Keto Dinner | Cauliflower Rice Skillet with Zucchini and Kielbasa

Keto Dinner | Cauliflower Rice Skillet with Zucchini and Kielbasa

zucchini   October 22, 2019

This is the one-pot low-carb dinner you’ve been waiting for! It’s an easy skillet-meal, perfect for a weeknight, but doesn’t have loads of pasta or rice. Just cauliflower shredded to look like rice. Plus zucchini and kielbasa. What’s not to love? 

The other day Eric and I stopped at Kohl’s to get our free Twix Bites. I don’t shop at Kohl’s much, but apparently my mom does, and she’s always giving me the free 10 bucks they send you in the mail.

Enter the sausage zucchini skillet recipe. Another low carb dinner winner! However, my kids did let me know that it would be better if I put less green stuff in there. Sorry, kids, you have to eat good green stuff every once in a while. Haha. So I didn’t take away the green stuff, but I did add more sausage. 

I love that grocery stores often offer riced cauliflower in the produce section and freezer section now days. Makes the prep that much easier and faster! Just grab a bag of frozen riced cauliflower and keep it in the freezer for when you want to make a quick skillet dinner or for whatever else you use riced cauliflower.

Cauliflower Rice Skillet with Zucchini and Kielbasa

Serves Serves 6-8    

Ingredients

•  1 tablespoon dijon mustard
•  2 medium zucchini, sliced lengthwise and chopped
•  1 and 1/2 cups frozen peas
•  1/2 or 1 cup cheddar cheese, shredded
•  juice from half a lemon
•  2 teaspoons salt
•  1/2 teaspoon pepper
•  1/4 teaspoon cayenne pepper
•  2 medium heads cauliflower
•  1 tablespoon olive oil
•  1 pound kielbasa sausage, sliced into bite-size pieces
•  1/4 cup butter (half stick)*

Instructions

1. First, Begin by preparing your cauliflower. Chop each head in half, then into quarters, then separate the florets from the stem in one slice. (see photos)
2. Second, Chop the cauliflower into 1 or 2 inch pieces. Don't worry about keeping the florets pretty-looking, your pulverizing them anyway.
3. Next, Pulse the cauliflower in a food processor in batches. I usually do 3 batches per head of cauliflower. This sounds like a lot, but it only takes about 4-5 one-second pulses for each batch, so it doesn't take too long. Pulse only until the cauliflower looks like rice.
4. Transfer all the cauliflower rice to a bowl and set aside.
5. In a large, wide-bottomed skillet, heat 1 tablespoon olive oil over medium high heat. When it is shimmering, add the sliced kielbasa and spread it out into one layer. Let cook for about 3 minutes, then stir occasionally until browned on all sides, another 2-3 minutes.
6. Remove the sausage with a slotted spoon to a plate and set aside.
7. Add a half stick of butter to the rendered sausage fat, keeping the heat a little over medium. When it is hot, add all of the cauliflower rice. Stir occasionally for about 10 minutes uncovered.
8. Add the lemon juice, salt, pepper, cayenne pepper, and dijon mustard.
9. Add the chopped zucchini and stir. Cook for another 5 minutes uncovered.
10. Continue cooking until the cauliflower rice and zucchini are tender.
11. Add the peas and kielbasa and stir until warmed.
12. Turn off the heat, even out the top, and sprinkle with cheese. At this point you can either put a lid on and wait a few minutes to melt the cheese, or you can transfer to a broiler for a minute or so.
13. You could serve this with bread, green salad, fresh fruit, etc.

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Healthy Recipes | Chicken Enchilada Skillet

Healthy Recipes | Chicken Enchilada Skillet

Skillet   September 21, 2019

Chicken Enchilada Skillet is the best part of cheesy chicken enchiladas in a 30-minute meal you can make on busy weeknights. No tortillas needed for this keto twist on a Tex Mex favorite. This easy low carb dinner recipe is the perfect way to change up Taco Tuesday or for a gluten-free Cinco de Mayo recipe.

