General Recipes

Cook Time: 15 mins | Servings: 6

Super easy and fast, this egg roll in a bowl is the perfect weeknight meal that you can make using only a few simple ingredients in less than fifteen minutes. A family-approved meal and not to mention your best option for low carb and keto-friendly dishes.

Busy days are ahead. It is almost Monday, and the kids are back to school. But unlike the years before, I no longer find it difficult to throw together decent meals for my family because of the hundreds of easy and quick recipes we can find. Just like this low-carb egg roll in a bowl, among our many options. The best part is this egg roll is also keto-friendly!

I have been making this egg roll in a bowl for years. I also tried swapping the ground sausage with breakfast and mild Italian sausage, and it turned out just as amazing. The red pepper flakes are optional, but highly recommended if you want some kick.

This egg roll in a bowl is my kids’ favorite. So I am pretty sure that even your fussiest eaters will love this! Do not skip on this easy and quick recipe. It’s a gem!

Ingredients

7 c. Coleslaw mix

1 lb ground sausage

1 teaspoon garlic powder

1 tablespoon ginger

1/2 c. green onions

2 tablespoons low sodium soy sauce or coconut aminos

Optional:

1 tablespoon Red pepper flakes

HOW TO MAKE LOW-CARB EASY TO MAKE EGG ROLL IN A BOWL

Step 1: Brown the sausage, stirring and crumbling until completely cooked.

Step 2: To the cooked sausage, add the coleslaw mix, along with the garlic, ginger, and soy sauce. Stir well until blended.

Step 3: Garnish with some green onions and drizzle extra soy sauce (or coconut amino) or sweet and sour sauce on top.

Step 4: Serve and enjoy!

Nutrition Info.

Calories: 400 Net Carbs: 6 Net Carbs Per Serving

LOW-CARB EASY TO MAKE EGG ROLL IN A BOWL

Rebecca Cook Time: 15 mins | Servings: 6 Super easy and fast, this egg roll in a bowl is the perfect weeknight meal that you can make using only a few… General Recipes LOW-CARB EASY TO MAKE EGG ROLL IN A BOWL European Print This

Serves: 6 Cooking Time: 15 mins 15 mins

Nutrition facts: 400 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 7 c. Coleslaw mix
• 1 lb ground sausage
• 1 teaspoon garlic powder
• 1 tablespoon ginger
• 1/2 c. green onions
• 2 tablespoons low sodium soy sauce or coconut aminos
• Optional:
• 1 tablespoon Red pepper flakes

Instructions

Step 1: Brown the sausage, stirring and crumbling until completely cooked.

Step 2: To the cooked sausage, add the coleslaw mix, along with the garlic, ginger, and soy sauce. Stir well until blended.

Step 3: Garnish with some green onions and drizzle extra soy sauce (or coconut amino) or sweet and sour sauce on top.

Step 4: Serve and enjoy!

Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hr 20 mins | Yield: 10

Craving for a fancy dinner? This easy sheet pan-roasted pork tenderloin with potatoes is your best option. Incredibly tender and succulent pork tenderloin with potatoes, and carrots, not to mention healthy. Insanely delicious and great for a weeknight family dinner, even serving to guests.

Ingredients

1/2 c. extra virgin olive oil

2 pounds of boneless pork tenderloins

1/2 c. onion, minced

4–6 tbsp high-quality balsamic vinegar

1 whole head of garlic, peeled and minced

1/4 c. fresh rosemary leaves, minced

1 pound baby carrots, cut into 1/4” thick pieces

2 pounds of baby potatoes, roughly diced (about 2/3” diameter)

2–3 heaping Tablespoons of pure honey

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

HOW TO MAKE SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

Step 1: Prepare the oven. Preheat it to 350 degrees F. Make sure to place the oven rack in the middle-lower position.

Step 2: Using foil, line a large baking pan and generously grease.

Step 3: Pat dry the excess moisture from the pork tenderloins using paper towels. In the middle of the prepared pan, place the tenderloins and set them aside.

Step 4: Place the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Mix well using a whisk until well combined. Keep 1/3 c of the marinade in another small bowl. To the rest of the marinade in the large bowl, add the potatoes and carrots. Toss well.

Step 5: Over the pork, evenly drizzle the reserved marinade, coating all the sides. Evenly around the pork tenderloins, place the potato/carrot mixture. Make sure the marinade is evenly distributed.

Step 6: Place in the preheated oven and roast the meat and veggies for about 45 to 50 minutes or until the internal temperature of the thickest part of the pork reaches 145 degrees F. Carefully transfer the pork to a platter of it is done before the vegetables. Cover the veggies with foil and keep them at room temperature.

Step 7: Adjust the oven temperature to 425 degrees F if the veggies need to cook longer. Roast the veggies until tender and browned.

Step 8: Before slicing the roast, let it rest first for at least 5 to 10 minutes at room temperature. This way the juices will be re-distributed throughout the roast.

Step 9: Slice the roast and serve with drizzles of the pan sauces. Enjoy with the potatoes and carrots.

Nutrition Facts:

Serving Size: 1 Calories: 536 | Sugar: 60.8 g | Sodium: 575.8 mg | Fat: 15.2 g | Carbohydrates: 81.4 g | Fiber: 4 g | Protein: 23.6 g | Cholesterol: 57.1 mg

Prep Time: 2 hrs 30 mins | Cook Time: 25 mins | Total Time: 5 hrs 55 mins | Yield: 10–12

This is the prettiest cake! Dark Chocolate Mousse Cake with layers of moist cake and simple chocolate mousse, then covered with semi-sweet chocolate ganache. Top the cake off with some fresh berries, and/or chocolate shavings making this beautiful cake fancier.

