This chicken salad has a hold on me! Not only is it the best I ever had but you can make it in a matter of minutes in the food processor and customize it to make it your own. It's also high protein and low carb if you make it exactly like me! Which will help you meet your protein goals and keep you full for hours!
SAUCE: ½ cup mayo
¼ cup cottage cheese
2 cloves garlic
1 tsp soy sauce
1 tbsp rice wine vinegar
Juice of ½ lemon
Season with black pepper, celery salt, and paprika
8 ounces mushrooms, sliced- I use shiitake, white, or baby Bella (or any combo of those will do)
3/4 cup Marsala cooking wine
1/2 cup heavy cream
Prepare the chicken by slicing it lengthwise. Season with a sprinkle of salt, pepper, garlic powder, and onion powder. Then take 1 tablespoon of flour (if using) and dust over the chicken.
Heat the olive oil and one tablespoon of butter in a nonstick skillet over medium high heat. Cook the chicken until it is golden brown on the first side, about 5 minute. Then flip and cook an additional 5 minutes. Remove the chicken from the pan. It might not be done cooking yet- that's ok. It will finish cooking in the sauce.
Then add in the 2 remaining tablespoons of butter on medium/medium high heat and brown up the mushrooms for 5-7 minutes.
Then add in the marsala wine and allow to come up to a bubble. Scrap the bottom of the pan to loosen any bits of mushroom and chicken. Allow this to bubble for 3-4 minutes and reduce slightly.
Next, add in the heavy cream. Stir well to incorporate. Then add the chicken and any juices from the plate back into the pan. Cook for about 5 more minutes until the chicken is cooked through and the sauce has thickened. Taste for seasoning and add in more salt and pepper to taste.
Enjoy!
*If you're not eating flour you can sub almond flour OR leave out the flour altogether and just use the spices as a rub. This will affect the nutritional facts and lower the carbs too :)
Comfort food to the max! There's no reason sticking to a lifestyle way of eating should feel hard, depriving or not taste good! I hope I'm proof that living a low carb lifestyle can be delicious and easy. This recipe fits right into what I love- yummy comfort food with minimal ingredients that's easy to prepare and FUN to eat.
French Onion Meatloaf- serves 4
1 medium white onion, sliced thin
4 Tbsp of butter, divided
1 lb ground turkey or ground beef
4 Tablespoons Almond Flour
small sprinkle of dried Thyme
1/2 tsp Onion Powder
3/4 tsp Garlic Powder
1 Large Egg
3oz Gruyere Cheese
Salt & Pepper
Olive Oil
For the Gravy:
1 head of Garlic
2 cups Stock (chicken or beef depending on which type of meat you're using)
Cut the head of garlic about 1/4 from the top. Place it on a piece of tin foil and drizzle on 1/2 tsp olive oil and sprinkle with salt and pepper. Close up the tin foil and roast on the same baking sheet as the meatloaf. Allow to cook for 30 minutes.
For the meatloaf: Preheat your oven to 350 degrees. In a large bowl add in the ground meat, almond flour, onion powder, garlic powder, sprinkle of salt and pepper, and another sprinkle of dried thyme. Then add in the egg and about half of the cooked onions.
Mix well and form into a loaf on a lined baking sheet. Bake for 40-45 minutes or until a thermometer reads 165 degrees.
Then top the meatloaf with the rest of the cooked onions and the shredded gruyere. Put back into the oven under the broiler, watching it carefully for the cheese to melt and brown, about 5 minutes.
Allow to sit for 5 minutes before slicing into it.
For the gravy:
When the meatloaf timer has 20 minutes left bring the beef broth and butter to a rolling boil on medium high heat. Remove the garlic head from the oven after it has been cooking for 30 minutes and remove the cloves with a knife (see video for how I do it) and add them into the stock. Let this reduce down for 20 minutes whisking every few minutes breaking up the garlic cloves.
To serve cut the meatloaf and spoon some gravy over each slice. Enjoy!
Never, ever deprive yourself. That's the only way you will succeed on any diet- you need to make it into a lifestyle. Because in life there is always going to be a food craving. I frequently crave Italian comfort classics. So what do I do? I create a keto/low carb version that I can eat, enjoy, and not feel the slightest bit guilty about it. Watch the video above to see how easy this recipe is to put together.
