Sautéed Mushrooms

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 🙂

Rinse and pat dry mushrooms with a paper towel.
Cut off stumps from the bottom of the mushrooms. Use the stumps in your compost!
Melt butter and add olive oil to skillet on medium heat. If you want this vegan, add double olive oil and leave out the butter.
Add mushrooms to the skillet, top side up. Season with garlic salt & pepper. Cook for 5 mins then flip over.
Season with more garlic salt & pepper after flipping over and cook for another 5 mins.
Add in lemon juice and cook for 2 mins more. The lemon juice brings out more flavor.
Sprinkle parsley on top and serve up!

Mediterranean Cauliflower Rice

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!

Thaw frozen cauliflower rice in your microwave for about 2-3 mins less than the cook time on the bag.
Pour thawed rice into skillet with olive oil. Sauté for min.
Add in minced garlic cloves and seasonings and stir. Sauté for min
Add in lemon juice and cook for about min
Yum!

Greek Pork Chops

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 like pork chops because they are yummy and cheap!
Seasonings are mixed together.
I use Cavender’s Greek seasoning and a Greek vinaigrette dressing as well. Any brand Greek dressing works!
Pork chops are placed in a gallon size storage bag and marinated overnight in the fridge. Always put a glass dish under your marinade bag in case if it leaks.
Add olive oil to your skillet and heat on medium. Add in chops, season with additional salt & pepper if desired.
Flip over halfway through cooking at about 4 mins, cook 4-5 more mins or until internal temp of chops are at 145 degrees F.
Remove chops and place wrapped in foil to rest for 3-5 mins prior to serving.
Served up with my recipe for Mediterranean cauliflower rice!

Cajun Sausage & Sun-dried Tomatoes Dish

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!

Slice links into 1/4” pieces.
Add to skillet with oil from sundried tomatoes.
Chop up sundried tomatoes in the mean time.
Remove links and set aside, sauté onion in remaining oil and add butter.
Add in minced garlic cloves and cook for 1 min, then add in Xanthan gum & stir.
Add in diced bouillon cube & water & stir, then add in heavy cream
Let sauce bubble then turn the heat down to low.
Stir sauce to thicken and add in sundried tomatoes, thyme & red pepper flakes.
Add sausage back in! Stir it up!
Ready to be gobbled up 😋
Served on top of shredded spaghetti squash and with a side salad.

Savory Sautéed Green Beans

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!

Trim and rinse your green beans and put in a deep skillet or pot with boiling water. Boil for 2-3 mins to blanch the beans.
Remove from pot and place beans in a medium size bowl with ice water.
Drain water out of deep skillet or pot then melt butter.
Add green beans back in pot, season with seasonings and sauté for about 5 mins or longer (depending on how browned you like them)
Yum! They are ready to be eaten!

Low Carb Instant Pot Pork Tenderloin

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!

Set your Instant Pot on sauté mode, add in butter. Brown the tenderloin on all sides and then remove from the pot and set aside.
Turn off Instant Pot. Add in water, diced chicken bouillon cube, Worcestershire sauce and liquid smoke and stir. Put tenderloin back in and set pot to sealing, pressure cook on high for 6 mins. Allow pressure to release naturally for 15 mins.
Check internal temp of tenderloins to make sure they are at least 145 degrees F. Remove and set aside wrapped up in foil for 5 mins to rest before carving. We served ours up with sautéed green beans! Yum!

Sheet Pan Roasted Sausage & Veggies

Sheet pan dinners are a new thing for us, and this recipe made me a believer! For this recipe I used 3 Johnsonville Jalapeño Cheddar Sausage Links, it was a perfect serving size with veggies for 2 plus leftovers for me. For the veggies I used, a yellow onion, 2 jalapeño peppers (de-seeded), and an orange and yellow bell pepper. If you’d like to switch it up a bit and use a red or green bell pepper, those work too!

Since we love jalapeños, we cut up 2 for this recipe and de-seeded them so it wasn’t spicy. If you’d like to use a different type of sausage link, you can also use cheddar sausage links or even plain sausage links. This whole meal was done in under 40 mins with prep and baking.

Cook the links in 1/2” boiling water for 5 mins.
Toss cut veggies in olive oil, salt and pepper.
Cut links into 1” pieces and toss in with veggies to coat.
Pour out veggies and sausage onto a sheet pan sprayed with nonstick baking spray. Bake at 400 degrees F for 20 mins then stir around. Put back in oven to broil on High for 5-10 mins depending on how much browning you like on your veggies.
Yum!
Served ours up with roasted garlic mushrooms!

Roasted Garlic Mushrooms

I love trying new side dishes, especially savory ones 😋 I have sautéed mushrooms before but I wanted to try roasting them to see if they taste better. And they do! I use melted butter for this recipe, but if you want to try it vegan, substitute for vegan butter or olive oil. As cooking times vary, our mushrooms were done closer to 25 mins. I added more melted butter halfway through, this is just a preference of ours. If you prefer not so much butter, you can omit this step.

This recipe will make either 4 servings or 2 large servings depending if you are having another side dish or eating it as the only side. Since we had this as the only side, my husband and I ate all of the mushrooms 😂 yes, we love eating! Hope y’all enjoy!

Rinse mushrooms be trim off ends, pat dry.
Melt 1/4 cup butter with 2 tsp minced garlic cloves.
Place mushrooms cap side down in your baking dish.
Drizzle garlic butter mix over caps of mushrooms. Bake at 400 degrees F for 25-30 mins total.
Remove halfway to drizzle additional 1/4 cup melted butter on mushroom caps. Put back in oven.
All yummy and buttery!

Sautéed Zucchini

A simple recipe for a side dish that goes with everything, zucchini! This is keto and low carb friendly and ready to go in less than 15 mins. I used 1 zucchini for this recipe for 2 servings, if you want to cut more zucchini up, I suggest using a larger skillet and doubling the ingredients for 4 servings. If you’d like to make this with yellow squash, you can add that in too!

Add sliced onion to skillet with olive oil.
Season with salt and pepper, stir and start browning for about 5 mins.
Add in zucchini slices, butter and thyme, keep stirring!
Stir and caramelize the onions and zucchini!
We like our onion on the crispier side so we sautéed and cooked everything for about 8 mins after adding the zucchini in.

Cheesy Roasted Asparagus

Since we started our lower carb (heading towards keto) diet, we’ve made some yummy recipes. I love side dishes with veggies so baking new sides has been fun! We didn’t grow up eating much asparagus so making new recipes with it is pretty cool. The health benefits of asparagus are cool too! They have almost no carbs, are full of vitamin K, and are high in folate. So go enjoy those asparagus spears!

For my recipe I used about half a bunch of asparagus to make 2 servings. If you want to cook your whole bunch, it should be enough for 4 servings. You would need to change the measurements accordingly to 3-4 Tbsp olive oil, 1 1/2 Tbsp minced garlic cloves, 1-2 tsp salt, & 1/2 tsp pepper. Increase the shredded cheese to about 1 1/2 – 2 cups total.

Spears are rinsed, trimmed, towel dried most of the moisture off and placed on a nonstick baking sheet.
Mixed together olive oil with garlic cloves and seasonings in a small bowl.
Drizzle mix all over spears and bake at 400 degrees F for 8-10 mins.
Remove from oven and top with cheeses, put back in oven and set to broil on high for about 5 mins or until cheese is melted and browned.
I served up ours with a flat iron steak and sautéed zucchini.