Low Carb Cabbage Enchiladas

I know it’s been a while since I’ve posted any recipes. Have been trying several and rejecting them just as quickly. It seems to be getting harder to find delicious recipes that are low carb. Don’t get me wrong, the internet is flooded with options. Just not delicious ones. At least not to me and my family.  If I wont eat it, I wont share it.

Last night was our famous “Taco Tuesday” night. Which actually translates to Mexican-style dish of some sort. Last night was enchiladas. So we tried Best Low Carb Cabbage Enchiladas.  Posted by Delish. This is not an original recipe nor do we take any credit for it’s creation or photos. I stumbled upon this recipe on Facebook one day and gave it a try.

The recipe calls for a whole head of cabbage. I used 16 leaves of the small head of cabbage and it seemed to work well with the amount of filling.  I had some medium style enchilada sauce on hand so I omitted the chili powder. The Medium sauce provided a little more kick than I prefer.  The cabbage was difficult to seperate the leaves without breaking them. I took the whole head, minus a few leaves, and placed it in the boiling water for approx 1 minute to soften. This helped with leaf removal. Caution, the cabbage will be hot upon removal. Use caution in leaf removal.

Image result for cabbage leaves

I cooked the chicken in a crockpot while at work then shredded just before adding to sauce/veggie mixture. I was making 2 types of enchiladas (low carb and regular). My children will not eat cabbage in this form. They’re picky like that. LOL!

We used Colby Jack cheese instead of the cheeses listed. Instead of drizzling sour cream on the top, I placed it on the side. Not everyone is a fan of sour moo cow (sour cream) in my house.

Next time I think I will cook the cabbage just a smidge longer. The stem area was still a bit hard. I may add some cheese to each roll as well as on the top. I think it needed a little more cheese. Gotta love cheese. Yum!

Best Low Carb Cabbage Enchiladas 

By Delish 

image

YIELDS:SERVINGS
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS 40 MINS
INGREDIENTS
1  head green cabbage
1 tbsp. extra-virgin olive oil
large onion, chopped
red bell pepper, chopped

Kosher salt

cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. cooked and shredded chicken
1 1/3 c. red enchilada sauce, divided
2 tbsp. chopped cilantro, plus more for garnish
1 c. shredded Monterey jack
1/2 c. shredded cheddar

Sour cream, for drizzling

DIRECTIONS
  1. Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.
  2. In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin, and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.
  3. Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.
  4. Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve

Let me know if you try this. I’m always curious about how you like the recipes.

Enjoy!!!

Chicken Rollatini with Spinach Alla Parmigiana

Delicious! All I can say is delicious. The chicken was juicy and the spinach/ricotta filling was a nice compliment. Overall a wonderfully satisfying Italian dinner.

I am a big fan of Italian dinners. Mostly because they are full of flavors and cheesy goodness. I like crispy chicken topped with cheese and marinara sauce. Kinda had to spot eating these kinds of dishes while on the keto diet, until now. This is a wonderfully low carb version of Chicken parmigiana.

Use caution when trying to roll the chicken rolls in the egg and breading mixture. Some of the filling fell out. I will make this again and try pounding the chicken a little thinner so see if it gives me a better roll.

This is not an original recipe of my creation. I came across this one while browsing Facebook.  I love when recipes pop up on my news feeds. I find a lot that way that I did not know I was looking for. LOL! The original author can be found at Skinnytaste ‘s website. Photo credit also goes to SkinnyTaste. I promise, some day I will have my act together and take photos of my attempts at these wonderful recipes.

Mine didn’t look quite like the photo. I will spread the filling out a bit more next time. I just put it all in one section and rolled around it. It was tasty either way. I used fresh spinach instead of frozen as I was cutting the recipe in half. No need to cook 8 pieces for 2 of us. We had no leftovers. My hubby devoured 3 of the 4. I think I might have been lucky to get the one. 🙂

I used a low carb marinara sauce. I can’t remeber the name right now but will update this post when I get home and can look at the jar.

Baked chicken breasts filled and rolled with spinach and ricotta topped with Pomodoro sauce and melted mozzarella. Family friendly and so good!

Chicken Rollatini with Spinach Alla Parmigiana

Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love!

INGREDIENTS:

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • olive oil non-stick spray
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

DIRECTIONS:

  1. Wash and dry cutlets, season with salt and pepper.
  2. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  3. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
  4. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
  5. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
  6. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
  7. Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake 25 minutes.
  8. Remove from oven, top with sauce then cheese.
  9. Bake until cheese is melted and bubbling, about 3 more minutes.
  10. Serve with additional sauce on the side and grated cheese.

