Fajita Hasselback Chicken

It has been awhile since I have posted any recipes and I have had some requests for some more.  I have not been eating every well over the last few months so I haven’t tried any new ones. Until last night.

Tuesdays are Taco Tuesday in my house. Taco is a very loose term. Basically in encompasses anything Mexican. Fajitas are a favorite of mine but I try to stay away from the tortilla shells. This recipe gives me the satisfaction of a fajita without the added carbs of the tortilla. Also, I don’t feel like I’m missing out by skipping the tortilla.

This is not an original recipe nor do I take any credit in its creation. I found this online via Tasty.co  I enjoy using Tasty’s recipes.  I enjoyed this one and thought I would share with you.

Fajita Hasselback Chicken


for 4 servings

  • 4 chicken breasts
  • ½ onion, diced
  • ½ yellow bell pepper, diced
  • ½ red bell pepper, diced
  • ½ green pepper, diced
  • 2 tablespoons

     fajita spice mix

  • 3 tablespoons


  • ½ cup

     cheddar cheese, grated


  1. Preheat the oven to 350°F (180°C).
  2. Slice into the chicken several times, about ¼ inch (½ cm) apart, but only cut about 85% of the way through, leaving the bottom intact.
  3. Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
  4. Stir in the salsa and sprinkle the cheese over.
  5. Mix together until the cheese has melted.
  6. Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  7. Bake in the center of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  8. Enjoy!


The chicken breast I used were pretty big and thick. It took a little longer to cook than 22 minutes. Next time, I may sprinkle some Fajita seasoning on the chicken itself prior to baking. Also might sprinkle with a little more cheese.  I served these with some sour cream on the side. I might try mixing sour cream and salsa together for a spicier kick.  I’m not a big spicy person but I felt these need just a little something more. This could be due to the larger chicken breasts.

I used a homemade fajita mix consisting of

  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

This recipe calls for salt and I omitted it. It is tasty without it.  Besides, who needs the added sodium, right. We don’t even miss it.

Let me know if you try this recipe. I love to read your feedback and suggestions.

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 


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

  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.


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!


  • 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


  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.


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


  • 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


  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
Calories362 kcal
  • 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
  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.

Sweet and Sour Chicken

I love a good sweet and sour chicken. So I found a recipe and paired it with cauliflower “fried” rice. It was delicious. My whole family ate up the chicken

This is not an original recipe nor do I take any credit for its creation. I found this recipe online via A girl worth saving‘s website. I like her title. I am a girl worth saving too!. I think we are all worth saving.

I made the sauce a head of time. I did mess up while making the sauce. I put in lemon juice instead of lime juice. I did add the lime juice too. It gave it a nice flavor. I think I will add green peppers to the chicken next time to add a little more. I did not use the coating on the chicken. I basically cooked the chicken thighs and coated in the sauce. So wither way, it will be good.

Sweet and Sour Chicken







  1. Place the tomato paste, broth, sweetener, vinegar, lime juice, fish sauce, salt, garlic powder and ginger in a medium-zied saucepan over medium heat. Stir well to combine. Bring the mixture to a boil, stirring often. Boil for 3 minutes, stirring occasionally, until thickened to your liking. Remove from the heat and let cool. Sift in the guar gum, if using, and whisk until well combined. Pour the sauce into a jar and refrigerate until ready to use.


  1. Heat the oil in a 4-inch-deep (or deeper) cast-iron skillet over medium heat at 350 degrees. The oil should be 1 inch deep, add more if needed.
  2. Bread the chicken: Crack the eggs into a shallow baking dish and beat lightly with a fork. In another shallow baking dish, combine the powdered Parmesan and pepper. Dip a chicken nugget into the eggs, then the cheese mixture. Coat well.
  3. When the oil is hot, fry the nuggets in batches for about 5 minutes, until golden brown and cooked through.
  4. Baste the fried chicken nuggets with the sauce. serve over rice and garnish with scallions, if desired


Nutritional Info per serving:

521 calories, 36 g fat, 45g protein, 8g carbs, 4g fiber

When I entered the recipe into myfittnesspal, it calculated a slightly higher measurements. That was one of the reasons we decided to not fry the chicken pieces.

The sauce recipe creates a pretty good amount of sauce. I measured out 1/4 servings and froze the remaining sauce for future dinners. I think the sauce would be good with a variety of meats.

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

Honey Garlic Shrimp Stirfry

Ok, this dish is not exactly “low-carb” But I planned my day accordingly to fit it in. It just sounded so good. And it did not disappoint!

I am always looking for new ways to serve my family some vegetables. I try to sneak them in wherever I can. It actually has become a game for me. Except my family has caught on now, so they ask about the food first. I am a horrible liar so it is getting more difficult to “hide” the veggies in the dish. It used to be simple. Oh that green stuff is parsley. It was actually spinach finely chopped. I have made Alfredo sauce using cauliflower. Recently I made cauliflower tots. They looked like tater tots but were made with cauliflower and cheese.

Last nights dinner, there was no hiding the veggies. But cooking them with a little honey did make them go down a little easier.

This is not an original recipe of my creation. I take no credit in its creation. I enjoyed it so I thought I would share with you. I found it online. I think it was on facebook . Original source is from I wash you dry

Honey Garlic Shrimp Stirfry

Recipe Image
  • 1 lb. raw shrimp, thawed, peeled and tails removed
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 2 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt; divided
  • 1 lb. asparagus, trimmed and cut into 2 to 3 inch pieces
  • 1 red bell pepper, sliced into strips
  • 1/2 onion, sliced


  1. Place the cleaned shrimp in a bowl and set aside.
  2. Combine the honey, soy sauce, garlic and ginger in a small bowl and pour half over the shrimp (reserve the other half for later), stir the shrimp to coat, cover and refrigerate for at least 15 minutes.
  3. Meanwhile heat a large skillet (I prefer cast iron) over medium heat and add 1 tablespoon of Land O Lakes® Butter with Olive Oil and Sea Salt. Once melted add in the asparagus, bell pepper and onion and sauté until crisp-tender and slightly charred (about 4 minutes). Remove from skillet to a plate to keep warm.
  4. Add the remaining tablespoon of butter to the skillet and then add the shrimp (discard any used marinade). Cook shrimp about 1 minute per side, or until caramelized and cooked through. Quickly add the veggies and reserved sauce to the skillet and heat through.
  5. Serve over hot cooked rice if desired. Enjoy!


Feel free to substitute the shrimp with chicken or steak. Just make sure to cook until safe to eat


I added some green pepper to it as well. It was quite filling. I may add some zucchini next time and some green beans. I may reduce the amount of honey to make it a little easier to fit into mu daily food budget. But overall, I really enjoyed this dish. My hubby enjoyed it as well.

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