Sausage Pesto Bowl- Serves 1
1 sausage link (I use the Beyond Meat hot Italian sausage)
1 Tbsp pesto
1 1/4 Tbsp fresh grated parmesan cheese, divided
1/4 cup ricotta cheese
1/8 cup mozzarella cheese
1/2 cup tomato sauce ( I use Raos marinara)
1/4 tsp garlic powder
1/4 tsp onion powder
Sprinkle of salt & pepper to taste
Warm the sauce in a saucepan.
Cook the sausage until it is cooked through, I like to use a grill pan to avoid the extra grease.
While the sausage cooks in a small bowl combine the ricotta, 1 Tbsp parmesan, and the mozzarella. Season with salt, pepper, garlic powder and onion powder (note: I like to use a lot of seasoning, add a little of each until it tastes right to you). Taste the cheese mixture and add more if needed.
Slice up the cooked sausage and toss with the pesto.
To plate, put the cheese mixture in the bottom of a shallow bowl then top with the pesto sausage and pour the sauce around the edge (see the above video for reference). Top with the reserved 1/4 Tbsp of parmesan cheese and ENJOY!
The only garlic sauce you will ever need in your life. And the crazy part is, I'm not even over exaggerating! This sauce is perfection and it goes with EVERYthing. Chicken, shrimp, scallops, cod, tofu, roasted vegetables, cauliflower rice, eggs, you get the picture .... everything and anything.
Garlic Sauce- Makes 6 servings
4 Tbsp extra virgin olive oil
1 head of garlic, cloves sliced very thin (about 10 cloves)
3/4 tsp red pepper flake (optional)
zest and juice of a lemon
2 Tbsp butter
1/2 cup dry white wine (I use Sauvignon Blanc or Chardonnay or Pinot Grigio)
1 Tbsp chopped parsley for garnish
In a cold heavy bottom skillet (I use cast iron) add in the olive oil, sliced garlic, and red pepper flake. Then turn on the heat to medium.
Allow the oil to come to temperature and begun to lightly cook the garlic. This takes about 3-4 minutes.
Once the garlic is light brown add in the white wine. Allow to bubble for about 2 minutes and reduce. Then add in the lemon zest and juice. Stir to combine.
Let the sauce bubble for another 2-3 minutes then whisk in the butter.
Taste and season with salt and pepper.
Garnish with chopped parsley and drizzle over whatever your heart desires!
Craving fast food but all of a sudden I'm mad I can't have the bun... LOL I have reached that point in my life. Since I'm sticking to my weightloss goals I needed to find a way to recreate these fast food flavors at home and make it so delicious that I didn't feel deprived. And now we have the Cheeseburger Quesadilla. If you are keeping this Keto and Low Carb friendly the ingredients really matter. I used low carb wraps by Ole and I use low sugar ketchup and I only use a tiny bit. Check out the links below. If you try this one make sure to tag me on social media (Instagram @lil_piece_of_hart). Check out the video above for a tutorial on how I made these... and then once you're done with the video MAKE THEM! You will not be sorry!
Cheeseburger Quesadilla- Makes 1
1/4 lb ground beef 2 slices of cheese (I used American) 1 1/2 Tbsp chopped white onion 5 dill pickle slices 1 wraps of your choice (My Fav) 1/2 Tbsp yellow mustard 1/2 Tbsp low sugar ketchup (Why I use Heintz) 1 tsp extra virgin olive oil salt and pepper small pat of butter
Heat a heavy skillet (I used my cast iron) on high heat and add in the olive oil. Allow to get very hot and then add in your ground beef. Flatten with a spatula to make one big patty. Season with salt and pepper. Allow to cook until a crispy crust has formed. Flip, season the other side with salt and pepper and then once it is cooked through, transfer to a plate.
For this next step of making the quesadillas I used my nonstick skillet.
Heat skillet over medium heat and rub the butter on the bottom of the skillet in a thin coating. Place a tortilla in the skillet and add in one piece of American cheese onto one side of the tortilla. Then add in half of the meat, cutting the meat to fill one side of the tortilla.
Top with onion, mustard, and ketchup Then add 5 pickle slices and the other slice of cheese.