NUTRITION INFORMATION

Yield: 8 servings, Serving Size: 1 piece

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 5
  • Calories: 195 calories
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 7g
  • Fiber: 1.5g
  • Sugar: g
  • Protein: 24g
All images and text ©Gina Homolka for Skinnytaste

Read more at https://www.skinnytaste.com/chicken-rollatini-with-spinach-alla/#WZD4vvUGwvPr0PjI.99

 

Cheesy Beef Taco Skillet

Looking for an low carb alternative for Spanish rice. look no further! This recipe is perfect.

I made this for dinner on Tuesday. It is so delicious! No Joke!!!! I will make this again and stuff it some green bell peppers. And it is so simple! And quick too! Perfect for a busy evening dinner that is sure to please the whole family. It does include cauliflower but you would never know the “rice” is actually vegetables. There is no cauliflower taste what so ever!

I used ground turkey in place of the beef due to my dietary needs. I cut back on the chili powder and may cut back some more. It does have a kick to it but not soo bad that this non-spicy eater couldn’t tolerate. I added some sour cream on the side for dipping. It upped the flavor a bit and made the meal a little more satisfying. Would probably be good with some avocado chunks too. I omitted the lettuce since I did not have any on hand. It would probably taste good with some lettuce too. Kinda like a tortilla-less taco.

This is not an original recipe. I search the web daily for new and interesting recipes to keep me and the hubby from getting bored while eating Keto. I found this one via Low Carb Yum ‘s blog. I like Low Carb yum‘s recipes and have used several of them. Photo credit goes to Low Carb Yum as well. Side note: I really need to remember to take photos!

I used prepared cauliflower rice from the freezer section. I like Green Giant’s version as it comes in a steam-able bag. Pop in the microwave and cook for 5-6 minutes an done. Simple and easy. This option also provides uniform pieces which I love.

Cheesy beef taco skillet recipe with cauliflower rice

Cheesy Beef Taco Skillet

Enjoy this easy taco skillet recipe which doesn’t require any high carb tortillas. It’s a simple one pan low carb dish that cooks up quickly.

 

 Course Main Course
 Cuisine Mexican
 Keyword ground beef
 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings 6 people
 Calories 266 kcal
 Author Lisa | Low Carb Yum

Ingredients

  • 1 pound ground beef
  • 2 cups cauliflower rice
  • 10 ounces diced tomatoes with green chilis canned
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 8 ounces colby jack cheese freshly shredded
  • 3.8 ounces sliced black olives canned
  • shredded lettuce optional

Instructions

  1. Brown ground beef in 10 inch ovenproof skillet. Drain.

  2. Prepare cauliflower rice, if needed. (Leftover is perfect for this recipe)

  3. Add diced tomatoes, chili powder, cumin, salt, pepper, and onion powder to ground beef.

  4. Stir in the cauliflower rice, then cook until boiling. Reduce heat to a simmer and cook 7-10 minutes more.

  5. Stir in black olives and 1 cup of the shredded Colby Jack until cheese melted. Sprinkle on remaining cheese. Place skillet under oven broiler until top cheese is completely melted. Serve immediately. We like to top each serving with shredded lettuce.

Recipe Notes

Each serving has about 7 grams net carbs

 

Let me know what you think. I love to read your feedback.

Cheesy Cauliflower Casserole

Meatless Monday was a success!

One thing I miss while being on a Keto lifestyle is the occasional bowl of mac and cheese. The ooey, gooey forkful of cheesy pasta goodness. The classic comfort food. Mmmmmm. This recipe is pretty darn close to satisfying all those attributes of mac and cheese.

To be honest, I made this with little hope that I would like it. I had a back-up plan in place just in case we did not like the cauliflower. I am not the biggest fan of cauliflower so when I find something new to try, I am skeptical. I made some low carb gnocchi to add to it as well as a back-up plan. I figured the gnocchi would give it something extra. They really were not needed. It was tasty but not needed.

The first forkful was interesting. I was still a bit skeptical. The more I ate it, the more I enjoyed it. In fact, it was so good we finished off the entire recipe that is supposed to serve 6. There was just 2 of us. My hubby ate the most. The serving sizes are not huge but satisfying.

Both recipes posted in this blog are not originals nor do I take any credit in their creation. I’m on a journey to eat well and when I find recipes that are tasty and easy, I like to share. As a busy mom, I need easy, quick and nutritious. My kids are not as adventurous as my hubby and I so it typically is just the 2 of us eating. The recipes posted today are Low Carb Gnocchi by I Breathe I’m Hungry and Cheesy Cauliflower Casserole by Domestically Creative. Photo Credit goes to Domestically Creative.

