Instant Pot Sausage and Rice – Easy & Flavorful!

Are you looking for a quick easy weeknight dinner that is both flavorful and inexpensive? This Instant Pot Sausage and Rice fits all of those qualifications! This super simple Instant Pot Recipe comes together quickly and will be a great family meal to include in your regular meal planning rotation!

(Looking for more Instant Pot meals? Check out this Bacon Cheddar Low Carb Instant Pot Chicken Recipe or this Instant Pot Apple Cider Vinegar Country Style Ribs (Low Carb/Keto Friendly!) OR this Easy Instant Pot Spaghetti Squash! plus, don’t miss out on these Easy To Peel Instant Pot Hardboiled Eggs!)

The other day I found myself at 6pm with nothing defrosted for dinner and no plan. I usually have something in mind, but in the midst of record breaking heat in Texas, literally nothing sounded good.

I needed something easy and I needed something that would NOT heat up my kitchen.

I scrounged up a sausage link (just a super ordinary HEB sausage link!) and some rice and threw this yummy dish together within just a few minutes. It was definitely a WINNER!

You could add canned beans to this if you want. I would wait until after it cooks and then just stir the beans in. They should heat through quickly.

You will love this easy Insant Pot Sausage and Rice Recipe!

Instant Pot Sausage and Rice

 

Ingredients:

  • 1 onion, diced
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 1/2 cups rice (uncooked)
  • 1 8oz can tomato sauce
  • 2 cups chicken broth
  • 1 tablespoon Adobo seasoning
  • Sausage (cut into bite sized pieces)
  • Salt & pepper to taste

 

Directions:

    1. Turn your instant pot onto sauté mode
    2. Drizzle your olive oil in the instant pot
    3. Cook your onions and garlic until translucent (I usually add some salt & pepper at this point)
    4. Add your sausage and cook through.
    5. Add the rice and allow to sauté a couple of minutes.
    6. Next, add your chicken broth, tomato sauce and adobo seasoning. Stir well.
    7. Turn off sauté mode. Put the lid back on your instant pot.
    8. Seal the instant pot and put on the “rice” setting.
    9. Let cook on the rice setting and allow to naturally release.
    10. Taste to see if you need any salt & pepper.
    11. Stir and serve!

 

Instant Pot Sausage & Rice
Ingredients
  • 1 onion, diced
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 1/2 cups rice (uncooked)
  • 1 8oz can tomato sauce
  • 2 cups chicken broth
  • 1 tablespoon Adobo seasoning
  • Sausage (cut into bite sized pieces)
  • Salt & pepper to taste
Instructions
  1. Turn your instant pot onto sauté mode
  2. Drizzle your olive oil in the instant pot
  3. Cook your onions and garlic until translucent (I usually add some salt & pepper at this point)
  4. Add your sausage and cook through.
  5. Add the rice and allow to sauté a couple of minutes.
  6. Next, add your chicken broth, tomato sauce and adobo seasoning. Stir well.
  7. Turn off sauté mode. Put the lid back on your instant pot.
  8. Seal the instant pot and put on the “rice” setting.
  9. Let cook on the rice setting and allow to naturally release.
  10. Taste to see if you need any salt & pepper.
  11. Stir and serve!
3.5.3251

 

Easy One Pot Sloppy Joe Pasta Recipe

Do you LOVE Sloppy Joe’s? If so, you will love this Sloppy Joe Pasta recipe! This is an easy one pot weeknight meal that is sure to please even your pickiest eater.

First off, I did not grow up eating sloppy joe’s. My mom wasn’t a fan, and somehow I made it through my entire childhood never even trying a sloppy joe. Crazy!

As an adult, I finally got my first chance, and I will admit…I wasn’t super impressed. I’m not a huge fan of the “sweetness” of sloppy joe’s. Maybe if I had grown up with that flavor profile, it would be different?

I’m really not sure.

(Did you grow up with Sloppy Joe’s? Love them? Maybe you need this t-shirt, haha!)

