Recipes

Picadillo With Spaghetti Squash #LowCarb

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I don’t know about you, but I absolutely love Latin Cuisine! One of our best family friends is Cuban and he makes the best dishes! One of my all-time favorite Cuban dishes is Picadillo. Traditionally, this dish is made with olives, raisins, ground beef, tomatoes and other ingredients and served over white rice. While I love rice, I decided to try it served on top of Spaghetti Squash. It is a winner! This not only makes it lower in carbs, but it is absolutely delicious. You won’t even miss the rice! I have made this for my entire family several times now and they all devour it!

Picadillo With Spaghetti Squash

Ingredients

1 lb. ground beef

1 15oz. can diced tomatoes with garlic and onion not drained

2 tbsp. tomato paste

2 tbsp. olive oil

1/2 cup gluten free beef broth (I prefer this brand)

1/2 green bell pepper, chopped

1/2 yellow onion, chopped 

1/3 cup green pimiento-stuffed olives, quartered (you can use less if you don’t like that many olives)

3 cloves garlic, minced

salt/pepper to taste

1 tsp. oregano

chopped cilantro for garnish

1 large spaghetti squash, cooked 

Instructions

In a non-stick skillet add olive oil and cook green pepper and onion until tender. At the very end add the garlic and cook until fragrant.

Remove vegetables and place in a small dish on the side. Add ground beef into the skillet and season with salt/pepper and cook until browned.

Add vegetables back into the skillet along with tomato paste, diced tomatoes and beef broth.

Add quartered olives and simmer for 10-15 minutes until the sauce has thickened.

While the picadillo sauce is simmering, place slits in your spaghetti squash and cook in the microwave. The time will depend on the size of your squash, but I generally find that 7-8 minutes is perfect. Let cool for a few minutes. After the squash has cooled, cut in half and scoop out the seeds and pulp. I have found this method is the easiest way for cooking spaghetti squash.

Serve the delicious Picadillo mixture over your spaghetti squash, garnish with chopped cilantro and enjoy your yummy low-carb meal!

Philly Cheesesteak Stuffed Peppers

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I love to try out new recipes for family and these Philly Cheesesteak Stuffed Peppers always get my family’s approval! f you like the traditional Philly Cheesesteak, then you will LOVE this! It is really easy to put together and bakes in no time! This recipe is also low carb and Gluten Free which is also a plus in my book.

Ingredients:

8 oz. Thinly Sliced Roast Beef (I just used the Oscar Mayer Deli Fresh variety but any variety will work)
8 Slices Provolone Cheese
2 Large Green Bell Peppers cut in half lengthwise with the seeds and ribs removed
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
2 Tbs. Butter
Minced Garlic
 
Instructions:
  1. Preheat oven to 400 degrees.
  2. Slice the peppers in half lengthwise and remove the ribs and seeds.
  3. In a large skillet, sautee the mushrooms, onions and garlic in the butter. Add the sliced roast beef to the mixture to blend with the flavors of the veggies.
  4. Line the inside of each pepper with a slice of Provolone Cheese.
  5. Pile the Meat and Veggie mixture high into each pepper.
  6. Top with another slice of Provolone Cheese.
  7. Bake in 400 Degree oven for around 30 minutes or until cheese is golden brown and the peppers are tender to the touch.
Enjoy! Your tastebuds will thank you! Winking smile

Sheet Pan Balsamic Brussel Sprouts

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I don’t know about you, but I love Brussel Sprouts! There are so many different ways that they can be made, and I have found that the flavor really comes through when you add a glaze. This recipe for Sheet Pan Balsamic Brussel Sprouts is going to knock your socks off! It is super easy and delicious, and when the brussel sprouts get all crispy, they are amazing! This is such a great way to get your entire family to eat their veggies!

Sheet Pan Balsamic Brussel Sprouts 

Ingredients 

  • 1½ lbs Brussels Sprouts 
  • 1/2 Bottle Balsamic Dressing
  • 5 Strips Bacon 

Instructions

  1. Preheat oven to 400°F.
  2. Cut washed brussel sprouts in half.
  3. Transfer to a large baking sheet.
  4. Cut bacon into small pieces and place bacon pieces in between the brussel sprouts.
  5. Coat with balsamic dressing.
  6. Bake in oven 20-25 minutes.
  7. Serve & enjoy! 

Easy Carrot Cake Cookies

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Need a quick dessert idea? These Carrot Cake Cookies couldn’t be easier to prepare, as they are made from a cake mix!

