Finding family friendly low-carb recipes can be a struggle. One go to ingredient you can work miracles with are eggs. Yes, the incredible, edible egg! I love that you can mix in practically any ingredients with eggs, throw the mixture in a pie dish and voilá! Dinner is done! Call it a frittata, a quiche, a pie, whatever your heart desires. My son is a cheeseburger fanatic (what 3 year old boy isn’t?) so when I told him we were having a cheeseburger pie for dinner his little blue eyes lit up. (It amazes me that all I have to do to get him to try something new is give it a fun name. Now if only that trick worked with my husband…) When I initially made this it was for dinner, but I will tell you the leftovers make an awesome breakfast too. Who would have thought of throwing all your favorite hamburger toppings right into a pie dish? I will tell you who, this crazy diva!
3/4–1 lb of lean ground beef
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 yellow onion, chopped
2 c slice white mushrooms
6 large eggs
3 tbsp milk
1 1/2 c shredded Swiss cheese
- Preheat oven to 400º.
- In a large skillet cook the ground beef over medium high heat.
- When the meat is still a little pink add in the salt, pepper, garlic powder, onion, and mushrooms.
- Cook until the onions are translucent and meat cooked through.
- Remove from heat and drain off any excess fat.
- In a large mixing bowl whisk together the eggs, milk, and 1 cup of the shredded Swiss cheese.
- Add the cooked meat mixture to the mixing bowl and stir to combine.
- Transfer the egg mixture to a greased pie dish.
- Sprinkle the remaining Swiss cheese over the top.
- Bake for 25–35 minutes or until set and no longer “jiggly” in the middle.
- Allow to cool for 5 minutes before cutting and serving.
While there is nothing quite like being on a tropical island getaway, there are ways you can bring the tropical flavors to your very own kitchen. This easy baked chicken recipe combines some great jerk flavors with the sweetness of mango, refreshing flavor of cilantro, and a little bite of jalapeno. Spicy and sweet are classic flavors in Caribbean dishes. This recipe is flavor packed and light, a dinner perfect for the warm summer months. Get lost in your own little island getaway with this fantastic recipe.
2 jalapenos, deseeded and deveined
1 white onion
1 tbsp garlic minced
1 slice of ginger, 1/2″ thick
6 tbsp olive oil
2 tbsp white wine vinegar
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
4 boneless skinless chicken breast
1 mango, peeled and chopped
1/4 c red onion, diced
2 tbsp cilantro, chopped
- Preheat oven to 450º.
- In a blender or food processor combine the pepper, white onion, garlic, ginger, olive oil, vinegar, thyme, allspice, black pepper, salt, cinnamon, and cayenne pepper.
- Process the ingredients until smooth, adding more olive oil if needed.
- Spread the blended pepper mixture over both sides of the chicken.
- Place the chicken in a large greased baking dish and top with any remaining pepper mixture.
- Bake for 35 minutes or until the chicken is cooked through.
- Transfer the chicken to plates and top each with some diced mango, red onion, and cilantro.
Every couple of months I get together with a fabulous group of ladies for a book club meeting. I don’t know why we really call it a book club meeting because about 20% of the time is spent discussing the book we read and the other 80% is spent drinking fabulous wines, eating delicious foods, and catching up with some good old fashioned girl talk. Maybe wine and food club meeting would be more appropriate? Either way, we always end with an awesome variety of the most wonderful treats. Our last meeting was on a Friday night right around dinnertime so I wanted to bring something filling and yet low carb (I try and cut out carbs from the food when I know I will be consuming plenty in the wine.) These were absolutely wonderful! They were light yet completely filling. The meatballs were packed full of wonderful Mexican flavors and they really complemented the turkey nicely. The refreshing creamy cilantro lime sauce is actually from a recipe I shared a couple months back for shrimp taco cups. I LOVED that sauce and wanted to make it again. I could put that sauce on everything. So tasty!
CREAMY CILANTRO LIME SAUCE INGREDIENTS
1/3 c mayonnaise
1/2 c sour cream
2 tbsp milk
2 oz. canned diced green chilies
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 c fresh cilantro, chopped
1.25 lbs lean ground turkey
1 jalapeño, deseeded, deveined, and chopped
1 tsp garlic, minced
2 green onions, chopped
1/4 c cilantro, chopped
1/4 c panko or breadcrumbs
1 tsp cumin
1/4 tsp oregano
salt and pepper
- To make the sauce combine all sauce ingredients except the cilantro in a blender and puree until smooth.
- Add in cilantro and pulse until combined.
- Refrigerate sauce until ready to use.
- Preheat oven to 400º.
- In a large bowl combine all meatball ingredients.
