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!




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!



Mississippi Pot Roast

This is such a good recipe and so easy! It’s a crock pot recipe which I love. I use my crock pot at least twice a week, sometimes 3 or 4 times! I don’t have a lot of time for cooking super involved meals these days, so anything I can do to lessen my dinner prep/cook time is a life saver and ensures my family eats good.

Mississippi Pot Roast

This is a pretty popular world in the low carb/keto world and there are different variations out there. Here is the way I do it!

You will need:

3 lb Beef Roast

1 Stick of Butter (cut into slices)

1 Package of Au Jus Seasoning Mix

5-6 Pepperoncini Peppers plus the juice

Add the roast to the crock pot, place butter on top, sprinkle on the au jus seasoning, place the peppers around the roast and pour in some juice – about 1/8th of a cup. It won’t make the roast spicy so add more if you like! You can always add more at the end if it needs it.

Cook on low for 8 hrs, I shred it at the end and mix into the juices and then serve over mashed cauliflower. For that, I steamed a whole head of cauliflower and added it to my blender with cream cheese, half and half, sour cream, butter and salt and blended it up!

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!


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!




What I Eat In A Day – Low Carb

I see these videos all over YouTube and I always think they are interesting and sometimes give me some good ideas of what to make whenever I get in a food rut. So, I thought it would be fun to do on my blog. I hope you enjoy!

Breakfast: Coffee with heavy cream while breakfast cooks – usually it’s iced coffee but since it’s been chilly here in the mornings, I had french press this morning! I usually eat the same thing for breakfast everyday (eggs and sausage or bacon), as a mom of a 10 month old, sometimes it’s easier to just not have to think about what to eat in the morning, still trying to wake up you know! Sleeping Face on Facebook Messenger



Lunch – Today I had a spinach salad with chopped pecans, bacon, cheese, red onion and ranch with a small bowl of shredded pork with cheese and onions. A little more dairy than I usually have but I just really wanted something cheesy, it hit the spot!


Treat time – A coke zero! I know soda is not so good for you but I call this my “mommy treat” and it tastes so good!



Dinner – Always a combo of meat and veggies, tonight is baked chicken thighs (with the skin!) and brussel sprouts, onions, bacon with a little cream cheese mixed in. The cream cheese was an experiment and it didn’t really turn out how I expected, not bad but I won’t do it again.



I need to do better about getting more veggies in throughout the day, sometimes I snack on carrots or raw green beans or cucumbers but I didn’t have any today.

I didn’t plan on doing this blog post so everything I ate is pretty common, nothing was made special just for the sake of doing this post. But next time, I might put a little more thought into it!

Low Carb Garlic Cheddar Biscuits

I whipped up these delicious low carb biscuits made from coconut flour last night and they were so yummy! They taste similar to the biscuits from Red Lobster, not quite the same but a pretty good substitute if you ask me! I had a leftover biscuit for breakfast this morning with some eggs on it and it really hit the spot. If biscuits and gravy are your thing, these would work perfect for that!


Here is my recipe:

3 eggs

1/3 heaping cup of coconut flour

1 cup shredded cheddar cheese

1/3 cup melted butter or coconut oil

1 t garlic powder

1 t baking powder

1/2 t salt

Opt: chopped green onion

*Preheat oven to 400 degrees.

*Combine dry ingredients and whisk together, in a separate bowl, whisk eggs and butter/oil until evenly combined.

*Add wet ingredients to dry and mix thoroughly.

*Fold in cheddar and green onions.

*Use an ice cream scoop to drop biscuits onto a foiled and greased cookie sheet. Lightly press down so the tops are flat but don’t squish the biscuits! You should get about 6 biscuits.

*Bake until the bottoms are lightly browned and tops are beginning to brown, usually between 10-15 minutes.

*Let cool for about 15 minutes then enjoy!

You can eat these straight out of the oven but they will be very soft and insides will seem “wet” and undercooked. These need time to rest to properly set up. Either way they are delicious. Next time I think I will make them a bit bigger so I can make sausage, egg sandwiches for breakfast.




Crock-Pot Chicken Leg Quarters

I will cook practically anything in the crock-pot, especially meats. They always come out so tender and juicy! Lately, I’ve been loving chicken in there. Especially these chicken leg quarters! I used a BBQ rub on my chicken but have also used a lemon pepper seasoning by sprinkling lemon zest, garlic powder, sea salt and lots of black pepper then a squeeze of lemon – delicious!

The BBQ rub was one I already had on hand and contains a variety of things like: dehydrated garlic and onion, pure maple syrup granules, dried orange peel, dried red bell pepper, paprika, chili powder and natural hickory smoke flavor.


I left the skin on my chicken and just rubbed the BBQ seasoning all over the chicken, placed in the crock-pot and cooked on high for about 4 hours. Serve with whatever sides you like, we had it with oven fried potatoes and asparagus!


Dinner Brought To You (Mostly) By Winco!

This is what happens when I don’t want to cook. I go to the grocery store and get a Rotisserie Chicken (Garlic & Pepper) and some frozen potatoes. These ones are the Alexia Waffle Cut Fries and they are so good!

Basically all I had to do was turn on the oven, cook some Kale and onions and we were good to go! I like to buy the Organic Tuscan Kale from Trader Joe’s, it’s so good and not bitter at all.