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!
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!
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
Back to school? Again? Whether you're going back to school or getting used to what I like to call "life after Summer" these three salads will help you get out of the funk and get excited again. I think it's really important to focus each day on the positive things in life. So why not start with food? When I was in school the only thing I looked forward to (besides leaving school at the end of the day lol) was LUNCH! So why not pack yourself an amazing salad to look forward to? Here are my and Jasons top 3 lunch salads that I will be making A LOT come Monday because I am starting low carb again! I had my baby in March and now I am ready to jump back in so make sure you stay tuned to my YouTube Channel and this blog for updates, meal plans, recipes, and much more!
*Also subscribe to my YouTube channel through the video above- when I hit 10,000 subscribers I will be doing my first ever give away!* Enjoy!
Ham & Cheese Salad- Serves 1
4 thin slices Black Forest ham
2 thin slices American cheese
5 cherry tomatoes, but in half
1 green onion, sliced thin
2 cups spring mix lettuce
Layer 2 slices of ham and one slice of American cheese. Roll up and slice into pinwheels and repeat with the other 2 slices of ham and slice of American cheese.
Slice tomatoes in half and thinly slice green onion.
Top spring mix with ham and cheese pinwheels, halved tomatoes, and green onion.
*I like to use Ranch dressing on this salad*
A-BLT-E Salad- Serves 1
3 slices cooked bacon
2 cups romaine lettuce, chopped
1/4 cup chopped tomato
2 hard boiled eggs, sliced
2 Tbsp red onion, sliced or chopped
1/4 of an avocado
garlic salt
pepper
red pepper (optional)
Chop up the romaine, tomato, avocado, and red onion. Slice the hard boiled eggs. Crumble the bacon.
Season the hard boiled eggs and avocado with a sprinkle of garlic salt and pepper. Optional- sprinkle a little red pepper on the avocado.
Top the romaine with avocado, bacon, tomato, red onion, and hard boiled eggs.
*I like to use Bleu Cheese dressing on this salad*
Italian Style Salad with Chicken- Serves 1
1 cup cooked chicken
1/4 cup chopped pepper (I used orange bell pepper)
1/4 cup chopped tomato
2 Tbsp green olives, halved
2 cups baby romaine lettuce
1/4 cup shredded mozzarella cheese
Parmesan crisps
garlic powder
dried oregano
Chop, slice, or shred your cooked chicken. Season the chicken with a sprinkle of garlic powder and dried oregano. Choo the tomato, bell pepper, olives, and lettuce.
Top the lettuce with chicken, tomato, olives, bell pepper, and then sprinkle with mozzarella cheese. Top with parmesan crisps and sprinkle all over with a little more dried oregano.
* I like to make a simple vinaigrette of red wine vinegar and extra virgin olive oil for this salad dressing*
The perfect Summer dinner using in season herbs and vegetables! This is also wonderful for meal prep or to feed guests!
lil carb Caprese Chicken- Serves 2
2 chicken breasts, 1 1/2 inches thick
4 Tbsp pesto, Link to my Homemade Pesto
3 slices of tomato
1/2 cup shredded mozzarella cheese
1/4 tsp crushed red pepper flake, adjust to your taste
salt & pepper, to taste
Parmesan cheese, optional
Start off by marinating the chicken.
In a shallow bowl place 2 tablespoons of pesto and add the chicken. Turn the chicken to get all sides coated in the pesto and refrigerate. I like to marinate mine for 2 hours but if you are pressed for time I would let them sit for at least 15 minutes.
Cut the tomato slices in half and sprinkle them with salt and pepper, set aside.
To cook the chicken:
Preheat your oven to 400 degrees.
In a large skillet (I use cast iron), heat 2 tablespoons of olive oil over medium high heat.
Add the chicken. Cook for 5 minutes and then flip over and cook for an additional 5 minutes.
Turn off the heat.
Then, add another 1 tablespoon of pesto to the top of each chicken breast and spread evenly.
Then sprinkle red pepper flake on top of the pesto. I like to do 1/8 tsp on each chicken breast.
Then add on your tomato slices and then top each piece of chicken with mozzarella cheese.
Place in the oven for 8 minutes. Using a cast iron, I put the whole pan in the oven.