- Using your hands mix well.
- Using a large spoon, scoop a spoonful of the meat mixture and shape into 1”–1 1/4” round meatballs.
- Place the formed meatballs into a greased baking dish making sure they don’t touch.
- Bake for 16–20 minutes.
- Serve hot with the cool cilantro lime dipping sauce.
My husband is the grill master. Whenever we are grilling up any kind of meat I let him handle the seasoning of the meat. This steak dinner is the exception. This is a recipe that I like to prepare for him. (He still does the grilling of course. Grills have a way of making the mascara on my eyelashes melt. Grilling is not my thing.) This is actually a recipe I found in one of my many Rachel Ray cookbooks and it is probably my favorite recipe of hers. The spicy rub is out of this world amazing if you like a little heat, and I do mean little, I promise your mouth wont’ be on fire or anything like that. When this tasty steak is paired with the sweet grilled red onions prepare for a party in your mouth. Oh man, tasty goodness! Ladies if you want to impress your man with an out of this world steak then cook him this. You will make his palette and his stomach very happy. So happy, you may even be able to get a nice foot massage out of it. *wink wink*
4 New York Steaks (10–12 ounces each)
1 1/2 tbsp chili powder
1 1/2 tbsp cumin
1 tsp coriander
1 tsp kosher salt
1/2 tsp cayenne pepper
1 large red onion, cut into 1/3” thick slices
salt and pepper
- In a small bowl combine chili powder, cumin, coriander, kosher slat, and cayenne pepper.
- Remove the steaks from the refrigerator and run an even amount of the seasoning all over the steaks.
- Set the steaks aside and allow to rest for a half hour.
- While the steaks are marinating, drizzle the slices of red onion with olive oil and season with salt and pepper. (I use a toothpick inserted in the sides of the onion slices to help hold them together while on the grille.)
- Preheat the grill to high heat.
- Once the grill has reached temperature cook the onions and steaks for about 5–6 minutes on each side flipping once or until the steaks have reached desired temperature.
- Transfer the steaks to a cutting board or serving dish and allow them to rest for 5 minutes for the juices to redistribute.
- Garnish each steak with a pile of the grilled red onions.
- Serve and chow down.
Recipe adapted from Rachel Ray.
Sometimes when I want pasta I want a dish that isn’t smothered in sauce, something more refined. This rustic pasta dish is it. You have some nice hearty chunks of chicken, bits of salty prosciutto, a mild creaminess from the ricotta, and of course some healthy greens mixed in, and it’s all finished off with a nice crispy topping. It really is a perfect balance. There is just something about hot baked pasta coming straight out of the oven and onto the plate that warms my belly and makes me happy. I just put the entire baking dish down on the table and let my family serve themselves. Unfortunately, we lack self-control and could not stop eating it! It was just so good!
Note: In case this is one of your first times cooking with chard be sure to wash it thoroughly and then pull the leaves off the thick stalks. They can be tough and bitter so you just want to eat the leafy green part.
1/2 lb (8 oz) penne pasta
1 onion, chopped
2 tsp garlic, minced
4 oz prosciutto (chopped pieces for cooking)
1 bunch Swiss chard, chopped
salt and pepper
1/2 c white wine
1 1/2 c ricotta cheese
1 rotisserie chicken, meat removed and shredded
2 tbsp butter
1/4 c grated Parmesan cheese
1/4 c panko crumbs
- Preheat oven to 375°.
- Fill a large pot with water and a pinch of salt and bring to a boil.
- Add the pasta and cook until al dente per the package instructions. When the pasta is done drain will and toss with a generous amount of olive oil (enough so that all the noodles have a nice coating but aren’t swimming in it). Set aside until you are done with the rest of the filling.
- While the pasta is cooking heat 2 tbsp olive oil in a large wok or pot over medium-high heat.
- Add the onions and cook for 5 minutes or until translucent.
- Add in the garlic and prosciutto and cook for an additional minute.
- Add the Swiss chard to the pot and season with salt and pepper.
- Cook the chard for 810 minutes stirring occasionally until the greens are wilted and tender.
- Stir in the wine and ricotta until well combined and then mix in the chicken and cooked penne.
- Transfer your pasta to a medium sized baking dish.
- Melt the butter in a small bowl.
- Add in the Parmesan and panko and stir until well mixed.
- Sprinkle the panko mixture over the top of the pasta,
- Bake for 20–25 minutes or until the top just starts to turn a golden brown.
