Recipes

Low Carb Slow Cooker Chicken Parmesan Meatloaf

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If you are trying to watch your carb intake and eat healthier this new year, I have a delicious new twist on meatloaf for you! This recipe actually began as an accident. I asked my hubby Keith to get Ground Turkey when he went to BJ’s, but instead, he came home with Ground Chicken. That mistake, actually turned out to be a delicious recipe that I couldn’t wait to share with you! I came up with this Low Carb Slow Cooker Chicken Parmesan Meatloaf and my entire family loved it!

One of my tips for helping to keep this low carb was to use jarred pizza sauce instead of a traditional spaghetti sauce which can be higher in carbs. I have found that the Walmart brand of pizza sauce has 3 net carbs for 1/4 cup. I like to use this for my meatloaves and stuffed peppers since you are not needing much sauce anyway. It is also very delicious over zoodles (zucchini noodles, and much less in carbs than a traditional jarred spaghetti sauce!)

As far as carbs per serving, I am not certain of that; however, it can’t be much, because I used the low carb sauce, the ground chicken and cheese are not much and the veggies are not much if any. I was able to get 8 very large pieces out of this meatloaf as you can see from the photo above. I was only able to eat one piece as it was very filling, and we had leftovers.

 

Ingredients:

2 lbs. ground chicken

2 cloves minced garlic

1 red pepper (you could use whichever color that you choose. That is what I had on hand)

1/3 onion

salt/pepper to taste

1/2 cup grated parmesan cheese

1/2 tsp. Italian seasoning

1 jar of Walmart Pizza Sauce

Shredded mozzarella cheese for melting

Instructions:

Sauté the onion, pepper and garlic in butter over low heat just until softened.

In a medium bowl add the onion, pepper and garlic mixture with the ground chicken. Add in the grated parmesan cheese, salt and pepper and Italian seasoning. Stir together just until everything is combined.

Take the mixture and place in slow cooker to form a loaf. Pour the jar of pizza sauce over your meatloaf and cook on low for 4-6 hours. I like to sprinkle some grated parmesan cheese on top while it is cooking as well.

Test to check for doneness as it is cooking. Everyone’s slow cooker will vary. In the last 10 minutes of cooking time, sprinkle 1-1/1/2 of shredded mozzarella cheese on top to melt. You can also sprinkle extra Italian seasoning. Fresh Basil would also be delicious! Serve with your favorite salad or vegetable!

I hope that you enjoy this as much as we did! You will not believe how moist that this is!

Low Carb Protein Coffee Drink

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If you are following a low carb or keto diet, I am sure that you are looking for new ways to incorporate more protein into your diet. I have seen this low carb protein coffee drink floating around Instagram for quite some time now and decided to give it a try this week. I am hooked! It is great for those mornings or afternoons that you are in a hurry. Just keep a protein shake in your purse and head through the drive thru at Starbucks! And, believe it or not, this is very budget-friendly!

Here is how to get your delicious and filling Low Carb Protein Coffee Drink:

☕️ At Starbucks ask for a double shot of espresso over ice in a Venti cup. (at my store this is only $2.45)

☕️ Add in a Premier Protein Shake and stir until the Espresso is mixed in. I have only tried the Chocolate variety, but I think the Caramel would be SO yummy as well!

☕️ Drink and enjoy! It is very filling! In fact, this keeps me full until my next meal!

You can find the Premier Protein Shakes at places like Amazon, Sam’s Club or Costco. The best deal is a warehouse club as you get more bang for your buck. For example, Sam’s sells the 12 pack for $16.66 which is a fantastic deal!

Let me know if you try this and what you think! You could also add coffee if don’t like Espresso.

Orange Chicken With Asian Bean Salad “Stir Fry” #PaisleyFarm #PaisleyFarmFresh #Kroger

Disclosure: Thank you to Paisley Farm for providing products to help me create my recipe. Please see my disclosure policy)

One of our favorite cuisines as a family is definitely anything with Asian flare. In fact, any time that we ask our boys where they would like to eat out, it is usually somewhere that has Asian food. When Paisley Farm sent me several of their delicious products to create a recipe for a blogger challenge, I knew right away that I wanted to use the Asian Bean Salad!

First of all, I want to let you know about the Paisley Farm brand and the delicious products that they offer. You can find them at stores likes Kroger, Walmart, Ralph’s, Fred Meyer, Smith’s and more. You can also find them online at PaisleyFarmFoods.com. I would also suggest that you follow them on FacebookInstagram and Twitter as they often share delicious recipes, news, promotional offers and more! Paisley Farm makes their products out of the freshest ingredients, delivered with the most exciting and flavorful taste combinations imaginable. From Asian Bean Salad to Sweet Cauliflower and Dilled Brussel Sprouts, they have something for everyone! You can see the entire Paisley Farm product list HERE

Now on to my delicious recipe! Orange Chicken With Asian Bean Salad “Stir Fry” is sure to please anyone! It is packed full of flavor with every bite! I love how the sweet Asian Bean Salad pairs perfectly with the Gingery Orange Chicken! I have been experimenting with a lot of recipes and this is what I came up with. My family loved it!