Then I place under the broiler for 1-2 minutes until the cheese is bubbly and brown.
Top with parmesan cheese if desired, slice the chicken and ENJOY!
Here we go again everyone! Meal prep is my best friend I swear. I love to cook, don't get me wrong butttt- how awesome is it when you have a perfectly cooked meal waiting for you all portioned out in the fridge that you can heat up and eat? This meal fits the bill! Easy, delicious and-as always- LOW CARB!
*For this recipe I weighed my ingredients because the sizes of vegetables vary greatly depending on where you purchase them and at what time of the year you are purchasing them. I hope this helps you.
I have a small little kitchen scale that really helps me out if you don't already have one- here's the one I USE. Super affordable and I use it ALL the time.
Balsamic Chicken & Veggies- Makes 4 servings
16 oz chicken breast, cut into cubes
12 asparagus spears, woody ends snapped off
5.5 oz red onion (about 1/2 a large onion)
7 oz zucchini (1 medium size zucchini)
6 oz red bell pepper (1 medium sized pepper)
12 oz cauliflower (1/2 medium head)
3 oz baby bella mushrooms (about 7 mushrooms)
3 Tbsp olive oil, divided
3 Tbsp balsamic vinegar
1 tsp garlic powder
1 tsp Italian seasoning
Salt and Pepper
Preheat your oven to 450 degrees.
Take a large baking sheet and cover it in tin foil and set aside.
To your chicken that has been cut into cubes add 1 Tbsp of the olive oil, the garlic powder, Italian seasoning and a pinch of salt and a pinch of pepper. Mix together well until all the chicken is coated and set aside.
Cut up all of your vegetables into large chunks- try to keep the vegetables cut at the same size this will help cook everything evenly.
Arrange the vegetables on the foil lined baking sheet and pour on the remaining 2 Tbsp of olive oil and 3 Tbsp of balsamic vinegar. Sprinkle with salt and pepper and then give a good mix to make sure all the veggies are coated.
Next, nestle the chicken cubes right on top of the veggies.
Bake for 20-25 minutes (I baked mine for 23 minutes)- to test to see if it is done cut into the biggest piece of chicken and if it is cooked through then you are done!
Serve this right away or allow it cool and then pack it up into some tuber ware and store it in the fridge for meal prep. Any way you eat it- ENJOY!
And this one is the most savory of them all!! I came up with this recipe as a way to shortcut an eggs in purgatory recipe and let me tell you not only is this almost TOO easy but it is amazing as a breakfast, lunch, OR dinner! This is just as simple as it gets peeps anddddd you can customize how well your yolk is cooked to your personal preference! With literally 2 ingredients and a few spices you can't go wrong! Garnishes not included hehehe
lil carb Italian Eggs- Serves 1
1/2 cup low carb marinara sauce - I used Belletieri's Marinara Sauce
1/4 cup water
2 eggs
1/8 tsp red pepper flake (optional)
1/8 tsp garlic powder (optional)
Salt & Pepper
Garnishes-also optional although I love garnishes!
1/2 Tbsp grated parmesan cheese
1 tsp fresh parsley or fresh basil
In a small 8 inch skillet (use this size otherwise everything will cook too quickly) heat up the water and marinara sauce over medium high heat until it is lightly bubbling around the sides and warmed through.
Then crack in your eggs being careful not to break the yolk.
Sprinkle on the red pepper and garlic powder if you are using them, turn the heat down to medium and then put a lid on the pan.
Cook time once the lid goes on:
-Runny Yolk: 2 minutes
-Solid yet shiny yolk (what is in my video): 3 minutes
-Fully cooked yolk: 3 1/2 - 4 minutes
*Your stove may be different then mine- but this happens quick so watch your eggs carefully to get your desired doneness.
Once they eggs are done plate em and eat em!
Garnish with some parmesan cheese, S&P and fresh chopped herbs and ENJOY!
**TIP: to make this for more people just use more sauce, more eggs, and a bigger pan. Use a pan that will fit the number of eggs you want to cook at once and add enough sauce to cover the bottom of the skillet. **TIP 2: When looking for a low carb sauce I try to stay below 4 net grams of carbs per 1/2 cup. Calculate the net grams of carbs by subtracting the fiber from the carbs on the label.
