Tag: Dinner Recipes

From Scratch Easy Alfredo Chicken & Broccoli Recipe – Low Carb & Keto

Easy Alfredo Chicken & Broccoli

This easy low carb/keto Chicken & Broccoli with Alfredo Sauce is so simple and SO tasty. You will not feel deprived at all! The Cream Cheese alfredo sauce is a great way to get your fat in and is FULL of flavor! 

 

Looking for even more tasty low carb/keto recipes? Try these out:

Italian Sausage Low Carb Soup Recipe

Low Carb Bacon Ranch Chicken Casserole Recipe

Easy Instant Pot Spaghetti Squash!

Creamy Garlic & Mozzarella Smothered Chicken Recipe

Low Carb & Keto Fathead Pizza Dough Recipe

From Scratch Easy Alfredo Chicken & Broccoli Recipe – Low Carb & Keto

Weight Loss Coffee – Low Carb, High Fat Frozen Butter/Coconut Oil Pods (Great for Keto!)

This recipe is delicious. I actually caught my husband licking the plate! If you like alfredo, this sauce is amazing and can be used over zoodles or if you are not low carb, you can totally put this on actual noodles!

The bacon crumbles are optional…but let’s be honest, is bacon ever a bad idea? Never!

 

From Scratch Easy Alfredo Chicken & Broccoli

Ingredients: 

For the sauce:

  • 4 oz cream cheese
  • 1/2 cup butter
  • 2 cups heavy cream
  • 1 tsp minced garlic
  • 1/2 cup shredded parmesan cheese
  •  1 tsp Italian Seasoning
  • 1 tsp Garlic powder
  • salt & pepper to taste

For the chicken: 

  • Enough chicken breasts to feed your family ( I cooked 6 but only used 3 for this recipe and saved 3 for a future recipe)
  • olive oil
  • salt & pepper to taste
  • 1 tsp garlic & parsley seasoning
  • 1 tsp dried basil

The rest: 

  • steamed broccoli
  • cooked/crumbled bacon

Directions: 

  1. First off, you need to cook your chicken. Pre-heat your oven to 400 degrees.
  2. In a 9×13 baking dish (mine was glass), drizzle some olive oil and put your chicken in to coat both sides.
  3. Disperse your seasonings on the chicken breast (on both sides)
  4. Cook chicken for 25-35 minutes (time will depend on thickness of chicken breasts…mine took 25 minutes).
  5. Remove chicken and set aside
  6. Steam broccoli (I just do the steam in the bag broccoli from Aldi…shortcut!)
  7. In a large sauce pan, melt your butter/cream/cream cheese together
  8. Once melted, add your parm cheese and seasonings.
  9. Bring to a simmer and allow the sauce to thicken
  10. Add chicken ( I diced mine up…you don’t have to) and broccoli and heat through
  11. Add crumbled bacon if you desire.
  12. Serve!

It seems like it is a lot of steps, but honestly it really only took me 30 minutes total to get this incredibly tasty meal on the table!

Enjoy!

From Scratch Easy Alfredo Chicken & Broccoli Recipe – Low Carb & Keto
Ingredients
  • 4 oz cream cheese
  • 1/2 cup butter
  • 2 cups heavy cream
  • 1 tsp minced garlic
  • 1/2 cup shredded parmesan cheese
  •  1 tsp Italian Seasoning
  • 1 tsp Garlic powder
  • Enough chicken breasts to feed your family ( I cooked 6 but only used 3 for this recipe and saved 3 for a future recipe)
  • olive oil
  • salt & pepper to taste
  • 1 tsp garlic & parsley seasoning
  • 1 tsp dried basil
  • steamed broccoli
  • cooked/crumbled bacon
Instructions
  1. First off, you need to cook your chicken. Pre-heat your oven to 400 degrees.
  2. In a 9×13 baking dish (mine was glass), drizzle some olive oil and put your chicken in to coat both sides.
  3. Disperse your seasonings on the chicken breast (on both sides)
  4. Cook chicken for 25-35 minutes (time will depend on thickness of chicken breasts…mine took 25 minutes).
  5. Remove chicken and set aside
  6. Steam broccoli (I just do the steam in the bag broccoli from Aldi…shortcut!)
  7. In a large sauce pan, melt your butter/cream/cream cheese together
  8. Once melted, add your parm cheese and seasonings.
  9. Bring to a simmer and allow the sauce to thicken
  10. Add chicken ( I diced mine up…you don’t have to) and broccoli and heat through
  11. Add crumbled bacon if you desire.
  12. Serve!
3.5.3236

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Low Carb & Keto Fathead Pizza Dough Recipe

Looking for even more tasty low carb/keto recipes? Try these out:

Italian Sausage Low Carb Soup Recipe

Low Carb Bacon Ranch Chicken Casserole Recipe

Easy Instant Pot Spaghetti Squash!