Fold the wrap over and cook for another 30 seconds or so until the bottom of the tortilla is browned. Then flip over and cook an additional 30 seconds to a minute until the cheese has melted and the bottom of the tortilla is browned.
Remove from the heat, cut into wedges or halves and ENJOY!
If you are a taco lover like myself, you will absolutely love this dish. I make tacos a lot for dinner which means I always have leftover taco meat. This is one of my favorite ways to use it up and make a filling, low carb meal! I say meal by the way because I eat this for breakfast, lunch OR even dinner! Whenever the craving hits! The best part is you can use your favorite cheese, your favorite salsa, or even add queso or guacamole or whatever toppings are your favorite!
Taco Eggs- Serves 1
1/4-1/3 cup leftover taco meat (beef, chicken, or turkey seasoned with Taco Seasoning)
1 egg
1/2 Tbsp butter
1 Tbsp half and half
1/4 tsp Taco Seasoning
1/4 cup of your favorite cheese (I use a Mexican cheese blend)
Plus any toppings you choose!
In a bowl whisk together the egg, half and half and 1/4 tsp taco seasoning and set aside (add a pinch of salt if your taco seasoning doesn't have any in it)
In a skillet over medium high heat melt the butter.
Then add the taco meat and warm through, about 2 minutes.
Then pour the egg mixture over the top and scramble the eggs with the meat.
Then top with your cheese and mix in to melt.
Flatten your eggs to get the cheese crispy. Flatten and wait 1-2 minutes and then flip to crisp the other side.
Serve with your favorite topping!
I love salsa and sour cream with some chopped, pickled jalapeños! Enjoy!
Another amazing meal prep for any meal of the day right here. I am all about meal prepping for a few hours on Sundays so I can stay on track during the week. Don't get me wrong, I love cooking but with the fast pace of life these days I am so thankful when I can pull something already prepped out of the fridge, heat it up, enjoy it and then get back to life. Eating on the go and meal prep doesn't have to be tasteless and blah though- don't forget that! You can have a delicious meal waiting for you- you just have to choose the right recipes and give yourself options. This recipe is perfect for any meal of the day. Why? Well, I will tell ya! It is a recipe for all the flavors of an Italian Cheesesteak but they are packed into a frittata that you can take on the go and stay on track with a low carb lifestyle. If you're not a fan of frittatas then you could also put these into muffin cups and enjoy then that way. I also have a lot of people say they are not a fan of reheated (or any) egg. Well I hear ya and I agree HA! That is why I fill my frittatas and egg cups with a lot to the filler and really only have the egg as the binder that keeps everything together. I hope you love this one because we definitely do!!!
Italian Sandwich Frittata- Makes 5 servings
7 eggs
2 Tbsp half and half OR heavy cream
10 oz Steak Umms meat, cooked
5oz fresh mozzarella cheese
1/4 cup banana peppers
4 Tbsp pizza sauce, plus more for dipping- I use Raos
Salt and Pepper to taste
Preheat the oven to 425 degrees.
Then in a medium skillet cook the steak umms meat until it is all browned and no longer pink.
VERY important- drain the meat well. You can even remove to a paper towel to soak up some of the residual grease.
Whisk together the eggs, half and half, and a sprinkle of salt and pepper.
Spray a 9 inch pie plate with cooking spray and layer in the cooked meat and banana peppers. Then pour the egg mixture over.
Slice the mozzarella and top the frittata evenly. Using a fork submerge each slice of cheese into the egg so it is well coated.
Then top with the pizza sauce.
Bake for 25 minutes.
Allow to rest for at least 3 minutes before you serve. If you are meal prepping allow it to cool slightly and then package up with extra pizza sauce for dipping on the side. Enjoy!
The easiest meal prep with the tastiest flavor! Isn't it the best feeling when you know you have a delicious lunch waiting for you while you're at work or you have a quick meal you can heat up on the go or while you're home? I am always looking forward to my next meal so when I know I have some fajita chicken in the fridge, I'm a happy girl! This is not authentic and it's definitely just following the directions on the seasoning packet BUT I have a few ways to make this perfect and I hope you add it to your meal prep really soon. Fajita Chicken- Makes 4 servings
1 lb chicken breast cut into thin, small pieces
1 cup of bell pepper sliced thin
1 cup of white onion cut into thin half moons or diced
1 packet of Fajita Seasoning or 1/3 cup of homemade Fajita Seasoning
1/3 cup water
2 Tbsp olive oil
Heat the olive oil in a large skillet over medium high heat.