One pan, short ingredient list, and So.Much.FLAVA!
This meal is great for a quick and easy dinner as well as meal prep.
I absolutely LOVE taking this for lunch the next day.
lil carb Sausage Peppers and Onion Noodles- Serves 4
3/4 lb Italian sausage (ground OR in links)
1 medium onion, roughly chopped
1 bell pepper, roughly chopped
2 cups of zucchini noodles
2 tsp olive oil, divided
1 1/2 cups low carb marinara sauce
1/2 cup water
Salt & Pepper to taste
1/2 tbsp fresh parsley for garnish (optional)
1. Ground Sausage: In a large skillet (mine is 12 inches) add in 1 tsp of olive oil over medium high heat and cook your ground sausage until fully cooked. Then remove with a slotted spoon to a plate and return the pan back to the stove and continue on to step 2.
1. Sausage Links: poke your links with a knife 3 times so they don't explode in the oven and bake at 425 degrees for 25-30 minutes. Let sit to rest for about 3 minutes then slice and set aside.
3. Add the sausage back in to the pan and then add in the marinara sauce and the water and mix well.
Turn up the heat to medium high and using your spatula to release the brown bits from the bottom of the pan. Let this bubble away, stirring often, for 5 minutes. Taste and add salt and pepper if needed.
4. Next, add in your zucchini noodles and stir well for 1 more minute.
(without dressing, using the ingredients I used in my video)
472 Calories
25 Grams Protein
12.5 Grams Net Carbs
So.. at first I thought that getting bored with the same old foods was a bad thing. But after I started thinking about it I realized it's a GREAT thing! By getting bored of foods it is keeping my mind sharp and forcing me to create yummy new recipes and put together new ideas. This next recipe was born in exactly that way. I was sick of the same old lunch salads I was eating and when I get sick of food I get sad. I really really love food and food should be an experience! Even if you're eating in your cubicle at work. You should still look forward to lunch. With this salad I get excited for lunch to come!!! Is it 12:01 yet? hehehe
lil carb Italian Sub Chopped Salad-
Serves 1 as a meal salad or 4 as a side salad
2 1/2 cup lettuce blend
2 Tbsp grated parmesan cheese
1/4 cup mozzarella cheese- use fresh, grated, or mozzarella balls (see video)
1/4 cup cucumber
8 Kalamata olives
2 Tbsp roasted red peppers
1/4 cup yellow bell pepper
2 Tbsp red onion
5 cherry tomatoes
5 slices pepperoni
1 1/2 oz salami
1/4 tsp dried oregano
Break apart lettuce leaves with your fingers into bite size pieces.
Then chop up everything else! Its that easy.
I like to combine in a big bowl then sprinkle with oregano and give a good mix with your favorite Italian dressing! My favorite is Kens Italian!
Pack this up for lunch, serve it as a side salad with your favorite dinner or enjoy right on the spot after you chop chop and drop! Enjoy!
Pizza is one of those foods that can be really hard to replicate but with around 30 grams of carbs for ONE slice of pizzeria pizza I had to figure it out. I have tried all different low carb versions and they all were flops. Cauliflower crust sounds promising but the fact that you will never have a crispy crust is where you lose me. Same with a lot of pre-packaged crusts. Extra money and extra ingredients that I couldn't pronounce. I had almost given up on finding a low carb pizza that would rival actual pizza until one day when I was craving pizza soooo bad and I looked in my pantry, saw my Tumaros wraps and knew I had to give it a shot. That is when this recipe was born and now I have the perfect go-to, low carb pizza and it is truly amazing! I cannot stress enough how important it is for everyone to try this recipe. Especially if you are watching your carbs- especially if you love pizza as much as I do- this recipe is a game changer!
lil carb Personal Pepperoni Pizza- Serves 1
1 - 8 inch low carb wrap- Click HERE to see the ones I use
2 Tbsp low carb marinara OR pizza sauce - I use Raos Brand
No drooping pizza crust here!!!
12 slices pepperoni
1 Tbsp grated parmesan cheese
2/3 cup grated mozzarella cheese
Pinch of dried oregano
pinch or two of crushed red pepper flake
pinch of garlic salt
Preheat the oven to 450 degrees.
