and flatten.)
Bake for 15-20 minutes, or until golden brown.
Make the gravy: Drizzle a bit of oil in a large skillet over medium-high heat, then add the sausage and cook 7-10 minutes, or until browned.
Reduce the heat to medium-low and add ¼ cup (25 g) of almond flour, the cayenne, paprika, rosemary, sage, salt, and pepper. Stir to combine, then add the milk.
Simmer the gravy until it reaches your desired consistency, stirring occasionally. You can add up to ¼ cup (25 g) more almond flour for a thicker, heartier gravy.
Serve the gravy hot, poured over a warm biscuit.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Low carb Lasagna

Ingredients

2 Pounds Ground beef
15 Ounces Tomato sauce
2 teaspoons Garlic
1/2 teaspoon Salt and pepper
15 Ounces Ricotta cheese
5 Cups Mozzarella cheese
1 Egg

Instructions

Cheese filling is Ricotta cheese
Mozzarella cheese
Egg
Garlic seasoning
Directions:
Brown ground beef
Add tomato sauce, garlic, salt, and pepper.
In separate bowl: mix cheese filling ingredients with half mozzarella cheese.
In 9x13 pour all meat mixture in bottom and cheese mixture on top.
Cover with rest of mozzarella.
Bake for 45 minute or until top is golden.
Allow to cool for 10 minute to make it easier to slice.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Hungarian Goulash

Ingredients

1/3 cup olive oil
1 onion, sliced
2 tablespoons sweet Hungarian paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
3 lbs beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 1/2 cups water or 1 1/2 cups chicken broth
1 garlic clove, minced
2 bay leaves
vegetables, of your choice (optional)

Instructions

Heat oil in a large pot over medium heat. Cook onions and garlic in oil until soft, stirring frequently. Remove and set aside. Brown meat.
In a crock pot, combine the rest of the ingredients and cook on low for 8 hours or high for 4.

Thu, 16 Jul 2026 00:00:00 GMT

Light Low-Fat Oatmeal Carmelitas (Half Whole Wheat)

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick-cooking rolled oats
2/3 cup firmly packed brown sugar (See Note Above)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced fat margarine, softened (Non Hydrogenated, NO LESS THAN ( 35 calories, 4 grams fat, and 0.5 grams sat. fat PER 2 tsp.)
5 teaspoons unsweetened applesauce
butterscotch extract, to taste (optional)
2/3 cup caramel topping (I use smuckers fat-free)
5 teaspoons all-purpose flour
1/3 cup semi-sweet chocolate chips
3 tablespoons chopped toasted walnuts or 3 tablespoons chopped toasted pecans

Instructions

Heat oven to 350F, and grease 8x8 inch pan.
In large bowl, blend all crust ingredients at low speed until crumbly.
Press half of crumb mixture into the bottom of the greased pan, reserving the remaining crumb mixture for topping.
Bake at 350F for 10 minutes.
In the meantime, in smaller bowl combine caramel topping and 5 teaspoons flour then set aside.
Sprinkle warm crust with chocolate chips and nuts.
Pour caramel mixture evenly over chocolate and nuts, then sprinkle overtop with reserved crumb mixture.
Put back in oven and bake an additional 18 to 22 minutes or until golden brown.
Refrigerate 1 1/2-2 hours or until filling is set, and serve at room temperature.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Lasagna Mama

Ingredients

1 lb lean ground chuck
1/2 green tomato
1 small tomatoes
1 teaspoon oregano
1/4 teaspoon garlic powder
1 (7 ounce) can tomato sauce (I used mexican El Pato medium )
2 cups zucchini
1 cup cottage cheese
1/4 cup parmesan cheese
1 egg
1/2 cup mozzarella cheese

Instructions

Brown ground chuck in skillet coated with Pam cooking spray. Add chopped green tomato and chopped red tomato. Add salt and pepper to taste. Stir and add remaining ingredients. Let simmer till all is cooked and tender. While this is cooking slice the zucchini long ways into 1/4 inch thicknesses.Lay zucchini on plate and sprinkle with pinch of salt. Top with an upside down plate of same size and plate all in microwave for 2 minutes.
In medium bowl beat the egg. Add cottage cheese and Parmesan cheese to the egg and stir well till blended. Set aside.
Put 1/3 of the meat mixture in bottom of 10 inch casserole dish that has been sprayed with Pam cooking spray. Top with 1/3 of the zucchini slices.
Top the zucchini slices with all the cottage cheese mixture. Top with remaining meat mixture and zucchini slices. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for a total of 42 minutes. Top with aluminum foil covering the top for first 30 minutes of baking time then remove the foil so that the cheese can get a little brown in spots during the remaining 12 minutes of baking.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Green Bean Casserole

Ingredients

2 (15 ounce) cans French style green beans, drained well
4 ounces mushroom stems and pieces, drained
1/2 medium yellow onion, sliced, sep into rings
2 stalks celery, sliced small
2 tablespoons butter
1/4 cup heavy cream
1/4 cup mayonnaise
1 cup diced cheese (cheddar, jack, pepper jack, cream - your choice)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Instructions

Melt the butter in a skillet and saute the onions, celery and mushrooms until soft (about 7 to 8 minutes).
Mix the mayonnaise and cream.
Mix everything together in a casserole and bake at 350°F, covered, for 30 minutes.
Uncover and brown, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

Ingredients

1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) can corn, rinsed and drained
1 (12 ounce) package tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Instructions

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Best Low Carb Bread (Bread Machine)

Ingredients

1/2 cup water
1 egg
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons Splenda sugar substitute
1/3 cup ground flax seeds
1/4 cup soy flour
3/4 cup vital wheat gluten flour
1 teaspoon dried yeast

Instructions

Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.
Select 'light' browning setting.
Don't remove bread until it is cooled.
Cut into slices, and store, covered, in the refrigerator.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Lasagna