Once the oil is very hot add in the chicken. Spread to a single layer.
Allow the chicken to cook for 3 minutes.
Flip chicken pieces over to cook an additional 2-3 minutes until cooked through.
Remove the chicken to a plate and set aside making sure to reserve the oil in the pan.
There should be 1 tbsp of oil still in the pan, add more if needed.
Over medium high heat add in the onions and the peppers.
Cook them for 10 minutes, stirring occasionally until the vegetables are soft and well browned.
Add the chicken back in and turn down the heat to medium.
Sprinkle the fajita seasoning over the chicken and the veggies. Give everything a good mix.
Add in the water and stir well.
Allow to bubble and thicken for 1-2 minutes.
Then you are ready to serve! Enjoy!
You can still go out to eat and to the drive thru and stay on track with a low carb diet!
The key is knowing what to order! I started a new series on my YouTube channel for "Eating Out Low Carb" to help everyone out and to show you what I like to order at certain restaurants and fast food joints hehe
This video is for Burger King! Probably my favorite drive thru... just amazing burgers. Am I right?
Check out the video above! You'll see that I ordered a Double Whopper with Cheese and no bun.
The nutritional facts for what I ordered:
720 calories
56 grams of fat
9 grams of carbs
1 gram of fiber
40 grams of protein
Check out NO BUN PLEASE to get more ideas for what to order and other restaurants' carb info!
Craving pizza again? Ya, me too. LOL
Don't derail your diet journey- just make these eggplant pizzas instead! You might already have all the ingredients on hand! If you think you might not like this recipe for whatever reason- eggplant skin, small portion, thick cut eggplant.... just make it and thank me later. If you follow my directions for this one I promise you'll love it. Oh yea and I didn't invent this. It's a recipe that's all over the internet. BUT I think I've cracked the code to making them taste amazing every time! I hope you love em too!
Eggplant Pizzas- 1 Serving
4 slices of eggplant- cut 1/2 inch thick (about 7 ounces total)
2 Tbsp marinara sauce
4 Tbsp shredded mozzarella cheese
1/2 Tbsp extra virgin olive oil
garlic powder
onion powder
Italian seasoning
Salt
Pepper
chopped parsley for garnish
Preheat the oven to 350 degrees.
Line a baking sheet with tin foil and lightly spray with cooking spray.
lay the eggplant circles on the baking tray and brush with olive oil then sprinkle with salt, pepper, onion powder, garlic powder and Italian seasoning. Flip the eggplant and brush with olive oil and season the other side with spices.
Bake for 18 minutes.
After they are finished remove from the oven and top with 1/2 Tbsp each of marinara sauce and then 1 Tbsp each of mozzarella cheese.
Broil for 4 minutes but watch them closely so they don't burn. Depending on your oven you might need more or less time.
Top with some chopped parsley and ENJOY!
It is very seldom that I hear my husband crave a meal prep two weeks in a row... but folks, this was a recipe he wanted to have for his breakfast at work not just one week but two weeks in a row. I bring you my Savory Broccoli & Bacon frittata! featuring smoked gruyere cheese, dried thyme and nutmeg. This frittata is perfect for any meal- it is perfection for meal prep- just make it and then me later. Normally I would say use whatever ingredients you like and have however, this time I urge you to make it exactly as it is written. Each ingredient is necessary and all the ingredients together build such a tremendous flavor profile I wouldn't want you to switch it up and be disappointed. I hope you enjoy and by the way- what a perfect edition this would be to your Fathers Day brunch!
Savory Broccoli & Bacon Frittata- Serves 5
1 cup broccoli florets, chopped into bite size pieces
6 slices of cooked bacon, broken into bitesize bits
1/2 cup thinly slices onion
1 Tbsp finely chopped (or grated) garlic
1/2 cup smoked gruyere cheese
1/4 tsp dried thyme
1/8 tsp nutmeg
7 eggs
2 Tbsp half and half
Salt and Pepper to taste
Preheat the oven to 425 degrees
Combine the egg, half and half, dried thyme, and nutmeg. Add in a pinch of salt and pepper.
Whisk until well combined. Set aside.