Place the wrap on a baking sheet and evenly spread the sauce covering the entire wrap in a thin layer.
Lay down the pepperoni slices in a single layer.
Sprinkle with the oregano, red pepper, and garlic salt.
Sprinkle next with the parmesan cheese followed by the mozzarella cheese.
Bake for 10 minutes.
Let cool for a minute then cut using a pizza cutter ENJOY!
and
Broccoli roasted in the oven is such a great side dish. Broccoli is very economical right now aka cheap! Which I am all about saving a buck- especially at this time of the year. Mama Bear needs to buy Christmas gifts! haha Oh and did I mention that my Italian roasted broccoli is low carb and delicious!? Make this side dish part of your dinner plate this week. It's already on my menu along side my lil carb Meatloaf!
lil carb Italian Roasted Broccoli- Serves 3
4 cups broccoli, cut into florets
1 1/2 cups sliced mushrooms
2 Tbsp extra virgin olive oil
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper flake, optional
1 tsp Italian seasoning
1/2 tsp black pepper
3 Tbsp salted butter
1/4 cup whole milk mozzarella, shredded
2 Tbsp grated parmesan cheese
Preheat your oven to 425 degrees.
On a large sheet pan covered in tin foil and sprayed with cooking spray drop your broccoli.
Drizzle on the olive oil then sprinkle on all the garlic powder, onion powder, red pepper flake, Italian seasoning, and pepper.
Toss well to coat all the broccoli. Spread in a single layer and roast in the oven for 15 minutes (keep an eye to make sure your oven doesn't burn your broccoli).
Then remove pan from the oven and toss butter with the roasted broccoli.
Top the broccoli with the mozzarella and parmesan and bake an additional 5 minutes.
Remove from oven and serve up! ENJOY!
Supreme pizza and I used to be besties. Like, I absolutely love supreme pizza. It's a love affair- don't tell Jason. lol. Living in New Jersey for most of my life and now in Pennsylvania (but only 7 minutes away from the Jersey border) gives me the opportunity to have literally the best pizza in the country (in my opinion) and I have eaten my fair share. Believe me. It's almost embarrassing how much pizza I have eaten in my lifetime. The last few years supreme pizza has been a memory for me. Until I decided that I can take those same flavors and same ingredients and incorporate them into a "bake" and let me tell you- this bake is the bomb! It's one of my favorite dinners. Hands down. The bonus to this dish is it feeds up to 8 people. So you can make this for a crowd ORRRR you can totally save the leftovers and have them for dinner and then lunch and snacks and literally any time you would have a slice of pizza. While journey-ing through this low carb lifestyle that I'm on I've come to realize that you might be craving something high carb but you can find alternatives to satisfy those cravings in a low carb way! That is my whole mission for this blog and my YouTube Channel- which if you haven't checked it out you totally should. The video above is a link to my video of me making this dish so click it, check out my channel and subscribe because I am sticking around to share low carb recipes with everyone to keep you happy, healthy, and on track. Now- go get in the kitchen and make this low carb Supreme Pizza Bake and satisfy your cravings!
lil carb Supreme Pizza Bake- Serves 8
1 Tbsp extra virgin olive oil
2 1/2 lb spaghetti squash, about 4 cups cooked
1 lb ground beef, I used 90/10
1/2-3/4 lb Italian Sausage (whatever your grocery store has as far as amount)
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
1 tsp salt
1 tsp pepper
1/4 tsp red pepper flake (optional)
1 cup red onion, chopped
1 cup green bell pepper, chopped roughly
1/2 cup sliced black olives
30 slices of pepperoni
1 cup white mushrooms, sliced
3 cups mozzarella cheese, grated
17oz marinara OR pizza sauce-- plus more for serving (I use Raos brand- VERY low carb!)
Parmesan Cheese for serving
Preheat your oven to 375 degrees.
In a large skillet on high heat add your olive oil.
Then brown the ground beef and sausage until it is cooked through. Drain off all the fat and return the pan back to the stove.