Ingredients

1/2 lb ground beef
8 ounces tomato sauce
2 tablespoons tomato paste
1/4 cup water
1/4 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano
2 drops liquid Splenda
1 dash crushed red pepper flakes
1/2 cup ricotta cheese
1 large egg
1/4 cup grated parmesan cheese
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
4 ounces mozzarella cheese, shredded
grated parmesan cheese, as needed

Instructions

Preheat oven to 350ºF.
Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
Dollop half of the ricotta mixture over the meat sauce.
Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
Remove from oven and allow to cool for 10 to 15 minutes.
Cut into four wedges and serve.
If you use a 3 net carb tortilla, each serving is about 9 net carbs.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chili

Ingredients

1 lb bacon, cut in 1 inch pieces
2 lbs ground beef
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
2 jalapeno peppers
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/8 teaspoon cinnamon
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can water
1 beef bouillon cube
2 tablespoons tomato paste

Instructions

Cook bacon till half-cooked in large pot. Add ground beef until almost brown. Drain most of the fat.
Add oil (if necessary), add onion and cook until golden, about 3 minutes. Add garlic and jalapenos, cook 30-45 seconds, stirring until fragrant.
Add salt, red pepper, chili powder, cumin and cinnamon. Stirring until meat is completely browned. Drain any excess liquid.
Add tomatoes, can of water, bouillon cube and tomato paste. If adding beans, add them now. Bring to a boil then drop to a simmer.
Simmer, covered, as long or as little as you want!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Meatballs

Ingredients

1 lb extra lean ground beef, ground pork, gound veal, ground turkey (or a mixture)
1 egg, lightly beaten
1/2 cup crushed plain pork rind
2 tablespoons sugar-free tomato sauce or 2 tablespoons marinara sauce
1 tablespoon dried onion flakes
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fennel seed (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat oven to 375°F.
Grease a 12 cup muffin pan and set aside.
Mix together ingredients thoroughly.
Using a 1/3 cup ice cream scoop, scoop up mixture and place in holes in muffin tin.
Bake for 45 minutes or until cooked through.
Allow to cool for 5-10 minutes before removing from pan.
Place on paper toweling to absorb any excess fat.

Thu, 16 Jul 2026 00:00:00 GMT

Maple-roasted Chicken and Vegetables -- Lower Carb

Ingredients

2 pound boneless skinless chicken breasts cut into 1-inchcube
1/2 cup Sugar-free maple syrup divided
4 medium carrots cut into large chun
4 white onions cut into large chunks
1 pound parsnips cut into large chunks
3 medium sweet potatoes cut into large chunks
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 tablespoon dried parsley flakes
1 cup low-sodium chicken broth
1 teaspoon paprika
Spicy brown mustard

Instructions

Preheat the oven to 375F. Marinate the chicken cubes in 1/4 cup of the maple syrup.
Spread the vegetables in a large baking dish. Sprinkle with pepper, thyme, and parsley. Pour maple syrup and chicken broth evenly over the dish and stir to distribute.
Cover and bake about 1 ? hours, stirring every 20 minutes to keep vegetables moist.
Sprinkle the chicken with paprika, stir into vegetables, and bake for another 20 minutes.
Serve with spicy brown mustard.
Each (2 1/2 cups; 374g) serving contains:
Cals: 317, FatCals: 18, TotFat: 1g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
TotCarbs: 28g, Fiber: 7g, Sugars: 8g
NetCarbs: 21g, Protein: 29g
Food Group Serving(s)
DASH: Vegetables: 3.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.0: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
USDA: Vegetables: 1.8: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.0: Sweets: 0.0

Thu, 16 Jul 2026 00:00:00 GMT

Chipotle Pork & Sweet Potato Stew with Cornbread

Ingredients

2 lbs country pork ribs boneless, cut in 2" pcs
1 tsp chipotle chili powder
1 tsp Dried oregano
1 tsp ground cumin
1 tsp salt
1 onion diced
4 cloves garlic
1 1/4 lbs sweet potatoes peeled and diced
1 green pepper thinly sliced
2 cups chicken broth
CORNBREAD
1/2 cup cornmeal
1/2 cup all purpose flour
2 tsp sugar
1 tsp baking powder
1/8 tsp salt
2 tbsp butter cut into small pcs
1/2 cup milk
2 tbsp cilantro chopped

Instructions

Coat slow cooker with cooking spray
Season pork with chili powder, oregano, cumin & salt
Place in slow cooker
Add onion, garlic, sweet potatoes, and green pepper
Pour broth over top
Cover and cook on high for 6 hrs (or low for 8)
An hour before serving, drop cornbread batter in heaping tbsp. on top

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cheddar Bread

Ingredients

1 large Egg
2 tablespoons Flax Seed Meal
1/2 teaspoon Baking powder
1 packet splenda
1/4 cup Cheddar cheese shredded
1 teaspoon Butter melted

Instructions

Melt butter in 15 oz oval ramekin or flat bowl. Add & mix egg, flax meal, baking powder & splenda. Add cheddar cheese and mix. Put in microwave 1 minute, flip bread over and microwave another 10 seconds if no done in middle. Makes one slice of bread. Cut in half, top half with desired sandwich filling. Suggestions: mayo or cream cheese, turkey, lettuce, tomato, etc. Then top with other half of bread. Serves one.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Flatout Pizza Recipe

Ingredients

1 piece of Italian herb flatout bread (I got it at Tom Thumb but wal-mart carries it too)
2 tbsp ready-made pizza sauce (you need so little it’s hardly worth making your own I think)
10 slices pepperoni
1/8 c diced onions
1/8 c diced tomatoes
1/8 c diced mushrooms
1/2 c shredded mozzarella cheese

Instructions

Heat oven to 350 degrees
Place flatout bread directly onto the rack. Do not put on a cookie sheet
Cook for 5 minutes. It will be fairly crisp by this point.
Remove from oven, spread sauce and cheese, and spread toppings
Carefully put it back into the oven, and cook for another 3-4 minutes until the cheese has melted and the toppings appear wilted
Cut into pieces and serve. I was only able to eat 1/2 of one.