Creamy Garlic & Mozzarella Smothered Chicken Recipe

Weight Loss Coffee – Low Carb, High Fat Frozen Butter/Coconut Oil Pods (Great for Keto!)

Ever since I started following the low carb/keto way of eating, I have been making this amazing fathead pizza. I think the idea for fathead pizza originated with a documentary, but truthfully I have never watched it!

I probably should, but for now, I’ll just share my variation of the recipe.

Fathead Pizza 

Inspired by Fathead Movie

Ingredients: 

  • 3/4 cup Almond Flour
  • 1 3/4 cup Mozzarella Cheese (shredded)
  • 2 Tbsp Cream Cheese
  • 1 Egg
  • Pinch of salt
  • Italian Seasoning to taste –
  • Toppings you prefer – I tend to like sauce (Rao’s is great for low carb), mozzarella cheese, lots of meat and THIS stuff!)

Directions: 

  1. Preheat oven to 425
  2. Now. you are going to microwave the mozzarella cheese, cream cheese and almond flour together for approximately 1 minute. Stir until it starts to come together. You might need to put it back in the microwave for another 30-45 seconds.
  3. Next you will add the egg, salt & italian seasoning.
  4. Mix until you have a uniform dough (do not overmix)
  5. Put your dough in between two sheets of parchment paper and roll it out to your desired thickness. Keep in mind the dough should be a bit sticky.
  6. Transfer your flattened crust to a baking sheet or pizza stone (you can/should keep the pizza dough on the parchment paper)
  7. Poke fork holes in the crust and then put it in your preheated oven for 12-15 minutes (sometimes I drizzle some olive oil on it too!)
  8. Remove your crust when it is nice and sufficiently browned. Flip it over to put the toppings on it (so during the 2nd round in the oven with the toppings…the bottom will brown too).
  9. Put your pizza with toppings back in the oven for 5-7 minutes (keep an eye on it, you are just wanting to melt the cheese and slightly brown the bottom of your pizza).
  10. Enjoy!

This fathead pizza is very filling and tasty. You will want to make this again and again! I am going to start trying this dough out to make different recipes and will update this post if I find some new and tasty ways to use it!

Fathead Pizza
Ingredients
  • Ingredients:
  • 3/4 cup Almond Flour
  • 1 3/4 cup Mozzarella Cheese (shredded)
  • 2 Tbsp Cream Cheese
  • 1 Egg
  • Pinch of salt
  • Italian Seasoning to taste –
  • Toppings you prefer – I tend to like sauce (Rao’s is great for low carb), mozzarella cheese, lots of meat and THIS stuff!)
Instructions
  1. Preheat oven to 425
  2. Now. you are going to microwave the mozzarella cheese, cream cheese and almond flour together for approximately 1 minute. Stir until it starts to come together. You might need to put it back in the microwave for another 30-45 seconds.
  3. Next you will add the egg, salt & italian seasoning.
  4. Mix until you have a uniform dough (do not overmix)
  5. Put your dough in between two sheets of parchment paper and roll it out to your desired thickness. Keep in mind the dough should be a bit sticky.
  6. Transfer your flattened crust to a baking sheet or pizza stone (you can/should keep the pizza dough on the parchment paper)
  7. Poke fork holes in the crust and then put it in your preheated oven for 12-15 minutes (sometimes I drizzle some olive oil on it too!)
  8. Remove your crust when it is nice and sufficiently browned. Flip it over to put the toppings on it (so during the 2nd round in the oven with the toppings…the bottom will brown too).
  9. Put your pizza with toppings back in the oven for 5-7 minutes (keep an eye on it, you are just wanting to melt the cheese and slightly brown the bottom of your pizza).
  10. Enjoy!
3.5.3236

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Bacon Cheddar Low Carb Instant Pot Chicken Recipe

 

Looking for even more tasty low carb/keto recipes? Try these out:

Italian Sausage Low Carb Soup Recipe

Low Carb Bacon Ranch Chicken Casserole Recipe

Easy Instant Pot Spaghetti Squash!

