Low Carb Goulash

Low Carb Goulash
Servings: 5

• 1 Pound Ground Beef 80/20 or Turkey
• 1 Yellow Onion, medium
• 2 Teaspoons of Minced Garlic
• 1, 15 Ounce Tomato Sauce canned
• 1, 14.5 Ounce Diced Tomatoes canned
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Dried Oregano
• 2 Teaspoons Dried Basil
• 2 Dried Bay Leaves
• 1 Tablespoon Seasoned Salt
• 1/2 Teaspoon Black Pepper
• 10 Ounces Cabbage shredded
• Cheddar Cheese shredded
• INSTRUCTIONS

• In a large skillet or dutch oven, brown the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink.
• Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.
• Stir in tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper.
•  Bring the mixture to a boil over medium heat.
• Reduce the heat to low, cover, and simmer 20 minutes.
• Remove bay leaves. Stir in the cabbage, and let simmer for about 5 minutes (for more crunchy texture) to 10 minutes (for softer texture).
• As you serve, place as much shredded cheddar on top as you would like. I used about a 1/4 cup per serving.

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Zucchini & Yellow Squash Au Gratin

Zucchini & Yellow Squash Au Gratin
Serves 6

1 large yellow squash
1 large zucchini
2 shallots, minced
1 teaspoon minced garlic or 1 clove
2 tablespoons butter
1/2 cup heavy cream
1/2 teaspoon oregano
9 slices Sargento Thin Sliced Provolone
3-4 Tablespoons (4 Tablespoons is 1/4 cup) Fresh Grated Parmesan

I started by using my mandoline to slice the squash 1/4 inch thick. Then I layered them in our baking dish -- 1 row of yellow squash and then a layer of zucchini -- I ended up with 4 rows on the bottom and 4 rows on the top.

In a small skillet or pan, add the butter and shallots and let them saute until translucent. Then add in the garlic and oregano. Let it cook a minute or two. Finally, add in the cream and Parmesan just until bubbly. Pour over the squash.

Cover with the slices of cheese -- I had two rows of 4 slices, and tore the remaining slice into 4 pieces and placed those extras in the corners where I had some squash showing. Bake at 350 for about 20-30 minutes. We enjoy our cheese really brown -- so it was perfect for us, but if you like yours less brown cut the cooking time back by a few minutes and check it.

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Keto Soup

Keto Soup

about 4 servings

1 pound ground beef
1 medium green bell pepper
1 medium yellow onion
1 box (4 cups) beef stock
1 can Rotel tomatoes with green chilies
1 block cream cheese
1 tsp celery salt

In a large or medium pot, brown your ground beef with salt, pepper, and garlic powder. Add in the onion and bell pepper for just a minute or two. Then add in the Rotel and cream cheese until the cheese is melted. Finally, add in the celery salt and beef stock. John added a bit of sour cream and cilantro to his bowl before eating it.Pin It Now!

Roasted Zucchini and Grape Tomatoes

Roasted Zucchini & Grape Tomatoes

This is more of a method rather than an exact recipe... I was making this for just John and I -- so I only used a small amount, but adjust as needed for the number of people.

For 2:

1-2 Zucchini, halved and sliced
1/2 pint Grape Tomatoes, sliced in half
Olive Oil
Minced Garlic
1 tsp Italian Seasoning
1/4-1/2 cup Fresh Grated Parmesan

Preheat the oven to 375 degrees. In a bowl, mix the zucchini and grape tomatoes along with the olive oil, garlic, and Italian Seasoning. Mix until everything is coated in the spices and oil. Place vegetables in a casserole dish and sprinkle the top with the freshly grated Parmesan. Roast for 20-25 minutes or so -- until the vegetables become soft, but not mushy.

You could try this same method with other vegetables as well -- we love roasted broccoli and yellow squash. I've also thought about trying fresh green beans as well. Pin It Now!