Thu, 16 Jul 2026 00:00:00 GMT

Beef Fiesta Casserole

Ingredients

2 lbs ground beef
1 large onion, diced
3 garlic cloves, minced
1 (35 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies, drained
1 (15 1/4 ounce) can kidney beans, drained and rinsed
1 1/2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground pepper
1 (8 ounce) package elbow macaroni, cooked and well drained
2 cups shredded monterey jack cheese (about 8 oz.)
jalapeno pepper, slices (to garnish) (optional)

Instructions

Preheat oven to 375°.
Grease a 3-quart casserole.
In a large skillet, cook ground beef over med-high heat until browned; drain.
Reduce heat to medium; add onion and garlic and cook for about 5 minutes.
Add tomatoes, tomato paste, chilies, beans, salt, chili powder, cumin and pepper.
Stir to combine and simmer for about 10 minutes.
Pour into prepared casserole.
Add macaroni and mix well to combine all.
Sprinkle with cheese, add jalapeño slices if desired; cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

New Vegetable Lasagna

Ingredients

1/2 ts Pepper
1/4 ts Salt
Spinach, Thawed & Drained
2 Egg Whites Beaten
1 (12 Oz.) Carton Low Fat
1/4 c Tomato paste
1 (10 Oz. ) Pkg. Chopped
2 ts olive oil
2 ts Dried basil
2 (14 1/2 Oz.) Cans Tomatoes,
5 c Thinly Sliced Zucchini
Part-Skim Milk Mozzarella
1/4 c Fresh Minced Parsley
1 ts Dark Brown Sugar
2 cl Garlic Minced
1 1/2 ts Dried Oregano
6 Lasagna Noodles, Uncooked
1 1/4 c (5 Oz.) Shredded
2 tb Grated Parmesan
3/4 c Onion minced
1 c Mushrooms sliced
Cottage Cheese
Drained & Chopped
1/4 c Burgendy OR Dry Red Wine

Instructions

Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.)

Thu, 16 Jul 2026 00:00:00 GMT

Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for

Ingredients

1/4 zucchini
1/4 cucumber
3/4 cup spaghetti sauce
3 tablespoons reduced fat parmesan cheese
1 garlic clove
3 white button mushrooms

Instructions

Peel zucchini and cucumber with a vegetable peeler to get long wide strips
Layer some of the sauce in a mini loaf pan.
Now alternate layers of zucchini/sauce/cucumber/sauce.
At one point slice the mushrooms and chop the garlic and add it to one layer.
On the second to last layer, add the parmesan cheese
Finish with the last of the sauce.
Bake at 325 degrees for 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb 3 Minute Chocolate Cake

Ingredients

1/4 cup soy flour
1 tablespoon cocoa powder
1/4 teaspoon baking powder
5 (1 g) packets Splenda sugar substitute
2 teaspoons melted butter
1 tablespoon water
1 egg

Instructions

Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish.
Add water, melted butter and egg and blend together thoroughly with a fork.
Cover with plastic wrap and cut a small vent in the top to vent.
Microwave on HIGH for 1 minute or until a knife comes out clean.
Cool a bit and eat warm with whipped cream.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Flax Flat Bread

Ingredients

1 1/2 cups flax seed meal
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons Splenda sugar substitute
2 eggs
1/2 cup water
4 teaspoons olive oil

Instructions

Preheat oven to 425.
Combine dry ingredients and mix with fork or whisk.
Make a well in the center and add wet ingredients.
Mix, making sure eggs integrate well.
Let sit for five minutes.
Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches.
Bake 10-15 minute.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Deep Dish Pizza

Ingredients

4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese
1/4 teaspoon oregano or 1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or 8 ounces mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
garlic powder, to sprinkle on top
assorted pizza toppings (pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.)

Instructions

In a medium bowl, whisk cream cheese until smooth and creamy.
Whisk in eggs until mixture is well-blended and smooth.
Add the Parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
Spread cheese mixture evenly in a well-greased 9"x13" glass baking dish or lightly greased and lined with parchment paper (see note below).
Bake at 375ºF for 20 to 25 minutes or until evenly browned, but not too dark; let cool completely on a wire rack.
When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan.
Ease the spatula under the whole crust to loosen.
Keep crust in the pan; this makes it easier to remove the finished pizza later.
Refrigerate, uncovered, until shortly before serving time (this dries out the crust and makes it crisper).
Spread chilled crust with pizza sauce, then cheese and toppings of your choice (pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc).
Lightly sprinkle with garlic powder and bake at 375ºF about 15 to 20 minutes or until toppings are bubbly.
Let stand a few minutes before cutting.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Mexican Lasagna

Ingredients

1 tablespoon olive oil
1 lb ground chicken breast (or semi frozen chicken pulsed in food processor)
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon dried onion flakes
8 ounces enchilada sauce (I like the red Rick Bayless sauce)
6 low-carb flour tortillas (Mama Lupe's)
1/3 cup cream cheese
2 1/2 cups shredded Mexican blend cheese

Instructions

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin, and dried onion. Brown the meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2 to 3 minutes.
In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.
Place a layer of tortillas in an oiled 9x9 pan. Top this with 1/3rd of the meat mixture, followed by 1/3rd of the shredded cheese. Keep layering tortillas, cheese and meat mixture until there are 3 or 4 layers. Top with shredded cheese. Bake for 10-15 minutes until cheese is bubbling and brown.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Hash

Ingredients

6 slices bacon, cut into 1" pieces
1 onion, chopped
1 red bell pepper, chopped
1 large head of cauliflower, chopped
kosher salt
Freshly ground black pepper
1/4 tsp. smoked paprika
3 tbsp. water
2 cloves garlic, minced
2 tbsp. finely chopped chives
4 eggs
1 c. shredded Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Meatloaf - Low Carb

Ingredients

3/4 lb lean beef
1/2 lb turkey breakfast sausage
2 ounces college inn chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 large egg, slightly beaten
1 slice whole wheat bread, torn into pieces
2 tablespoons ketchup
salt and pepper
vegetable oil cooking spray