Creamy Garlic & Mozzarella Smothered Chicken Recipe

This Bacon Cheddar Instant Pot Low Carb Chicken is amazing! If you are on a low carb diet or doing the keto diet, you need to make this ASAP. (You also need to try THIS amazing-ness ASAP!)

This would be great served over mashed cauliflower, but I was already a bit high on my carbs yesterday, so I just ate a serving of this all by itself. It was filling, flavorful and did not disappoint. My husband RAVED!

I was inspired by this recipe here and didn’t stray too far from the original.

Bacon Cheddar Instant Pot Low Carb Chicken

 

Supplies I used:


Ingredients: 

  • 2 lbs boneless skinless chicken breasts
  • 6 pieces of bacon
  • 3/4 cup chicken broth
  • salt & pepper
  • Parmesan Garlic Seasoning (I think this really gave a TON of flavor!)
  • 1/2 cup heavy cream
  • 2 oz cream cheese
  • 1 cup shredded cheddar cheese

 

Directions: 

  1. Turn your Instant Pot on and put it in Saute mode (I always adjust to the highest setting when I saute). Cut up your bacon (I cut mine in half, next time I will probably cut it in quarters) and cook until crispy. Remove bacon and set aside on a paper towel.
  2. Next I seasoned my chicken breast with salt & pepper and parmesan garlic seasoning.
  3. I sauted my chicken breasts until just brown (I had to do these 2 at a time), remove the chicken breasts when they are browned and put them on a plate.
  4. Next I poured my chicken broth into my instant pot and scraped up all of the yummy brown bits on the bottom of the pan.
  5. I returned the chicken back to my pot and turned it off. I put the lid on and put it on the poultry setting for 11 minutes.
  6. I let the pressure naturally release and then opened my pot.
  7. Using my kitchen aid, I shredded the chicken and then put it back in the instant pot.
  8. Once again, I turned my pot to saute mode on high and added my heavy cream, cream cheese, a bit more salt & pepper and let it simmer for about 10 more minutes.
  9. Finally, I turned off my pot and added cheddar cheese and crumbled up bacon on top. I let it sit until the cheese was melty and then we ate!

This was so good and if you are NOT low carb, you can enjoy this over pasta or rice!

 

Bacon Cheddar Low Carb Instant Pot Chicken
Ingredients
  • 2 lbs boneless skinless chicken breasts
  • 6 pieces of bacon
  • 3/4 cup chicken broth
  • salt & pepper
  • Parmesan Garlic Seasoning (I think this really gave a TON of flavor!)
  • 1/2 cup heavy cream
  • 2 oz cream cheese
  • 1 cup shredded cheddar cheese
Instructions
  1. Turn your Instant Pot on and put it in Saute mode (I always adjust to the highest setting when I saute). Cut up your bacon (I cut mine in half, next time I will probably cut it in quarters) and cook until crispy. Remove bacon and set aside on a paper towel.
  2. Next I seasoned my chicken breast with salt & pepper and parmesan garlic seasoning.
  3. I sauted my chicken breasts until just brown (I had to do these 2 at a time), remove the chicken breasts when they are browned and put them on a plate.
  4. Next I poured my chicken broth into my instant pot and scraped up all of the yummy brown bits on the bottom of the pan.
  5. I returned the chicken back to my pot and turned it off. I put the lid on and put it on the poultry setting for 11 minutes.
  6. I let the pressure naturally release and then opened my pot.
  7. Using my kitchen aid, I shredded the chicken and then put it back in the instant pot.
  8. Once again, I turned my pot to saute mode on high and added my heavy cream, cream cheese, a bit more salt & pepper and let it simmer for about 10 more minutes.
  9. Finally, I turned off my pot and added cheddar cheese and crumbled up bacon on top. I let it sit until the cheese was melty and then we ate!
3.5.3229

 

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Italian Sausage Low Carb Soup Recipe

 

Some people might say this Italian Sausage Low Carb Soup is similar to the super famous Olive Garden Zuppa Tuscana. I have never had that soup, so I’m not sure! It is amazing though and a total crowd pleaser!

You can make this Italian Sausage Low Carb soup in your slow cooker or your Instant Pot. We love our Instant Pot!