Ingredients

1/2 c (120ml) canola or vegetable oil

1 and 3/4 c (219 grams) all-purpose flour (spoon & levelled)

1/2 c (120ml) hot water or coffee

1 and 3/4 c (350 grams) granulated sugar

3/4 c (62 grams) unsweetened natural cocoa powder

2 tsp baking soda

1 tsp baking powder

2 tsp espresso powder (optional)

2 large eggs, at room temperature

1/2 c (120ml) buttermilk, at room temperature

3/4 c (180 grams) full fat sour cream, at room temperature

2 tsp pure vanilla extract

optional garnish: fresh berries and/or chocolate shavings

optional: 1 c (180 grams) mini or regular semi-sweet chocolate chips

1 tsp salt

Chocolate Mousse:

Two 4-oz quality semi-sweet chocolate bars (113 grams each), finely chopped

1/4 c (22 grams) unsweetened cocoa powder

2 cups (480ml) heavy cream or heavy whipping cream

1/2 c (120ml) hot water

1/2 tsp pure vanilla extract

2 tbsp (15 grams) confectioners’ sugar

Chocolate Ganache:
1 c (240ml) heavy cream or heavy whipping cream

Two 4-oz quality semi-sweet chocolate bars (113 grams each), finely chopped*

How to make Dark Chocolate Mousse Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C. Grease and line with parchment paper four 8 or 9-inch cake pans. Make sure to grease the parchment paper as well.

Step 2: In a large bowl, place the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Mix well and set aside. Combine the oil, eggs, and sour cream with a handheld or a stand mixer fitted with a whisk attachment on medium-high speed until well blended. Then, add the buttermilk along with the vanilla. Mix again until incorporated. Into the dry ingredients, pour the wet ingredients. Add the hot water/coffee and mix on low speed until the batter is well blended. If using, fold in the chocolate chips.

Step 3: Into the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 19 to 23 minutes or until a toothpick inserted in the center of the cake comes out clean. Note that the baking time of the cake varies so make sure to keep an eye on them while baking.

Step 4: When done, take the cakes out of the oven and onto a wire rack. Let the cakes cool fully in the pan.

Step 5: Meanwhile, ready the chocolate mousse (note that you can prep this about 1 to 2 days in advance). To start, mix the hot water and cocoa powder, then set aside. In a double boiler, melt the chopped chocolate bars. Alternately, you can melt the chocolate bars in the microwave. To do this, put the chopped chocolate bars in a medium heat-proof bowl and heat in the microwave in 20-second increments, stirring every after each increment until fully melted and smooth. Set aside. Whip the heavy cream with confectioners’ sugar, and vanilla extract using a hand mixer or a stand mixer fitted with a whisk attachment on medium-high speed for about 3 to 4 minutes until medium peaks form. Then, add the chocolate mixture and gently fold using a rubber spatula or spoon. DO NOT OVERMIX. Lastly, tent the mousse and place it in the fridge for at least 2 hours or up to 2 days.

Step 6: To assemble: Using a large serrated knife, level the cakes if needed. To do this, slice a thin layer off the top of the cake. This will create a flat surface. Discard the tops. On a cake stand or serving plate, place the first cake layer. Evenly cover the top with around 1 1/2 c chocolate mousse using a large icing spatula. Top it with another cake layer and evenly spread another 1 1/2 c chocolate mousse to cover the top. Place the third cake layer on top and evenly cover it with another 1 1/2 c mousse. For a thin crumb coat, reserve a large spoonful of mousse. Top the previous layer with the final cake and spread the rest of the mousse around the sides. To smooth out the crumb coat, run a bench scraper around the cake. Keep the cake in the fridge for at least 1 hour or up to 4 hours.

Step 7: To make the chocolate ganache, put the chopped chocolate in a medium heat-proof bowl. In a small saucepan, heat the cream over medium heat until it starts to gently simmer. Make sure to not let it come to a rapid boil. Then, pour this over the chopped chocolate and set it aside for about 2 to 3 minutes. After the said time, very slowly stir the chocolate using a metal spoon or small rubber spatula until the chocolate has completely melted and you have a smooth mixture. Allow the ganache to cool at room temperature for about 20 minutes.

Step 8: In the chilled cake, pour or spoon the ganache. Using an icing spatula, smooth the top, and with a bench scraper, smooth the sides. Top the cake with some fresh berries and/or chocolate shavings if desired.

Step 9: Slice and enjoy the cake right away. Or chill for up to 4 to 6 hours, uncovered, before serving. Note that this cake is amazing either chilled or at room temperature.

Step 10: Tightly cover any leftover cake and keep it in the fridge for up to 5 days.

Dark Chocolate Mousse Cake

Rebecca Prep Time: 2 hrs 30 mins | Cook Time: 25 mins | Total Time: 5 hrs 55 mins | Yield: 10–12 This is the prettiest cake! Dark Chocolate Mousse Cake… General Recipes Dark Chocolate Mousse Cake European Print This