Grease a 9 inch pie plate with cooking spray.
Layer in the onions, garlic, broccoli, and bacon.
Pour the egg mixture over the veggies. Make sure to coat the mixture in the egg.
Top with the gruyere cheese.
Bake for 25 minutes.
Let sit for about 5 minutes before serving.
If you are making this dish for meal prep I would advise to let it cool for about 15 minutes then cut it into portions and keep refrigerated until you are ready to eat. ENJOY!
Get ready for my favorite recipe of the moment! Every single ingredient in this dish is on my favorites list. You've got your cheese, chicken, and of course garlic n butttta. SO. GOOD. If I was telling you about this recipe in person I would probably say "I cant even..." because I say that for everything in life that is phenomenal and amazing. I cant even- because I cant even believe I'm eating this and it is low carb. Please try it and let me know how much you love it too! Notes about this recipe- I didn't use pasta- I used zucchini noodles BUT You could totally use any kind of pasta or veggie noodle of your choice and the dish would be just as amazing. *If you need more servings just multiple by how many people you need to feed! It's that easy! *Red pepper flake is optional but oh so tasty. The amount in this recipe will give you a subtle burn at the end of each bite. *The amount of garlic I used is how much I like and I love garlic. Use a little less if you're not as big of a fan.
Low Carb Garlic Butter Pasta- Serves 1
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter- divided in half (I use Kerrygold)
1 1/2 Tbsp chopped garlic
3 oz cooked chicken, cut into bite size pieces (I used grilled chicken I had prepped but you could use rotisserie too)
2 cups zucchini noodles (Or 2 cups of any pasta you would like)
1 oz fresh mozzarella
1/4 tsp red pepper flake (optional)
Pinch of dried oregano
Parmesan cheese for topping
In a large skillet add the olive oil and 1/2 tbsp of butter. Then turn on the heat to medium.
Immediately after turning the heat on add the garlic and red pepper flake. (By adding it now the flavor of the garlic and pepper flake will infuse into the butter and oil)
Within a minute everything will begin to bubble. Then add in the chopped, cooked chicken.
Stir everything and allow the chicken to warm for about 30 seconds.
Next, add the zucchini noodles. Sprinkle with a pinch of oregano and some salt and pepper to taste.
Stir everything together and allow to warm through for 30 more seconds.
Then top the mixture with the mozzarella cheese and cover for 3 minutes.
Top with some parmesan cheese and you are ready to go! Enjoy!
My first official post of 2019 is a recipe that I think I have made 17 times in the past 2 months... no joke. This chili just doesn't get old. I love making it for meal prep because working from home with a 10 month old does not mean that I have to miss out on a great comfort food lunch. I can pop a bowl in the microwave and in a matter of minutes I have a hot lunch that keeps me on track with my low carb lifestyle. The best part is, when I am creating crock pot recipes I want throw everything in. I mean I need to have absolutely NO prep work at all.
Well this one is another no prep, easy, crockpot, low carb masterpiece!
Another thing I'd like to mention- this recipe is totally customizable- use mild salsa or use hot salsa for a spicy chili. Use black olives, use green olives- whatever you enjoy. I have made this so many different ways depending on what I have in my fridge and it's delicious every time.
#newyearsameme
Crockpot Mexican Chicken Chili- makes 6 servings
24 oz jar of salsa (to stay low carb make sure the salsa is less than 2 grams of net carbs per serving)
1/4 cup water
1 cup chicken stock
1 Tbsp taco seasoning
1 can green chiles (4 oz)
1 can olives (14.5oz or about 1 1/2 cups)- green or black, whole or sliced (whatever you like!)
1.5 lbs boneless skinless chicken breasts
4 oz cream cheese, cut into cubes
Turn your crockpot onto high and add in the salsa, water, green chiles, olives and chicken stock, stir.
Then put the chicken in and sprinkle on the taco seasoning.
Cook on high for 6 hours.
After that, remove the chicken and shred it with 2 forks.
Before you add the chicken back in, add in your cream cheese and stir. Give it a minute for the cream cheese to start to melt and stir again. Then add in the shredded chicken and put the lid back on for another 10 minutes to warm everything through.
At this point you can serve the chili or you can put the crock pot on a warm setting until you're ready to serve!