Instructions

Preheat oven to 350°F.
Mix all ingredients except vegetable oil spray and ketchup in a large bowl until just blended.
Pack mixture into a loaf pan coated with cooking spray.
Spread ketchup over top.
Bake for 1 hour or until meatloaf registers 160°F.
Let loaf stand in pan for about 10 minutes before slicing and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chili

Ingredients

1 quart water
2 lbs ground beef
1 teaspoon cinnamon
1 teaspoon cumin
1 onion, chopped
1 teaspoon Worcestershire sauce
2 cloves garlic, mashed
2 teaspoons salt
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon allspice
1 (6 ounce) can tomato paste
3 bay leaves
1 (4 ounce) can mushrooms (drained)
3/4 cup chopped green pepper

Instructions

Brown meat, drain off fat.
Add remaining ingredients, bring to a boil, then simmer 3 hours.
Approx.
7- 9 carbs per serving.

Thu, 16 Jul 2026 00:00:00 GMT

Egg Roll in a Bowl [LOW CARB]

Ingredients

1/2 Onion Chopped
2 Cloves Garlic Minced
1 Pound Lean Ground Turkey
1 Red Bell Pepper Chopped
1 Cup Mushrooms Sliced
1 Bag Coleslaw Mix
2 Green Onions Sliced Thin
1 Tablespoon Sesame Seeds Lightly toasted
1 Tablespoon Sesame Oil
2 Tablespoons Braggs Liquid Aminos
1 Tablespoon Rice Vinegar

Instructions

Heat a large pan over medium heat with a little bit of olive oil.
Add the onion and cook until almost tender, add garlic and cook for a minute more.
Add turkey and cook until meat is done - then take contents of pan and dump it into a colander in the sink.
Let it sit there and return pan to stove.
Add red pepper and mushrooms and sauté until almost tender, then dump in bag of coleslaw.
Add in sesame oil, aminos and vinegar to taste.
Cook until cabbage is tender and then add the turkey mixture back in.
Top with sesame seeds and green onions.
Optional Add-ins:
Brown rice
Scrambled eggs
sriracha

Thu, 16 Jul 2026 00:00:00 GMT

A Thinner Mexican Dinner

Ingredients

3/4 pounds lean ground beef
2 cloves garlic minced
1 can (15.5 ounces) black beans rinsed and drained
1 tablespoon Chili powder
1/4 teaspoon cayenne
1/3 cup water
4 medium tomatoes diced
2 tablespoons Extra virgin olive oil
2 tablespoons Lime Juice
1/2 teaspoon salt
1/4 teaspoon Black pepper
2 hearts romaine lettuce chopped
1/2 cup Reduced Fat Cheddar cheese
2 ounces (32 chips) baked corn tortilla chips

Instructions

Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne, and water and stir until well-combined and some, but not all, of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.
Mix the dressing ingredients in a bowl.
Divide the lettuce among dinner plates, top with the beef mixture, and sprinkle with the cheese. Spoon the dressing over each salad and crush tortilla chips on top.

Thu, 16 Jul 2026 00:00:00 GMT

Meal prep: pasta

Ingredients

2 red onions, halved and thinly sliced
150g wholemeal penne
1 lemon, zested and juiced
1 tbsp rapeseed oil, plus a little extra for drizzling
2 large garlic cloves, finely grated
30g pack basil, chopped, stems and all
½ red pepper, sliced
1 salmon fillet
1 tsp capers
big handful rocket
1 large courgette, sliced
1 skinless chicken breast fillet, thickly sliced (150g)
2 tsp pesto
5 large cherry tomatoes, halved (80g)
1 small aubergine, sliced then diced (about 275g)
5 large cherry tomatoes, quartered (80g)
5 kalamata olives, halved

Instructions

Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy Low-Carb Cauliflower Bake

Ingredients

1 (794 g) cauliflower, cut into florets
2 tablespoons butter
1/4 cup reduced-fat sour cream
2 tablespoons 2% low-fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese, divided
4 sliced reduced-sodium bacon, cooked, chopped and divided
2 green onions, chopped and divided

Instructions

Preheat oven to 150°C.
Cook cauliflower florets in boiling water to cover for 8–10 minutes until tender. Drain well. Return cauliflower to pot. Add butter, and mash to desired texture. Stir in sour cream, milk, salt, pepper and garlic powder. Stir in 1/2 cup cheese, half of the bacon and 1 green onion.
Spoon mixture into a 1 1/2-quart baking dish lightly coated with cooking spray. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese and bacon. Bake another 5 minutes. Remove from oven, and sprinkle with remaining green onion.

Thu, 16 Jul 2026 00:00:00 GMT

Leighdear's Buffalo Chicken Dip Goes Main Course (Low Carb)

Ingredients

8 boneless skinless chicken breasts (can use thighs, or both)
salt and pepper
1 tablespoon vegetable oil
3 ounces cream cheese, softened
1/2 cup ranch dressing
1/4 cup frank's hot sauce
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350°F.
Season chicken with salt and pepper.
Sauté in oil til browned.
Place in greased 13x9 baking dish.
Beat the cream cheese with a hand mixer until very smooth, then beat in Ranch dressing and hot sauce. (This is the only way to avoid small lumps of cream cheese). Stir in shredded cheese.
Spread over chicken in baking dish.
Bake at 350°F for approximately 20-25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Beef Lo Mein

Ingredients

2 tablespoons Low-Sodium Soy Sauce
2 tablespoons Oyster Sauce
1 1/2 teaspoons Sesame Oil
1 teaspoon Granulated sugar or low-carb granulated sweetene
1/2 teaspoon Ground ginger
1/4 teaspoon Ground white pepper
1/4 teaspoon Red pepper flakes optional
1/2 teaspoon Xanthan gum optional for a thicker sauce
1 tablespoon Extra virgin olive oil
8 ounces Flank Steak thinly sliced across the grain
1/2 medium Yellow Onion
2 Garlic cloves minced
1 Carrot julienned
1 Red bell pepper seeded and thinly sliced
1 Shredded green cabbage
1 medium Zucchini spiral cut into noodles
2 Green onions sliced