Over the past several months I have been on a total broccoli salad kick. Whenever we go to the store I can’t resist getting some at the deli counter. I figured I might as well learn to make my own, and so I did. And it was the bomb diggity! This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. I could seriously eat this as a meal all on it’s own, okay I did eat this as a meal all on it’s own. I ate it by the bowlful! It is the perfect summer salad. It’s super light and refreshing. I don’t care if you are a fan of broccoli or not, you will love this recipe. I will make broccoli lovers out of all of you yet!
3 heads of broccoli, chopped into small pieces
1 lb bacon, cooked and crumbled
1/2 red onion, chopped
1 c craisins
1/2 c salted sunflower seeds
1 c mayonnaise
1 tbsp sugar
2 tbsp white vinegar
- In a large bowl combine the broccoli, bacon, red onion, craisins, and sunflower seeds.
- In a small bowl whisk together the mayonnaise, sugar, and vinegar.
- Drizzle the dressing over the broccoli salad and toss to coat.
- Cover the salad and place in the refrigerator for several hours or overnight.
- Stir right before serving.
I’m all for one-pot dinners that are quick, easy, and save me from washing any extra dishes. This dinner is all of the above and it is absolutely delicious. If you love tamales then you will love this recipe. Think tamales, but on steroids. The cornbread has so many wonderful flavors and great texture. And then you get way more meat than you will ever find in some little hand rolled tamale, plus cheese. Glorious cheese! If you have a family that loves all the flavors of Mexican food and you are looking for something new that will save you some time in the kitchen give this recipe a try. You wont regret it!
Note: I love Del Real products. I frequently use them as a way to save me time in the kitchen. For this recipe I used a package of the Del Real Shredded Chicken. It shaved off prep time and their products are super affordable. You can also purchase a rotisserie chicken, or if you have time just boil 2 chicken breasts for about 20 minutes and shred them yourself.
1/3 c milk
1/4 tsp chili powder
14.75 oz creamed corn
8.5 oz package of Jiffy corn muffin mix
4 oz can diced green chilies, drained
10 oz can red enchilada sauce (I love Las Palmas)
2 c chicken, cooked and shredded
1 1/2 tbsp taco seasoning
1 c pepper jack cheese, shredded
2 tbsp fresh cilantro, chopped
2 tbsp Cotija cheese, crumbled
- Preheat oven to 400º.
- Combine milk, egg, chili powder, creamed corn, Jiffy, and green chilies in a medium mixing bowl and stir just until combined.
- Pour the cornbread mix into a greased pie dish.
- Bake the cornbread for 23–28 minutes or until it is just cooked through and golden on top.
- While the cornbread is baking toss the shredded chicken with the taco seasoning and 1/3 cup of the enchilada sauce.
- Using a fork, poke a liberal amount of holes into the cornbread.
- Pour the remaining enchilada sauce over the top of the baked cornbread.
- Add the seasoned shredded chicken to the top of the cornbread spreading it around evenly.
- Sprinkle the shredded pepper jack cheese over the top of the chicken.
- Bake for an additional 15 minutes.
- Remove from the oven and allow it to set for 5 minutes.
- Sprinkle with the cilantro and Cotija cheese.
- Cut and serve as you would a pie.
Recipe adapted from Cooking Light.
Do you like using Del Real Products? Then perhaps you will love this fabulous recipe!
Chile Verde Stuffed Poblano Chilies
I love a big thick juicy homemade beef burger just as much as any one else, but I also love coming up with tasty alternatives to the all American meal. When I saw a recipe for an Italian sausage burger on Huffington Post I knew I had to try it. I love the flavor of Italian sausage and like Popeye I love my greens. So I made my own little tweaks and made these fantastic Italian sausage burgers. They were awesome! They are definitely rich, but oh so tasty.
1 lb bulk Italian sausage, formed into 4 thin patties
4 slices of provolone cheese
2 tbsp olive oil
2 tsp garlic, minced
1 bunch chard, kale, or spinach, inner stalks stripped out and greens chopped
1/4 c pesto
1/4 c mayonnaise
4 ciabatta rolls, cut in half
- Heat a large skillet to medium-high heat.
- Add the sausage patties and cook until browned on the bottom, about 5–7 minutes.
- Flip the patties and cook on the other side for an additional 5–7 minutes or until cooked all the way through. (Top each patty with a slice of provolone during the last couple of minutes.)
- While the sausage patties are cooking, heat the olive oil in a large skillet over medium-high heat.
- Add the garlic and chopped greens.
- Cook until the greens are wilted and tender and season with salt.
- Place the ciabatta rolls in the oven to lightly toast and heat through.
- In a small bowl mix together the pesto and mayonnaise.
- Spread the cut side of each roll with the pesto mayonnaise.
- Place the cooked patty on the bottom bun and top with cooked greens and top bun.
Recipe adapted from Huffington Post.