However, I had this recipe at a friend’s house a few years ago and it totally WORKED! I loved it!

As a mom, I also love it because it is one pot, is pretty flexible and it makes enough for a crowd. (here are some other one pot meals you might enjoy: Chicken with Rice, Slow Cooker Chicken, Broccoli and Stuffing or One Skillet Chicken Thighs with Red Wine Vinegar. )

If you, like me, aren’t a huge fan of the sweetness of sloppy joes, decrease or even omit the brown sugar in this sloppy joe pasta recipe. It will be amazing regardless!

Sloppy Joe Pasta

 

Ingredients: 

  • 1 lb ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon butter
  • 3 tablespoons minced garlic
  • 2 15 oz cans fire roasted tomatoes
  • 1 15 oz can tomato sauce
  • Plus use the empty can of tomato sauce to add 15 oz of water as well
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1/3 cup brown sugar (use a bit less or omit if you like less sweetness)
  • 12 oz egg noodles
  • salt & pepper to taste

Directions: 

  1. Melt the butter in a large pot, add the diced veggies and saute until translucent. Add the garlic and saute a couple of minutes.
  2. Now, brown the ground beef (season with salt & pepper at this point) in the pot with the veggies.
  3. Next add the remainder of ingredients except for the egg noodles and simmer about 5 minutes
  4. Now, add the egg noodles and cover the pot. Cook until the egg noodles soften.
  5. Taste to see if you need more salt & pepper
  6. Enjoy!

 

Ingredients
  • 1 lb ground beef
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon butter
  • 3 tablespoons minced garlic
  • 2 15 oz cans fire roasted tomatoes
  • 1 15 oz can tomato sauce
  • Plus use the empty can of tomato sauce to add 15 oz of water as well
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1/3 cup brown sugar (use a bit less or omit if you like less sweetness)
  • 12 oz egg noodles
  • salt & pepper to taste
Instructions
  1. Melt the butter in a large pot, add the diced veggies and saute until translucent. Add the garlic and saute a couple of minutes.
  2. Now, brown the ground beef (season with salt & pepper at this point) in the pot with the veggies.
  3. Next add the remainder of ingredients except for the egg noodles and simmer about 5 minutes
  4. Now, add the egg noodles and cover the pot. Cook until the egg noodles soften.
  5. Taste to see if you need more salt & pepper
  6. Enjoy!
3.5.3251

 

 

Easy Beef Tips and Gravy in the Slow Cooker

Talk about a simple meal! This super easy beef tips and gravy recipe is made in your slow cooker and is essentially a dump and go recipe! Made with simple ingredients you likely already have on hand. You can serve this slow cooker beef tips and gravy recipe over egg noodles, rice, mashed potatoes, mashed cauliflower…the possibilities are endless!

I love gravy. I LOVE gravy. All kinds of gravy. I could eat a bowl of gravy with a spoon.

I also love beef tips! This recipe for easy beef tips and gravy is so simple that you might just find yourself putting it on your menu multiple times a month.

These beef tips are great all on their own, but the best part of gravy is serving it over a big bed of CARBS! (sorry…but not sorry!).

Serve these beef tips over rice, mashed potatoes, egg noodles, anything you want!

Let me know your favorite carb to serve beef tips and gravy over!

Looking for more easy weeknight recipes? Be sure to check out my recipe for Slow Cooker French Dip sandwiches, Country Style Ribs with Apple Cider Vinegar, or Tex Mex Chicken Casserole.