Instructions

Whisk together the soy sauce, oyster sauce, sesame oil, sugar, ginger, white pepper, red pepper flakes (if using), and xanthan gum (if using). Set aside.
Heat olive oil in a large skillet or wok set over medium-high heat. Add the sliced steak to the skillet. Cook, stirring frequently, until no pink remains, about 4 to 5 minutes. Transfer cooked meat to a clean plate or bowl.
Add onion to the same skillet you cooked the beef in and saute for 2 to 3 minutes. Add garlic and saute for 30 seconds to 1 minute more.
Add carrot and bell pepper to onion and garlic and saute for 3 to 4 minutes. Add the cabbage and saute for 1 to 2 minutes more.
Add the beef back to the skillet. Pour the sauce over the skillet and stir to combine.
Add the zucchini noodles to the skillet. Working quickly, use tongs to toss the noodles with the sauce, meat, and vegetables. Cook for 1 to 2 minutes to just heat the noodles, then remove from the heat and serve. Be careful not to cook the zucchini noodles any longer or it will result in mushy noodles and watery sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Chili With Cornbread Baked on Top | My Jewish Learning

Ingredients

1 cup cornmeal
2 Tablespoons sugar
2 teaspoons baking powder
1 cup flour
1 Tablespoon apple cider vinegar
1 cup + 2 Tablespoons milk (use soy or rice milk if using beef in chili)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
2 Tablespoons chili powder
2 Tablespoons molasses
1 19 oz cans beans, your choice
12 oz frozen corn
1 poblano chili pepper, seeded and minced
1 teaspoon salt
2 teaspoons unsweetened cocoa powder
1 14oz can tomato sauce
1 14oz can diced tomatoes with juice
1 1/2 cups fake ground beef, crumbled (or real beef, if you want a meat meal)
2 Tablespoons olive oil
1 large green bell pepper, chopped
1 large onion, chopped
1/2 teaspoon salt
2 Tablespoons vegetable oil

Instructions

Preheat oven to 400F. Lightly oil a 9x13" casserole dish and set aside.
In a large saucepan on medium heat, sauté the onions and green peppers in oil until onions are translucent. Add the rest of the chili ingredients and simmer for 5-10 minutes. If using real beef, simmer for at least 15 minutes.
To prepare topping: in a small bowl, while chili is cooking, stir together the milk and vinegar. Set aside.
In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Add the oil, and the milk mixture, stirring together gently until just mixed.
Transfer chili from pot to baking dish and spoon biscuit batter evenly on top of chili. Bake, uncovered, for 15-20 minutes.
Garnish with grated cheese, chopped green onions, and sour cream.

Thu, 16 Jul 2026 00:00:00 GMT

Barb's Hearty Beef and Vegetable Soup

Ingredients

2 lbs stew meat, cubed
1 large onion, chopped
2 bay leaves
1 tablespoon beef base (such as McCormick)
5 -6 cups water (more water if needed})
2 (14 1/2 ounce) cans tomatoes, chopped
1 stalk celery, diced
1 1/2 cups potatoes, diced
1 cup diced carrot
1 cup green beans, 1 inch long
1/2 cup peas, frozen
1/2 cup corn, frozen
1 cup zucchini, sliced (may use other squash)
2 cups cabbage, chopped
1 teaspoon dried basil
1/3 cup orzo pasta or 1/3 cup other small shell pasta
salt and pepper

Instructions

Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
Add celery, carrots, potatoes, and cook until just tender.
Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
Add pasta and cook until pasta is tender, taste & adjust spices.
Serve with your farorite cornbread or crusty bread, enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Low carb breakfast hash

Ingredients

6 slices bacon
1 Onion
1 red bell pepper - chopped
1 large Cauliflower
salt
Ground black pepper
1/4 teaspoon Paprika
3 tablespoon water
2 cloves garlic - Minced
2 tablespoons Chives
4 Eggs
1 cup Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Cashew curry

Ingredients

1 small onion , chopped
3-4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
3 green chillies , deseeded
small pack coriander , leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Instructions

Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
Scatter with the coriander leaves and serve with the greens.

Thu, 16 Jul 2026 00:00:00 GMT

LOW CARB POTATO SALAD

Ingredients

INGREDIENTS:
1 pound cauliflower florets chopped into 1/2 inch pieces
Kosher salt
1/2 cup olive oil mayonnaise (I love Sir Kensington)
1 teaspoon yellow mustard
1 1/2 teaspoon fresh dill
Freshly ground black pepper to taste
1/4 cup finely chopped dill pickle
1 medium celery stalk finely chopped
1/4 cup chopped red onions
1 tablespoon pickle juice
6 hard boiled eggs sliced
paprika for garnish
NUTRITION INFORMATIONYield: 6 servings Serving Size: heaping 3/4 cup
Amount Per Serving:Freestyle Points: 4Points +: 6C

Instructions

Total Time:35 minutes
Prep Time:10 minutes
Cook Time:25 minutes
DIRECTIONS:
Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Thu, 16 Jul 2026 00:00:00 GMT

Zucchini Lasagna

Ingredients

3 large zucchini (about 1 ¼ pounds)
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1 garlic clove, halved
12 oven-ready lasagna noodles (from a 9-ounce box)
4 cups marinara sauce (from a 42-ounce jar)
1 cup whole-milk ricotta cheese
1.25 cups Parmesan cheese, grated (about 2 ½ ounces)
8 ounces fresh mozzarella cheese, thinly sliced
0.25 cup loosely packed torn basil leaves
1 teaspoon black pepper

Instructions

Prepare oven: Preheat oven to 375°F.
Slice zucchini: Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Prepare pan: Rub inside of a 13-x9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic.
Layer lasagna: Place 3 lasagna noodles in bottom of prepared dish. (They will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1⁄4 cup ricotta, 1⁄4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1⁄4 teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1⁄4 cup ricotta. Top with 1⁄4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1⁄4 cup Parmesan and 1⁄4 teaspoon pepper.
Bake lasagna: Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fruit Salsa

