Chicken Chorizo "No Potato" Hash

We have used this recipe so many times already this summer and it's always a hit. Not a lot of added spice needed because the chorizo puts so much flavor in this dish. Easy to prepare too!

Ingredients:

• 2 cups cooked chicken, chopped or shredded
• 5-6 ounces Mexican chorizo
• ½ red onion, chopped
• 4 large zucchini, cut into 1/3 inch cubes
• 1 red pepper, seeded and chopped
• ½ cup chopped cilantro
• 1 tablespoon olive oil, if needed
• Salt and Pepper

1. Heat a large skillet over medium-high. Brown the chorizo for 2-3 minutes, then add the chicken until warmed through. Remove the chorizo and chicken, and set aside.
2. Add the onions to the skillet and sauté for 1 minute. Add the zucchini, red pepper, and a tablespoon of oil if needed. Sauté for 2-3 minutes, until just cooked, but not mushy. Salt and pepper to taste. Then add the protein back in.
3. Remove from heat and stir in the cilantro. Serve immediately.

Servings: 4

http://www.aspicyperspective.com/chicken-chorizo-no-potato-hash/2/

Asparagus Chicken Alfredo

One of the challenges I have faced in following the low-carb lifestyle is how to cook Italian dishes with no pasta! Or bread!  This recipe struck me because it had all of my favorites...chicken, asparagus, and alfredo sauce. But the chicken has a creole seasoning which I thought was interesting and it turned out to be a perfect mix with the alfredo. The original recipe was just made for two people so I quadrupled it for our family. And although this is great on it's own, I may make some zucchini noodles and some plain pasta for the kids to help add a bit more to it next time.

Ingredients

4 skinless chicken breasts

2 1/2 Tbs. Tony Chachere's Creole seasoning (I used cajun seasoning)

1/2 cup oil 

12 ounces fresh asparagus (I used two steam bags of frozen)

1 cup- 1 1/2 cups Alfredo Sauce (I used the whole batch of the recipe below)

1/2 cup -1 cup Parmesan 

4 tablespoons chopped Italian parsley 

Instructions 

1. Slice the chicken breast on the diagonal into 1/2 inch thick slices. 

2. Place in a bowl. 

3. Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning. 4. If possible cover and put in the refrigerator for several hours. If not ­ proceed with recipe. 

5. Heat the oil until it is shimmering. 

6. Add the chicken and saute until it is cooked through. 

7. Pour off any remaining oil. 

8. Gently stir in the asparagus. 

9. Pour the warm sauce over the top and stir gently to cover the chicken and asparagus. 

10. Heat through. 

11. Serve topped with Italian parsley and grated Parmesan 

Alfredo Sauce

• 6 tablespoons unsalted butter
• 1 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg
• Pinch of salt
• 1/2 cup grated Parmesan

1. Slowly melt the butter in a heavy sauce pan. Don't let it boil.
2. Whisk the cream into the melted butter.
3. Bring to a simmer and cook for 1 to 2 minutes. Don't let it boil!
4. Remove from heat and add the nutmeg and salt.
5. Stir in the Parmesan until it's melted and the sauce is smooth and creamy.

Grilled Flank Steak with Chimichurri Sauce

It's the last week of school and I decided to try two new recipes. I know....I'm crazy. But when I saw this one and saw it involved the grill, we had to try it! Just about every cooking show I have seen lately has talked about this chimichurri sauce and I have been meaning to give it a shot. So, tonight we did. And it was sooooo good. The whole package to this meal was good....perfect seasoning for meat along with the sauce. Definitely making this again this summer!

Ingredients:

• 1 1/2 pounds flank steak
• 1 tsp garlic powder
• 3/4 tsp ground cumin
• 1/2 tsp dried oregano
• fresh ground pepper
• 1 1/4 tsp kosher salt

For the Chimichurri Sauce:

• 2 packed tbsp parsley, finely chopped (no stems)
• 2 packed tbsp chopped cilantro
• 2 tbsp red onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp water
• 1/4 tsp kosher salt
• 1/8 tsp fresh black pepper
• 1/8 tsp crushed red pepper flakes, or more to taste

Directions:

Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.