Italian Sausage Low Carb Soup

Ingredients:

  • 1 lb Italian Sausage (purchase crumbled or just remove from casing)
  • 1 small onion
  • 2 tablespoons minced garlic
  • 1 tablespoon Italian Seasoning
  • 8 cups chicken broth
  • 1 bag frozen cauliflower (or cut up small chunks of fresh cauliflower)
  • 1 cup Heavy Whipping Cream
  • 1 Bag Baby Spinach (or Kale)
  • ¼ cup parmesan cheese (grated)
  • Salt & Pepper to taste
  • 6 slices bacon
  • Red Pepper flakes (optional…you might just leave these out for everyone to individually add to their bowls)

 

Slow Cooker Directions:

  1. Cut up your bacon into small pieces and cook in a large pan. Remove from pan when crispy, saving bacon grease. Set aside to top your soup later.
  2. In the same pan, brown and crumble your sausage. Add your onions and garlic and cook through until meat is fully browned and onions are translucent.
  3. Add italian seasoning and salt & pepper to taste
  4. Add meat mixture, cauliflower and 8 cups chicken broth to your slow cooker
  5. Slow Cook for 4 hours on high or 8 hours on low.
  6. About 30 minutes before you plan to serve, you’ll add your cream, Parmesan and spinach or kale. Whether your pot was on high/low, turn it up to high for the last 30 minutes.
  7. Enjoy topped with bacon and red pepper flakes if your heart desires!

 

Instant Pot Adjustments:

  1. Saute your bacon pieces while your pot is on the “saute” feature
  2. Remove your bacon pieces and set them aside for toppings. Do not drain grease.
  3. Brown and crumble your sausage. Add your onions and garlic and cook through until meat is fully browned and onions are translucent.
  4. Add italian seasoning and salt & pepper to taste
  5. Add 8 cups chicken broth to your Instant Pot
  6. Seal your Instant Pot and press “Soup”!
  7. Meanwhile, go ahead and steam your cauliflower separately.
  8. Allow your Instanat Pot to Natural Release at least 10 minutes.
  9. Add your steamed cauliflower, cream, parmesan and spinach or kale and stir
  10. At this point you can either serve, or switch on the saute feature to let it thicken a bit.
  11. Enjoy topped with bacon and red pepper flakes if your heart desires!

 

Italian Sausage Low Carb Soup Recipe
Ingredients
  • 1 lb Italian Sausage (purchase crumbled or just remove from casing)
  • 1 small onion
  • 2 tablespoons minced garlic
  • 1 tablespoon Italian Seasoning
  • 8 cups chicken broth
  • 1 bag frozen cauliflower (or cut up small chunks of fresh cauliflower)
  • 1 cup Heavy Whipping Cream
  • 1 Bag Baby Spinach (or Kale)
  • ¼ cup parmesan cheese (grated)
  • Salt & Pepper to taste
  • 6 slices bacon
  • Red Pepper flakes (optional…you might just leave these out for everyone to individually add to their bowls)
Instructions
  1. Cut up your bacon into small pieces and cook in a large pan. Remove from pan when crispy, saving bacon grease. Set aside to top your soup later.
  2. In the same pan, brown and crumble your sausage. Add your onions and garlic and cook through until meat is fully browned and onions are translucent.
  3. Add italian seasoning and salt & pepper to taste
  4. Add meat mixture, cauliflower and 8 cups chicken broth to your slow cooker
  5. Slow Cook for 4 hours on high or 8 hours on low.
  6. About 30 minutes before you plan to serve, you’ll add your cream, Parmesan and spinach or kale. Whether your pot was on high/low, turn it up to high for the last 30 minutes.
  7. Enjoy topped with bacon and red pepper flakes if your heart desires!
Notes
Instant Pot adjustments: [br][br]Saute your bacon pieces while your pot is on the “saute” feature[br]Remove your bacon pieces and set them aside for toppings. Do not drain grease.[br]Brown and crumble your sausage. Add your onions and garlic and cook through until meat is fully browned and onions are translucent.[br]Add italian seasoning and salt & pepper to taste[br]Add 8 cups chicken broth to your Instant Pot[br]Seal your Instant Pot and press “Soup”![br]Allow your Instanat Pot to Natural Release at least 10 minutes.[br]Add your cream, parmesan and spinach or kale and stir[br]At this point you can either serve, or switch on the saute feature to let it thicken a bit.[br]Enjoy topped with bacon and red pepper flakes if your heart desires!
3.5.3229

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Low Carb Crispy Parmesan Garlic Chicken with Veggies Recipe

One pan meals have been hit or miss in this household. From what I have experienced, the key is acknowledging that it might take a BIT more attention than the recipe originally dictates. Sometimes you need to let the veggies cook for a bit before adding the meat.