Ingredients:

3 tablespoons orange juice

3 tablespoon lemon juice

2 tablespoons soy sauce (you can also use coconut aminos if you prefer)

1 1/2 cups water

1/4 cup rice wine vinegar

1 cup brown sugar

2 teaspoons fresh minced ginger

2 teaspoons fresh minced garlic

2 tablespoons minced green onion

1 tablespoon of fresh grated orange zest

1 1/2 lbs. of boneless skinless chicken thighs cut into 1/2 inch cubes

salt and pepper for taste

3 tablespoons of cornstarch

2 tablespoons of water

1 cup of flour

sesame seeds for garnish

1 jar of drained Paisley Farm Asian Bean Salad

2 cups hot cooked rice

Instructions:

  1. Cut the chicken up into 1/2 inch cubes.
  2. In a small pan, mix together the orange juice, lemon juice, rice wine vinegar, water and soy sauce over low to medium high heat. Stir in the orange zest, green onion, ginger, garlic and brown sugar and bring to a boil. Set aside and let cool for 10 minutes
  3. In the meantime, place the chicken pieces in a plastic storage bag.
  4. In another storage bag, place the flour and salt/pepper.
  5. After the Orange Sauce mixture has cooled, place 1 1/2 cups in the plastic storage bag with the chicken and place in the refrigerator for at least 1 hour. (longer if possible. I think that the longer you can marinate the better with this dish) Reserve the remaining sauce.
  6. Now that your chicken has marinated, you will add it to the bag that has the flour mixture to get dredged.
  7. In a large wok, add 3-4 tablespoons of olive oil. Cook the chicken in batches and set aside. (Do not overcrowd or it will not cook evenly)
  8. Wipe out the wok and place the reserved orange sauce mixture. You will want to make sure that this is set to medium high heat. While this is heating up, take 3 tablespoons of cornstarch and 2 tablespoons of cold water to make a paste. (Make sure that the water is cold or it will not form correctly) Add to the sauce mixture until it thickens. Bring to a boil. I like to grate in fresh orange zest in the sauce to give it even more orange taste.
  9. When the sauce is finished, add the chicken back into the dish so that it can absorb those yummy flavors. This is also where I add in the jar of drained Paisley Farm Asian Bean Salad for the “stir fry” part of the dish. You want to add this in at the very end so the vegetables don’t get overly mushy. You want them to soak up that delicious orange and ginger flavor though that the rest of the dish has. I can’t begin to tell you how delicious that the Asian Bean Salad is paired with the ginger and citrus. So delish!
  10. Serve over hot cooked rice in bowls and garnish with more orange zest and sesame seeds.
  11. Enjoy!

Autumn Squash Soup

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Even though it may not feel like it yet, autumn has arrived! That means we are looking forward to hearty and comforting meals. I especially love a delicious bowl of soup. What are you favorite soups to comfort you and your family during those chilly fall days and nights of fall? 

The soup is one of my absolute favorites that I get every. single. time. at Panera during the fall months…. Autumn Squash Soup. If you are not familiar with this soup, you must try it. It is so amazing! It is also Gluten Free which I love! This particular recipe is compiled of several different recipes that I created to make my own. It tastes just like the one at Panera! If you love this recipe don’t forget to pin it HERE.

Autumn Squash Soup

INGREDIENTS: 

1 large butternut squash (mine was about 3 pounds)

1 15oz. can pumpkin puree

2 Tbsp. olive oil

3 Tbsp. brown sugar

1/2 tsp cinnamon

1/4 tsp. nutmeg

1 1/2 tsp. sea salt

1/4 tsp. pepper

1/4 tsp. curry

1 cup apple juice

2 cups vegetable stock

1 1/2 cups half half

Roasted pumpkin seeds,  sour cream or bacon bits for garnish

DIRECTIONS:

Peel the Butternut Squash, Remove seeds and Dice into Cubes. Place into a Baking Dish. Drizzle with Olive Oil, Sprinkle with Salt and Pepper and massage into the squash.

Bake in 400 oven for about 35 minutes or until Squash is fork tender.

Mash the Squash with a Potato masher or whatever tool you have on hand and place in a Ninja Blender (Or, you can place the Mash directly in the Stock Pot and use an Immersion Blender)

Add the canned Pumpkin Puree, Vegetable Stock, Apple Juice, Half and Half.