Ingredients

1 cup Strawberries
2 medium Apples (tart, fresh), cored, sliced
1 medium Mango - peeled & diced
2 medium Mexican limes - or 1 regular lime
1/2 teaspoon dark brown sugar
1 tablespoon Splenda - to taste
1/4 teaspoon Cayenne pepper - to taste
1 tablespoon Sugar-Free Preserves - I used apricot
4 8" low-carb tortillas - I used Mission brand
1 teaspoon Cinnamon
2 teaspoons Splenda
1/2 teaspoon Non-stick spray

Instructions

You can be flexible on the fruit. Any firm fleshed non-citrus fruit (pears, peaches, apricots, etc.) is fair game for this.
Finely dice the fruits (or use a food chopper) and place them in a non-metallic bowl. Grate off the zest from the limes, add it to the bowl and stir. Squeeze the juice of one lime over the fruit. Stir again.
Add remaining ingredients, tasting as you go. With the lime, Splenda and cayenne you might want to add 1/2, let it meld awhile and adjust later. The flavor develops as the dish sits in the refrigerator. Let it sit for at least 30 minutes.
While the salsa is chilling, make the chips. Pre-heat oven to 350F
Start by mixing the cinnamon and Splenda together. If you have a shaker bottle that's an ideal place to mix it. Spray each tortilla lightly with oil then shake the mixture evenly over it. Put them in a stack and cut the stack into 8 wedges.
Spread the chips evenly on a baking sheet. Sprinkle any remaining cinnamon mix over the thin spots and slide the sheet into the oven. About 8-10 minutes should make them crispy and lightly brown. Remove and cool slightly.
Serve about 1/2 cup of salsa with four low-carb cinnamon chips.
Each serving contains an estimated:
Cals: 84, FatCals: 18, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 0mg, Na: 151mg, K: 98mg
TotCarbs: 20g, Fiber: 9g, Sugars: 6g
NetCarbs: 11g, Protein: 4g
NOTE: You're trying for a balance of flavors. You should have tangy, sweet, and spicy notes without any one flavor being dominant. Make lots and experiment with different flavor versions.

Thu, 16 Jul 2026 00:00:00 GMT

Spaghetti Squash Lasagna Casserole (Low Carb)

Ingredients

1 large spaghetti squash (mine was about 4.5 pounds)
4 ounces chevre cheese
15 ounces ricotta cheese
8 ounces mozzarella cheese, grated
1 egg
1/4 cup grated parmesan cheese
2 (28 ounce) cans of whole tomatoes with basil
1 lb of bulk Italian turkey sausage (spicy or sweet)
1 small onion, finely diced
4 large garlic cloves, minced
salt and pepper
2 tablespoons olive oil

Instructions

Preheat oven to 400 degrees.
Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
Take it out and leave on counter until cool.
Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fried Chicken

Ingredients

1/2 cup hot sauce
12 pieces chicken (thighs, legs, wings and breast)
peanut oil, to fry
1/2 cup pork rind, ground fine
1 cup soy flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
brown paper bag

Instructions

Pour hot sauce evenly over chicken; cover with plastic wrap and place chicken in refrigerator overnight.
Preheat cast iron pan over medium-high heat with enough peanut oil to fill pan 1-1/2 inches.
Mix pork rinds with soy flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon white pepper in plastic trash bag.
Place chicken pieces 2 or 3 at a time in bag with flour (shake off excess flour).
Fry chicken pieces 4 to 6 minutes each side in hot oil.
Place chicken on a wire rack over a cookie sheet in a 275 degree Fahrenheit oven until entire batch is finished.

Thu, 16 Jul 2026 00:00:00 GMT

Low carb mini calzones/pizza bites

Ingredients

2 ounces cream cheese
1 1/4 cup mozzarella cheese shredded
egg beaten
3/4 cup almond flour
salt

Instructions

Melt the cream cheese and mozzarella together. Form into a ball. Add in the beaten egg, almond flour and salt. Mix together then form into smaller balls. Place in greased muffin dish. Add in pizza fillings of your choice - pepperoni, marinara sauce and more shredded cheese on top. Then more dough to top it. Bake at 375 until tops are golden and crispy!

Thu, 16 Jul 2026 00:00:00 GMT

Very Low-Carb Hamburger Bun!

Ingredients

2 tablespoons of melted butter
1/2 pinch salt
1 extra large egg
4 tablespoons flax seed meal
1/2 teaspoon baking powder

Instructions

Mix all ingredients together in a microwave safe bowl or container.
Put the bowl/container in the microwave and nuke for 1 minute or until center is set.
It will billow up in the bowl.
Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.

Thu, 16 Jul 2026 00:00:00 GMT

Picnic Pasta Salad -- One Dish Meal

Ingredients

1 lb macaroni, cooked and cooled (or other preferred pasta)
1 -2 cup diced ham (ham you cut from a real ham is leaner than lunch meat ham or other processed ham products)
1/2 lb diced swiss cheese or 1/2 lb diced provolone cheese
1/4 cup minced sweet onion (optional)
1 lb frozen green beans, cut in 1-inch pieces
4 -6 hard-cooked eggs, chopped
12 ounces marinated artichoke hearts, drained and chopped
1/4 cup cider vinegar
1/4 cup olive oil or 1/4 cup canola oil
1/4-1/2 cup mayonnaise
1/2 teaspoon italian seasoning
1 teaspoon prepared mustard (I prefer Heinz brown)
1/4 teaspoon celery seed

Instructions

Mix all salad ingredients together in a large bowl.
Whisk dressing ingredients together until smooth and well-blended.
Toss salad ingredients with dressing until well-blended.
Let sit, refrigerated, at least 4-6 hours, preferably overnight.
Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
Note: It is not necessary to thaw the frozen veggies if making it the night before.
Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Rhubarb Cobbler With Brandied Cream

