Cabbage Roll In A Bowl – One Pot Meal

This was so amazingly good! I’m not gonna waste a lot of time writing about it. Except for that this was the easiest thing I’ve ever cooked. Gotta love a one pot meal!


Cabbage Roll In A Bowl – DELICIOUS


1.5 pounds ground beef

2 packets onion soup mix  OR use a mixture of dried minced onion, onion powder, beef boullion

2 garlic cloves, minced

1/2 onion, chopped

A few mushrooms, sliced – these are optional, I only added them because I needed to use them up, but it will still be delicious without them!

1 small head cabbage, chopped

1 8oz can tomato sauce

1 14.5 oz canned diced tomatoes

S&P to taste

Begin by adding ground beef, onion soup mixes OR seasonings, garlic and onion and cooked until ground beef is browned and crumbled.

Add in mushrooms, tomato sauce, diced tomatoes and stir to combine.

Add in cabbage and simmer until cabbage is tender.  I actually simmered mine on the stove for about 2 hours and it came out so good! Leftovers the next day were even better!




Almond Flour Pancakes

I’ve always loved pancakes and low carb pancakes are just not as good as “real” pancakes.  I have a coconut flour version that I make and they are pretty good and just recently made an almond flour version. It was soooo good! The outsides got nice and crispy which reminded me of how my Grammy used to make them. I followed Low Carb Yum’s recipe and left out the stevia and halved everything. They came out delicious!

Almond Pancakes


Go to her site and try these! So yummy!

Cheesy Cauliflower Rice

Before I started eating low-carb, I used to buy a 4 cheese boxed rice mix and my family loved it! Obviously rice on low-carb is a no no. I was craving that rice last night and came up with this substitute, it’s not the same but it satisfied that craving for me and it was really easy to make!

Chessy Cauliflower Rice


1 small head cauliflower, riced

2 T butter

Salt to taste, about 1/2 teaspoon

2 oz cream cheese, softened

1/8 cup half and half or heavy whipping cream

1 cup shredded cheddar cheese

2 T bacon bits, optional

I began by melting the butter in a frying pan and adding the riced cauliflower and salt and cooking until “al dente” and slightly translucent. I don’t like mine to be mushy.

Once that’s done, add the softened cream cheese and half and half/heavy whipping cream and stir until cream cheese is melted and everything is combined. Add in the shredded cheddar cheese and stir, stir, stir so it doesn’t clump up or stick to the bottom. Keep stirring until the cheese is no longer “stringy” and the mixture looks creamy.

Top with bacon bits (if using) and serve! This would be really yummy with some chopped green onions on top.

Low Carb Chicken Enchilada Casserole

I was craving chicken enchiladas the other day and threw together this low carb chicken enchilada casserole. It was SO good and definitely hit the spot!


Here’s how I made it:

2 very large chicken breasts (about 1-1.5 lbs)

1 10oz can green enchilada sauce

1 small can diced green chilies

1/4 cup sour cream

1/2 cup shredded cheese (I used colby jack)

1/2 onion, chopped

2 garlic cloves, minced

1/4 cup cilantro, chopped – reserve some for a garnish

1/2 cup shredded cheese for the topping

S&P to taste

I began by poaching the chicken breasts and once they were done I shredded them and added them to a sauce pan.

Add the rest of ingredients (except cilantro garnish and cheese for topping) to the chicken and stir to combine.

I let mine simmer for about 30-45 mins for the flavors to combine but it’s not necessary.

Add everything to a baking dish and top with remaining cheese, bake at 350 until bubbling and cheese is melted. Sprinkle with cilantro garnish and serve! We had ours with roasted broccoli. It was so yummy!



Italian Style Beef Meatballs

I am due with baby #2 any day now and I wanted to make a big batch of meatballs for the freezer and for dinner. I can tell you that none of these made it to the freezer, they were just too good! This was really my first time making meatballs and I just winged it and actually measured the ingredients this time and they came out perfect!

Italian Style Meatballs

1.5 lbs 80/20 Ground Beef

1/2 Cup Italian Style Breadcrumbs (use coconut flour for even more low carb)

1/4 Cup Milk

1/4 Cup Shredded Mozzarella or Parmesan Cheese

1 egg

1 tsp salt

1 tsp garlic salt

Preheat oven to 400 degrees

Add all ingredients to a bowl and mix with hands until well combined. I measured out about 2 T of the mixture and rolled into a ball and placed on a foil lined baking sheet.

Bake until the bottoms are turning a golden brown and then turn them over. I can’t remember the total cooking time but I think it was around 20-25 mins!

Optional: When the meatballs are fully cooked, add a teaspoon of marinara sauce and a sprinkle of cheese to the tops and broil until cheese is melted. So yummy!


Low Carb Buffalo Chicken Dip – Only 4 Ingredients

This is probably my most favorite low carb thing to eat. PERIOD. It’s SO good and super addicting and so easy to make!


Mine is served with crackers here, substitute with low carb crackers, pork rinds or celery. Or just eat it with a fork! 

My recipe makes 2 servings. Here’s what you need:

Preheat oven to 350 degrees F.

6 chicken tenderloins, cooked and shredded

3oz cream cheese, softened

1/4 cup buffalo/wing sauce ( I use Frank’s) – adjust to your liking, depending on how spicy or not spicy you like it. You can start with less, then just taste and add more if necessary.

