Tag: Frugal Recipes

Who said you can’t have it all? Save money and eat well with these frugal recipes. Just because you’re on a budget doesn’t mean you have to eat bland and boring meals. If it doesn’t taste good, who cares how cheap it was? Here, we put taste on an equal playing field with budget and come up with a winner every time.

Simple and Flavorful Mashed Cauliflower (Keto & Low Carb Friendly)

Easy Keto & Low Carb Mashed Cauliflower Recipe. Use your instant pot or not! This creamy cauliflower mash will help you feel a lot less deprived with your keto/low carb diet!

When you are on the Keto diet (or low carb in general), you will find yourself eating a LOT of cauliflower. I love cauliflower, so this is not hard for me. To say that cauliflower is an adequate substitution for my mashed potato recipe…well, I’m not so sure about that.

This recipe is awesome and I do not miss mashed potatoes when I eat it. Don’t look for it to be an exact dupe though. If you go into it thinking you are eating mashed cauliflower, you will love it! If you go into your first bite thinking you will be eating an exact replacement for mashed potatoes? You might find yourself disappointed!

I love to serve several of my favorite keto/low carb recipes (especially those with creamy sauces) over this cauliflower mash! Including:

Creamy Keto/Low Carb Mushroom & Artichoke Chicken Breast Recipe

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

Simple and Flavorful Mashed Cauliflower (Keto & Low Carb Friendly)

Ingredients: 

  • 2 heads cauliflower cut up into florets (you could alternatively use 2 bags of frozen cauliflower)
  • 1 Tbsp butter
  • 1 Tbsp whole milk or heavy cream
  • Salt & Pepper to taste

Directions: 

  1. Boil or steam your cauliflower via your favorite method. I love to use my Instant Pot for this (I put 1 cup of water in my Instant Pot, put the trivet in and put on manual for 7 minutes). Or you can steam it in the bag if you buy the frozen variety that allows you to steam in the bag. Regardless of what your method is for making the cauliflower soft, you are looking for SOFT cauliflower (but not mushy).
  2. DRAIN your cauliflower well. Get as much liquid out as you can! If you use frozen, you might have more water than if you use fresh.
  3. Put your cooked cauliflower in your mixer bowl (I use my KitchenAid) and mix until almost smooth. Add butter and then add cream/milk only to the point it reaches your desired consistency. Sometimes my cauliflower is more watery and I don’t need any milk.
  4. Season as desired!

Sometimes I make my cauliflower mash with cream cheese. I will take pics and post that recipe the next time I do it that way!

Simple and Flavorful Mashed Cauliflower (Keto & Low Carb Friendly)
Ingredients
  • 2 heads cauliflower cut up into florets (you could alternatively use 2 bags of frozen cauliflower)
  • 1 Tbsp butter
  • 1 Tbsp whole milk or heavy cream
  • Salt & Pepper to taste
Instructions
  1. Boil or steam your cauliflower via your favorite method. I love to use my Instant Pot for this (I put 1 cup of water in my Instant Pot, put the trivet in and put on manual for 7 minutes). Or you can steam it in the bag if you buy the frozen variety that allows you to steam in the bag. Regardless of what your method is for making the cauliflower soft, you are looking for SOFT cauliflower (but not mushy).
  2. DRAIN your cauliflower well. Get as much liquid out as you can! If you use frozen, you might have more water than if you use fresh.
  3. Put your cooked cauliflower in your mixer bowl (I use my KitchenAid) and mix until almost smooth. Add butter and then add cream/milk only to the point it reaches your desired consistency. Sometimes my cauliflower is more watery and I don’t need any milk.
  4. Season as desired!
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!

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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

 

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

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

This weight loss coffee is amazing! You might have also heard this called butter coffee, bulletproof coffee, keto coffee, etc.

The goal of the Keto diet is to keep fat high, protein moderate and carbs low.

This weight loss coffee starts off your day exactly the right way!

Some benefits I have seen from this weight loss coffee are:

  • It is my breakfast. I am full until lunch when I drink this coffee
  • My hair is shinier
  • My nails are stronger
  • I hit my Keto macros much more easily!
  • Obviously…I have lost weight!

You could just add a tablespoon of butter and a tablespoon of coconut or MCT oil to your coffee and blend it up. I make these frozen pods for convenience purposes. It is up to you!

