This delicious twist to a classic lasagna recipe will have your family and friends asking for more! It’s made with white Alfredo sauce, chicken, bacon, squash and zucchini slices. Layer it all together and bake for a creamy, cheesy and delicious low carb dinner.
Lasagna is one of my favorite comfort foods. It’s ideal for an easy homemade dinner since it uses simple ingredients (including store-bought Alfredo sauce), makes a lot, and is great for leftovers. This recipe is sure to be a favorite.
1 1/2 pounds zucchini (about 3 large)
1 1/2 pounds yellow summer squash (about 3 large)
1 (15 ounce) container low-fat ricotta cheese
1 jar Alfredo sauce
2 cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon truffle olive oil, optional
½ cup bacon, crumbles
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded chicken
Preheat the oven to 325 degrees F.
Grease a deep 9×13 inch baking pan.
In a large mixing bowl, mix together the ricotta cheese, ½ cup mozzarella, Italian seasoning, bacon crumbles, salt/pepper and truffle olive oil until well combined.
To assemble lasagna, spread 1/2 of the Alfredo sauce into the bottom of the prepared pan.
Then layer 1/2 the squash & zucchini slices, 1/2 the ricotta mixture, followed by 1/2 the mozzarella cheese and ¼ of the chicken. Repeat by layering the remaining Alfredo sauce, squash & zucchini slices, ricotta mixture, chicken and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F and bake for an additional 15 minutes. Let stand for 5 minutes before serving.
We all love pizza! Well how about a pizza dip! Less carbs with all the same delicious flavors! This MEAT LOVERS’ pizza dip is next-level good. It is super simple to make, and everyone will love it. I used sausage, bacon, and pepperoni but use whatever types of meat and toppings you like!
12 oz. bacon, cut into 1″ pieces
1 lb. Italian sausage, casings removed
1 (8-oz.) block cream cheese, softened
2 cup shredded mozzarella, divided
1 cup ricotta
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 1/2 cup pizza sauce
1/2 cup pepperoni slices
1/4 cup freshly grated Parmesan
Preheat oven to 375°F
In a large oven-safe skillet over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate.
To the same skillet, add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
In a medium bowl, combine cream cheese, 1 cup mozzarella, ricotta, Italian seasoning, garlic powder, and red pepper flakes.
Add bacon, sausage, and cream cheese mixture to skillet and stir to combine, then spread in an even layer.
Spread pizza sauce on top and sprinkle with remaining 1 cup mozzarella. Top with pepperoni and Parmesan.
Bake until bubbly and cheese is melty, 20 to 25 minutes. Serve with baguette slices.
This Cabbage Roll Casserole Recipe makes dinner easy, delicious, and keto friendly. It’s the perfect all-in-one meal to satisfy any comfort food craving. Another great thing about this cabbage roll casserole is that it can be prepared the night before and then simply baked before serving. This makes it the perfect meal for guests and busy weeknights!
Feel free to switch out the turkey for ground beef, cheddar instead of mozzarella or rice instead of cauliflower. This recipe can be customized to whatever you want!
1 tablespoon Olive Oil
4 cloves Garlic (minced)
1 small yellow onion, chopped
1 pound Ground Turkey
1 pound Ground Mild Italian Turkey
1 ½ teaspoon Sea salt
½ teaspoon Black pepper
½ teaspoon Garlic powder
2 tablespoon Italian seasoning
1 medium head Cauliflower (riced; about 4 cups)
3/4 medium head Cabbage (chopped/shredded; about 6 cups)
3 cup Marinara sauce
3 cup Mozzarella cheese, shredded
Heat the oil in a large saute pan over medium heat. Add the onion and garlic and cook for up to a minute, until fragrant.
Increase heat to medium-high. Add the ground meat. Season with seasonings.
Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
Meanwhile, preheat the oven to 350 degrees F.
In a 9×13 baking dish, stir together the rice cauliflower, and chopped cabbage.
When the ground turkey is cooked through, stir in marinara sauce and pour over cabbage and cauliflower rice. Fold in 2 ½ cups cheese, save the remaining cheese for topping.
Bake for about 30 minutes, until the cabbage is crisp-tender.
Top with shredded mozzarella. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.
This Keto Cheesy Broccoli & Chicken Casserole recipe is super easy to throw together. It’s rich, cheesy, and a quick dinner or make ahead weeknight meal!
I love making casserole at the beginning of the week so I can have them all week long for lunches. This keto friendly casserole is comforting and simple to make. It’s creamy, topped with cheese and filled with perfectly seasoned chicken and broccoli. You can have this casserole on your dinner table in under 30 minutes.
1 pound of Broccoli, cut into florets
1 pound boneless chicken, diced
2 cloves garlic, minced
1 medium onion, diced
1 cup Half and Half or Heavy Cream
1 tablespoon of Dijon Mustard
1 teaspoon of Garlic Powder
½ teaspoon of Salt
¼ teaspoon of Pepper, ground
1/2 cup parmesan cheese
1 cup mozzarella cheese plus 1/2 cup more
1 cup Cheddar Cheese, shredded
Preheat your oven to 350F.