I like to serve this in a bowl topped with sour cream, shredded cheddar, shredded lettuce and sliced green onion! Enjoy!
Sheet Pan Salmon- An easy and healthy dinner to get you through the Winter. I've been going 100 miles an hour lately between my baby turning 9 months in a few days to working full time to Christmas Prep, it's definitely the holiday season and I LOVE IT! But I need a quick and healthy meal to get me back to the important things like watching The Santa Clause and addressing my Christmas cards! If you also need a healthy dinner that is ready in a flash with minimal clean up then I got you covered!
**My recipe video and written recipe below are for one person but just double the recipe for 2 servings or multiple by however many people you need to serve. Just make sure your sheet pan is big enough to have all the vegetables on a single layer.
low carb Herb Crusted Salmon- Serves 1
6 oz portion of salmon, skin removed
3 oz mushrooms, sliced
1/3 cup red onion, roughly chopped
1/3 cup zucchini. sliced into circles or half moons
6 Asparagus spears, cut into thirds
1/3 cup crushed pork rinds
2 Tbsp extra virgin olive oil, divided
1 Tbsp fresh parsley
1/2 tsp fresh Thyme
1 clove garlic
Zest of one lemon (save lemon and slice for garnish)
1/4 tsp dried oregano
Salt and Pepper
Preheat the oven to 425 degrees.
Place a piece of parchment paper on your baking sheet.
Place your vegetables (asparagus, onion, zucchini and mushrooms) on a single layer on top of the parchment paper.
Drizzle with 1 tablespoon of the olive oil. Sprinkle on the dried oregano and a pinch of salt and a pinch of pepper.
Mix well and put back on a single layer.
Bake in the oven for 15 minutes.
In a food processor add the garlic, pork rinds, parsley, thyme, lemon zest and pulse until everything is finely chopped then drizzle in the last 1 tablespoon of olive oil, a pinch of salt and a pinch of pepper and pulse again a few times.
OR
You can chop the garlic, parsley, lemon zest and thyme all together and then add it to pork rinds that you have crushed by hand. Mix well in a small bowl and add in the last 1 tablespoon of olive oil along with a pinch of salt and a pinch of pepper.
Once the vegetables timer goes off take them out and give them a toss.
Then put your salmon filet on top of the vegetables.
Take the pork rinds mixture and top your salmon, pushing down to make sure the crust sticks. Try to cover the entire top of the salmon evenly.
Place back in the oven for 15 additional minutes.
Once it is done squeeze on some lemon juice and ENJOY!
Soup season is officially here! This recipe is a classic you will want to keep at the ready for this time of the year. I love to make this soup and freeze it so that anytime I feel like some home cooked soup it is only one thaw away! The best part about this recipe is, you don't miss the carbs. The flavor steals the show and with how easy this soup comes together I know you will be making it again and again.
low carb Italian Wedding Soup- makes 10 cups Meatballs:
1 lb ground chicken
2 Tbsp finely diced onion
1/4 cup parmesan cheese
2 Tbsp chopped parsley
1 tsp garlic powder
1 egg
pinch of salt
pinch of pepper
Soup:
2 Tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped (about 3 stalks)
1 cup cauliflower, riced (learn how to make your own HERE)
2 cloves garlic, chopped
1/2 cup white wine
6 cup chicken stock
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried thyme
5oz baby spinach leaves
juice of 1/2 a lemon
extra parmesan cheese for topping
Preheat your oven to 350 degrees.
Start by making the meatballs. In a large bowl add in all of the meatball ingredients and with clean hand mix well.
On a large baking sheet sprayed with non stick cooking spray drop 1-2 tsp size balls of the meatball mixture. They don't have to be perfect, or round, just drop them on the baking sheet.
This will make approximately 60 small meatballs. Bake for 20 minutes until they are cooked through and golden brown on the bottom.
In a heavy bottomed soup pot add in the olive oil over medium heat. Add in the onion and celery along with a pinch of salt and pepper. Saute these veggies for about 5 minutes until softened. Then add in the chopped garlic and cook an additional minute.
Then add in the wine, chicken stock, and dried thyme.
Raise the heat and bring to a boil.
Once the soup is boiling add in the cauliflower rice and cook for 6 minutes.
Then add in the cooked meatballs and allow to simmer for 2 minutes so the meatballs warm through.