Easy Beef Tips and Gravy in the Slow Cooker

Ingredients:

  • 2 lbs beef stew meat (I buy the kind already cut up)
  • 1 (10.75 oz) can condensed cream of mushroom soup (if you have mushroom  haters in your house, you can use cream of chicken!)
  • 1 packet brown gravy mix 
  • 1 cup beef broth
  • 1 small diced onion
  • 1-2 cloves of minced garlic
  • (To finish): 2TB of flour with ¼ cup water

Optional: Egg noodles, mashed potatoes, white rice

Directions:

  1. Put your meat along the bottom of your slow cooker and turn the  heat on low
  2. Meanwhile, put your cream of mushroom soup, gravy mix, beef broth, onion and garlic in a bowl and mix well.
  3. Pour over your beef tips and close the lid.
  4. Cook on low 4-6 hours
  5. Remove the beef and set aside. Stir your water/flour slurry together and gradually add it to the gravy in the crockpot until it is well combined (this is to thicken your gravy).
  6. Add the beef back in and cook about another 10-15 minutes (you can make your pasta/rice/potatoes during this time!)
  7. Serve and enjoy!
Easy Beef Tips and Gravy in the Slow Cooker
Ingredients
  • 2 lbs beef stew meat (I buy the kind already cut up)
  • 1 (10.75 oz) can condensed cream of mushroom soup (if you have mushroom  haters in your house, you can use cream of chicken!)
  • 1 packet brown gravy mix
  • 1 cup beef broth
  • 1 small diced onion
  • 1-2 cloves of minced garlic
  • (To finish): 2TB of flour with ¼ cup water
  • Optional: Egg noodles, mashed potatoes, white rice
Instructions
  1. Put your meat along the bottom of your slow cooker and turn the  heat on low
  2. Meanwhile, put your cream of mushroom soup, gravy mix, beef broth, onion and garlic in a bowl and mix well.
  3. Pour over your beef tips and close the lid.
  4. Cook on low 4-6 hours
  5. Remove the beef and set aside. Stir your water/flour slurry together and gradually add it to the gravy in the crockpot until it is well combined (this is to thicken your gravy).
  6. Add the beef back in and cook about another 10-15 minutes (you can make your pasta/rice/potatoes during this time!)
  7. Serve and enjoy!
3.5.3251

 

Easy Slow Cooker Pesto Chicken Pasta with Cheese

This easy weeknight slow cooker Pesto Chicken Pasta (with cheese!) comes together so quickly but tastes SO flavorful! Make this keto or low carb by omitting the pasta and serving over caulirice or spaghetti squash! I love meals with simple ingredients that make dinnertime easy!

I am a newcomer to loving pesto. Honestly, I shied away from anything with pesto for years. It just looked a bit too green, a bit too oily? for me? Oh, how I missed out!

This pesto chicken pasta is SO flavorful, so easy, so quick (well, except for the time that it spends cooking in the slow cooker WITHOUT your supervision!) that it almost seems silly to write a recipe for it.

However, I need you to try this. Therefore, I need to share the recipe! I hope you love it as much as we do!

Also, if you are doing low carb/keto, this tastes AMAZING over spaghetti squash! (you can find my recipe for cooking Spaghetti Squash in your instant pot here).

Looking for more quick weeknight meals? You will love my Chicken & Broccoli Alfredo (a keto/low carb recipe, but you can serve over pasta!), my Creamy Garlic & Mozzarella Chicken and don’t miss out on my Slow Cooker Tomato Basil soup recipe!

(Quick Crowd Sourcing: I noticed while making this slow cooker pesto chicken pasta that my slow cooker has a crack on the bottom of it! This clearly means it is time to purchase a new slow cooker. 😉

Comment below and let me know what slow cooker YOU have and if you love it! )

Pesto Chicken Pasta with Cheese

Ingredients: 

  • Boneless Skinless Chicken Breasts (enough to feed your family)
  • 1 small jar of pesto (I used Aldi brand)
  • 1/4 cup salted butter
  • 1/2 lemon
  • 1/2 cup parmesan
  • 4 oz shredded mozzarella
  • 1 lb pasta (or spaghetti squash!) of your choice – cooked
  • salt & pepper to taste

Directions: 

  1. First, you’ll layer your chicken breasts (mine were frozen) on the bottom of your slow cooker. Season with salt & pepper on both sides and then top with your jarred pesto and butter. Squeeze the lemon over the top. Cook on low for 4-6 hours
  2. Take your chicken out and shred it. You can do the “two fork” thing or I like to use the paddle attachment on my kitcheaid. Works every time!
  3. Return the chicken to the pot and add the parmesan and pasta (or spaghetti squash). Stir it all together and taste to check to see if you need to add more salt & pepper.
  4. Put shredded mozzarella over the top of the pasta and let it cook about 10-15 minutes longer until it is melted.
  5. Serve!