Lower the heat to medium high and sprinkle on all the spices (onion powder, garlic powder, Italian seasoning, salt and pepper). Stir well allowing all the meat to get coated in the spices and toast for about 30 seconds. Then add in 1/2 cup of the marinara sauce. Turn off the heat and stir in the marinara until everything is well coated.
To assemble the "bake" add in about 1/2 a cup of marinara sauce to your large baking dish ( I use 8X10) and spread it out to cover the bottom in a thin layer.
Next take half of your spaghetti squash noodles and spread them out in a thin layer.
Add another half cup of marinara sauce on top of the spaghetti squash and gently mix to get the "noodles" coated.
The next layer is half of the sausage & beef mixture. Spoon that on in an even layer.
Then, just like making a pizza you add your toppings: take half of your chopped red onion and scatter over the top. Then add the mushrooms in a thin layer followed by the green bell pepper. Take 15 slices of pepperoni and scatter them in an even layer on top. Then take half of the black olives and scatter them on top.
Then take half of the cheese and sprinkle a layer right on top.
Then repeat the same layers one more time:
the rest of the spaghetti squash noodles-->1/2 cup sauce-->the rest of the sausage & beef -->remaining red onion-->remaining mushrooms--->remaining bell pepper-->remaining pepperoni--> remaining black olives-->the rest of the cheese!
Bake for 30 minutes then let it sit for 10 minutes to chill out.
Serve along side some extra sauce and ENJOY!
Some of my best recipes are written and created based on my cravings. This is one of them. I was craving a creamy Alfredo sauce with chicken and broccoli and I thought how can I make this happen? I didn't feel like spaghetti squash so I thought- lightbulb- why not roll it up?! Reminiscent of my lil carb Eggplant Rollatini, I decided to wing it and see how it goes. Needless to say- I have made is 3 times since then. And by "then" I mean about 5 days ago.... if that doesn't show you how good this is I don't know what to tell ya. ha. But seriously, I'm making this again for dinner tonight! I am going to my sisters house and I wanted to make this for everyone! Since this dinner is so versatile I'm actually doubling the recipe and stuffing half of the filling into pasta shells and the other half I am rolla-tini-ing. It's great for a make ahead also because I am going to assemble everything at my house and then top it with cheese and bake it at her house! Chicken Alfredo and no (non low carb) guilt!!
lil carb Chicken Alfredo Rollatini - Serves 4 (2 rolls per person) 1 medium sized eggplant
1 cup broccoli florets, cut small
3/4 cup whole milk ricotta cheese
1 cup cooked chicken
1/4 + 1/2 cup mozzarella cheese, shredded
15oz Alfredo sauce, jarred or homemade
1 egg, beaten
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flake, optional
1/2 tsp Italian seasoning
1/8 tsp pepper
1/8 tsp salt
4 slices cooked bacon, chopped for garnishing
1 Tbsp fresh chives, chopped for garnishing
Parmesan cheese, grated for garnishing _____________________________________
Preheat your oven to 375 degrees.
Slice your eggplant into 8 slices that are 1/4 inch thick.
Place them on a silpat or foil lined baking sheet that has been sprayed with cooking spray.
Bake them in the oven to release moisture for 8 minutes.
Take out and allow to cool.
While the eggplant is cooling add your broccoli to a microwave safe bowl. Add in 1 Tbsp of water. Microwave for 1 minute 30 seconds to lightly steam the broccoli. Take out and allow to cool slightly.
Next, mix up the filling.
In a medium bowl add in the
ricotta cheese, 1/4 cup mozzarella cheese and mix together.
Add in the garlic powder, onion powder, red pepper, Italian seasoning, salt, and pepper. Mix again.
Add in the chicken and mix.
Add in 1 Tbsp of Alfredo sauce and mix.
Taste for seasoning and add more salt if needed.
Then add in the beaten egg and thoroughly mix until the egg is well combined.
Lastly, fold in the broccoli, gently. Filling=done.
Take a 8/8 baking dish and add 1/3 cup Alfredo sauce into the bottom, spreading in a thin layer.
Next, take a piece of eggplant and add in 1/8th of the filling and spread out over the eggplant but leave a little boarder on one side. Start rolling on the opposite side and loosely roll.