The first time I heard of the keto diet, it was from my friend whose daughter was starting it to control seizures from a pretty severe form of epilepsy. Then I learned about the benefits of this low carb diet for diabetes control from my friend Carolyn Ketchum of the blog All Day I Dream About Food. Carolyn is a rock star in the keto world and in the food blogging world. And she is also just an all-around awesome person.

She creates some of the most amazing low carb recipes you’ve ever seen. Sure, things like steak and chicken and veggies are staples of the keto diet. So, of course, she has amazing recipes for those. In fact, one of her previous cookbook recipes was actually the basis for my Bolognese Stuffed Mushrooms. 

These days you can’t read health and fitness news or scroll through your Facebook feed without someone talking about their successes with weight loss, increased energy, mental clarity, or any of the other benefits of a keto lifestyle.

Chicken Enchilada Skillet

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Servings: 6 people

Calories: 343kcal

Ingredients:

• 1/8 teaspoon cayenne pepper
• 3/4 cup sour cream
• 1 1/2 cups shredded cheddar cheese or Mexican cheese blend (about 6 ounces)
• Cauliflower rice and your favorite enchilada toppings
• 2 Tablespoons tomato paste
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 2 Tablespoons salted butter
• 1 1/2 pounds boneless, skinless chicken breasts cut into large chunks (about 4 inches each)
• Salt and pepper
• 1 cup chicken broth

Instructions:

1. First, In a large skillet over medium heat, melt the butter. Season the chicken generously with salt and pepper. Brown the chicken in the butter for about 2 minutes per side.
2. Second, Add the broth and bring to a simmer. Cook for 12 to 15 minutes, until the chicken is cooked through.
3. Next, Remove the chicken to a plate and remove about half of the broth from the skillet. Discard the broth. Whisk the tomato paste, chili powder, garlic powder, cumin, and cayenne into the remaining broth in the skillet. Shred the chicken with 2 forks.
4. Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken. Sprinkle the cheese over the top and cover the skillet until melted, about 4 minutes.
5. Serve with cauliflower rice and your favorite enchilada toppings, like pickled jalapenos, cilantro, guacamole, and tomatoes.

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Healthy Recipes | Chicken Enchilada Skillet Dinner

Healthy Recipes | Chicken Enchilada Skillet Dinner

Skillet   September 21, 2019

One pan chicken enchilada skillet dinner recipe is quick, easy, and low carb. It cooks in about 15 minutes, has 7 net carbs per serving and is so good the whole family will love it! This, y’all, is the perfect weeknight meal!  It’s cheesy, creamy explosions of Tex-Mex flavor in every single keto-friendly bite. Be sure to check out my giant guide to cauliflower rice techniques, too!

For this recipe you’ll need: cauliflower, chicken, chicken stock, oil, tomatoes with chiles, canned whole baby corn on the cob (usually available in the Asian foods section), chili powder, cumin, garlic powder, Mexican oregano (or regular oregano), Mexican blend cheese, cilantro

This was one of my most satisfying adaptions ever. I mean, I’ve made low carb chicken enchilada casserole before but honestly the lack of corn tortillas and corn flavor kind of left me frustrated. It was like biting into a beautiful chocolate cake and finding out it was carob – no matter how many times someone tells me that carob tastes like chocolate my tastebuds vehemently disagree.

Chicken Enchilada Skillet is the best part of cheesy chicken enchiladas in a 30-minute meal you can make on busy weeknights. No tortillas needed for this keto twist on a Tex Mex favorite. This easy low carb dinner recipe is the perfect way to change up Taco Tuesday or for a gluten-free Cinco de Mayo recipe.

Chicken Enchilada Skillet Dinner

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes

Servings4 servings

Calories345kcal

Ingredients:

• 1 teaspoon cumin , ground
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Mexican oregano , may substitute regular oregano
• 2 cups Mexican blend cheese , grated
• 1/3 cup cilantro , chopped
• 1/3 cup Baby corn canned
• 2 teaspoons chili powder
• 2 cups cauliflower , raw, chopped fine - all liquid pressed out
• 2 tablespoons oil
• 2 cups chicken , cooked and diced
• 1/2 cup tomatoes with chiles
• 1/2 cup chicken stock , 0 carb

Instructions:

1. First, Slice the baby corn into small slices. Set aside.
2. Second, Press all of the liquid out of the cauliflower. 
3. Next, Add the oil to a pan and heat it until it begins to shimmer.
4. Add the cauliflower and saute for about 2 minutes.
5. Add the remaining ingredients except the cheese.
6. Cook, stirring, until most of the liquid has been absorbed and the cauliflower has taken on a reddish color.
7. Add about half the chopped cilantro and stir in well.
8. Stir in half the cheese and cook over low heat for about 1 minute.
9. Top with the remaining cheese and cover. Turn the burner off and let sit until the cheese has melted - about 2 minutes.
10. Top with remaining cilantro and serve.

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Healthy Recipes | Double Chocolate Skillet Brownie Sundae

Healthy Recipes | Double Chocolate Skillet Brownie Sundae

Skillet   September 17, 2019

A warm, ooey gooey chocolate brownie skillet dessert topped with vanilla ice cream. This is a chocolate lover’s dream! 

Chocolate skillet brownies are by baking homemade brownie batter and topping it with ice cream, hot fudge, and more chocolate!

So, I have just the perfect dessert to celebrate all of the special fathers who work so hard and sacrifice so much. It’s called the Double Chocolate Skillet Brownie Sundae and it’s basically chocolate on steroids.  Rich, decadent double chocolate brownie baked in a cast iron skillet, topped with salted caramel ice cream, drizzled with hot fudge, and garnished with chunks of chocolate.

Well, it’s nearly time for another holiday, Valentine’s Day of course! Valentine’s Day has never been a big deal for our family. We usually make each other homemade cards and make pizza from scratch. So no crazy restaurant dinners overpriced flowers or anything like that here. Although, we are always down for some delicious dessert. Whether you love of hate this holiday I think we can all agree that this Skillet Brownie Sundae is a must. Whether you are sharing with a lover, indulging on your own, or sharing with a friend this chocolate explosion will bring a smile to your face and heart. Top with extras like ice cream, hot fudge and strawberries for the perfect finish.

Plus, more yummy skillet brownie so that is always a win. Simply double all of the ingredients of the recipe and follow the exact same prep steps. Also, keep the same baking temperature; but extend the cook time. I would start with baking the skillet brownie for 30 minutes and checking it and adding an additional 5 minutes if needed. It is finished baking when a toothpick comes out mostly clean, so just go by that!

Double Chocolate Skillet Brownie Sundae

Cook Time 18 mins

Total Time 18 mins

Servings: 6

Ingredients:

• 1/3 cup Cake Flour can substitute all-purpose flour
• 1/2 cup Cocoa Powder
• 1/4 teaspoon Salt
• 3/4 cup Chocolate Chips or Chunks
• 3/4 cup Butter
• 1 1/4 cup Sugar
• 3/4 cup Brown Sugar
• 3 Eggs
• 2 teaspoons Vanilla
• 3/4 cup Flour

Instructions:

1. First, Preheat oven to 325 degrees.
2. Second, Heat cast iron skillet over medium-low heat. Heat butter until melted, add sugars and stir until sugar is dissolved. Remove from heat. Chill for 10 minutes (place skillet in the refrigerator on top of oven mitt).
3. Next, Add eggs and vanilla and stir until smooth.
4. Stir in flour, cocoa powder, and salt.
5. Fold in chocolate chunks.
6. Bake for 16-22 minutes, depending on skillet or pan width. Watch it closely so the brownies don't overbake.
7. Top with favorite ice cream flavor, hot fudge or caramel, whipped cream, and chocolate.

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Healthy Recipes | Easy Shrimp and Vegetable Skillet

Healthy Recipes | Easy Shrimp and Vegetable Skillet

vegetables   September 15, 2019

This Easy Shrimp and Vegetable Skillet makes a healthy, quick, and delicious dinner! Packed with wild-caught shrimp, tender zucchini, and sweet bell peppers, it is going to become your favorite seafood dish! 

Hey guys!! Another low carb, super easy and quick recipe for you.  This Easy Garlic Butter Shrimp and Vegetable Skillet have all of my favourite ingredients.  You know what makes this Butter Garlic shrimp different from all other recipes out there?? It is the Roasted Cumin Powder. I love love love Cumin.