For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)


Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

Recipe: http://www.skinnytaste.com/grilled-flank-steak-with-chimichurri/

Creamy Cucumber Salad

My SIL has passed on to me a love for dill :). I'm always looking for fresh side dishes in the warmer months and this one was instantly a hit. (I did not try the onion, but may do that next time)

Ingredients

• 2 long english cucumbers
• 1/2 cup plain greek yogurt (or sour cream)
• 3 tablespoons mayonnaise or dressing
• 1/4 cup fresh dill , chopped
• 3 tablespoons white vinegar
• 1/2 teaspoon white sugar
• salt to taste
• Optional: 1/3 cup sliced white onion

Instructions

1. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds and slice into 1/4" slices.
2. Combine all dressing ingredients and toss with cucumbers. Refrigerate 1 hour before serving.

http://www.spendwithpennies.com/creamy-cucumber-salad/

Paleo Banana Bread Muffins

We all love banana bread but making it low-carb is a challenge. Until I found this recipe. We waiver on the balance of paleo and low-carb with a lot of our meals so realizing the bananas are not necessarily "low-carb" (and neither are the choc chips!), I'm going with the healthier paleo option on this bread :).
I made a batch using both almond and coconut flour and didn't notice much of a difference in flavor, so I say go with what you have. I also added chopped walnuts to a batch. It's a very versatile recipe, which I love. 

Ingredients

• 4 medium eggs (or 3 large)
• 2 -1/2 cups mashed bananas (4-5 medium)
• ½ cup almond butter (peanut butter can also be used)
• ¼ cup butter (olive oil can also be used)
• 1 teaspoon vanilla
• ½ cup coconut flour (almond flour can also be used)
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of sea salt
• ½ cup chocolate chips (optional and not included in nutritional facts)

Instructions

1. Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
2. Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.
3. Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.

Recipe: http://gimmedelicious.com

Slow Cooker Pepper Jack Cauliflower

I will start by saying that I have tried lots of cauliflower recipes since January and typically the response is not favorable. Cauliflower is just a difficult vegetable for us, it seems. But this one....WOW! The kids loved it, my hubby went for seconds, and there were zero leftovers! I'm certain it was the cream cheese. That stuff is a miracle ingredient :) 

*And a note- I will most likely double this or 1 1/2 it next time if I want leftovers or to serve for a larger party.

Ingredients

• 1 head cauliflower, cut into 1 inch florets
• 4 ounces cream cheese
• 1/4 cup whipping cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp pepper
• 4 ounces Pepper Jack, shredded
• 6 slices bacon, cooked crisp and crumbled

Instructions

1. Grease the inside of a 4 to 6 quart slow cooker.
2. Add the cauliflower, cream cheese, whipping cream, butter, salt, and pepper. Cook on low for 3 hours.
3. Add the Pepper Jack and stir to combine. Continue to cook another 30 minutes to an hour, until cauliflower is fork tender.
4. Add bacon crumbles and serve.

Recipe: https://asweetlife.org/slow-cooker-pepper-jack-cauliflower/

Buffalo Chicken Lettuce Wraps

To be honest, I wasn't sure how this one would play out. My kids were a bit unsure of the lettuce wrap idea, but they ended up loving it! In fact, they have both asked when I am planning to make this again ;).