Place seam side down in a baking dish. Repeat until you have 8 rolls. (watch the video above to see how I do it)
Top each roll with 1/4 Tbsp Alfredo sauce.
Sprinkle rolls with remaining 1/2 cup of mozzarella cheese and bake in the oven. 375 for 30 minutes.
If the cheese is not browned at the end of 30 minutes place until the broiler for 1-2 minutes watching closely. Once it is done, remove from the oven and allow to sit for 5 minutes.
Heat up remaining Alfredo sauce in a sauce pan to use for serving.
To serve: ladle some Alfredo onto your plate, top with rollatini and garnish with chopped bacon, chives and parmesan cheese. ENJOY!
Basil and summer pretty much go hand in hand and since I grow my own you guys know I have a TON right now. This classic platter is just so timeless and delicious but with the lil spin I put on it you will enjoy it like its a new dish! Adding buttery pine nuts gives the platter a welcoming crunch and fresh chopped chives give a subtle onion-y flavor that I always crave in any salad. I love enjoying these last few weeks of Summer where my herbs are plentiful and tomatoes taste like heaven! Pretty soon well be drinking pumpkin everything and wearing scarves lol! lil carb Tomato Basil Platter- Serves 4-6
3 tomatoes, sliced
3 Tbsp fresh chopped chives
1- 8oz ball of fresh mozzarella, sliced
About 1 cup of basil leaves
1/4 cup pine nuts, toasted
2 Tbsp Olive Oil
Balsamic Vinegar or Glaze, about 3 Tbsp (use as much or as little as you prefer)
Salt and pepper
On a oval or round platter layer the tomato and whole basil leaves around the platter. Slice the mozzarella then cut it in halves or quarters and pile in the center of your platter.
Sprinkle with salt and pepper.
Drizzle with olive oil and top with chopped chives and toasted pine nuts. --At this point you can prepare this platter ahead of time and cover it in plastic wrap and refrigerate it until you are ready to serve.
Right before serving drizzle with balsamic glaze or balsamic vinegar. Enjoy!
I am all for quick, healthy, simple meals using fresh ingredients. And actually- that's the driving force for all of my recipes. This meat sauce, bolognese, whatevs you want to call it fits perfectly in my blog. This meal comes together really quickly but tastes like you were simmering it on the stove for hours. The key is finding a good quality jarred sauce that you love that is low carb OR making your own low carb sauce. A lot of sauces in stores now are locally made with fresh ingredients so if you don't have the time just pick up a jar of sauce! Busy weeknights should not mean unhealthy, un-tasty food. I served this sauce over spaghetti squash noodles but you can take this simple recipe and serve it over some zoodles or even pasta! lil carb Meat Sauce- Serves 3
1 lb Ground Beef- I use 90/10
1 Tbsp olive oil
1 medium onion, chopped
2-3 cloves of garlic, minced
24 oz of prepared tomato sauce, jarred or homemade
1/2 tsp Italian seasoning
Salt & Pepper, to taste
4 fresh basil leaves, torn
Heat a large skillet with high sides over medium high heat with 1 Tbsp of olive oil.
Brown the meat for about 2 minutes, drain excess fat if needed.
Continue to brown and add in onion and garlic and stir well.
Keep cooking until the meat is fully cooked- about another 2-3 minutes.
Sprinkle with Italian seasoning.
Mix well.
Add in the tomato sauce.
Stir and lower heat to medium heat.
Allow sauce to begin to gently bubble up and warm through but not boil or bubble too much- turn your heat down if that happens.
Taste for salt and pepper.
Right before serving stir in fresh basil leaves.
Pizza, Pizza Pizza! My craving for pizza will never be satisfied for as long as I live. Sooo I decided to come up with a fun snack that tricks my tummy into thinking I'm eating pizza. By using some traditional pizza flavors and a low carb pizza sauce for dipping you do not have to feel guilty about eating my pizza bites!
The recipe is for 2 bites- because let's be honest- when the pizza craving hits, you just need a few minutes to throw these babies together.