Serves: 10-12 Prep Time: 2 hrs 30 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c (120ml) canola or vegetable oil
• 1 and 3/4 c (219 grams) all-purpose flour (spoon & levelled)
• 1/2 c (120ml) hot water or coffee
• 1 and 3/4 c (350 grams) granulated sugar
• 3/4 c (62 grams) unsweetened natural cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp espresso powder (optional)
• 2 large eggs, at room temperature
• 1/2 c (120ml) buttermilk, at room temperature
• 3/4 c (180 grams) full fat sour cream, at room temperature
• 2 tsp pure vanilla extract
• optional garnish: fresh berries and/or chocolate shavings
• optional: 1 c (180 grams) mini or regular semi-sweet chocolate chips
• 1 tsp salt
• Chocolate Mousse:
• Two 4-oz quality semi-sweet chocolate bars (113 grams each), finely chopped
• 1/4 c (22 grams) unsweetened cocoa powder
• 2 cups (480ml) heavy cream or heavy whipping cream
• 1/2 c (120ml) hot water
• 1/2 tsp pure vanilla extract
• 2 tbsp (15 grams) confectioners’ sugar
• Chocolate Ganache:
• 1 c (240ml) heavy cream or heavy whipping cream
• Two 4-oz quality semi-sweet chocolate bars (113 grams each), finely chopped*

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C. Grease and line with parchment paper four 8 or 9-inch cake pans. Make sure to grease the parchment paper as well.

Step 2: In a large bowl, place the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Mix well and set aside. Combine the oil, eggs, and sour cream with a handheld or a stand mixer fitted with a whisk attachment on medium-high speed until well blended. Then, add the buttermilk along with the vanilla. Mix again until incorporated. Into the dry ingredients, pour the wet ingredients. Add the hot water/coffee and mix on low speed until the batter is well blended. If using, fold in the chocolate chips.

Step 3: Into the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 19 to 23 minutes or until a toothpick inserted in the center of the cake comes out clean. Note that the baking time of the cake varies so make sure to keep an eye on them while baking.

Step 4: When done, take the cakes out of the oven and onto a wire rack. Let the cakes cool fully in the pan.

Step 5: Meanwhile, ready the chocolate mousse (note that you can prep this about 1 to 2 days in advance). To start, mix the hot water and cocoa powder, then set aside. In a double boiler, melt the chopped chocolate bars. Alternately, you can melt the chocolate bars in the microwave. To do this, put the chopped chocolate bars in a medium heat-proof bowl and heat in the microwave in 20-second increments, stirring every after each increment until fully melted and smooth. Set aside. Whip the heavy cream with confectioners’ sugar, and vanilla extract using a hand mixer or a stand mixer fitted with a whisk attachment on medium-high speed for about 3 to 4 minutes until medium peaks form. Then, add the chocolate mixture and gently fold using a rubber spatula or spoon. DO NOT OVERMIX. Lastly, tent the mousse and place it in the fridge for at least 2 hours or up to 2 days.

Step 6: To assemble: Using a large serrated knife, level the cakes if needed. To do this, slice a thin layer off the top of the cake. This will create a flat surface. Discard the tops. On a cake stand or serving plate, place the first cake layer. Evenly cover the top with around 1 1/2 c chocolate mousse using a large icing spatula. Top it with another cake layer and evenly spread another 1 1/2 c chocolate mousse to cover the top. Place the third cake layer on top and evenly cover it with another 1 1/2 c mousse. For a thin crumb coat, reserve a large spoonful of mousse. Top the previous layer with the final cake and spread the rest of the mousse around the sides. To smooth out the crumb coat, run a bench scraper around the cake. Keep the cake in the fridge for at least 1 hour or up to 4 hours.

Step 7: To make the chocolate ganache, put the chopped chocolate in a medium heat-proof bowl. In a small saucepan, heat the cream over medium heat until it starts to gently simmer. Make sure to not let it come to a rapid boil. Then, pour this over the chopped chocolate and set it aside for about 2 to 3 minutes. After the said time, very slowly stir the chocolate using a metal spoon or small rubber spatula until the chocolate has completely melted and you have a smooth mixture. Allow the ganache to cool at room temperature for about 20 minutes.

Step 8: In the chilled cake, pour or spoon the ganache. Using an icing spatula, smooth the top, and with a bench scraper, smooth the sides. Top the cake with some fresh berries and/or chocolate shavings if desired.

Step 9: Slice and enjoy the cake right away. Or chill for up to 4 to 6 hours, uncovered, before serving. Note that this cake is amazing either chilled or at room temperature.

Step 10: Tightly cover any leftover cake and keep it in the fridge for up to 5 days.

Prep time: 20 mins | Cook time: 25 mins | Ready in 45 mins | Servings: 5

This spinach artichoke pizza is one of the best homemade pizzas you can make! With impressive and tempting flavors, even your little fuzzy eaters will love every bite. Enjoy your favorite spinach artichoke dip in a pizza form with this easy spinach artichoke pizza.

Ingredients

2 tablespoons butter

1 clove of garlic, minced

16 ounces pizza dough, homemade or store-bought

6-8 canned artichoke hearts, drained well and quartered (don’t use marinated)

2 tablespoons all-purpose flour

1/4 teaspoon onion powder

3/4 c. milk

2 tablespoons extra virgin olive oil, divided

2 ounces shredded mozzarella cheese (1/2 c.)

4 ounces provolone cheese (1 c. I used deli slices and chopped)

2 ounces finely shredded Parmesan cheese (lightly packed 1/2 c.)

Red pepper flakes, for serving (optional)

8 ounces fresh spinach, divided

Salt and freshly ground black pepper

How to make Spinach Artichoke Pizza

Step 1: Prepare the oven. Preheat it to 450 degrees. In the preheated oven, place the pizza stone and keep it there for about 20 minutes.

Step 2: Over a sheet of parchment paper, stretch and shape the pizza dough around a 13-inch round, forming a taller rim on the outer edge.

Step 3: Brush the pizza dough with 1 tablespoon olive oil and lightly season with salt and freshly ground black pepper. Set aside.

