If I can add cheese to any side dish, I will! This makes your zucchini so tasty, and cooks up so fast in your oven. We use our toaster oven that has bake and broil settings on it so we can bake up stuff like this without heating up our whole house in the summertime. I’ll put the link for the model we have in the next section so you can see!
I used 3 medium size zucchini for this recipe but 2 large will work fine too. This recipe is for 4 servings and I included the carbs on the recipe down below. It’s low carb and keto and tasty! It’s also vegetarian and if you substitute the cheese for vegan cheese, you’ll then have a vegan side dish too! Zucchini is something I never really made a lot of, but I’m excited that I get to make more of it now. I guess this means I’m an adult now 😂 happy eating y’all!
I have looked up and tried a few different recipes for jalapeño poppers over the years, but this is the easiest version I’ve made! I haven’t found a recipe like this online, so here’s my super EASY version of making jalapeño poppers. Cutting and prepping the jalapeños takes the most amount of time for this recipe. I cut off the tops and de-seed them so they aren’t spicy. For some reason, this batch had tons of seeds inside them 🤦🏻♀️ This process took me 10 mins just to cut, slice, and de-seed 7 jalapeños. Since they get cut in half lengthwise, they make 14 poppers.
I don’t like to mix the cream cheese with shredded cheese and seasonings like most recipes recommend, I feel like it’s a waste of time. I’d rather layer the jalapeños with the cream cheese, seasonings and cheese and save myself some mixing time. Also, the less time I have to prep this and start eating them, the better! 😂 Let me know if you make my recipe by commenting on my post! Happy Wednesday y’all!
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I know my title sounds funny, but I am so used to writing pasta after everything, I had to change my wording for low carb dishes that don’t have pasta. I cooked the links and prepared the sauce as if I was going to serve on top of a bed of pasta, but instead served up on top of spaghetti squash! I don’t miss pasta (which is weird for me to say), and spaghetti squash is a great substitute at only 5g net carbs per serving.
For leftovers, I ate the sauce with sausage and topped with shredded mozzarella cheese. It was like a pasta bowl with no pasta! 😂 Just eating the meat and sauce was filling enough too. This recipe makes 4 servings too! 2g of carbs per link and 10g of carbs for the spaghetti sauce. I didn’t use no sugar added sauce, but if you used that instead you would only have 6g of carbs. For the onion, you would only be eating 1/4 cup per serving at 3g of carbs and 2g of carbs for each serving of red bell pepper.
Stop boiling your kielbasa and spice it up by sautéing on your stovetop and seasoning it up! Each serving is only 2g carbs and this sausage is seasoned with all low carb friendly options! You can heat this up for breakfast, lunch or dinner. One sausage rope is about 4 servings, so I can split this up over a couple days. I served it up originally with my sautéed mushrooms side and a side of roasted green beans. Hope y’all enjoy this easy main dish!
As a kid, I couldn’t stand the texture of mushrooms, but now as an adult, I just love ‘em! Before starting our low carb diet, we would order them as a topping on pizza but that was about it. These last few weeks, we’ve been adding more low carb veggies to our diet and mushrooms have made it on our rotation as a side now.
We use Baby Bella mushrooms but you can also use regular white mushrooms for this recipe. I’ve found that roasting them in the oven makes the mushrooms more juicy and sautéing them in a skillet makes them more crisp on the outside. Either way, I like them cooked both ways! Hope y’all enjoy this recipe! 🍄 I’ll post the net carbs on my recipe down below too 🙂
Perfect addition to our Greek and Mediterranean menu here at home 🇬🇷 I used frozen cauliflower rice for this recipe, but you can also use fresh cauliflower. You would need to “rice” the cauliflower by putting the florets in your food processor and pulsing until they are close to the consistency of rice. If you purchase a whole cauliflower head, you would need to cut it down into floret size pieces. Frozen cauliflower rice is the easiest way to go!
Be cautious about how much salt you use in this recipe and try not to add more than I list on my recipe. It will turn out very salty quickly! Same with the lemon, the rice doesn’t absorb the same as plain white rice so it will taste very lemony as well. We figured out both of these the hard way!
These pork chops are marinated overnight and sautéed on your cast iron skillet, cooked under 10 mins and so juicy. If you’re tired of dry pork chops, I cannot stress enough that they need to be marinated. Making a quality marinade for your meats is more important than how you cook them! As long as the chops are marinated, you can air fry, pan fry, or even bake them in your oven and they’ll be delicious. Just make sure not to over cook them and use your kitchen thermometer to check their internal temperature. Pork needs to be at 145 degrees F internal temp to be fully cooked.
I originally made this dish with pasta, but wanted to make it keto friendly! It turned out so yummy, you wouldn’t even know it was low carb. To make the sauce into a roux, you use Xanthan gum as the thickener instead of flour. I use heavy cream for the sauce, and it gives it a nice and creamy consistency. The Cajun sausage links are not spicy but full of flavor for the dish. We served the sauce & sausage on top of spaghetti squash and it was delicious. Paired it up with a side salad and it was the perfect low carb dinner. Hope you enjoy this!
I’ve made sautéed green beans many times, but this time I wanted to update and make it keto friendly! Using fresh green beans is always my go-to, but you can also use frozen. I blanch the green beans in the beginning of the recipe so they don’t get mushy or too browned when they get sautéed. If you’re using frozen green beans, you would skip this step and microwave the beans until they are thawed then sauté.
For my recipe, I use garlic powder and onion powder but if you’d like to use fresh garlic or onion instead, I have the measurements here. You can mince 2 garlic cloves and dice 1/2 of a yellow onion and add them to the skillet at the same time you would add the garlic and onion powders. I also add a dash of red pepper flakes, but that is totally optional depending if you want these to be a little spicy. Hope you enjoy my recipe!
Here’s an update to my recipe for pork tenderloin in the Instant Pot! This recipe is keto and low carb friendly and tastes delicious. Since it’s pressure cooked in the Instant Pot, it’s also cooked in less than half the time it would normally take in your oven. I buy the pre-marinated pork tenderloin, so it has all the seasonings it needs. You can buy whichever one you like to make this recipe too! For the pics below, I cooked up a 2.5lb tenderloin that was pre- marinated in an Asiago peppercorn marinade.
We served up the tenderloin with sautéed green beans, they were a perfect pair. Hope you enjoy this recipe!