But by all means, multiply this recipe as many times as you need to until you get the amount of pizza bites you are in need of.
lil carb Pepperoni Pizza Bites- makes 2 Bites
2 Tbsp shredded pizza blend cheese OR mozzarella cheese
1/8 tsp italian seasoning
1/8 teaspoon garlic salt
1/16-1/8 tsp crushed red pepper (optional)
2 slices of pepperoni
Low carb pizza sauce for dipping- I use Raos brand- MY FAV!------->
(Check your labels! This is the lowest carb brand I have ever found!)
Preheat the oven to 375 degrees.
I use a silpat on a baking sheet ( you can find the one I use HERE )
Using a tablespoon measure put 1 tablespoon of cheese on your baking sheet in a neat pile. Then make a second one using the other tablespoon of cheese.
Divide the seasoning between both cheese piles and then top with one slice of pepperoni on top of each pile.
Bake for 7 minutes.
Let cook briefly after they are done baking them move them to a plate or serving platter.
Serve along side a small bowl of pizza sauce and ENJOY!
My sister recently had her second baby! Congratulations Lizzy and Zach! After they had the lil booboo I decided to shower them with what I know best- Food. Ha! When I am cooking a whole meal for other people the low carb lifestyle goes out the window. I wanted to make them a big tray of comfort food. Since I wasn't going to eat it I decided to make them stuffed shells. The perfect dinner you can make ahead and keep in the fridge or freezer until you're ready to bake it. I was trying to decide on whether to make the shells cheese or add meat sauce. Then I thought- why do I have to choose one or the other?! Then the best ever filling was born by combining meat and cheese together! After my sister raved about this dish I was on a mission to make this low carb.. so- my lil carb Eggplant Rollatini was born! Lets celebrate all the wonderful births with the full recipe!!
lil carb Eggplant Rollatini- Makes 8 rolls
1/2 a medium sized eggplant- sliced 1/4 inch thick
1/2 lb ground Italian sausage- mild or hot
1 cup ricotta cheese
1/8 cup parmesan cheese
1 cup mozzarella , divided
1 egg
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
16-24 oz of marinara sauce- jarred or homemade
Chopped fresh parsley for garnish
Preheat the oven to 375 degrees.
Slice the eggplant, discard the first slice since it is all skin on one side. I used a mandolin to make sure mine were all the same thickness.
Place them on a baking sheet either foiled lined and sprayed with non stick cooking spray OR use my fav kitchen tool- a silpat. If you want to buy one go HERE! (No endorsement thats just the one I own!)
Bake the eggplant slices in the oven for 10 minutes. This will remove some of the moisture from the eggplant so we don't have a watery final dish and it makes the eggplant more pliable- easier to work with and roll.
While the eggplant bake, start on the filling. Saute the sausage until cooked- drain if necessary. Set aside and let cool. In a medium bowl combine ricotta, egg, salt, pepper, italian seasoning, onion powder, garlic powder 1/2 cup mozzarella, 1/8 cup parmesan cheese. Mix the mixture until everything is combined. Then add in your cooked sausage and mix again.
Take the filling mixture and divide it in your bowl so it makes 8 even piles. I like to smooth out the mixture then score it with my spoon so each eggplant gets even amounts of filling.
Take an eggplant slice and spread 1/8 the mixture on each one. Spread it over the eggplant leaving about 1 inch at the end with no filing. Starting at the other end roll them up. **In a 8X8 baking dish pour in about 1 cup of marinara sauce ( I used fradiavolo for added spice!)
Place each eggplant roll seam side down until you have 2 rows of 4.
Top with the other 1/2 cup of mozzarella - lets be honest top with however much cheese you please!
I also like to spoon a little extra sauce on top before I add the cheese.
Then bake in a 375 degree oven for 25 minutes.
Then broil for 2 minutes to bubble up the cheese.
Let sit for 5 minutes and then serve it up with some chopped fresh parsley! Enjoy!!
**You can also cook shell pasta to al dente and pipe this mixture right in then follow the recipe above!
***Complete this lil carb meal with a side salad! Thats what Jason and I did!
Italian dishes are some of my favorite dinners to make. However, they are not always low carb friendly. This recipe has very few carbs and you can enjoy it with just a side salad. You will never miss the pasta or the bread. I made this and served it with a caesar salad that included my own homemade dressing that you can find HERE and topped with homemade parmesan crisps!
Even my non-low carb eating family members loved this dinner.