I hope you enjoy this Pesto Chicken Pasta!

Ingredients
  • Boneless Skinless Chicken Breasts (enough to feed your family)
  • 1 small jar of pesto (I used Aldi brand)
  • 1/4 cup salted butter
  • 1/2 lemon
  • 1/2 cup parmesan
  • 4 oz shredded mozzarella
  • 1 lb pasta (or spaghetti squash!) of your choice – cooked
  • salt & pepper to taste
Instructions
  1. First, you’ll layer your chicken breasts (mine were frozen) on the bottom of your slow cooker. Season with salt & pepper on both sides and then top with your jarred pesto and butter. Squeeze the lemon over the top. Cook on low for 4-6 hours
  2. Take your chicken out and shred it. You can do the “two fork” thing or I like to use the paddle attachment on my kitcheaid. Works every time!
  3. Return the chicken to the pot and add the parmesan and pasta (or spaghetti squash). Stir it all together and taste to check to see if you need to add more salt & pepper.
  4. Put shredded mozzarella over the top of the pasta and let it cook about 10-15 minutes longer until it is melted.
  5. Serve!
3.5.3251

 

One Skillet Skinless Chicken Thighs With Red Wine Vinegar

One Skillet Skinless Chicken Thighs With Red Wine Vinegar

This tasty skinless chicken thighs recipe is made in just ONE skillet! This one skillet chicken thighs recipe is an inexpensive meal that tastes super expensive. These chicken thighs are absolutely mouthwatering in this red wine sauce. Super simple and uses ingredients you already have on hand for an easy, cheap, frugal flavorful meal that tastes like big bucks! #chickenthighsrecipe #oneskilletmeals #oneskilletchickenthighs #cheapmeals

 

There aren’t many words to describe this dish that really do it justice.

Oh, I was a bit skeptical at first. Some of the ingredients gave me pause.

I don’t cook with vinegar that often, but I always enjoy the taste of the finished product, so I’m not sure why I was nervous.

I didn’t even take as many pics as I typically do because I wasn’t sure it would be blog worthy.

Speaking of vinegar related dishes, I make a killer rissoto with balsamic vinegar that I’ll have to share some time (actually, it’s right here).

For now though, I present you with Skinless Chicken Thighs in Red Wine Vinegar!

Skinless Chicken Thighs in Red Wine Vinegar

adapted from Gina’s Skinny Taste

Ingredients:

  • 8 skinless chicken thighs with skin removed
  • 1/2 cup red wine vinegar
  • 1 cup fat free chicken broth
  • 1 tbspn honey
  • 1 tbpsn tomato paste
  • 1 tspn butter
  • 1 onion sliced thinly (she used shallots, I couldn’t find any)
  • 2 cloves garlic sliced thinly
  • 1/2 cup dry white wine (or you can just use more chicken broth)
  • 2 tbspn Light Sour Cream
  • 2 tbspn Parsley (fresh)
  • salt & pepper to taste

Directions:

    1. Pat your chicken dry and season it well with salt and pepper
    2. Meanwhile combine the red wine vinegar, 3/4 cup of the chicken broth, honey and tomato paste and bring to a boil. Bring down to a simmer and reduce down to about 3/4 cup. Remove from heat

    1. Melt the butter in a large skillet and brown the chicken on both sides. About 6-8 minutes per side. Remove the chicken from the pan
    2. Add the onion and garlic to the pan and cook until tender and browned.