How to make the Frozen Weight Loss Coffee Pods: 

Ingredients: 

Directions: 

  1. Melt your butter just until it is in liquid form.
  2. Using your immersion blender (I have and love this one!), mix together the butter and coconut oil.
  3. Pour equal amounts into your mini muffin pan
  4. Freeze!
  5. I usually just take a butter knife to pop the pods out once they are frozen. They usually pop out pretty easily.
  6. Then I put them into a ziploc bag.

How to Make the Weight Loss Coffee: 

Ingredients: 

Directions: 

Add all of these items together, give the pod a bit of time to melt, blend with your immersion blender and DRINK!

You can sweeten (or not sweeten) your coffee anyway you like. This is just how I like my coffee. The secret is in the butter and coconut oil. Think of plain coffee with a butter pod as a blank canvas!

 

Weight Loss Coffee – Low Carb, High Fat Frozen Coffee Pods (Great for Keto!)
Ingredients
  • 1 cup Kerrygold Butter
  • 1 cup coconut oil or MCT oil
  • 1 mini muffin tin
  • To make the coffee:
  • 1 butter/coconut oil pod
  • Hot coffee
  • a splash of heavy cream
  • Sugar Free vanilla torani syrup
  • Stevia sweetener
Instructions
  1. Melt your butter just until it is in liquid form.
  2. Using your immersion blender (I have and love this one!), mix together the butter and coconut oil.
  3. Pour equal amounts into your mini muffin pan
  4. Freeze!
  5. I usually just take a butter knife to pop the pods out once they are frozen. They usually pop out pretty easily.
  6. Then I put them into a ziploc bag.
  7. When it is time to make your coffee, add all of these items together, give the pod a bit of time to melt, blend with your immersion blender and DRINK!

3.5.3236

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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!
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Copy Cat Williams Sonoma Peppermint Bark Recipe

Last year, my sister purchased tins of Williams Sonoma Peppermint Bark and handed it out to everyone for Christmas.

I fell deeply in love.

However, this year when I went to go purchase some lovely Peppermint Bark for myself, I had a bit of sticker shock!

It’s quite pricey!

I decided to see if I could recreate the magic at home and started googling “copycat Williams Sonoma Peppermint Bark” recipes.

I found the ingredients were actually quite simple!

So simple in fact, that I didn’t actually follow any one recipe when making this. I just kind of made it based on the ingredients I saw repeatedly in the recipes I came across.

It’s super simple and while it is less expensive than purchasing the bark from Williams Sonoma, I’m not sure it’s EXACTLY the same.

Still…so worth it. So good. You need to make this!

Copycat Williams Sonoma Peppermint Bark

Ingredients: 

Directions: 

Crush up your candy canes! Be sure to crush them up well. I had some bigger pieces in my bark and they were a bit overwhelming.

Next, melt your semisweet chocolate chips over a double boiler being VERY careful to not over do it. (take it off the heat before fully melted! and stir stir stir the whole time)

Add 1/4 teaspoon peppermint oil to your chocolate and stir

Pour your chocolate into a foil lined 13×9 pan

Allow to set and cool for just a bit

Melt your white chocolate the same way.

Pour over the semisweet chocolate and then sprinkle your candy cane pieces on top.

Let fully cool/harden (I put mine in the fridge) and enjoy!

This is so super simple and it’s so tasty. Give it as a gift or enjoy it all by yourself!

Ingredients
  • 1 bag of Ghirardelli White Chocolate Chips
  • 1 bag of Ghirardelli Semisweet Chocolate Chips
  • About 5 or 6 Peppermint Candy Canes
  • Peppermint Oil (found this by the candy making section or purchase here)
Instructions
  1. Crush up your candy canes! Be sure to crush them up well. I had some bigger pieces in my bark and they were a bit overwhelming.
  2. Next, melt your semisweet chocolate chips over a double boiler being VERY careful to not over do it. (take it off the heat before fully melted! and stir stir stir the whole time)
  3. Add 1/4 teaspoon peppermint oil to your chocolate and stir
  4. Pour your chocolate into a foil lined 13×9 pan
  5. Allow to set and cool for just a bit
  6. Melt your white chocolate the same way.
  7. Pour over the semisweet chocolate and then sprinkle your candy cane pieces on top.
  8. Let fully cool/harden (I put mine in the fridge) and enjoy!
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