Don't ever think that just because you are living a low carb lifestyle you still can't enjoy your favorite foods. That is my main blogging-goal: to show everyone that food can be healthy, simple, and totally flavorful all while keeping low on carbs :) This is a lifestyle that I am trying to make effortless!
lil carb Meatball Parmesan- Makes 20 2-Tbsp scoop meatballs
*Only 2 grams of carbs per meatball!!*
Veggie Prep 1 small onion, minced 2 Tbsp chopped garlic, 4-6 cloves 1 1/2 Tbsp olive oil Heat a small skillet over medium low heat and melt the olive oil. Add in the garlic and onion and cook for about 5 minutes until the onion softens and become translucent. Don't let the mixture burn, adjust the heat accordingly depending on your stove. Once they are softened remove from the heat and let cool slightly.
Making The Meatballs 2 Lb Ground Beef- I used 85/15 2 eggs, slightly beaten with a fork 1 tsp Italian seasoning 1/2 cup Parmesan cheese 1 tsp black pepper 1/2 tsp salt 1/4 cup panko bread crumbs Butter & Olive oil Preheat oven to 375 degrees. In a large bowl add in the parmesan cheese, Italian seasoning, salt, pepper, and bread crumbs and stir to combine. Then add in the egg and mix together. Mixture will form a paste consistency. Then add in the onion and garlic that were cooling in the skillet and mix again. Then with clean hands add in the ground beef and mix until everything is combined- do not over mix. In a large skillet melt 1 tbsp oil and 1 tbsp butter over medium heat. I used a 2 Tbsp scoop and formed the meatballs, rolled them in my hands and dropped them into the skillet to brown on all sides. Once they are browned move them to a paper towel lined plate. For the second batch I added into the skillet another 1/2 tbsp of butter and 1/2 tbsp oil and added in the rest of my meatballs to brown. Now... the Parmesan!
Assembling The Parmesan! 1-2 cups tomato sauce plus extra for serving- Homemade or store bought just check the carbs 1 cup parmesan cheese 1 cup mozzarella cheese Chopped Parsley for garnish In a large baking dish put 1 cup of sauce to cover the bottom- add more until the whole bottom of your dish is covered. Add in the meatballs right on top of the sauce. Dont's stack them make sure they all touch the bottom of the baking dish. Alternate layers of cheese right on top. Put into a 375 degree oven for 15 minutes. Finish under the broiler for 2 minutes. Garnish with parsley and dig in!!
*This recipe makes 20 meatballs but you could certainly cut the recipe right in half and make 10 meatballs! Or double it and make 40!
5 garlic cloves, minced ( Use more or less depending upon preference)
1 medium onion, chopped
1 medium carrot, peeled and diced
1 cup chicken stock OR white wine OR red wine
*For a spicy Sauce- 1 tsp crushed red pepper flakes*- optional
1 28 oz can crushed tomatoes*
1 14.5 oz can diced tomatoes*
2 tbsp fresh chopped basil leaves (optional)
Salt & Pepper
In a large pot heat olive oil over medium high heat.
Add in the garlic, onion, and carrot.
Stir for about 3 minutes until the veggies soften slightly.
Deglaze with either white wine or chicken stock.
Scrap the bottom of the pan and allow mixture to bubble and reduce by half about 4 minutes.
Then add in the canned tomatoes and stir well.
If you want a spicy sauce add in the red pepper flake at this point.
Then season with salt and pepper.
Bring up to a boil and stir well and low heat until you have a low bubbling. (I use medium low on my stove)
Allow to cook for 25-30 minutes. Taste for seasoning and add more salt and pepper if needed.
At this point if you like a chunky sauce you are good to go!
If you prefer a smooth sauce like we do then using an emersion blender, remove the sauce from the heat and blend until smooth.
You can also add fresh chopped basil right at this point! Then you're ready to serve!
Check out some of my recipes that you can make with this fresh and simple sauce!
*Make sure to check your nutritional labels before you buy canned tomatoes.
Every brand is different as far as carb counts. Some brands that include other flavors like "garlic and onion" or "peppers and onion" tomatoes have a significantly higher carb count per serving. I like to keep my count to 4 grams or less per serving- which is usually 1/2 a cup.