Place the Blender on High and Puree Until Silky Smooth.

Add the brown sugar, curry, cinnamon, nutmeg, salt and pepper and place on medium heat until heated through.

Garnish with pumpkin seeds, sour cream and even bacon bits if you prefer.

Serve and enjoy! Your family will love this delicious soup and you will want to make it during the entire fall season!

Salted Caramel Pumpkin Crunch Bars with Miss Jones Baking Co. Vanilla Cake Mix

Disclosure: As a brand ambassador, I received products to facilitate this post. All thoughts and opinions are my own. Please see my disclosure policy)

I am thrilled to once again be partnering with Miss Jones Baking Co.! You may remember from my previous post HERE, that I made yummy Chocolate Raspberry Brownie Cheesecake Trifles with their Fudgy Brownie Mix and Miss Jones Chocolate Frosting Made with Coconut Oil. 

For today’s recipe, Salted Caramel Pumpkin Crunch Bars, I am using the Miss Jones Baking Co. Organic Vanilla Cake Mix. This is the mix that started it all! Miss Jones’ recipe for this moist, fluffy treat has the perfect hint of vanilla. It is simple yet delicious. I love how versatile this mix is too! Not only can you use it for cakes, but for cookies and bars like I did today. 

I don’t know about you, but when fall arrives that means one thing. Pumpkin everything! I am a huge pumpkin fan so I knew that I wanted to create a dessert with Miss Jones Baking Co. Organic Vanilla Cake Mix that incorporated my love of pumpkins and fall. I think that this recipe is a winner! My guys could not stop raving about how delicious that these bars are! I hope that you will enjoy them too!

Salted Caramel Pumpkin Crunch Bars

Ingredients:

1 box Miss Jones Baking Co. Organic Vanilla Cake Mix

3 eggs

3/4 cup melted butter

1 12oz. can evaporated milk

1 15oz. can pumpkin (not pumpkin pie filling)

1 cup sugar

1 cup chopped pecans

2 tsp. cinnamon

1 tsp. pumpkin pie spice

Himalayan Salt Grinder

Caramel sauce

Directions:

Preheat oven to 350 degrees and grease a 9×13 baking dish. In a bowl, mix eggs, pumpkin, sugar, evaporated milk and cinnamon. Pour mixture into the greased baking dish.

Sprinkle the dry Miss Jones Baking Co. vanilla cake mix on top of of the pumpkin mixture. Sprinkle with pecans then drizzle with melted butter.

Bake at 350 degrees for 50 minutes or until the middle is set. Let set for at least 30 minutes. Drizzle with caramel sauce then grind Himalayan Sea Salt on top of bars before serving. You could even serve with ice cream or whipped cream.

Enjoy! These bars are salty, sweet and oh-so delicious! They are definitely fall in every bite!

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Did you know that Publix carries a full lineup of Miss Jones Baking Co. products? You can also find their products on Amazon and other retailers. Check out their website HERE for a delicious lineup of products and location finder.

Be sure to follow Miss Jones Baking Co. on Instagram, FacebookTwitter and Pinterest

Slow Cooker Meat Loaf

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It’s been awhile since I have shared this delicious and easy recipe here on the blog, so I thought it was time to repost. This is a wonderful recipe to have on hand for those days when you know that life is going to be crazy! Slow Cooker Meat Loaf is sure to be your new family’s new favorite way to enjoy meat loaf! Yep, you read that right meat loaf in the slow cooker! Now I know that you may be skeptical of cooking meat Loaf in a slow cooker. I know that I was at first. But let me tell you, it is the Best meat loaf that I have ever had and it is so moist! My guys must think so too because they devoured the entire thing! I really think that you will love it and that it will be a staple in your menu rotation!

INGREDIENTS:

1 1/2-2 lbs. Ground Turkey (you could use ground beef as well, but I like how moist the ground turkey is for this recipe)

2/3 Cup Bread Crumbs

2 Eggs

1 Tsp Salt

1 Tsp Ground Onion

1 Tsp Garlic Powder

1/2 Tsp Pepper

1 Lb. Tri-Color Baby Potatoes Cut Into Quarters

1 Lb. Baby Carrots Cut into Halves

DIRECTIONS:

Take the first 7 ingredients and gently mix together. Form into a loaf and place in the middle of the slow cooker. Take the Quartered Potatoes and Baby Carrots and place around the outside edge of the meatloaf. Cook on low for around 5-6 hours.

About 30 minutes before taking off heat, mix together the glaze for the top of the meatloaf. Mix 1/4 cup ketchup, 3 Tbsp. brown sugar, and a dash of mustard. Mix together and place on top of the meatloaf. Cook for an additional 30 minutes just until the glaze is nice and set.