Step 4: Heat the rest of 1 tbsp olive oil in a large saucepan over medium-high heat. Add 3/4 of the spinach to the hot oil and saute until just wilted. To a layer of paper towels, transfer the spinach and gently press to squeeze out the liquid. Then, chop the spinach finely and set it aside.

Step 5: Melt the butter in a small saucepan over medium heat. Add the flour and onion powder while whisking and cook for about 2 minutes, stirring constantly. Gradually stir in the mix and adjust the heat to medium-high and cook further until the mixture has thickened, stirring constantly.

Step 6: To taste, season with salt and pepper. Take off the heat and add the minced garlic along with the sauteed chopped spinach. Stir well.

Step 7: Chop the rest of the fresh spinach and set it aside.

Step 8: Over the pizza crust, evenly spread the spinach Bechamel sauce, keeping the rim uncoated. On top, sprinkle the chopped, fresh spinach, provolone, mozzarella, and Parmesan cheeses and chopped artichokes.

Step 9: Under a parchment paper, slide a pizza peel and very carefully place the pizza on the hot pizza stone in the oven. Bake the pizza for approximately 10 to 13 minutes or until the crust is golden brown.

Step 10: Remove from the oven when done and slice the pizza. Serve the pizza right away with sprinkles of red pepper flakes. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 531, Calories from Fat 225, Fat 25g38%, Saturated Fat 12g75%, Cholesterol 47mg16%, Sodium 1244mg54%, Potassium 479mg14%, Carbohydrates 54g18%, Fiber 4g17%, Sugar 7g8%, Protein 15g30%, Vitamin A 4875IU98%, Vitamin C 15.7 mg19%, Calcium 460mg46%, Iron 4.3 mg24%

Spinach Artichoke Pizza

Rebecca Prep time: 20 mins | Cook time: 25 mins | Ready in 45 mins | Servings: 5 This spinach artichoke pizza is one of the best homemade pizzas you can… General Recipes Spinach Artichoke Pizza European Print This

Serves: 5 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 531 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons butter
• 1 clove of garlic, minced
• 16 ounces pizza dough, homemade or store-bought
• 6-8 canned artichoke hearts, drained well and quartered (don't use marinated)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon onion powder
• 3/4 c. milk
• 2 tablespoons extra virgin olive oil, divided
• 2 ounces shredded mozzarella cheese (1/2 c.)
• 4 ounces provolone cheese (1 c. I used deli slices and chopped)
• 2 ounces finely shredded Parmesan cheese (lightly packed 1/2 c.)
• Red pepper flakes, for serving (optional)
• 8 ounces fresh spinach, divided
• Salt and freshly ground black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 450 degrees. In the preheated oven, place the pizza stone and keep it there for about 20 minutes.

Step 2: Over a sheet of parchment paper, stretch and shape the pizza dough around a 13-inch round, forming a taller rim on the outer edge.

Step 3: Brush the pizza dough with 1 tablespoon olive oil and lightly season with salt and freshly ground black pepper. Set aside.

Step 4: Heat the rest of 1 tbsp olive oil in a large saucepan over medium-high heat. Add 3/4 of the spinach to the hot oil and saute until just wilted. To a layer of paper towels, transfer the spinach and gently press to squeeze out the liquid. Then, chop the spinach finely and set it aside.

Step 5: Melt the butter in a small saucepan over medium heat. Add the flour and onion powder while whisking and cook for about 2 minutes, stirring constantly. Gradually stir in the mix and adjust the heat to medium-high and cook further until the mixture has thickened, stirring constantly.

Step 6: To taste, season with salt and pepper. Take off the heat and add the minced garlic along with the sauteed chopped spinach. Stir well.

Step 7: Chop the rest of the fresh spinach and set it aside.

Step 8: Over the pizza crust, evenly spread the spinach Bechamel sauce, keeping the rim uncoated. On top, sprinkle the chopped, fresh spinach, provolone, mozzarella, and Parmesan cheeses and chopped artichokes.

Step 9: Under a parchment paper, slide a pizza peel and very carefully place the pizza on the hot pizza stone in the oven. Bake the pizza for approximately 10 to 13 minutes or until the crust is golden brown.

Step 10: Remove from the oven when done and slice the pizza. Serve the pizza right away with sprinkles of red pepper flakes. Enjoy!

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 12 people

This Cauliflower Rice Casserole with Chicken and Broccoli is an amazing weeknight family dinner that even your fussiest eaters will love! Healthy, low-carb, keto-friendly, and high in fiber. Get all these great things in a single casserole!

Ingredients

1 rotisserie chicken, shredded

1 1/2 c. milk

4 c. uncooked cauliflower rice

1 bell pepper, finely diced (green if keto)

1/2 c. cream cheese, lite or regular for keto

1 ½ c. fresh mozzarella cheese, shredded, divided

1 ½ c. old cheddar cheese, shredded, divided

4 teaspoons dried oregano

2 teaspoons dried, powdered onion

1 teaspoon dried, powdered garlic

2 teaspoons sweet paprika

2 tablespoons corn starch or tapioca starch

½ teaspoon ground pepper

1/2 -1 teaspoon sea salt omits for children

1 head of broccoli, cut into very small florets

Parsley for garnish

1 teaspoon chili powder, optional and to taste

How to make Healthy Keto Friendly Cauliflower Rice Casserole with Chicken and Broccoli

Step 1: Prepare the oven. Preheat it to 400 degrees F. Ready a 13 x 9-inch casserole. Grease and set aside.

Step 2: Place the milk and cornstarch or tapioca starch in a small bowl. Mix well.