  1. Return the chicken to the pan and pour the red wine vinegar sauce over the chicken. Add salt and pepper, remaining broth and wine to the pan and cover. Let simmer 20 minutes
  2. Remove the chicken and add the sour cream in. Stir until thickened and add parsely. Serve over chicken.

I served this with veggies and mashed potatoes. The sauce made an amazing gravy for the mashed potatoes and this was even good as leftovers the next day. This is definitely a keeper recipe in our household and I love that it uses simple, basic ingredients.

You’ll definitely want to bookmark this recipe! Be sure to check out Gina’s original recipe as well. I changed things up a bit, you might find you like hers better!

Nutrition Info: Serving Size 2 thighs per person-240 cals/  7 g fat/ 11g  carbs/ .3 g fiber/ 28 g protein 6 WW Points Plus


Creamy Keto/Low Carb Chicken with Mushrooms and Artichokes Recipe

Chicken with Mushrooms and Artichokes

This keto & low carb friendly recipe is amazing! This smothered chicken with mushrooms and artichokes is packed full of flavor and does NOT taste like diet food! This is an easy weeknight recipe for anyone looking for a super flavorful dinner.

Flavorful, filling, keto & low carb friendly! This meal is incredible.

My husband doesn’t even LIKE mushrooms and artichokes and he said this chicken was absolutely incredible (and I got to eat his mushrooms and artichokes, so it was a total WIN/WIN for me!). My 9 year old daughter said the chicken was SO tasty! She loved it! (she also did not eat her mushrooms and artichokes…more for me!).

If you are not a mushroom eater, you can probably cut those out. But do NOT cut out the artichokes. They are a big flavor booster!

Creamy Keto/Low Carb Chicken with Mushrooms & Artichokes Recipe

Ingredients: 

  • 6 boneless skinless chicken breasts
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon dried thyme
  • Salt & Pepper to taste
  • 1 can of drained artichoke hearts
  • 1 tablespoon of butter
  • 8 oz sliced mushrooms
  • 2 tablespoons almond meal
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream

Directions: 

  1. Preheat your oven to 375
  2. Mix together your seasonings
  3. In a 9×13 baking dish (mine is glass), lay your chicken out and season using the seasoning mixture. Be sure to season both sides.
  4. Add your artichokes to your 9×13 baking dish, in between the chicken breasts.
  5. Using the butter, saute your mushrooms until they are well cooked. Add the almond meal to your mushrooms and cook them about 1 minute more.
  6. Then add the chicken broth and bring to a simmer for 3-5 minutes (the sauce will thicken slightly).
  7. Finally add your heavy cream and heat through about 1 minute.
  8. Pour the sauce over the chicken and artichokes.
  9. Bake for 30 minutes.

YUM! I served this with some mashed cauliflower. This was the BEST meal we ate that week!

Enjoy!

You might also like:






Creamy Keto/Low Carb Mushroom & Artichoke Chicken Breast Recipe
Ingredients
  • Ingredients:
  • 6 boneless skinless chicken breasts
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon dried thyme
  • Salt & Pepper to taste
  • 1 can of drained artichoke hearts
  • 1 tablespoon of butter
  • 8 oz sliced mushrooms
  • 2 tablespoons almond meal
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
Instructions
  1. Preheat your oven to 375
  2. Mix together your seasonings
  3. In a 9×13 baking dish (mine is glass), lay your chicken out and season using the seasoning mixture. Be sure to season both sides.
  4. Add your artichokes to your 9×13 baking dish, in between the chicken breasts.
  5. Using the butter, saute your mushrooms until they are well cooked. Add the almond meal to your mushrooms and cook them about 1 minute more.
  6. Then add the chicken broth and bring to a simmer for 3-5 minutes (the sauce will thicken slightly).
  7. Finally add your heavy cream and heat through about 1 minute.
  8. Pour the sauce over the chicken and artichokes.
  9. Bake for 30 minutes.
3.5.3239

 

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

You might also like:






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

You might also like:






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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