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Ingredients:

1 pounds boneless skinless chicken breast, cut into bite-size pieces
½ cup buffalo sauce, plus a little more for drizzling over the finished chicken if you prefer
2 cups plain panko bread crumbs
4-6 large soft leaves of lettuce (I used romaine)
1 cup cooked quinoa
½ cup diced tomatoes
½ cup diced avocado
blue cheese (or ranch) dressing & scallions to garnish

1. Preheat the oven to 375 and lightly grease (I used cooking spray) a baking sheet or line it with parchment paper.
2. Toss the chicken in the ½ cup buffalo sauce, cover, and refrigerate for at least 30 minutes.
3. Pour the breadcrumbs into a shallow dish. Coat each chicken piece evenly and place them on the prepared baking sheet. The baking sheet will get pretty crowded -- it's okay.
4. Bake for 30 minutes. You can toss the baked chicken with the extra buffalo sauce if you like.
5. To assemble the wraps, fill each leaf of lettuce with quinoa, tomatoes, and avocado. Top with the crispy baked buffalo chicken, drizzle with the blue cheese, and sprinkle with the green onions.
6. These are also a delicious cold lunch if you prepare the chicken ahead of time and refrigerate it before serving.

Recipe: https://www.sugardishme.com/buffalo-chicken-lettuce-wraps/

Broccoli Cheddar Soup

I have always been scared of making this for dinner because my husband proclaims he "hates" it. And if he refuses to eat it, why would I make it? But since I love it so much and I really want to diversify our low carb recipes, I finally decided on a whim to give it a shot....even if just for the kids and I. And what do you know? They ALL loved it! I'm talking leftovers gone...loved it! It's so quick and easy too!

Ingredients:

• 4 cups broccoli (fresh, cut into florets)
• 4 cloves garlic (minced)
• 3 1/2 cups chicken broth (or vegetable)
• 1 cup heavy cream
• 3 cups of cheddar cheese (original recipe calls for pre-shredded but I just shredded my own)

1. In a large pot over medium heat, saute garlic for one minute, until fragrant.
2. Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and summer for 15-20 minutes, until broccoli is tender.
3. Add the shredded cheddar cheese gradually (1/2 cup at a time), stirring constantly, and continue to stir until melted.  Remove from heat once cheese melts.

Recipe: http://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/

NOTES

Nutrition Facts

5-Ingredient Broccoli Cheese Soup (Low Carb, Gluten-free)

Amount Per Serving

Calories 291Calories from Fat 225

% Daily Value*

Total Fat 25g38%

Saturated Fat 16g80%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 85mg28%

Sodium 290mg12%

Potassium 214mg6%

Total Carbohydrates 5g2%

Dietary Fiber 1g4%

Sugars 1g

Protein 13g26%

Vitamin A23%

Vitamin C69%

Calcium35%

Iron4%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 4g

Mini Mozzarella Stuffed Italian Meatloaves

The last meatloaf recipe I tried was such a huge hit, I decided to see if this Italian one would have the same response. I served it with green beans and it was probably the fastest I've ever seen Jackson eat dinner! (This kid takes for-ev-er!) We had about 4 "muffins" remaining so I may double it next time and freeze some. The only modification I will do is omit the "1 tsp salt" that was in the original recipe. With the cheese, it was a bit over-salted.

Ingredients:

• 1.25 - 1.5 lb ground beef (we used 1 lb. and it made 16 meatloaves)
• 1 medium zucchini, grated
• 1 egg
• 1/4 cup grated Asiago or Parmesan cheese
• 2 tsp garlic powder
• 1 tbsp dried minced onion
• 8 oz mozzarella cheese, cut into 18 cubes
• 8 oz no sugar added pasta sauce 

Instructions:

1. Preheat oven to 400. Spray 18 holes of two regular sized muffin tins with cooking spray. Or line with foil liners for easier cleanup and then spray.
2. Stir together meat, grated zucchini, egg, grated cheese, garlic, onion, and salt. Divide the meat between the holes of the prepared muffin tins. Press one cube of mozzarella into each meatloaf. Spoon a little sauce on each.
3. Bake for 30-35 minutes until cooked through. Serve with addition sauce if desired.