Step 3: Combine the cauliflower rice with broccoli, bell pepper, chicken, milk and starch mixture, cream cheese, 1 c cheddar, 1 c mozzarella, oregano, garlic, onion, paprika, chili (optional), pepper, and salt in a large bowl until well blended. Pour everything into the prepared casserole dish. On top, sprinkle the rest of the half c cheddar and mozzarella.

Step 4: Place in the preheated oven and bake for about 45 minutes or until golden brown, uncovered. Remove from the oven when done and let the casserole sit for about 5 minutes. Then, garnish with parsley.

Step 5: Serve and enjoy!

Notes:

Freeze the baked casserole if desired. Cool it completely first, then tightly wrap it in plastic wrap or aluminium foil. Before reheating, thaw the casserole in the fridge overnight. Pop in the oven to reheat.

Use freshly shredded cheese. Shred a block of cheese using a food processor.

In place of cooking spray, grease the pan using butter or olive oil instead. Or use parchment or tin foil if you do not want to use cooking spray. But note that the dish might still stick.

Nutrition Facts:

Calories: 342 kcal | Carbohydrates: 12g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 437mg | Potassium: 682mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1310IU | Vitamin C: 84.2mg | Calcium: 271mg | Iron: 1.5mg

Cauliflower Rice Casserole with Chicken and Broccoli (Healthy Keto Friendly)

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 12 people This Cauliflower Rice Casserole with Chicken and Broccoli is an amazing weeknight… General Recipes Cauliflower Rice Casserole with Chicken and Broccoli (Healthy Keto Friendly) European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 342 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 rotisserie chicken, shredded
• 1 1/2 c. milk
• 4 c. uncooked cauliflower rice
• 1 bell pepper, finely diced (green if keto)
• 1/2 c. cream cheese, lite or regular for keto
• 1 ½ c. fresh mozzarella cheese, shredded, divided
• 1 ½ c. old cheddar cheese, shredded, divided
• 4 teaspoons dried oregano
• 2 teaspoons dried, powdered onion
• 1 teaspoon dried, powdered garlic
• 2 teaspoons sweet paprika
• 2 tablespoons corn starch or tapioca starch
• ½ teaspoon ground pepper
• 1/2 -1 teaspoon sea salt omits for children
• 1 head of broccoli, cut into very small florets
• Parsley for garnish
• 1 teaspoon chili powder, optional and to taste

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Ready a 13 x 9-inch casserole. Grease and set aside.

Step 2: Place the milk and cornstarch or tapioca starch in a small bowl. Mix well.

Step 3: Combine the cauliflower rice with broccoli, bell pepper, chicken, milk and starch mixture, cream cheese, 1 c cheddar, 1 c mozzarella, oregano, garlic, onion, paprika, chili (optional), pepper, and salt in a large bowl until well blended. Pour everything into the prepared casserole dish. On top, sprinkle the rest of the half c cheddar and mozzarella.

Step 4: Place in the preheated oven and bake for about 45 minutes or until golden brown, uncovered. Remove from the oven when done and let the casserole sit for about 5 minutes. Then, garnish with parsley.

Step 5: Serve and enjoy!

Notes

Freeze the baked casserole if desired. Cool it completely first, then tightly wrap it in plastic wrap or aluminium foil. Before reheating, thaw the casserole in the fridge overnight. Pop in the oven to reheat. Use freshly shredded cheese. Shred a block of cheese using a food processor. In place of cooking spray, grease the pan using butter or olive oil instead. Or use parchment or tin foil if you do not want to use cooking spray. But note that the dish might still stick.

Prep time: 5 mins | Additional time: 4 hrs | Total time: 4 hrs 5 mins | Yield: 4

This is another easy recipe that requires only three ingredients. An easy slow cooker dish with portabella mushrooms, a can of cream of chicken soup, and your preferred seasonings. Enjoy a simple weeknight dinner that you can throw together without the fuss. If you need a quick fix and you’ve got no time to prep long, this slow cooker portabella mushrooms is a great option!

I will always be a mushroom lover. I enjoy mushrooms since I was a kid. I think I got that from my daddy. He makes one of the best mushrooms dishes, and I could never compete! The closest I can get to his most famous mushroom recipe is this slow cooker portabella mushrooms. It’s a no-fuss, a very simple recipe that I can prep in under five minutes. It suits my schedule, to say the least. And this tastes super amazing! I shared this recipe with my dad, and he loves it!

If this is the first time you are cooking mushrooms, I guarantee that this recipe is a way to start. Once you have a bite of this, you’ll be sure to never stop!

Ingredients

1 Can of Cream of Chicken Soup

1.5-2 pounds Boneless Chicken Tenderloins or Sliced Chicken Breast

Salt & Pepper to Taste

1 Pint of Baby Bellas (or equivalent in sliced portabella mushrooms)

How to make Portobella Chicken Slow Cooker

Step 1: In the bottom of your slow cooker, place the chicken. On top, evenly place the mushrooms and pour in the cream of chicken soup over. Season with salt and pepper (along with extra seasonings you prefer).

Step 2: Put the lid on and set it to cook for 4 hours on high or 6 hours on low.