1/2 cup shredded sharp cheddar cheese

Salt and  Pepper to taste, sometimes I use garlic salt

Combine all ingredients except the cheddar cheese and put into an oven safe dish, top with the shredded cheddar and cook in the oven until bubbly and cheese is melted. This doesn’t usually take long for me, maybe 5-10 mins because I use the chicken while it’s still hot. If your chicken has cooled or is cold, this will take longer and you may need to cover with foil so the cheese doesn’t burn.

So creamy and just a little spicy, definitely counts as low carb comfort food! Yum!



Lasagna (Definitely NOT Low-Carb…)

Long time, no blog! Life has been crazy and I haven’t cooked anything interesting in awhile. Maybe not many of you know but I’m currently 24 weeks pregnant and while I totally had the intention of staying low-carb throughout this pregnancy, the lack of carbs was making me so sick everyday. I still keep 1-2 meals and snacks low-carb, usually dinner is high-carb and it just seems to be working for me right now.

Once baby boy is born, I will definitely be back to low-carb to try and get rid of that baby weight! Thankfully, I’ve only gained about 10lbs so far!

I didn’t follow a recipe for this and as usual, my amounts here are just guesses but should be pretty close.

Here is what I used:

1lb ground Italian sausage, crumbled and browned

1 medium red onion

3 garlic cloves

20 fresh basil leaves, finely chopped


1 small pack of sliced mushrooms (optional)

A handful of cherry tomatoes, halved (optional)

1 jar marinara sauce

1 small can tomato paste

1 small can tomato sauce

3 cups shredded mozzarella

1 package oven ready lasagna sheets

Preheat oven to 350 degrees.

First I began by browning the mushrooms in a little bit of butter. When those were done, I removed them and browned the sausage with onion and garlic in the same pot.

Then I added in all the tomato products and stirred until just beginning to bubble, add in the mushrooms and fresh basil. Taste for seasoning.

Once seasoning (S&P) is adjusted to your liking, take a 9×13 glass pan and put about a cup of the sauce mixture in the pan and spread around. Then layer your pasta in (the box gives instructions on how to do the rest).

Basically it goes like this: sauce, pasta, sauce, cheese, pasta, sauce, cheese, pasta and end with sauce,  cheese and halved cherry tomatoes on the top. Don’t worry if you still have pasta sheets left at the end, I did! It all depends on how deep your pan is!

Cover with foil and bake for 30-40 minutes until the pasta sheets are tender, remove the foil and bake for an additional 10-15 minutes until cheese is browned and bubbly.

Easily make this low carb by using thinly sliced zucchini, it will be just as delicious! If I use zucchini, I don’t add the extra can of tomato sauce, it would be to watery.

Service with garlic bread or salad or both!




Low Carb Chicken Nuggets

Yum! These were delicious and I don’t even really like pork rinds. If I had not made these myself, I would never have guessed they are low carb. They are crispy, crunchy and super savory!


1.5 lb ground chicken

1 tsp seasoning salt

1 egg

Crushed pork rinds

Combine chicken, seasoning salt and egg. Scoop up a little of the mixture, about 1 T and form into a chicken nugget shape and press both sides into crushed pork rinds. Shallow fry both sides in oil until cooked through and crispy. Cool on paper towels. Use dipping sauce of choice.

Next time I’m going to add some Parmesan cheese to the pork rinds and maybe some herbs like Italian seasoning, sounds yummy!


Creamy Chicken Soup

Now that it’s finally Fall and cool and rainy here in the Pacific Northwest, there is nothing better than a warm, comforting bowl of soup!


Soups are one of the easiest things to make, basically you can put whatever you want in and it’s good to go! I’m a big fan of one pot meals, quick and easy.

2 T butter

1 medium onion, chopped

4 cloves garlic, chopped

2 carrots, chopped

2 t Italian seasoning

S&P to taste

1 whole rotisserie chicken, meat removed and shredded or chopped

5 strips cooked bacon, chopped

1 can diced tomatoes

1 can white kidney beans, drained and rinsed (optional)

1 cup kale, chopped

4 cups chicken broth

1 cup heavy cream

In a large soup pot, melt butter and add onions, carrots, garlic and Italian seasoning. Saute until beginning to soften.

Add canned tomatoes, chicken broth, chicken, bacon, kale and beans.

Bring to a boil, reduce heat and simmer soup for about 30 mins until carrots and beans are tender.

Taste for seasoning, add salt and pepper to your liking.

Stir in heavy cream before serving.

Top with Parmesan cheese and serve with crispy bread or crackers. Yum!


One Pot Low Carb Teriyaki Beef


Yummy! Serve over cauliflower rice or with steamed veggies, this sauce was so good and easy to make, pretty much dump everything in and let it go!

1.5lbs stew beef

One medium onion, chopped

2 garlic cloves, chopped

1/4 cup cilantro, chopped

3 T soy sauce

Low carb sweetener to taste – I used stevia (this depends on how sweet or savory you want your sauce)

Salt and pepper to taste

Begin by adding oil to a pot and heat up over medium heat, add stew beef and all the ingredients and stir together. Cover and let cook until all liquid evaporates.

Once liquid is evaporated, remove lid and brown beef in the remaining oil. Once browned, remove from heat and serve.

Definitely keeping this on the dinner rotation!