That is the key with this recipe as well. This One Pan Crispy Parmesan Garlic Chicken with Veggies is AMAZING! But you will have to cook the veggies for a bit before you add the chicken.

I consider this a low carb meal and made a few changes from the original recipe (found on The Recipe Critic)

Here is my version of  Low Carb Crispy Parmesan Garlic Chicken with Veggies:

Low Carb Crispy Parmesan Garlic Chicken with Veggies

Inspired by The Recipe Critic

Ingredients

  • 4 Boneless Skinless Chicken Breasts (cut into bite size pieces)
  • salt and pepper
  • 4 Tablespoons butter
  • 1/4 cup Italian Bread Crumbs (yes…not low carb, but such a small amount that I don’t sweat it. If you are super strict, you might attempt almond flour?)
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • 2 Tablespoons olive oil
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1/2 pound radishes

Directions: 

  1. Preheat oven to 350 degrees
  2. Melt butter in a shallow dish. In another shallow dish, combine the bread crumbs (if you are being super strict..you could try almond flour and season it with Italian seasoning? I haven’t tried this yet though), garlic powder and the parmesan cheese
  3. Salt & Pepper your chicken and then dip the chicken into the butter followed by the parmesan cheese mixture. Set the chicken aside.
  4. In a large bowl or freezer bag, add your veggies and pour in the remaining parmesan mixture. Shake or toss the veggies to coat thoroughly. Put the veggies on a sheet pan and bake for 25 minutes.
  5. Remove your veggies from the oven and space out your bite sized chicken pieces on then pan. Bake another 20 minutes until chicken is cooked through.
  6. At this point  you can either take the pan out of broil it for a few minutes (watch carefully) to get everything a bit more crispy!
  7. Enjoy!

Creamy Garlic & Mozzarella Smothered Chicken Recipe

Creamy Garlic & Mozzarella Smothered Chicken

This Creamy Garlic & Mozzarella Smothered Chicken is keto and low carb! This keto and low carb chicken recipe is sure to be a hit with the entire family!

Looking for even more tasty low carb/keto recipes? Try these out:

Italian Sausage Low Carb Soup Recipe

Low Carb Bacon Ranch Chicken Casserole Recipe

Easy Instant Pot Spaghetti Squash!

Bacon Cheddar Low Carb Instant Pot Chicken Recipe

This smothered chicken recipe y’all…it’s so good! You’ll want to put this on the menu soon.

Since the new year, I have really been focusing on eating less carbs.

Not for a “fad” diet, but because my body (I have PCOS and I am hypothyroid) responds best to a diet with limited carbohydrates (this book is awesome if you want to learn more about why eating less carbs works).

I typically get bored doing this and “fall off the wagon” pretty quickly.

This time around though, something feels different! I honestly think the new Facebook food video trend has made this a more enjoyable experience. I have found a LOT of great ideas following Facebook pages that post food videos!

This smothered chicken recipe is no exception. I made mine slightly different then the video (based on what I had on hand), and it was amazing.

Oh and the leftovers?

I think I might double the recipe next time just to be sure we have leftovers. It was remarkable!

Eating low carb, I really rely on leftovers to be sure I have a nice filling lunch and honestly we loved this smothered chicken recipe so much, there was only one tiny piece of chicken left for us to fight over the next day!

This smothered chicken recipe is a great way to use boneless skinless chicken cutlets, but I think it would taste great with chicken thighs as well! I could drink this sauce for days.

Creamy Garlic & Mozzarella Smothered Chicken Recipe 

Inspired by My Incredible Recipes

Ingredients: 

  • 1 lb boneless skinless chicken cutlets (thin sliced chicken breast)
  • 6 slices thick cut bacon (cook your bacon in the oven or on a pan until crispy and crumble)
  • 6 slices mozzarella cheese
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 cup fresh spinach (plus more to serve your chicken over!)
  • 1/2 cup chopped sundried tomatoes (drained)
  • 1 teaspoon parsley ( I always have this on hand. I love it! I always waste parsley when I buy a big bunch of it in the store)
  • olive oil
  • salt & pepper to taste
  • (Note: she puts Parmesan cheese in hers. I didn’t have any! If you have some freshly grated parm, she recommended 3/4 cup).