You would find whole cumin seeds and roasted cumin powder in my kitchen any time of the year. The earthy aroma that cumin gives just so good. Cumin is widely used in Indian Cuisine. Whole cumin is used for tempering, while roasted powdered cumin is used in almost all types of curries and stir-fries. One of my favourite ways of using roasted cumin powder is to sprinkle on top of plain yoghurt.

Garlic Butter shrimp is such a classic and one of our favourites. I make it quite often as an appetizer or to serve over pasta. This time I upgraded the usual Garlic Butter Shrimp to a wholesome and more flavourful meal. Crunchy peppers and Zucchini not only added that extra crunch but also provided required fibre.

Easy Shrimp and Vegetable Skillet

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings4 servings

Calories430kcal

Ingredients:

• 1 tbsp. paprika
• 1/2 tbsp. Cajun seasoning
• Salt and pepper to taste
• Fresh parsley to garnish
• 3 tbsp. olive oil
• 2 tbsp. butter
• 2 garlic cloves finely chopped
• 2 lbs.  peeled and deveined shrimp I use Marina Del Rey shrimp
• 2 small zucchini
• 2 small yellow squash
• 3 small bell peppers any color

Instructions:

1. Cut the vegetables into bite-sized 
2. Place the shrimp into a medium bowl and add the Cajun seasoning, paprika, salt, and olive oil. Mix well.
3. Heat a large skillet over medium-high heat. Add the shrimp and cook for about 6-7 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
4. To the same skillet, add the garlic, butter, and vegetables. Season with salt, and stir-fry for about 10 minutes, or until the vegetables are tender.
5. Return the shrimp to the skillet, stir well, and garnish with parsley. Serve.

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Healthy Recipes | Low Carb Cheesesteak Skillet using Ground Beef

Healthy Recipes | Low Carb Cheesesteak Skillet using Ground Beef

Skillet   September 09, 2019

This low carb cheesesteak skillet using ground beef is a keto dinner you can whip up any day of the week. Eat it as is, on top a salad or even on a roll for those not counting carbs. Each serving only has only 3.9g net carbs. This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. 

I have been having a cheesesteak obsession lately. My hubby and I love onions and peppers with just about anything so perhaps that is why. Today I was in the mood for an easy dinner recipe and threw together this low carb cheesesteak skillet using ground beef. 

Below you can see how I made this easy dinner recipe. I started with one oven safe pan and browned the ground beef with some steak seasoning. In the other skillet I started to saute the vegetables. When they were both done, I combined them and sprinkled cheese on top.

This Gluten Free & Keto Philly Cheesesteak Style Beef Skillet is a Delicious mix between Sloppy Joe’s and Philly Cheesesteak. It’s an Easy and Inexpensive Family Friendly Meal that can be thrown together in less than 30 minutes. The recipe uses Ground beef instead of more expensive Steak which is typically used in Philly Cheesesteak recipes. It can be served on it’s own or over a bed of Zucchini Noodles or Low Carb Bread.

Low Carb Cheesesteak Skillet using Ground Beef

Prep Time 5 minutes

Cook Time 25 minutes

Servings 6

Calories 439 kcal

Ingredients:

• 3 oz provolone cheese
• 3 oz gruyere or swiss cheese
• 1 tablespoon steak seasoning
• 1 tablespoon olive oil
• 1 1/2 lbs ground beef
• 1 cup red, orange and yellow pepper strips
• 2 cups green pepper strips
• 1/4 cup onion, sliced
• 1/2 cup mushrooms, thinly sliced

Instructions:

1. First, Heat up a large oven proof skillet and add in the ground beef. Sprinkle the steak seasoning on top and brown the meat.
2. Second, In the meat time heat up another large skillet and add in the oil and vegetables. Saute until the vegetables are cooked through.
3. Next, Pour the cooked vegetables onto the ground beef and mix well. Sprinkle cheeses over top and set under the broiler
4. Broil until the cheeses are melted and starting to brown.
5. Serve as is, over lettuce, or if not low carb, use buns or rice

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