Step 3: Before serving, adjust the salt and pepper according to taste. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 453, Total Fat 12g, Saturated Fat 3g, Trans Fat 0g, Unsaturated Fat 7g, Cholesterol 214mg, Sodium 589mg, Carbohydrates 4g, Fiber 0g, Sugar 0g, Protein 78g

Portobella Chicken Slow Cooker Recipe

Rebecca Prep time: 5 mins | Additional time: 4 hrs | Total time: 4 hrs 5 mins | Yield: 4 This is another easy recipe that requires only three ingredients. An… General Recipes Portobella Chicken Slow Cooker Recipe European Print This

Serves: 4 Prep Time: 4 hrs 5 mins

Nutrition facts: 453 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Can of Cream of Chicken Soup
• 1.5-2 pounds Boneless Chicken Tenderloins or Sliced Chicken Breast
• Salt & Pepper to Taste
• 1 Pint of Baby Bellas (or equivalent in sliced portabella mushrooms)

Instructions

Step 1: In the bottom of your slow cooker, place the chicken. On top, evenly place the mushrooms and pour in the cream of chicken soup over. Season with salt and pepper (along with extra seasonings you prefer).

Step 2: Put the lid on and set it to cook for 4 hours on high or 6 hours on low.

Step 3: Before serving, adjust the salt and pepper according to taste. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 7 HRS | TOTAL TIME: 7 HRS 10 MINS | SERVINGS: 6

This crazy delicious Mexican Chicken is cooked low and slow in your slow cooker. It is a spicy, very flavorful chicken dish perfect for your entire family. Serve this with rice or in tortillas or over jacket potatoes for an easy weeknight meal. Or if you prefer a complete Mexican experience, enjoy this Mexican Chicken with guacamole, salsa, and sour cream. This is another amazing, economical, and easy slow cooker recipe to try and keep. So make sure not to miss this!

INGREDIENTS

1 onion

5 chicken breasts

1 tin of kidney beans, drained

800 grams tinned tomatoes

1 red pepper

1 tablespoon hot chili powder

50ml chicken stock

2 teaspoons of cumin

1 tablespoon tomato puree

1 tablespoon coriander leaf

2 crushed garlic cloves

a handful of grated cheese (optional)1 tablespoon chopped jalapenos (optional)

How to make Slow Cooker Mexican Chicken

Step 1: On the bottom of your slow cooker, lay the chicken breasts. Into small chunks, chop the onion and the red pepper into about 2 to 3 cm pieces. Add them to the slow cooker with the chicken.

Step 2: On top, pour in the tinned tomatoes, kidney beans, and sweet corn.

Step 3: Next, add the garlic, along with the coriander and spices. Pour in the stock and stir well until combined. Add the seasoning and jalapenos (optional).

Step 4: Cover the slow cooker and set it to low for 7 to 8 hours.

Step 5: When done, shred the chicken using a wooden spoon or spatula right in the slow cooker. Stir the shredded chicken through the sauce.

Step 6: Ladle the Mexican chicken into serving plates and sprinkle with grated cheese if desired. Enjoy!

NOTES:

Enjoy this Mexican chicken with rice or in tortillas or over jacket potatoes. Or serve with guacamole, salsa, and sour cream for a full Mexican experience.

The Nutritional Facts do not include jalapenos or cheese.

Nutrition Facts:

Calories 356 fat (grams) 7 sat. fat (grams) 1.5 carbs (grams) 16 protein (grams) 55 sugar (grams) 3.5

Slow Cooker Mexican Chicken

Rebecca PREP TIME: 10 MINS | COOK TIME: 7 HRS | TOTAL TIME: 7 HRS 10 MINS | SERVINGS: 6 This crazy delicious Mexican Chicken is cooked low and slow in… General Recipes Slow Cooker Mexican Chicken European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 7 hrs 7 hrs

Nutrition facts: 356 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 onion
• 5 chicken breasts
• 1 tin of kidney beans, drained
• 800 grams tinned tomatoes
• 1 red pepper
• 1 tablespoon hot chili powder
• 50ml chicken stock
• 2 teaspoons of cumin
• 1 tablespoon tomato puree
• 1 tablespoon coriander leaf
• 2 crushed garlic cloves
• a handful of grated cheese (optional)1 tablespoon chopped jalapenos (optional)

Instructions

Step 1: On the bottom of your slow cooker, lay the chicken breasts. Into small chunks, chop the onion and the red pepper into about 2 to 3 cm pieces. Add them to the slow cooker with the chicken.

Step 2: On top, pour in the tinned tomatoes, kidney beans, and sweet corn.

Step 3: Next, add the garlic, along with the coriander and spices. Pour in the stock and stir well until combined. Add the seasoning and jalapenos (optional).

Step 4: Cover the slow cooker and set it to low for 7 to 8 hours.

Step 5: When done, shred the chicken using a wooden spoon or spatula right in the slow cooker. Stir the shredded chicken through the sauce.

Step 6: Ladle the Mexican chicken into serving plates and sprinkle with grated cheese if desired. Enjoy!

Notes

Enjoy this Mexican chicken with rice or in tortillas or over jacket potatoes. Or serve with guacamole, salsa, and sour cream for a full Mexican experience. The Nutritional Facts do not include jalapenos or cheese.

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 16 servings

This is a classic dessert that I enjoy making on every occasion. Super rich, chocolatey, and a homey treat that steals everyone’s heart. And no, this Ina Garten’s Chocolate Cake is far from being heavy or dense. This has the perfect balance of richness and sweetness that hits you right in the spot!

Ingredients

Dry Ingredients:

2 c. granulated sugar

1 3/4 c. all-purpose flour

2 teaspoons baking soda

3/4 c. cocoa powder

1 teaspoon salt

1 teaspoon baking powder

Wet Ingredients:

2 large eggs

1 c. buttermilk (I used half-and-half, which worked fine, too!)