Directions: 

  1. Drizzle your pan with olive oil and heat it on medium heat.
  2. Meanwhile, salt & pepper your chicken very well.
  3. Put your chicken in the pan and brown and heat through. Set chicken aside in a container to keep warm
  4. Add the cream, chicken broth, garlic powder, salt & pepper (and optional parm cheese) and bring to a high simmer. Whisk until it thickens up and then add the spinach and sundried tomatoes.
  5. Once spinach wilts, add your chicken back in and cover with some of the sauce, mozzarella cheese slices and bacon. You might want to put a lid on your pan so the cheese can melt.
  6. Serve! I opted to serve on a bed of more spinach.

Yum! This was so tasty. It will most definitely be on our regular rotation. 3 out of 4 in our family loved it (which is the most I can typically ever expect!)

 

Creamy Garlic & Mozzarella Smothered Chicken Recipe
 
Ingredients
  • Creamy Garlic & Mozzarella Smothered Chicken Recipe 
  • Inspired by My Incredible Recipes
  • Ingredients: 
  • 1 lb boneless skinless chicken cutlets (thin sliced chicken breast)
  • 6 slices thick cut bacon (cook your bacon in the oven or on a pan until crispy and crumble)
  • 6 slices mozzarella cheese
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 cup fresh spinach (plus more to serve your chicken over!)
  • 1/2 cup chopped sundried tomatoes (drained)
  • 1 teaspoon parsley ( I always have this on hand. I love it! I always waste parsley when I buy a big bunch of it in the store)
  • olive oil
  • salt & pepper to taste
  • (Note: she puts Parmesan cheese in hers. I didn’t have any! If you have some freshly grated parm, she recommended 3/4 cup).
Instructions
  1. Drizzle your pan with olive oil and heat it on medium heat.
  2. Meanwhile, salt & pepper your chicken very well.
  3. Put your chicken in the pan and brown and heat through. Set chicken aside in a container to keep warm
  4. Add the cream, chicken broth, garlic powder, salt & pepper (and optional parm cheese) and bring to a high simmer. Whisk until it thickens up and then add the spinach and sundried tomatoes.
  5. Once spinach wilts, add your chicken back in and cover with some of the sauce, mozzarella cheese slices and bacon. You might want to put a lid on your pan so the cheese can melt.
  6. Serve! I opted to serve on a bed of more spinach.
 
3.5.3251

 

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Slow Cooker French Dip Sandwiches

This super easy french dip recipe will make you swear off restaurant french dip sandwiches forever! You make the meat for this french dip in your slow cooker. This results in the most flavorful and tender french dip meat you have ever tasted! You have to try this recipe…today!

These are so tasty. Full of flavor! There is nothing quite like coming home to a warm, toasty and cheesy sub at the end of a long day. The best part of this recipe is that it makes a TON of meat. Enough to feed a party, OR enough to freeze for multiple meals!

Experiment with the seasonings on this. I make it a bit different every time. I usually like to use tomato paste instead of ketchup, but the ketchup does the trick in a pinch.

Slow Cooker French Dip Sandwiches

Inspired by All Recipes

Ingredients: 

  • 4 lb Chuck Roast
  • 1 can Beef consomme
  • 1 packet french onion soup mix
  • 2 tablespoons Worcestershire Sauce
  • 1 bottle of dark beer (like Guinness)
  • 2 tablespoons Ketchup
  • 1 tablespoon Dried Rosemary
  • Salt & Pepper
  • Sliced Provolone Cheese
  • Butter
  • 4 Sub Rolls (or as many as you need to feed your family…this recipe makes a LOT of meat)

Directions: 

  1. Add your chuck roast, beef consomme, packet of french onion soup mix, Worcestershire sauce, beer, ketchup, rosemary and salt and pepper to your slow cooker. Put on low for 7-8 hours
  2. About 30 minutes before you want to eat your dinner, pull the meat out and shred it. At this point, taste the au jus and see if it needs more seasoning (mine needed a bit more salt). Return the meat to the au jus to continue to cook for around 30 more minutes.
  3. Cut the bread into a “book” (slice lengthwise) and spread butter over the bread and broil until toasted (just a couple of minutes in my oven. Watch it closely!)
  4. When it’s time to eat, add some beef to each roll (a good generous amount!) and top with provolone cheese. Put it under the broiler until the cheese is melted.
  5. Serve with au jus for dipping.