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon baking powder
sugar
salt
4 tablespoons butter or 4 tablespoons margarine
1 egg
milk
1 (16 ounce) can slices peaches in heavy syrup
2 tablespoons quick-cooking tapioca
2 lbs rhubarb, cut into 1/2-inch pieces
1 cup pitted prunes, each cut in half
1 cup heavy cream
1 tablespoon sugar
1 tablespoon brandy

Instructions

ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:.
Preheat oven to 425°F Grease cookie sheet.
Prepare crust:.
In bowl with fork, mix flour, baking powder, 2 teaspoons sugar, and 3/4 teaspoon salt. Cut in butter or margarine until mixture resembles coarse crumbs. In measuring cup, beat egg; reserve 1 tablespoon egg for brushing on crust. Add milk to egg in cup to make 1/2 cup. Stir egg mixture into flour mixture just until blended.
On cookie sheet, pat out dough about 1/2-inch thick and 3 inches smaller than top of 2-quart shallow casserole (fruit will show around edge). With tip of soup spoon, make decorative scalloped design on top (pressing deeply so the impression won't disappear as crust rises); brush with reserved egg; sprinkle with sugar. Bake crust 15 minutes or until golden; remove to wire rack.
Meanwhile, prepare filling:.
Drain syrup from peaches into measuring cup. In 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1/2 cup peach srup, and 1/4 teaspoon falt; let stand 5 minutes. Add rhubarb; cook over medium heat until rhubarb is tender and mixture thickens and boils, stirring often. Stir in peaches and prunes; heat through. Pour mixture into casserole; top with crust.
Serve cobbler warm. Or, cool to serve later. To serve, prepare Brandied Cream; pass to spoon over each serving. Makes 10 servings.
To Make Brandied Cream:.
In small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. Beat in 1 tablespoon brandy.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Breakfast Sandwich

Ingredients

1 Portabella Mushroom Cap
2 Slices Bacon
1 Slice Muenster Cheese
1 Egg
1 Stalk Green Onion
Dash Hot Sauce
Vegetable Cooking Spray
Salt and pepper to taste

Instructions

Pre Heat oven to 350 degrees
While oven is warming up, remove stem, scrape gills from underside with spoon and wash the portabello under cold water. Pat dry with paper towel
Spray both sides of mushroom with cooking spray and place mushroom on greased baking sheet.with the underside up
Break up muenster cheese slice into small pieces and place into mushroom cap.
Crack Egg and drop on top of cheese inside of cap.
Place into oven for 20mins
While its baking, cook bacon on stovetop, drain on paper towel when done and chop finely into bits.
Chop green onion into small rings
When has set and time is up remove from the oven, let it sit for 3 minutes, put on plate, add salt, pepper and hot sauce to taste and garnish with bacon bits and green onion
ENJOY!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Noodle Pudding

Ingredients

1 medium spaghetti squash
5 eggs
1 lb 2% fat cottage cheese, not fat free
8 ounces neufchatel cheese, Philadelphia's
3/4 cup Splenda granular (pouch not packets)
1/2 cup low carb French vanilla flavored coffee creamer, its usually in the milk area of supermarkets
3/4 cup raisins
1/2 teaspoon cinnamon (or more)
3/4 cup butter, melted
1 cup vanilla Special K cereal
butter-flavored cooking spray (I use "I can't believe its not butter")

Instructions

Cook the squash by placing in boiling water for about 20-30 minutes - let cool.
Pre-heat oven to 350.
After squash has cooled cut open and take out the insides using a fork.
Mix the squash with the next 8 ingredients, and place in a 9X12 pan sprayed with the butter spray.
In a small bowl spray some butter sray on the cereal, crunch it a bit with your fingers and sprinkle over the pudding.
Bake for about 1 hour 20 minutes, you may have to place foil over the top towards the end so the cereal doesn't get too crispy. Check for doneness by inserting a sharp knife in the center, it should come out clean. Remove from oven and let get to room temp or refrigerate and serve cold, either way it is yummy and an interesting way to use spaghetti squash.
prep time includes the cooking of the squash.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cheese Crackers

Ingredients

2 Cups Cheese of your choice (I used a Parmesan-Romano mi
1 cup Almond Flour
2 oz Cream Cheese
1 egg
1/2 teaspoon sea salt
1 teaspoon Rosemary (or a seasoning of your choice such as ba chives, garlic, dill weed, spicy chili, thyme, oregano etc…)

Instructions

Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute. (UPDATE: There some people that prefer not to use a microwave and I certainly understand that. You can heat these ingredients up on the stove top too. You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough. I would continue stirring it while heating it up on the stove top.)
Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
Mix it together until all the ingredients are fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
Next, use a pizza cutter to cut the crackers into small squares as seen in the photos.
Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture. The crispier the better for me!
Allow the crackers to cool for about 5 minutes and they are ready to eat!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Pizza From Scratch

Ingredients

1 tablespoon Garlic minced
1 tablespoon Olive oil
1 29 ounces Can tomato puree
1 14.5 ounces Stewed tomatoes
1 teaspoon Splenda brown sugar blend
1/2 tablespoon Italian seasoning
1/4 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Oregano
3 cups Carbquick
2/3 cups hot water 120-140 degrees
1 pound Italian sausage
1/2 cup Mushrooms sliced
1/2 cup Black olives sliced
2 cups Mozzarella grated