Ginger Soy Chicken

Ginger Soy Chicken
Adapted from: EMeals

2 chicken breasts (we split ours down the middle length wise so that they are more like cutlets)
2 teaspoons sesame oil
1 tablespoon shredded ginger
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 cup rice wine vinegar
2 cups prepared Mahatma Jasmine rice
4-6 stalks baby bok choy

** next time, I would use broccoli florets instead of the bok choy

Combine sesame oil, ginger, soy sauce, brown sugar, and rice wine vinegar into a large saute pan and bring to a simmer over medium heat. Place the broccoli & chicken in the pan and cook 6-7 minutes on each side or until the juices run clear. Serve over the rice with the sauce from the pan.
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Carne Asada Tacos

 Carne Asada Tacos

Adapted from: EMeals

*** This needs 12-24 hours to marinate

2 lbs flat iron steak (flank steak or skirt steak would work too)

1/2 cup white vinegar

4 tablespoons soy sauce

5 cloves of garlic

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon paprika

3 limes

1/2 cup + 1-2 tablespoons olive oil

1 medium onion, cut into strips
2-3 avocados, diced
1-2 roma tomatoes, diced
corn tortillas
cilantro (optional)

Combine vinegar, soy sauce, garlic cloves, salt, pepper, garlic powder, chili powder, oregano, cumin, paprika, juice of 2 limes, and 1/2 cup of olive oil in a gallon size plastic baggie. Add the meat to the marinade and then let it marinate for 12-24 hours.

Grill or broil for 5-7 minutes per side, and then let it rest. Heat a little bit of butter or oil in a pan and saute onion until it starts to caramelize. Mix avocados, tomatoes, juice of one lime, 1-2 tablespoons of olive oil, and cilantro if desired in a bowl. Slice the steak against the grain.

Assemble the tacos by adding some onion, meat, and a bit of the avocado salad on your corn tortillas. Enjoy! Pin It Now!

Homemade Cheez Its

Cheese Straws


1 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese
3/4 cup white whole wheat flour
1/4 cup unsalted butter, cut into 4 pieces and softened
1/2 teaspoon kosher salt
1 tablespoon half-and-half
1/4 to 1/2 tsp. dried crushed red pepper (optional - I've had it both ways) 

1. Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.

2. Turn dough out onto a well floured surface, and roll into a square or round shape. If you want squares like are pictured, I just rolled into a free form square and cut with a pizza cutter. I've also made them and used a small biscuit cutter as well. Use ungreased baking sheets to bake. They don't spread out much, so you can crowd a lot onto your pan. You could also use cookie cutters in various shapes to make your cheez its more festive!

3. Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes.Pin It Now!

Chocolate Pecan Granola

Chocolate Pecan Granola

4 cups rolled oats

4 TBSP sugar

3 TBSP vegetable oil

12 TBSP honey

12 oz bag mini chocolate chips

2 cups pecan pieces

Preheat your oven to 300 degrees. In a large pot, melt your sugar, honey, and vegetable oil together until liquid and runny. Add in your rolled oats and pecans - coat in the honey mixture. Pour on a large jelly roll pan or cookie sheet with sides. Spread into an even layer and bake for 10-15 minutes. Mix the oats a bit, and then bake for another 10-15 minutes or until everything is a golden brown color. Leave on cookie sheet until cooled. Pour the chocolate chips over the top of the mixture once it is completely cooled, and then scoop into an air-tight container or baggie for storage. 

You can serve it over ice cream, with milk as a cereal, with yogurt, with fruit, or just eat handfuls of it as a snack. Enjoy!

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Cabbage Roll Soup

Cabbage Roll Soup
Adapted from: Hey That Tastes Good (I added some things)

1 pound ground beef (you could mix beef & pork)

salt and pepper

2 teaspoons paprika

1 onion, diced

2 carrots, cut into half moons

2 stalks of celery, diced

4 cloves of garlic, minced

1 can fire roasted diced tomatoes

1 quart chicken stock

1/2 head of cabbage, core removed and the rest sliced into thin strips

1/2 cup long grain rice

2 tablespoons white vinegar

1 teaspoon celery salt

 

We are moving to a clean eating household... but aren't there quite yet, so to make this as a true clean eating recipe - you might make your own stock, can your own tomatoes, and use brown rice instead of white.

 

I put the onion, carrots, celery, celery salt, and garlic in a large stock pot with the salt & pepper and let them start cooking for about 5 minutes... I then added the meat and let it brown while the vegetables continued to get soft. After the meat is browned, add the tomatoes, chicken stock, and cabbage. Let the soup come to a boil for about 5-10 minutes then add the rice. Let everything cook together for 20-30 minutes. At the very end, we added the vinegar.

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