Ingredients:  

  • 15oz Box Carrot Cake Mix
  • 2 Eggs
  • 1/2 Cup Melted Butter
  • 1/2 Crushed Walnuts
  • Sprinkles 

Cream Cheese Frosting:

  • 8oz Whipped Cream cheese
  • 1 TBS Vanilla 
  • 2 Tsp Milk 
  • 1/4 Cup Butter
  • 2 1/2 Cups Powdered Sugar 

Instructions:

  1. Empty Carrot Cake Mix into a large mixing bowl.
  2. Add Walnuts.
  3. Pour in melted butter. 
  4. Crack two eggs and mix well.
  5. Refrigerate for 1hr.
  6. Roll the dough into tablespoon sized balls.
  7. Place on non-stick baking sheet or lay out a piece of parchment paper and place on top of that.
  8. Bake for 12 minutes or until cookies are set at 350 degrees.
  9. While cookies are baking, pour powdered sugar, cream cheese, vanilla & butter into a bowl to make your frosting. Mix well.
  10. Take cookies out of the oven and frost and sprinkle away.
  11. Serve & enjoy!!!

Two Ingredient Slow Cooker Meatball Subs

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If you are tired of making dinner each night, I have an easy and budget-friendly recipe idea for you that takes little effort. Two Ingredient Slow Cooker Meatball Subs are so yummy and your entire family is going to think that you spent hours preparing them!

Ingredients:

1 bag frozen meatballs

1 jar of your favorite pasta sauce

Instructions: 

Place the frozen meatballs and pasta sauce in slow cooker.

Cook on low for 4-5 hours or until the meatballs are cooked through.

Serve on your favorite sub roll and sprinkle with grated parmesan cheese.

Enjoy!

Easy Antipasto Salad

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Do you need a new salad idea for grilling season? This Easy Anitpasto Salad is so delicious and packed full of flavor in every bite! It couldn’t be easier to prepare. You just chop, drop and coat with dressing! Yum! 

Easy Antipasto Salad

Ingredients:

  • 1 large head or 2 hearts romaine chopped
  • 4 ounces mozzarella cheese cubed 
  • 4 ounces shredded Parmesan cheese
  • 1/2 cup artichoke hearts chopped 
  • 4 ounces salami sliced in halves 
  • 4 ounces  pepperoni lived in halves 
  • 1/2 cup black olives
  • 1/2 cup pepperoncini
  • Italian dressing to taste

Instructions:

  1. Combine all ingredients in a large salad bowl. 
  2. Serve & drizzle with Italian dressing. 
  3. Enjoy!

Gluten Free Chicken Alfredo Rollups

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Are you looking for a new dish to spice up your weeknight dinner routine? These Gluten Free Chicken Alfredo Rollups are sure to be a new family fave! My family thoroughly enjoyed them and told me that they could not wait until I make them again. Even though this particular dish is Gluten Free, you can sub out the gluten free lasagna noodles for regular if you prefer. Serve with your favorite salad and bread and you have one delicious dinner!

Gluten Free Chicken Rollups

Ingredients:

10 Gluten Free lasagna noodles (I prefer this brand)

3 cups of cooked, shredded chicken. A rotisserie chicken works great for this!

15 oz. tub of Ricotta cheese

1 jar of your favorite Alfredo Sauce

Salt/pepper to taste

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Italian Seasoning or Oregano

2 cups shredded Mozarella Cheese

1 cup fresh, shaved parmesan cheese

Instructions:

Preheat oven to 350 degrees.

Cook the Gluten Free pasta in boiling water just until al dente. Do not overcook. You want the noodles to be cooked firm enough to handle. They will finish the cooking process in the oven.

When the noodles have finished cooking, lay them on a flat surface such as a large baking sheet.

In a large bowl, combine the shredded chicken, ricotta cheese and spices.

In the bottom of a 9×13 baking dish, pour some of the alfredo sauce for the noodles to sit on top of. This will help to keep the bottom of the noodles moist.

Begin the rollup process by adding several tablespoons of the chicken mixture onto the lasagna noodle. Make sure to leave enough room so that you can roll up the noodle.

Continue this process until all 10 noodles are filled with the chicken ricotta mixture and rolled up in the baking dish.

Add the remaining alfredo sauce on the top of the noodles.

Top with the mozzarella and parmesan cheese.

I like to sprinkle extra Italian Seasoning on top of the dish.

Cove the dish with aluminum foil and bake for 2o minutes. Then, remove the foil and bake for another 10 minutes until everything is bubbly.

Serve and enjoy!

Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders

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I don’t know about you, but the name of the game for dinner lately is definitely Easy. I had some chicken tenders in the freezer and thought to myself how it would be good to mix honey mustard and pretzels as a topping for the chicken. Boy, was I on to something. My boys could not stop talking about these Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders! Give it a try. I think that you will love this delicious and super easy dish as much as we did. How can you go wrong with a three ingredient dish?

Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders

Ingredients: 

2 lb. Chicken Tenders

1 bag of your favorite pretzels crushed (I used GF pretzels to make this a GF dish) I would suggest that you keep some of the pieces larger for a crunchy texture on the chicken

1 bottle of Sweet Baby Ray’s Honey Mustard Dipping Sauce

Instructions: 

Preheat oven to 350 degrees.

Place the crushed pretzels onto a plate.

Squeeze about 3/4 of the bottle of Honey Mustard Dipping Sauce onto a plate. You can save the rest of the sauce in the bottle to dunk your tenders in when you serve them.

Dip each tender in the Honey Mustard then into the crushed pretzels to coat.

