Low Carb Deconstructed Pizza Casserole

Low-Carb Deconstructed Pizza Casserole

  • Servings: 6
  • Difficulty: easy
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Comfort food casserole your whole family will enjoy


Ingredients

  • 1 can (14.5 oz) diced tomatoes
  • 5 links (19.5 oz) uncooked turkey or pork Italian sausage (or I used hamburger)
  • 4 teaspoons olive oil (I use avocado oil) divided
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 8-12 oz fresh mushrooms (I use portobella mushrooms) washed and cut into thick slices
  • 1-1/2 cup grated Mozzarella cheese
  • 15 slices pepperoni, cut in half
  • 1 medium onion

Directions

  1. Preheat oven to 400F/200C. Spray an 8″ x 11″ glass casserole dish with non-stick spray or olive oil.
  2. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top).
  3. While tomatoes dry, heat 2 teaspoons avocado oil in a large non-stick frying pan, put the burger in the pan and cook over medium-high heat until it’s nicely browned, breaking it apart as it cooks.
  4. While meat cooks, wash mushrooms, pat dry and slice into thick slices.
  5. When meat is done, drain grease off, then layer meat in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the meat. Season with dried oregano, salt and pepper.
  6. Wipe out the pan if needed, then heat the other 2 teaspoons of avocado oil over medium-high heat. When the pan is hot add the onions and let them start to cook. Then add the mushrooms and let them cook, stirring a few times, until all the liquid is released and the mushrooms and onions are starting to brown. Layer the mushroom onion mixture over the meat-tomato mixture.
  7. Cut pepperoni in half. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
  8. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Cheesy Chicken Poblano Casserole

Cheesy Chicken Poblano Casserole

  • Servings: 6
  • Difficulty: easy
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A Mexican Inspired Casserole that the Whole Family will Enjoy!


Ingredients

  • 4 cups shredded cooked chicken
  • 1/3 cup tomato based salsa (I added a little more than 1/3 cup)
  • 1/2 cup full fat sour cream
  • 1/4 cup scallions, chopped
  • 2 tablespoon cilantro, chopped
  • 2 cups Sargento Mexican Cheese mix, shredded
  • 3-4 medium poblano peppers (or next time I will use a 2 cans of green chilies)

Directions

  1. Combine the shredded chicken, salsa, sour creams, scallions, cilantro, 1-1/2 cups of Mexican cheese mix (reserve 1/2 cup of cheese for topping) in a large bowl. Mix thoroughly and set aside.
  2. Wash and spread the whole poblano peppers on a cookie sheet. Set under the oven broiler on high for about 3 minutes per side, or until the skin is blackened. Remove and cover with a clean towel for 10 minutes to steam and cool.
  3. Remove the towel and peel the skins from the peppers. Then gently chop the peppers after removing the seeds and pith.
  4. Mix poblano peppers into the chicken mixture and gently mix. Spoon into a casserole dish and sprinkle on the reserved cheese.
  5. Bake at 375 degrees for about 39 minutes or until bubbling. Remove and serve hot with additional sour cream, salsa, green onions and cilantro if desired.

90 Second Keto Bread

90 Second Keto Bread

  • Servings: 1
  • Difficulty: easy
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Keto bread that makes you feel like you're cheating


Ingredients

  • 3 tablespoons Almond flour
  • 1 egg
  • 1 tablespoon melted butter
  • -1/2 teaspoon baking powder
  • 1/4 teaspoon salt (or a pinch of salt)

Directions

  1. Pour all ingredients into a microwave safe bowl. (I use a large coffee cup that is about 4″ wide at the bottom.
  2. Use a fork or small whisk to mix the ingredients.
  3. Place in the microwave for 90 seconds.
  4. Remove from microwave and allow to cool slightly.
  5. Then cut in half. (You can then use for a regular sandwich or you can fry it or toast it)

Recipe Courtesy of Eating on a Dime.