Serve and enjoy! I doubt that there will be any leftovers!

Biscuits and Gravy Casserole

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There’s nothing more comforting to me than a big plate of biscuits and gravy. YUM! There are even some nights that I will make this for dinner with a big bowl of scrambled eggs and we are all happy campers in this household! I recently came across this recipe for Biscuits and Gravy Casserole and I am sold! It is so delicious and super easy. Once I made it , I knew that I had to share with you all here on the blog. This would also be great to make for a church potluck or even Christmas morning!

Biscuits and Gravy Casserole (recipe adapted from Miss Information)

Ingredients

1 16oz. package of breakfast sausage

1 16oz. can Pillsbury Grands biscuits

1 packet of Country Gravy mix

1 1/2 cups Cheddar Cheese

6 eggs

1/2 cup milk

salt/pepper to taste

Directions

Preheat oven to 350 degrees.

Spray 9×13 baking dish and set aside.

Cook sausage. While sausage is cooking, take the biscuits and cut each one into 5-6 pieces and place into the greased baking dish. Place the cooked sausage on top of the biscuit pieces.

Sprinkle with the cheddar cheese.

Whisk the 6 eggs and milk together and season with salt/pepper. Pour over the biscuits and cheese.

Prepare the gravy mix according to the packet and drizzle on top of the casserole.

Bake at 350 degrees for 30-45 minutes.

Enjoy!

Easy Garlic Bread Pizzas

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If you are looking for a fun and easy lunch or dinner or even after school snack to make with your kiddos, Garlic Bread Pizzas are the way to go!  Just grab your favorite boxed garlic bread from the grocery store, top with your favorite regular pizza toppings, place in a 350 degree oven and voila! The possibilities are endless! My boys love pepperoni and cheese, but you could do whatever toppings that your family loves. I want to try olives and bacon the next time. What will you try on your garlic bread pizzas?

Peaches and Cream Pretzel Dessert

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Do you remember that delicious Strawberry Salad Dessert that used to be so popular back in the day? To this day I love that dish so much! I decided to take my own spin on it and create something using Peaches instead. I am in love with peaches during the Summertime and this Peaches & Cream Pretzel Dessert did not disappoint! I also used Gluten Free pretzels to make the dish Gluten Free. The real beauty of this dessert is the fact that it is so versatile and you can change up the fruit to use whatever sounds good! I am going to try Blackberries next as that would be delicious too!

*If you love this recipe don’t forget to Pin it HERE.

Ingredients:

2 cups crushed pretzels (I used Gluten Free but you can use regular as well)

3/4 cup butter, melted

3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) tub of Cool Whip

2 (3-ounce boxes) of Peach flavored JELL-O

2 cups of boiling water

2 (10 ounce) bags of frozen peaches

Directions:

Mix together the melted butter, crushed pretzels and 3 tablespoons of sugar.

Press the mixture into the bottom of a 9×13 pan.

Bake for 8-10 minutes just until browned and set aside to cool.

In the meantime, beat together the cream cheese and sugar. Fold in the Cool Whip.

Spread the mixture out across the cooled Pretzel crust.

Dissolve Gelatin in the Boiling water. Stir in the Frozen Peaches and let them set very briefly. Continue to stir until mixture is about the consistency of egg whites. Take mixture and spoon over the top of the cream cheese layer. Place in refrigerator to let set. I would give it at least 3-4 hours to set up.

Enjoy! You could even add more Cool Whip on the top if you desire. Think about taking this to your next picnic or potluck! I guarantee that there will be none left!

(recipe inspired from AllRecipes.com)

Sausage and Cheese Stuffed Zucchini Boats #LowCarb #Keto

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I don’t have to tell you that Keto and low-carb diets are all the fad these days. I have been trying to do the Keto thing and watch my carb intake for the past few weeks. In doing so, I have been finding that eating this way really is not that complicated. I made Sausage and Cheese Stuffed Zucchini Boats for dinner earlier this week and they are delicious! I made enough to have leftovers for lunch the next day- so easy yet so delicious and filling!

Ingredients:

4-6 zucchini washed and halved

1 jar marinara or pasta sauce

8oz. shredded mozarella cheese

1lb. cooked sausage

salt/pepper for taste

1/2 tsp. onion powder

 

Directions:

Preheat over to 350 degrees.

Scoop out the center of each of the halved zucchinis to make a “boat”.

Place in a greased baking pan.

Pour spaghetti sauce over each “boat”.

Spread cooked sausage and cheese evenly over each zucchini.

Sprinkle onion powder, salt and pepper over the entire dish.

Bake at 350 degrees for 15-20 minutes or until zucchini are tender and the cheese is bubbly.

Serve and enjoy! My entire family loved these!