Instructions

The Pizza Sauce
Take the first 9 ingredients and combine them in a pan, bring to a boil and the put on low heat covered and simmer for 30 minutes stirring occasionally.
The Pizza Dough
Preheat oven to 400 degrees. In a bowl mix hot water and Carbquick, until soft dough forms, then knead from 2-3 minutes or until dough is dry and no longer sticky (Addition water may be needed but be patient). Spread a little Carbquick in a 9 inch pie tin then spread the dough by hand in the pan (short cut cheat I mentioned in the intro!). Next, put a little Carbquick on a cutting board and a little on you rolling pin, (No rolling pin use a wine bottle or round glass), and roll the dough out until it is close to the size of you 16 inch pizza pan. With a basting brush, grease the Pizza pan with olive oil, put the dough on top and flatten the dough until it fits the pan. Next, brush the edges of the dough liberally with olive oil or butter (the outer 11/2inches or so) then lightly bush the entire dough and place in the 400 degree oven, on the lowest rack, for 7 minutes. While your dough is baking, begin browning the Italian sausage in a pan. When the sausage is about 3/4 done drain off fat and add the mushrooms, cook together until sausage is done. After seven minutes, remove the dough and spoon on your sauce from the center out. Add your two cups of Mozzarella and sausage & mushrooms as well as the black olives. Brush outer crust with butter and bake pizza an additional 7-10 minutes at 450 degrees on lowest rack, or until the crust is brown and the cheese is bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Pumpkin Coconut Bread Low Carb

Ingredients

1 1/2 cups golden flax seed meal
1/2 cup coconut flour
1/2 cup unsweetened dried shredded coconut
1/2 cup granulated erythritol
1/3 cup unflavored whey protein powder
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin puree
5 large eggs
1/2 cup coconut oil
1/3 cup water
10 (1 g) packets Truvia

Instructions

Preheat oven to 325F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

Thu, 16 Jul 2026 00:00:00 GMT

Pasta With Butternut Squash and Sage (Weight Watchers' Friendly)

Ingredients

1 tablespoon olive oil
1 medium butternut squash, peeled, halved lengthwise, seeded and cut into 2-inch pieces
6 green onions, sliced thin
2 tablespoons fresh sage, minced (this is a must!!)
1/2 ounce dried porcini mushrooms, rinsed and minced
1/8 teaspoon nutmeg, freshly grated
salt and pepper
3 cups low sodium chicken broth
1 lb penne
1 ounce parmesan cheese, grated (about 1/2 cup)
4 teaspoons fresh lemon juice
1/4 cup sliced almonds, toasted

Instructions

Heat the oil in a 12” skillet over medium heat until shimmering. Add the squash and cook, stirring occasionally, until spotty brown, 15 – 20 minutes.
Stir in the green onions, sage, mushrooms, nutmeg, 1/8 tsp salt, and 1/8 tsp pepper and cook until the green onions are softened, about 1 minute. Add the broth, bring to a simmer and cook, stirring occasionally, until the squash is tender, about 10 minutes.
Cook pasta according to directions. Reserve ½ cup of cooking water.
Add the squash mixture, parmesan and lemon juice to the pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water if needed. Season with the salt and pepper to taste. Sprinkle with the almonds and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb 'rice' Casserole

Ingredients

10 ounces diced ham (optional)
16 ounces broccoli
3 tablespoons butter
1 chicken bouillon cube
4 ounces cream cheese
2/3 cup cheddar cheese
16 ounces tofu shirataki noodles, dried and finely chopped
garlic salt

Instructions

Simmer vegetables/meat in the butter and bouillon until cooked.
Make shirataki rice: open packages and rinse WELL. Dry with paper towels. Chop into rice size with food processor.
Add shirataki to pan.
Add cheeses and melt.
Spice to taste.
Stir and let flavors mix for a few minutes.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cornbread

Ingredients

8 ounces cream cheese
3 eggs
3 tablespoons Splenda sugar substitute
1/3 cup Atkins baking mix
1/2 teaspoon baking powder
1/2 cup soy grits
1/4 cup buttermilk
2 tablespoons bacon grease or 2 tablespoons oil

Instructions

beat cream cheese in mixer, adding other ingredients slowly until incorporated.
allow to sit at least 5 minutes.
preheat oven to 350 with a cast iron skillet inside.
move skillet to stovetop and add bacon grease or oil, coating the sides and bottom.
pour excess oil into your batter, mixing well.
pour batter into pan and bake until golden.

Thu, 16 Jul 2026 00:00:00 GMT

Dinner on the Deck- Grilled Vegetable Kabobs with Rice

Ingredients

1/2 cup oil-free Italian dressing
1 teaspoon dried parsley flakes
1 teaspoon dried whole basil
2 medium-size yellow squash cut into 1-inch slices
8 small boiling onions
8 cherry tomatoes
8 medium-size fresh mushrooms
vegetable cooking spray
2 cups hot cooked long-grain rice cooked w/o salt or fat

Instructions

Combine dressing, parsley, and basil in a small bowl; cover and chill
Alternate squash, onions, tomatoes, and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals. Place kabobs on rack, and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. To serve, place 1/2 cup rice on each plate, and top with 2 vegetable kabobs.

Thu, 16 Jul 2026 00:00:00 GMT

Meatball pasta bake

Ingredients

1 400g tin of chopped tomato
1 onion, chopped
2 garlic cloves, chopped
1 tsp oregano, chopped
1 tbsp of red pesto
250g of broccoli, chopped into even florets
80g of cheddar, grated
20g of Parmesan, grated
1 tsp butter, for greasing
4 tbsp of olive oil
1 pinch of salt
400g of pork mince
4 slices of white bread, broken up
1 egg
1 tbsp of parsley, chopped
1/2 tsp garlic, chopped
1 tbsp of barbecue sauce
1 pinch of salt
1 pinch of pepper
250g of penne pasta
1 pinch of salt

Instructions

Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
Mix all the meatball ingredients together with a large spoon. Shape into small balls
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately

Thu, 16 Jul 2026 00:00:00 GMT

Chipotle sweet potato & black bean stew with cheddar dumplings

Ingredients

vegetable oil , for frying
1 large red onion , finely sliced
250g bag diced butternut squash and sweet potato
400g can chopped tomatoes
2 x 400g cans chilli black beans or chilli kidney beans
3 tbsp chipotle chilli paste
125g self-raising flour
60g unsalted butter , cubed
70g mature cheddar , grated
1 large green jalapeño , finely sliced (optional)

Instructions

Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
Heat the oven to 200C/180C fan/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.