Preheat oil in an oven safe skillet. Add diced chicken and cook it until golden brown.
Add broccoli florets, onion and garlic to the skillet and sauté.
In a medium sized bowl, combine cream, mozzarella and cheddar cheeses, mustard, and garlic and salt & pepper. Pour into the skillet, stir to combine.
Top with the shredded parmesan cheese.
Bake in the oven for ten minutes, pull out of oven, sprinkle remaining mozzarella cheese and continue cooking for ten more minutes, until warmed through and the cheese has browned.
This KETO Taco Skillet is everything you love about tacos but KETO friendly and cooked in one skillet!
I love creating recipes like this because there’s so many ways you can customize it to what you love. I used lean ground beef but you can use ground chicken or even turkey. For the veggies, you can easily switch any of them out like mushrooms instead of zucchini. The options are endless!
1 pound lean ground beef
1 large yellow onion, diced
1 bell pepper, diced
1 can diced tomatoes with green chilis
2 large zucchini, chopped
taco seasoning packet
1 ½ cup shredded cheddar and jack cheese
Cilantro, to garnish
Preheat the oven to 350 degrees F.
In a large pan, crumble and brown ground beef.
Drain excess fat, wipe skillet clean and set meat aside.
Add zucchini and cook for 2 minutes.
Add onions, garlic and peppers, and cook until through.
Add the taco seasoning, and stir in one tablespoon water to evenly coat mixture (the liquid from the tomatoes will help).
Add the canned tomatoes with the juices and stir.
Cover with shredded cheese and place in the oven until the cheese is melted and bubbling.
Sprinkle with cilantro.
Serve alone, over a bed of lettuce, rice, or in a taco or burrito.
This Keto friendly meal takes only a few minutes of prep time and comes together in less than 30 minutes, start to finish. It’s the perfect low carb dinner for those hectic weeknights or even a gourmet weekend! Bonus points that it’s an one pan meal, so clean up is a snap.
I recommend getting a good piece of fresh wild caught salmon if you can. Frozen filets are fine too but they do tend to release that funny white liquid when they are cooked. It won’t affect the taste of your dinner, it just doesn’t look as pretty. I also recommend getting filets that are at least an inch in thickness, so that they cook more evenly and stay juicy and tender.
I served my salmon over sauteed zucchini noodles to keep it low carb but you can always serve it over the pasta or rice.
1 tbsp. extra-virgin olive oil
4 (4-oz.) fillets salmon (preferably wild)
2 tsp. Tony’s Chachere’s Cajun seasoning, divided
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
1/3 c. low-sodium chicken or vegetable broth
Juice of 1 lemon
1 tbsp. honey
1 tbsp. freshly chopped parsley, plus more for garnish
2 tbsp. freshly grated Parmesan
Lemon slices, for serving
In a large skillet over medium-high heat, heat oil. Season salmon with 1 teaspoon Cajun seasoning and pepper, then add to the skillet skin-side up.
Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more.
Transfer to a plate.
Add butter and garlic to the skillet.
When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and Parmesan. Bring mixture to a simmer.
Reduce heat to medium and add salmon back to skillet.
Simmer until sauce has reduced and salmon is cooked through, 3 to 4 minutes more.
This Keto Cajun Chicken Alfredo is creamy and delicious plus it comes together in just minutes.
This one pot meal is loaded with chicken and sausage, heavy cream and lots of Parmesan cheese, not to mention lots of Cajun seasoning.
Served over your choice of noodles and you have the perfect week day dinner in less than 30 minutes! I used spaghetti squash noodles to make this dish an easy, low carb, gluten free and keto friendly!
This recipe was inspired by Leah Chase, the Queen of Creole.
She was the executive chef and co-owner of the Dooky Chase’s Restaurant in New Orleans, one of the most historic restaurants in America. Not only was she a chef, co-owner and cookbook author, she also was a public servant.
When African Americans were denied a seat in New Orleans restaurants in the ‘50s and ‘60s, she cooked for them and fed meals to civil rights workers on the frontlines. Chase died in June 2019, but Dooky’s continues to be a stomping ground for regulars, and tourists.
Did you know Princess Tiana, the waitress who wanted to own a restaurant in Disney’s “The Princess and the Frog,” was based on Mrs. Chase. It was the first African-American princess in a Disney movie.
Cajun food lovers- here’s what you’ll need for this easy one pot meal!
Cajun Seasoning- my best friend, Christine, a.k.a the Cajun Queen introduced me to Tony’s Chachere’s Cajun seasoning when we lived together. I always have some in my pantry! It is my go-to Cajun seasoning!
Unsalted Butter- I always use unsalted butter, it’s much easier to control the salt level in my dishes. Since our seasoning blend already has salt in it and the Parmesan cheese is naturally salty. This dish doesn’t need any more salt.
Chicken breast or thighs- I personally love thighs but you can use breast too.
Andouille Sausage- It’s a pretty spicy sausage. It is made from smoked pork and it makes perfect sense with cajun spices!