Layered Mexican Casserole with Chicken, Green Chilies, Black Beans and Cheese (Low Carb)

Layered Mexican Casserole with Chicken, Green Chilies, Black Beans and Cheese

  • Servings: 8
  • Difficulty: easy
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Low Carb at it's best and tastiest


Ingredients

  • 1 can (15oz) Mild Green Chile Enchilada Sauce (La Victoria)
  • 2 cans (15oz) Pinto Beans – I like black beans better
  • 1 large onion, diced in 1/2 inch pieces
  • 1 large green bell pepper, diced in 1/2 inch pieces (I use red or yellow or orange)
  • 2 teaspoon olive oil
  • 1 tablespoon ground cumin
  • 1 can (4oz) diced green chiles plus juice (not jalapenos unless you want it really hot)
  • 1-3 tablespoons Green Tobasco Sauce (I don’t use this)
  • 3/4 cup sour cream
  • 4 cups diced, cooked chicken
  • 1/2 cup thinly sliced green onion
  • 2 cups grated Mozzarella cheese

Directions

  1. Preheat oven to 375F/190C. Pu the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened and reduced to one cup. While sauce simmers, put the two cans of beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well (or blot dry with paper towels if you’re in a hurry.)
  2. Dice the onion and bell pepper and slice the green onions. heat the olive oil in a large heavy frying pan, add the onion and bell pepper and saute until they’re softened and starting to barely brown, about 5 minutes. Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot. (You can mash the beans slightly at this point if you’d like a layer of beans that sticks together a bit more.)
  3. As soon as the green chile enchilada sauce has reduced to 1 cup (about 10-15 minutes), place it in a bowl to cool and stir in the diced green chiles with juice. Taste the mixture to see if you want to add the optional Green Tabasco Sauce. When the mixture no longer feels hot (it can be warm), stir in the sour cream, diced chicken and sliced green onions.
  4. Spray a 9x9x3 casserole dish with olive oil or non-stick spray. Spread half the bean mixture over the bottom of the dish, followed by a layer of half the sauce/chicken mixture. Sprinkle 1 cup of grated Mozzarella over the sauce/chicken mixture. Repeat with another layer of beans, sauce/chicken mixture and cheese.
  5. Bake uncovered for about 30 minutes, or until the casserole is bubbling and nicely browned on top. Let stand about 10-15 minutes before cutting, then serve.
  6. This freezes well or it will keep in the fridge in a covered container for several days. Or I divide it into single serve portions and freeze for my lunches.

Keto Cheeseburger Casserole with Bacon

Keto Cheeseburger Casserole with Bacon

  • Servings: 12
  • Difficulty: easy
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Bacon Cheeseburger without the Bun


Ingredients

  • 2 pounds ground beef
  • 2 large cloves garlic
  • 1/2 onion
  • 1/2 yellow or orange pepper
  • 1 pound no sugar bacon cooked and chopped
  • 8 eggs (If you want a less eggy casserole, reduce eggs and add more beef. Mushrooms, onions and pickles are great add-ins)
  • 1 can tomato paste 6 ounces
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 12 ounces grated cheddar cheese divided

Directions

  1. Brown ground beef with garlic, onion and pepper.
  2. Drain excess grease, ten spread beef mixture on bottom of 9×13″ casserole pan.
  3. Stir bacon pieces into cooked beef.
  4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
  5. Stir 8 ounces grated cheese into egg mixture.
  6. Pour egg mixture over beef and bacon.
  7. Top with remaining 4 ounces of grated cheese.
  8. Bake at 350 degrees F for 30-35 minutes or until golden brown on top.

Gluten Free and Keto Meatballs

  • Servings: 6
  • Difficulty: easy
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Ultra juicy, incredibly tender and totally delicious Keto Meatballs


Ingredients

  • 1 tablespoon grass-fed butter
  • 1 medium white onion finely chopped
  • 1 pound ground beef chuck*
  • 1/2 cup ground pork rinds or 1/3 cup almond flour
  • 1/2 cup Parmesan cheese
  • 1/3 cup heavy whipping cream
  • 1/4 cup fresh parsley finely chopped
  • 1-2 teaspoons pink himalayan salt to taste
  • 1/2 teaspoon black pepper
  • 1 clove garlic finely minced or pressed
  • 1 egg lightly beaten

Directions

  1. Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and saute until it just begins to caramelize (6-8 minutes). Remove frm heat and set aside to cool.
  2. Add the ground meat, crushed pork rinds (or almond flour), Parmesan, heavy cream, parsley, cooked onion, egg, salt and pepper to a large bowl. Mix everything thoroughly together using your hands and taste for seasoning by cooking a small amount (only way around it!) Form into rounds (either 20 smallish ones or 14 large).
  3. Heat up a touch of olive oil (I use avocado oil) in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You’ll want to turn them around a few times so they cook evenly. If you’ve got an instant thermometer, your meatballs are cooked through once they reach 165deg F in the center.
  4. Place the cooked meatballs on a paper towel to drain. If adding a sauce, heat up the sauce and then add the meatballs back into the mixture gently stirring before serving.
*I use ground deer burger with some chuck added. I have also substituted Italian seasoning for the parsley. Serve over Zoodles or mashed cauliflower.