I have used I breathe I’m Hungry‘s recipes before and really enjoy them. This is my first Domestically Creative  recipe.

A few things I might do differently is to add more pepper and some garlic. I like garlic. I used 1/2 tsp black pepper this time around. This would also be tasty with some ham or bacon mixed in. Obviously not for a meatless Monday but as a comfort food on an icky weather day or during the winter. I cut the cauliflower florets up pretty small. Again, not the biggest fan of cauliflower. If I can make it not taste like cauliflower ( at least not prominent), the better the chances of me eating it. I may try riced cauliflower next time.

I used the gnocchi in this recipe and also in a Chicken and Gnocchi soup on Sunday. I used half the recipe for each. It was enough gnocchi.

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole | Low-Carb, Keto
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: casserole, keto, low-carb
Cuisine: vegetable side dish
Servings6
Calories362 kcal
Ingredients
  • 1 whole head of cauliflower , cut into florets
  • 1/2 tsp salt
  • 1 cup heavy cream
  • 2 oz cream cheese
  • 2 tsp dijon mustard
  • 2 cups shredded cheddar cheese , divided
  • salt and pepper to taste
  • 1 tsp garlic powder
Instructions
  1. Preheat oven to 375 and grease a 9×9 glass baking dish
  2. Bring large pot of water to a boil. Add cauliflower and 1/2 tsp salt and cook until cauliflower is just fork tender. Do not over cook.
  3. Drain cauliflower well and place back in pot. Set aside.
  4. In a small sauce pan, bring cream to a simmer, stirring well to avoid scorching.
  5. Whisk in cream cheese and mustard and stir until mixture thickens.
  6. Remove from heat and whisk in 1 cup shredded cheese and seasonings.
  7. Pour over cauliflower and gently mix to combine.
  8. Place cauliflower in prepared dish. Sprinkle with remaining cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes.
  9. For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully
Recipe Notes

Per Serving: Fat 33g, NET carbs 4g, Protein 13g

 

Let me know what you think. I love reading your feedback.

Sex in a Pan Dessert

Oh My! This is yummy. Probably one of the best low carb desserts I have made. It tastes very similar to a dessert made with sugar and chocolate.

This recipe is not an original creation of mine nor do I take any credit in its creation. I found it online via WholesomeYum ‘s blog. I like their recipes and this one is exceptional so I thought I would share. Photo credit goes to WholesomeYum.

This recipe has 2 different versions of the chocolate layer. I used option 2 as I had all the ingredients on hand. Keep the whipping cream cold until ready to use. I was in a hurry to get it cooling so I placed the cooked crust in the freezer for a bit to cool before topping with the cream cheese and chocolate layers. I put it back in the freezer while I made the whipped topping and placed it in the fridge to chill.

Sex in a Pan Dessert Recipe (Sugar-free, Low Carb, Gluten-free) - Learn how to make sex in a pan dessert - easy and sugar-free! And, this chocolate sex in a pan recipe is one of the best low carb desserts ever.

Sex in a Pan Dessert

SEX IN A PAN DESSERT RECIPE (SUGAR-FREE, LOW CARB, GLUTEN-FREE)

Learn how to make sex in a pan dessert – easy and sugar-free! And, this chocolate sex in a pan recipe is one of the best low carb desserts ever. If you’re looking for delicious keto desserts that everyone else will love too, this is for you.

 Course Dessert
 Cuisine American
 Keyword chocolate, gluten-free, keto, low carb, sex in a pan, sugar-free, vegetarian, whipped cream
 Prep Time 20 minutes
 Cook Time 25 minutes
 Total Time 45 minutes
 Servings  servings
 Calories 344 kcal
 Author Maya Krampf from WholesomeYum.com

INGREDIENTS

*Click on the underlined text below to buy ingredients!

Pecan Crust

Cream Cheese Layer

Chocolate Layer – Option 1 (Old Version)

Chocolate Layer – Option 2 (New Version)

Whipped Cream Layer

INSTRUCTIONS

Crust

  1. Preheat the oven to 350 degrees F. Line a 9×9″ baking dish with parchment paper.
  2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
  3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.

Cream Cheese Layer

  1. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
  2. Once the crust has cooled, spread the cream cheese mixture evenly over it.

Chocolate Layer – Option 1 (old version, like pudding)

  1. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
  2. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don’t just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
  3. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don’t add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
  4. Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.

Chocolate Layer – Option 2 (new version, faster)

  1. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
  2. Spread the chocolate whipped cream over the cream cheese layer.