Place on a baking pan that has been covered with aluminum foil. This just allows for no sticking and easy cleanup.

Bake at 350 degrees for around 20 minutes or until the chicken is cooked through and the pretzel topping is golden brown.

Serve with your favorite veggie and enjoy!

Gluten Free Cinnamon Rolls

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Gluten Free Cinnamon Rolls

Since Brady was diagnosed with Celiac Disease last year, I have been making an effort to find ways to revamp his favorite dishes so that he can enjoy them. One of the things that you cannot find in the store (I have yet to find them) is Gluten Free Cinnamon Rolls. I decided to give them a whirl here are home, and they turned out delicious! I hope that you will enjoy them as much as we did!

Gluten Free Cinnamon Rolls (recipe adapted from Momables)

Dough: 

  • 1 1/4 cups plain Greek yogurt
  • 2 1/2 cups all-purpose gluten-free flour (this is my favorite brand)
  • 6 tablespoons melted butter (the original recipe calls for 4, but I needed 6 to get the dough to where it needed to be. Just keep adding melted butter if the dough is not sticking together)
  • 1/2 teaspoon xanthan gum (if your gluten-free flour already has this you can omit)
  • 1 1/4 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda

Filling: 

  • 3/4 cup packed brown sugar
  • 1 tablespoon melted butter
  • 1/4 cup granulated sugar
  • 3 teaspoons ground cinnamon

Icing: 

2 cups confectioner’s powdered sugar

1 stick softened butter

1 8oz. package of softened cream cheese

1 tsp. vanilla

Delicious Cinnamon Rolls in a Muffin Tray

Instructions: 

Preheat oven to 425 degrees.

Coat a 12-count muffin tin or a 9-inch-round baking dish with cooking spray.

In a large bowl, begin making your dough by adding the greek yogurt and 4 tablespoons of melted butter.

Add in the gluten free flour, xantham gum (if needed), sugar, baking powder and baking soda.

Mix together until soft dough forms. The mixture will be crumbly.

Take your dough and place on a floured surface. Knead with your hands until smooth. If you need more melted butter so your dough is not crumbly, add it now.

Form the dough into about a 12×9-inch rectangle, then brush it with the remaining 2 tablespoons of the melted butter. 

In a separate bowl, make filling mixture by combining brown sugar, granulated sugar, cinnamon, and melted butter. Spread mixture evenly onto the dough leaving a 1/2-inch border. Push the filling firmly into the dough.

Cinnamon Roll Dough

Starting with the long side, begin to slowly roll the dough into a tight log. If you feel it is too sticky, you may need to flour your fingers lightly. 

Pinch seams to seal the log, then cut into 12 rolls.

Place into a greased 12-count muffin tin or baking dish.

Bake for 15-17 minutes or until rolls are golden brown. Do not overbake as they will be hard. I suggest checking on them around the 15 minute mark.

While the rolls are baking, mix together the confectioner’s powdered sugar, cream cheese, butter and vanilla. Mix until you have a frosting consistency. You may need to add a splash of half and half or milk if mixture seems to thick.

After rolls have cooled, frost them with the icing, serve and enjoy!

These are SO delicious! My entire family love them!

Finished Cinnamon Rolls

 

Easy Shepherd’s Pie

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For many of us, cooking from what we have in our pantries right now is essential! One of my boys’ favorite things that I make very often on rotation is this Easy Shepherd’s Pie. This recipe couldn’t be easier to prepare and you can use whatever veggies that you have on hand. It really is such a versatile recipe. You can even use a Onion Soup packet to give it more flavor and change up the cheeses for a different taste!

We even make a BBQ Chicken version of this that you can find HERE.

Easy Shepherd’s Pie

Ingredients

1 1/2 lbs. ground beef or ground turkey

1/4 onion

2 Tbsp. minced garlic

1 can of corn, drained (you can use whatever veggies your family prefers)

1 can of green beans, drained

1/4 cup shredded mozarella cheese

1 container of Refrigerated Mashed Potatoes (you can also use instant if that is what you have on hand, but these are BOGO this week at Publix) I suggest that you cook these in the microwave for around 3 minutes.

Seasoned Salt/Pepper for Taste

Several pats of butter

Instructions:

Preheat oven to 350 degrees.

In a skillet sautee the onion and garlic together just until soft.

Add in the ground beef and cook through.

Toss in the drained canned vegetables and toss together with the hamburger mixture.

Add seasoned salt and pepper to taste.

In a square baking/casserole dish add the hamburger/veggie mixture.

Top with 1/4 cup shredded mozarella cheese.

Place the microwaved mashed potatoes on top.

I like to take a fork to “rake” out the potatoes on top of the dish.

Add 5-6 pats of butter on top of the dish. I also like to sprinkle on some seasoned salt and pepper on the top.

Cook in a preheated 350 degree oven for around 20-25 minutes.

For the last 5 minutes of baking, I like to turn the broiler on in the oven and let it brown the potatoes slightly.

Serve and Enjoy! Be sure to let me know if you make this!