Next add in the spinach and allow to cook and wilt down for 5 minutes.
Then squeeze in the lemon juice, taste for seasoning and add more salt or pepper if needed.
Ladle into a soup bowl, top with parmesan cheese and Enjoy!
Low carb comfort food is ready to awaken your taste buds with this recipe! One of my favorite high carb dinners is chicken parm and like I always say- surviving on a low carb diet is all about finding a healthy alternative to anything and everything that you're craving. This recipe will do just that. Serve these meatballs as a dinner or lunch prep with some zucchini noodles or spaghetti squash OR make smaller meatballs and pop some toothpicks in them and serve them as an appetizer or as a snack during game day! They are also a low calorie bite as well! Everyone will enjoy these so definitely try them out! Did I mention they're super easy?? You all know me by now and everything is delicious and super easy when it comes to cooking great food! low carb Chicken Parm Meatballs- makes 12 medium sized meatballs
1 lb ground chicken
1 egg
1 tsp onion powder
1/2 tsp red pepper flake (optional)
1 tsp dried oregano
1 Tbsp chopped fresh parsley
3 cloves of garlic, minced
1/2 cup finely grated parmesan cheese
Pinch of salt and pepper
2 Tbsp olive oil
Preheat your oven to 375 degrees.
In a large bowl add the ground chicken, egg, onion powder, red pepper flake (if using), dried oregano, fresh parsley, chopped garlic, the 1/2 cup of parmesan cheese and a pinch of salt and a pinch of pepper.
Using clean hands mix everything together until well combined.
In a 10 inch skillet (use a skillet that can go from the stove to the oven, I use THIS cast iron skillet)
and heat 2 Tbsp of olive oil over medium/ medium high heat.
Form the ground chicken mixture into meatballs and drop them onto the skillet. Let cook for 4-5 minutes. Flip over and cook another 1-2 minutes.
Turn off the heat.
Add in the sauce then top each meatball with the remaining Tbsp of parmesan cheese and the 1/2 cup of mozzarella cheese.
Bake in the oven 10-12 minutes or until the meatballs are cooked through.
*Be careful because the skillet will be very hot* Enjoy!
Nutritional Info
(for one meatball with sauce and cheese - when making 12 total)
Are your socks ready to be rocked? OK then, you can read the recipe.
Seriously though this recipe is my new favorite. I made it for dinner and then heated it up for lunch and let me tell you its just perfection. Fall will be here for you know it and I cant wait to share some new comfort food recipes with everyone. What's better than a 20 minute, low carb, comfort food dinner? Nothinggggg!
Make sure you're subscribed to my blog and my YouTube channel (above) so you don't miss any low carb diet updates or any new recipes!
low carb Italian Sausage Skillet - Serves 4
1 pound ground Italian Sausage, hot or mild
1 can Hunts Fire Roasted Diced Tomatoes with Garlic , 14.5 oz
1 cup baby spinach
2 medium zucchinis spiralized, about 3 cups of "zoodles"
1/2 cup shredded mozzarella cheese
3 Tbsp shredded parmesan cheese
1 Tbsp Italian seasoning
2 tsp garlic powder
1 tsp onion powder
Squeeze of lemon juice- about 1/2 Tsp
First thing you need to do is spiralize your zucchini into noodles. Refer to the video above for the how I do it and check out the link at the bottom of this post to get the one I use in the video. Or you can buy them already prepared at your local grocery store.
In a large nonstick skillet heat 1/2 tbsp of olive oil over medium high heat.
Add in the ground sausage breaking up the pieces in the pan. Continue to stir and break into smaller pieces until cooked through.
Then add in the entire can of diced tomatoes (do not drain) and mix well.
Allow the tomatoes to warm through for about 1-2 minutes.
Then add in the spices- Italian seasoning, garlic powder, and onion powder.
Mix well.
Add in the baby spinach, mix well and allow the spinach to cook and wilt down about 2 minutes.
Then add in the zoodles and mix well. Allow the zoodles to warm through and cook down for about 3 minutes. They will still be al dente.
Then sprinkle the parmesan cheese on top followed by the mozzarella.
Turn off the heat on the stove and allow the cheese to melt about 1 minutes.
Right before serving squeeze a tiny bit of lemon on top of the whole skillet.