1 c. hot coffee

1 teaspoon vanilla extract

1/2 c. vegetable oil

Frosting:

3 c. powdered sugar, sifted

1 teaspoon vanilla extract

6 oz. semisweet chocolate, chopped

1/2 c. sour cream

1 c. unsalted butter (2 sticks), room temperature

1 pinch salt

How to make Ina Garten’s Chocolate Cake

Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease two 8-inch round cake pans using butter and line with parchment paper discs.

Step 2: In a large bowl, place the dry ingredients and mix well.

Step 3: Combine the wet ingredients in another bowl except for the coffee.

Step 4: To the dry ingredients, gradually add the wet ingredients, mixing as you go. Then, add the hot coffee and mix well until the flour is completely blended.

Step 5: Between the prepared pan, divide the batter. Place in the preheated oven and bake for about 35 minutes or until the cake has risen and a toothpick inserted in the center of the cake comes out clean.

Step 6: Let the cakes partially cool in the pans before inverting them onto a cooling rack to cool fully. Feel free to make the cake about 1 to 2 days in advance and just store it in the fridge unfrosted.

Frosting:

Step 7: In a double boiler, melt the chocolate. Alternately, you can do this in the microwave using short bursts. Stir well until smooth and set aside to cool a little.

Step 8: In the bowl of a stand mixer with the paddle attachment, beat the room temperature butter for a few minutes until smooth and pale. Gradually add the powdered sugar along with the salt, and vanilla, beating until smooth on low-medium speed.

Step 9: Into the partially cooled melted chocolate, stir in the sour cream. Transfer the mixture to the mixer bowl and beat until well blended and smooth on low speed. You can place the frosting in the fridge if it seems slightly too loose for about 10 to 15 minutes to firm up a bit. Before frosting the cake, make sure to stir the frosting first.

Nutrition Facts:

Calories: 498 kcal | Carbohydrates: 67g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 316mg | Potassium: 205mg | Fiber: 3g | Sugar: 52g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Ina Garten’s Chocolate Cake

Rebecca Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 16 servings This is a classic dessert that I enjoy making on every occasion.… General Recipes Ina Garten’s Chocolate Cake European Print This

Serves: 16 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 498 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Dry Ingredients:
• 2 c. granulated sugar
• 1 3/4 c. all-purpose flour
• 2 teaspoons baking soda
• 3/4 c. cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• Wet Ingredients:
• 2 large eggs
• 1 c. buttermilk (I used half-and-half, which worked fine, too!)
• 1 c. hot coffee
• 1 teaspoon vanilla extract
• 1/2 c. vegetable oil
• Frosting:
• 3 c. powdered sugar, sifted
• 1 teaspoon vanilla extract
• 6 oz. semisweet chocolate, chopped
• 1/2 c. sour cream
• 1 c. unsalted butter (2 sticks), room temperature
• 1 pinch salt

Instructions

Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease two 8-inch round cake pans using butter and line with parchment paper discs.

Step 2: In a large bowl, place the dry ingredients and mix well.

Step 3: Combine the wet ingredients in another bowl except for the coffee.

Step 4: To the dry ingredients, gradually add the wet ingredients, mixing as you go. Then, add the hot coffee and mix well until the flour is completely blended.

Step 5: Between the prepared pan, divide the batter. Place in the preheated oven and bake for about 35 minutes or until the cake has risen and a toothpick inserted in the center of the cake comes out clean.

Step 6: Let the cakes partially cool in the pans before inverting them onto a cooling rack to cool fully. Feel free to make the cake about 1 to 2 days in advance and just store it in the fridge unfrosted.

Frosting:

Step 7: In a double boiler, melt the chocolate. Alternately, you can do this in the microwave using short bursts. Stir well until smooth and set aside to cool a little.

Step 8: In the bowl of a stand mixer with the paddle attachment, beat the room temperature butter for a few minutes until smooth and pale. Gradually add the powdered sugar along with the salt, and vanilla, beating until smooth on low-medium speed.

Step 9: Into the partially cooled melted chocolate, stir in the sour cream. Transfer the mixture to the mixer bowl and beat until well blended and smooth on low speed. You can place the frosting in the fridge if it seems slightly too loose for about 10 to 15 minutes to firm up a bit. Before frosting the cake, make sure to stir the frosting first.

PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 4 servings

Soft, crispy, and delicious – this garlic butter chicken with the Parmesan cauliflower rice is the ultimate dinner dish that you can whip up in fifteen minutes! The best part is this scrumptious dish is gluten-free and low carb. A complete meal in a pan that your family will surely approve of!

INGREDIENTS

4 tbsp unsalted butter, divided

2 large boneless and skinless chicken breasts, halved horizontally to make 4

1/2 c. fresh Parmesan, finely grated

2 large cloves of garlic, grated

1 tsp Italian seasoning

2 tbsp vegetable stock

1 head cauliflower, priced

1 tsp paprika

2 large cloves of garlic, minced

1/2 cup white onion, chopped

Juice (one lemon plus zest, if you like)

1/4 c. fresh parsley, chopped

Salt and fresh cracked black pepper

Red chili pepper flakes, optional

HOW TO MAKE 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE

Chicken:

Step 1: Place the Parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Mix well. Sprinkle the chicken breasts with salt and pepper, then dredge in the Parmesan mixture. Shake the excess off and set the chicken breasts aside.

Step 2: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once the butter has melted, add the chicken cutlets to the skillet and cook for about 3 to 4 minutes per side until completely cooked. Note that the cooking time varies depending on the thickness of the chicken cutlets. To a plate, transfer the cooked chicken cutlets.

Cauliflower rice:

Step 3: Melt another 2 tbsp butter in the same pan. Then, add the garlic and onion. Fry for about a minute or until the garlic is aromatic.