Whipped Cream Layer

  1. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
  2. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  3. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

RECIPE NOTES

Update: The old version of the chocolate pudding layer is back by popular demand! I’ve posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.

Serving size: 2.25″ square, or 1/16 recipe

NUTRITION INFORMATION PER SERVING

Calories: 344 | Fat: 34g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 4g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

 

I used a springform pan and sliced it into 16 pieces. The pieces are kinda small but satisfying enough that you don’t feel deprived and want more. You will want more because it is delicious.

Mini Spinach Feta Quiche

On Monday’s I try to make a meatless meal. Just once a week. So I call it “Meatless Monday”. It does not always work into the schedule but I am trying to make it happen.

Due to restrictive dietary needs on my part, we were eating a lot of chicken and turkey. To add some variety, we are trying “meatless Monday”, “Taco Tuesday” and “Fish Friday” and to incorporate other meat varieties during the week. It is taking some planning but we are doing pretty good. “Taco Tuesday” and “Fish Friday” really translate into Mexican Tuesday and seafood/fish Friday.

This weeks “Meatless Monday” recipe comes from Divalicious Recipes. This is not my original recipe nor do I take any credit in its creation. We tried this and really enjoyed it so we thought we would share. Photo credit also goes to Divalicious Recipes.

I did not add onion to this recipe or cook the spinach prior to the oven. I don’t like really wilted spinach so I just cut it up and put it in my silicone cupcake pan and layered the feta cheese and spices on top. Next time, I may add the spices to the egg mixture instead. I found these to be a little salty. I may have sprinkled too much salt on them. I will try it with no added salt and see if it makes a difference.

spinach feta quiche

Mini Spinach Feta Quiche

Servings9 Quiches
AuthorAngela Coleby
Ingredients
  • 300g Spinach
  • 50g Feta Cheese crumbled
  • 2 Spring onions, finely chopped
  • 7 Eggs
  • 1/4 Cup Cream
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
Instructions
  1. Heat the olive oil in a saucepan or frying pan on a medium heat and gently cook the spinach and spring onion until wilted and soft.
  2. Remove from the pan.

  3. Preheat the oven to 190C/375F degrees.

  4. Beat the eggs with the cream.

  5. Grease a muffin tin thoroughly with butter.

  6. In a bowl, add the spinach mixture and the Feta cheese. Mix well, and season with the nutmeg, salt and pepper.

  7. Spoon equal amounts of the filling in the greased muffin tin.

  8. Pour the egg mixture over the filling.
  9. Bake for 20-23 minutes until firm.

  10. Eat and enjoy!
Recipe Notes

Makes 9 mini quiches
Nutritional Info per serving – 98 Calories, 7g Fat, 6g Protein, 2.1g Total Carbs, 0.8g Fibre, 1.2g Net Carbs

 

Since we were having these as our meal, I made each serving to contain 3 quiches. This is a nice amount to fill you up without being overly full.

Let me know if you try these. I love to read your opinions.

Peanut Butter Granola

Oh my! This is a very tasty granola recipe. I will try it with almond butter and sunflower seed butter to see which one I like better. I do not eat peanuts due to s sensitivity. I did try a little of this batch and it is very tasty. It smells delicious too. The hubby loved it.

This is not an original recipe nor do I take credit in its creation. I found it, tried it and liked it so I thought I would share. Photo credits also go to original blog post from All Day I Dream About Food. I have tried several recipes from All Day I Dream About Food. I really enjoy their blog and recipes.

Low Carb Peanut Butter Granola

Course: Breakfast
Cuisine: American
Servings12 servings
Calories338 kcal
Ingredients
  • 1 1/2 cups almonds
  • 1 1/2 cups pecans
  • 1 cup shredded coconut or almond flour
  • 1/4 cup sunflower seeds
  • 1/3 cup Swerve Sweetener
  • 1/3 cup vanilla whey protein powder OR collagen protein powder
  • 1/3 cup peanut butter
  • 1/4 cup butter
  • 1/4 cup water
Instructions
  1. Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
  2. In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
  3. In a microwave safe bowl, melt the peanut butter and butter together.
  4. Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.
  5. Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Remove and let cool completely.

 

When I try the other nut butter varieties, I may add the almond flour instead of the coconut. I am not a big fan of coconut. I used a plain whey protein powder and sweetened coconut flakes. The peanut butter is a reduced sugar variety.

Because I was bouncing between 4 recipes, I put in 1 cup of sunflower seeds instead of 1/4 C. We like sunflower seeds and it doesn’t seem to make too much of a difference. There is not an overload of sunflower seeds.

If you try this, let me know what you think.