Recipe: http://joyfilledeats.com/mini-italian-meatloaves/

Easy Baked Pesto Chicken

I love pesto but seem to always forget about it when I am searching for recipes. This one jumped out at me and was so easy and flavorful. The whole family loved it. Went great with a side of steamed broccoli.

Ingredients: 
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto 
2 oz. (1/2 cup) grated low-fat mozzarella cheese (we, of course, used way more :)

Instructions: 

Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. 

Spray a 9" x 13" baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken. 

Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned.

Recipe: http://www.kalynskitchen.com/

One Pan Roasted Peppers, Onions, and Sausages

This was another quick, simple meal that was delicious! Cheers all around the table :)

Ingredients 
2 large onions 
3-4 yellow, orange, or red bell peppers 
2-3 tablespoons olive oil 
2 garlic cloves, minced 
2 teaspoons Italian seasoning 
Salt & Pepper, to taste 
4 Aidell’s Chicken & Apple Sausages, chopped into bite-size pieces 

Instructions 
1. Heat oven to 450 degrees. Line a cookie sheet with parchment paper. 
2. Chop the onions and peppers in even, bite-sized chunks. Drizzle with olive oil and toss to coat, then add garlic, salt & pepper, and sprinkle with seasoning. Toss again to coat everything evenly, then spread around the cookie sheet in an even layer. 
3. Roast the onions & peppers for 15 minutes in the oven, then remove and add the pre-cooked Aidell’s sausage chunks around the pan. Return the pan to the oven for an additional 15 minutes, or until the vegetables begin to look roasted and caramelized around the edges. 
4. Serve with zucchini noodles or pasta and your favorite marinara sauce. 

Recipe: http://houseofnasheats.com/one-pan-roasted-peppers-onions-sausages/

Sheet Pan Fajitas

This is such a simple idea, but just so delicious! I love roasted veggies and this meal nailed the flavor and texture perfectly.

Ingredients:

• 1 pound chicken breasts - sliced thinly
• 1 red pepper - sliced
• 1 green pepper - sliced
• 1 yellow pepper - sliced
• 1 onion - halved and cut in slices
• ¼ cup olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Pinch of chili flakes
• 1 teaspoon salt
• ½ teaspoon ground pepper

1. Preheat oven to 400
2. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
3. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.
4. Spread out evenly.
5. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.
6. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Recipe: http://laughingspatula.com/sheet-pan-fajitas/

One Pot Cheesy Taco Skillet

Tacos are a weekly staple around here, but this was a great way of adding in tons of veggies and topping it off with cheese :) The kids were able to eat it with tortilla chips and Justin and I over lettuce (don't get me wrong here...I wanted those chips!). But it was another easy recipe to incorporate low carb for our whole family.

Ingredients:

• 1 lb. lean ground beef
• 1 large yellow onion, diced
• 2 bell peppers, diced
• 1 can diced tomatoes with green chilies
• 1-2 large zucchinis, diced (we used one)
• taco seasoning
• 3 cups baby kale/spinach mixture (this sounds like a lot- it cooks down to a small amount), optional
• 1 1/2 cups shredded cheddar and jack cheese
• green onions, to garnish

1. In a large pan, lightly brown ground beef and crumble well.
2. Drain excess fat.
3. Add onions, zucchini, and peppers, and cook until browned.
4. Add canned tomatoes, taco seasoning, and any water needed for taco seasoning to evenly coat mixture (up to 1 tbsp- the liquid from the tomatoes will help)
5. Add greens and let fully wilt.
6. Mix well.
7. Cover with shredded cheese and let cheese melt.
8. When cheese is melted, serve over a bed of lettuce, rice, or in a taco or burrito!

Nutrition:

Calories: 330 Fat: 14.2 Sat. Fat: 7.6 Trans Fat:0 Carbs: 12.9 Sugar: 5.8 Fiber: 3.5 Protein: 36.8

Recipe: http://sweetcsdesigns.com