Step 4: To the skillet, add the riced cauliflower and stir well until fully coated. Continue to cook for a minute more, stirring.

Step 5: Then, whisk in 2 tbsp vegetable stock, half of the parsley, and lemon zest if using. Cook for a minute more until the juices have reduced before adding in the lemon juice and a couple of sprinkles of the remaining Parmesan cheese. As needed, adjust the seasoning.

Step 6: To the skillet, stir in the rest of the parsley. Place the chicken breasts on top of the cauliflower rice and quickly reheat.

Step 7: Remove from the heat and enjoy the Parmesan chicken right away with fresh cracked black pepper, red chili pepper flakes, and more Parmesan.

Note:

To prevent the Parmesan from sticking, make sure to use a nonstick pan.

Nutrition Facts:

Energy 348.11 cal, Fat 23.69 g, Protein 22.51 g, Carbs 13.04 g, Saturated Fat 11.97 g, Polyunsat Fat 2.32 g, Monounsat Fat 7.44 g, Sugar 4.27 g, Cholesterol 91.55 mg, Sodium 408.69 mg, Potassium 630.2 mg, Fiber 2.93 g

15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 4 servings Soft, crispy, and delicious – this garlic butter chicken with the Parmesan cauliflower rice is the ultimate… General Recipes 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 348.11 calories 23.69 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp unsalted butter, divided
• 2 large boneless and skinless chicken breasts, halved horizontally to make 4
• 1/2 c. fresh Parmesan, finely grated
• 2 large cloves of garlic, grated
• 1 tsp Italian seasoning
• 2 tbsp vegetable stock
• 1 head cauliflower, priced
• 1 tsp paprika
• 2 large cloves of garlic, minced
• 1/2 cup white onion, chopped
• Juice (one lemon plus zest, if you like)
• 1/4 c. fresh parsley, chopped
• Salt and fresh cracked black pepper
• Red chili pepper flakes, optional

Instructions

Chicken:

Step 1: Place the Parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Mix well. Sprinkle the chicken breasts with salt and pepper, then dredge in the Parmesan mixture. Shake the excess off and set the chicken breasts aside.

Step 2: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once the butter has melted, add the chicken cutlets to the skillet and cook for about 3 to 4 minutes per side until completely cooked. Note that the cooking time varies depending on the thickness of the chicken cutlets. To a plate, transfer the cooked chicken cutlets.

Cauliflower rice:

Step 3: Melt another 2 tbsp butter in the same pan. Then, add the garlic and onion. Fry for about a minute or until the garlic is aromatic.

Step 4: To the skillet, add the riced cauliflower and stir well until fully coated. Continue to cook for a minute more, stirring.

Step 5: Then, whisk in 2 tbsp vegetable stock, half of the parsley, and lemon zest if using. Cook for a minute more until the juices have reduced before adding in the lemon juice and a couple of sprinkles of the remaining Parmesan cheese. As needed, adjust the seasoning.

Step 6: To the skillet, stir in the rest of the parsley. Place the chicken breasts on top of the cauliflower rice and quickly reheat.

Step 7: Remove from the heat and enjoy the Parmesan chicken right away with fresh cracked black pepper, red chili pepper flakes, and more Parmesan.

Notes

To prevent the Parmesan from sticking, make sure to use a nonstick pan.

Not everyone enjoys lemon loaf. My mom does not like a lemon loaf, but when she tasted this simple lemon loaf, she immediately changed her mind! This lemon loaf is one of the easiest desserts you’ll ever make. This requires only a few simple ingredients that you can find in your pantry (from the eggs, butter, flour, sugar, milk, baking powder, and lemon). All you need is to mix everything, bake, and voila! You’ve got the best lemon loaf!

When I was younger, my mom makes the best dessert. We always have varieties of treats, but very seldom that mom made lemon loaf or any lemony dessert. I never ask her why. I can only eat lemony dessert whenever my aunt visits. She bakes the best lemon loaf and brownies. When I get older, my love for lemon loaf grew bigger. I can eat it for breakfast, snacks, and even dessert. There are lots of reasons why I especially love this simple lemon loaf. Not only that this is a no-fuss recipe, but this guarantees the best, most moist, and most delicious lemon loaf a person could ever taste! No, I am not exaggerating because all that is true! Even my mom can say the same, and she does not even appreciate lemony dessert.

Ingredients

2 eggs

6 tbsp butter

Juice of ½ lemon

Zest of 1 lemon

1½ c. flour

1 c. white sugar

2 tsp baking powder

½ c. milk

Salt

How to make Simple Lemon Loaf

Step 1: Combine the butter and sugar until well mixed. Then, add the eggs along with the zest of lemon, flour, baking powder, and salt. Next, pour in the milk.

Step 2: Place in the oven and bake for about an hour at 325 degrees F.

Step 3: Remove from the oven when done and cover the hot loaf with lemon juice and sugar.

Simple Lemon Loaf

Rebecca Not everyone enjoys lemon loaf. My mom does not like a lemon loaf, but when she tasted this simple lemon loaf, she immediately changed her mind! This lemon loaf is… General Recipes Simple Lemon Loaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 6 tbsp butter
• Juice of ½ lemon
• Zest of 1 lemon
• 1½ c. flour
• 1 c. white sugar
• 2 tsp baking powder
• ½ c. milk
• Salt

Instructions

Step 1: Combine the butter and sugar until well mixed. Then, add the eggs along with the zest of lemon, flour, baking powder, and salt. Next, pour in the milk.

Step 2: Place in the oven and bake for about an hour at 325 degrees F.

Step 3: Remove from the oven when done and cover the hot loaf with lemon juice and sugar.