This made enough for 3 whole meals for us. We ate one that night and I froze the remainder of the meat in 2 separate quart freezer bags for 2 more meals!

 

Cheesy Mashed Potato & Broccoli Casserole Recipe

Leftover mashed potatoes are a rarity in our household.

It happens though. From time to time, we end up with some leftover mashed potatoes and when we do, I make one of two recipes.

Either Shepard’s Pie (I’ll have to post the recipe for that one day!) or this tasty Cheesy Mashed Potato and Broccoli Casserole!

This is too easy! Use what you have on hand to make it your own.

Cheesy Mashed Potato and Broccoli Casserole

Adapted from Damn Delicious

Ingredients: 

  • Around 2 cups of Leftover Mashed Potatoes
  • 12 ounces broccoli florets (slightly steamed)
  • 2 cups cheddar or colby jack cheese
  • 1/2 cup crushed Ritz crackers

Directions: 

  1. Preheat oven to 350 degrees
  2. Lightly grease a casserole dish with nonstick spray.
  3. Spread mashed potatoes along the bottom of the casserole dish.
  4. Layer the steamed broccoli on top of the mashed potatoes. Top with cheese and ritz crackers.
  5. Bake for 10-12 minutes until cheese is melted.

Enjoy!

Tex Mex Chicken Casserole Recipe

Do you love Tex Mex? Casseroles? Cheese? Then this is the casserole for you!

This casserole is so easy to assemble and it cooks up in about 30 minutes. You can prepare this early in the day and then pop it in the oven when you get home.

The leftovers are even BETTER than the finished product. This creamy casserole is super filling and easily adapted to suit your family’s needs.

Tex Mex Chicken Casserole 

Inspired from Six Sisters Stuff

Ingredients: 

  • 1 diced onion
  • 1 each diced red pepper and green pepper
  • 1 clove minced garlic
  • 3 cups cubed or shredded chicken breast (a rotisserie chicken would be a great shortcut to use here!) – Season your chicken when you cook it
  • 2 cans cream of chicken (find out how to make cream of chicken soup from scratch here)
  • 1 can Rotel (spiciness depends on your family’s preferences, I always buy mild)
  • 12 corn tortillas cut into 1 inch strips
  • 2 cups Colby Jack Cheese
  • Olive Oil
  • Salt and Pepper to taste

Directions: 

  1. Preheat oven to 350 degrees
  2. Heat about a tablespoon of olive oil in a non stick sautee pan and saute your onions and bell peppers until tender. Add the garlic and saute a bit longer. Salt and pepper your veggies before adding cream of chicken soup and rotel.
  3. Spray a casserole dish with non stick spray. Add half of your tortilla strips to the bottom of your casserole dish. Layer half of your chicken mixture and half of the cheese on top. Repeat layers, ending with cheese on top.
  4. Bake uncovered for 30 minutes

Enjoy!

I hope you love this wonderful casserole recipe! Serve with sour cream and/or guacamole!

Yum!

Ingredients
  • 1 diced onion
  • 1 each diced red pepper and green pepper
  • 1 clove minced garlic
  • 3 cups cubed or shredded chicken breast (a rotisserie chicken would be a great shortcut to use here!) – Season your chicken when you cook it
  • 2 cans cream of chicken (find out how to make cream of chicken soup from scratch here)
  • 1 can Rotel (spiciness depends on your family’s preferences, I always buy mild)
  • 12 corn tortillas cut into 1 inch strips
  • 2 cups Colby Jack Cheese
  • Olive Oil
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 350 degrees
  2. Heat about a tablespoon of olive oil in a non stick sautee pan and saute your onions and bell peppers until tender. Add the garlic and saute a bit longer. Salt and pepper your veggies before adding cream of chicken soup and rotel.
  3. Spray a casserole dish with non stick spray. Add half of your tortilla strips to the bottom of your casserole dish. Layer half of your chicken mixture and half of the cheese on top. Repeat layers, ending with cheese on top.
  4. Bake uncovered for 30 minutes
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