Fresh Garlic- Garlic is a must in any Alfredo sauce.
Chicken broth- This thins out the sauce and adds a lot of flavor.
Heavy whipping cream- This is what makes this keto cajun chicken alfredo sauce rich and creamy!
Parmesan cheese- Use freshly grated Parmesan cheese because pre-shredded cheese usually has added ingredients which help prevent the shredded cheese from naturally sticking together.
Hot Sauce- I love giving an extra kick to my dishes and that is exactly why I add a dash of hot sauce right at the end.
Fresh parsley– A little parsley adds some color to this quite orange-ish yellow dish, plus it adds some freshness and lightness!
1.25 pounds boneless skinless chicken breast or thighs
2 Andouille sausage links, sliced
5 cloves fresh garlic, minced
1 cup chicken broth
1 cup heavy whipping cream
Dash of hot sauce
handful of fresh minced parsley, divided (save some for garnish)
1 cup parmesan cheese, shredded (save some for garnish)
Noodles or noodle replacement of choice to serve (I used spaghetti squash)
To start, season your chicken breasts liberally with your Cajun seasoning blend.
Heat a cast iron skillet over medium heat, and melt 2 tablespoon of butter.
Sear your chicken and sausage over medium high heat, until it’s cooked thru and reaches an internal temperature of 165F. Once cooked thru, remove from the skillet and set aside. Don’t drain or remove any of the drippings.
Reduce the heat to medium, and add 2 more tablespoon of butter of it to your cast iron. Add in your minced garlic, and cook until fragrant, about 30 seconds. Being careful not to let your garlic burn.
Whisk in chicken broth, heavy whipping cream and a dash of hot sauce.
Stir in your parsley, and parmesan cheese. Sprinkle in more Cajun seasoning to taste. Cook until your cheese has melted.
Cut your chicken into pieces, and add chicken and sausage to the skillet.
Serve over noodles of choice. I used Spaghetti squash to get it low carb.
Garnish with more parsley and parmesan cheese. Serve and enjoy!
Keto Friendly Bacon, Egg, and Spinach Breakfast Frittata Casserole is the perfect quick and easy make-ahead, meal-prep breakfast that is sure to please any crowd!
I love making frittatas; combining a bunch of ingredients that pair well together, whisking in eggs and then throwing in the oven to bake. This recipe is basically a LARGE frittata that is perfect to serve at any family gathering or brunch! It is also great to make on the weekend for meal prep! Then portion out your breakfast for the week and you just like that, breakfast is all taken care of!
This recipe is highly customizable, so you can change out the type of cheese, peppers and even the bacon. You can make whatever combination you like, maybe sausage or ham instead of bacon. Simply use what you have on hand to make it easy!
Just follow these easy steps!
Sauté the veggies and spinach.
Preheat the oven to 350 degrees.
Create the first layer by adding the sautéed spinach and veggies to the bottom of a baking dish.
Whisk the eggs and egg whites in a small bowl
Pour over the veggies.
Sprinkle cooked, crumbled bacon and shredded cheese over the top.
Bake for 25 minutes.
1 1/2 cups egg whites – You can use 8-10 eggs if you don’t want to use egg whites.
2-3 cups fresh spinach, roughly chopped
6 slices bacon cooked and crumbled
1 cup sliced mushrooms
2 cloves garlic, minced
1/2 cup chopped red onion
1/2 chopped green pepper
1/2 chopped red pepper
1 1/4 cup shredded cheddar cheese
salt and pepper to taste
Preheat the oven to 350 degrees.
Spray a 9×13 baking dish with cooking spray.
Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.
Add spinach to the pan, and saute until slightly wilted.
Add the veggies and spinach to the bottom of the baking dish. Spread the veggies throughout the dish.
Whisk the egg whites and eggs in a small bowl. Season with salt and pepper.
Pour the egg mixture over the veggies.
Create an additional layer by adding the crumbled bacon and shredded cheese.
Bake for 20-30 minutes.
Remove from the oven. Allow to cool before serving
If you are looking for a new dinner this Keto Meatball Casserole should be it.
I love this keto friendly meatball casserole because it’s really simple to make and delicious. It’s also great for meal prep!
I took my grandparent’s meatball recipe, made a couple of changes to make these keto/low carb meatballs. They make epic leftovers… so great for meal prepping!
My personal favorite meat combo when it comes to meatballs is a fifty-fifty of ground beef and Italian sausage.
As you know, meatballs traditionally call for breadcrumbs for the binder. It’s purpose is to add moisture and keep the proteins in the meat from shrinking and becoming tough. I used crushed pork rinds! They work surprisingly well in lieu of breadcrumbs and they really play up the flavors.
To Pan-fry or to bake?
This is a great debate between Italian cooks – whether meatballs should be baked or pan fried.
I grew up watching my grandmother, Meme pan-fry her meatballs. So in this house, we pan fry! Pan frying meatballs produces superior caramelization and a flavorful outer crust. You really do get the best flavor.
Having said that, you can definitely bake up these too.