The lemon will wake up the flavors but you won't taste lemon - similar to my Rustic Chicken Soup recipe. Enjoy!
*Spiralizer I use
It's here...!! My Summer Chicken Bowl recipe is finally ready to be viewed by the world. I have been making this for J's lunch prep for awhile now and when a meal is husband approved I feel like then you know-- it's ready to be shared. But really, this recipe is super easy and quick. I don't know about you but when I meal prep there are times when I feel like spending hours in the kitchen and really cooking... but then there are other times... those other times I know I have to meal prep but I really don't want to and I do it because I have to... well if you're also like me and wanna get in and out of the kitchen then make this easy chicken bowl and get back out and enjoy this amazing Summer while we still have it! Before we know it its going to be Fall and we are going to be into comfort food weather... and you better stay tuned because I have a ton of comfort food recipes up my sleeve!
Summer Chicken Bowl- Makes 1
1 cup baby spinach
8 mozzarella pearls
1 Tbsp pesto
pinch of red pepper flakes (optional)
1 cup cooked chicken, shredded or diced
2 Tbsp finely grated parmesan cheese
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
8 cherry tomatoes (mine were equivalent to 2.5oz)
You will also need some olive oil and salt and pepper.
To start chop or shred your cooked chicken. In a small bowl combine chicken, parmesan cheese, garlic powder, basil, and oregano. Mix well until the cheese is incorporated with the chicken. Set aside
Next, prep the mozzarella- cut balls into smaller pieces if desired and mix well with pesto and a pinch of red pepper flake, set aside.
Next, cook the tomatoes. You can roast these in the oven or if you are impatient like me you can "roast" the tomatoes in a small sauce pan. Heat your pan over medium high heat with a small drizzle of olive oil. Add in your tomatoes along with a pinch of salt and a pinch of pepper. Shake the pan to cook the tomatoes on all sides until they are as blistered as you like. (see video above for reference)
Then it's time to assemble the bowls. I like to add in my spinach and then pile on the chicken, mozzarella, and tomatoes right on top. *To enjoy this bowl cold just top with a drizzle of balsamic glaze or make a simple vinaigrette using olive oil and balsamic vinegar. *If you are going to enjoy it warm then store the mozzarella separately until you are ready to eat. Microwave until warm and add mozzarella on top. Add balsamic glaze or vinaigrette and Enjoy!
Nutritional information for entire recipe (not including any dressing)
This chicken might be my new favorite. I know, I know I say that a lot - howeverrrrr the ease at which this chicken comes together coupled with how bomb the flavors are really make it an effortless meal. Hence my favoritism of the moment. I know you will like it too and the carb count is so low it's pretty much a no brainer. Did I mention per piece chicken you're looking at ONE GRAM of carbs?! Heck Yasssss!
I made this for dinner a few night ago and we had leftovers and J said it was the perfect lunch the next day. So not only do you have a flavorful dinner you can also meal prep this chicken for your lunches for the week! Hey, it was husband approved- you can't beat that!
low carb Broccoli Cheddar Chicken- Serves 4
3 slices of cooked bacon, chopped into smaller pieces
1 oz cream cheese, softened
1/4 cup mayonnaise
2 Tbsp grated parmesan cheese
6 Tbsp shredded cheddar cheese, divided
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup broccoli chopped and steamed (see below)
2 chicken breasts, cut in half lengthwise to make 4 pieces (see video)
Olive oil
Salt & Pepper
Preheat your oven to 425 degrees.
Prep your chicken, season with salt and pepper.
Cook the chicken on the stove over medium high heat then remove to a foil lined baking sheet.
While the chicken cooks make the 'topping'.
*(To steam your broccoli- chop it into small pieces and place in a bowl with 1 tbsp of water and microwave for one minute- see video to watch me do this)
In a small bowl combine the cream cheese, mayo, parmesan, garlic powder, onion powder, bacon, and 2 Tbsp cheddar cheese. Season with salt and pepper to taste. Mix well. Then fold in the steamed broccoli.
Divide the mixture between the 4 chicken pieces and spread evenly over the top.
Top each chicken piece with 1 Tbsp of cheddar cheese.
Bake the chicken for 10-15 minutes or until the cheese is melted and the chicken is cooked. Enjoy!
