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.
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 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!
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.
Loaded baked potato soup is prime comfort food, but it’s also loaded with calories. My lightened-up version swaps the potatoes for cauliflower while keeping all of the comforting appeal. Roasting the cauliflower takes this soup to the next level. Topped with all your favorite fixings, there’s nothing potato soup can do that this soup can’t.
Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
Bake until cauliflower is golden and tender, about 20 minutes.
In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
Add onion and celery to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf, all seasonings and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
Remove bay leaf and thyme sprigs from soup. Let the mixture cool slightly then carefully pour it into a blender. Cover that center opening with a towel, holding your hand over the towel, and process the soup mixture on low at first (gradually increasing the speed) until completely smooth, 1 to 2 minutes.
Pour the smooth soup back into the Dutch oven on the stovetop.
Whisk in the heavy cream and sour cream.
Set it over medium heat to let it warm through, about 5 minutes. Taste and adjust seasonings, adding more salt and pepper, if needed
Serve warm with cheddar, chopped bacon, and chives.
Did you know in China, soup is something that is always on the table, particularly at dinner. According to Chinese tradition, dinner should always include at least three dishes and one soup. Chinese soups are very easy to make and usually made with simple ingredients. And this recipe is no exception!
I absolutely LOVE the flavor and crunch bok choy brings to this fragrant garlicky ginger soup! If you can’t find Bok Choy, you can use any green, such as cabbage, spinach or other Asian greens.
This recipe also calls for one of my new favorite spices…Star Anise. I was first introduced to Star Anise by one of Gordon Ramsay’s recipes.The star-shaped pods look beautiful and have an exotic flavor you’ll fall in love with. It has earthy, subtly sweet spice that is perfect in savory dishes. Star Anise is also an ingredient in Chinese five spice, where it’s combined with fennel, cinnamon, Szechuan peppercorns and cloves. So if you can not find Star Anise, you can use Chinese five spice.
Honestly this is one of my go to soups, it’s perfect in cold or even warm weather, who doesn’t love a nutritious, comforting, and flu-fighting soup! Get your grocery list together and let’s get cooking!
1 tbsp olive oil
3 shallots, chopped
1 bunch green onions, chopped, green and white divided
4 cloves garlic, chopped
2 tbsp ginger, fresh, minced)
5 ½ cups chicken broth (or water)
2 whole star anise or ¼ teaspoon Chinese five spice season
2 tbsp soy sauce
10 oz crimini mushrooms, sliced
6 oz rice noodles
1.5 heads bok choy, roughly chopped
sesame seeds (for topping)
red pepper flakes (for topping)
Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat. Saute the shallots over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often. Add the white part of the green onions, garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant. Carefully pour the chicken broth into the pot and bring to a simmer. Add the star anise and soy sauce. Cover and continue to simmer for 10 minutes. Remove the lid from the pot and carefully remove and discard each star anise from the soup. Add the mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season with salt and pepper to taste. Garnish with sesame seeds, the green parts of green onions and red pepper flakes.
These Zucchini Taco boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and salsa. But the filling could literally be anything, from chicken and corn, to meatballs with tomato sauce!
They are low carb and keto diet friendly.
Start with 3 or 4 small zucchini.
I used a small cookie scoop to scoop out the middle of the zucchini, but you can also use a small spoon. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up. I love using the insides of the zucchini I scooped out to add filler, so place the insides to the side.
Pour 1/2 cup of your favorite salsa in a baking dish- I used Pace. Lay the boats on top of the salsa and sprinkle each with salt.
Now it’s time to make the filling. Heat a pan over medium-heat and cook the meat. You can use any ground meat, I used ground beef. Once the meat is cooked, transfer to a bowl and set aside. Wipe out the same pan and add a drizzle of EVOO.
Sauté the insides of the zucchini. Make sure to cook it down to reduce the liquid. Then add bell peppers,- any color, I used red and yellow. Sprinkle it with chili powder, cumin, and salt. Stir together and cook for about two minutes. Add the red onion and garlic. It should start to smell like it’s almost Taco time!
Continue to cook until vegetables are softened and water has absorbed. Lastly, add the meat back to the pan, and stir together. Once it is combined, it’s time to fill up the boats. Go ahead and fill those babies up- don’t be shy! Let the meat spill over if you need to.
I love cheese and, what’s a taco if it doesn’t have any cheese on it? Cover the filled boats with shredded cheese. I used Cheddar but Monterrey Jack or a Mexican blend would work great, too.
Place the baking dish in the 400°F preheated oven and cook for 20-25 minutes.
This recipe is great if you’re looking for a low-carb option for tacos, or need to get more veggies into your diet. Try them out for Taco Tuesday and enjoy!
1lb Ground Beef
1/2 cup Mixed Red & Yellow Bell Peppers, finely diced
1/2 cup Red Onion, diced
2 Cloves Garlic, minced
1 tablespoon Chili Powder
2 teaspoons Cumin
1/2 teaspoon Salt
8 ounces Cheddar Cheese, shredded
1/2 cup Salsa
Preheat oven to 400°F
Prepare your zucchini, cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat… save the insides and set aside.
Pour salsa into a baking dish.
Place the zucchini boats in the same baking dish and sprinkle a small amount of salt over them.
In a skillet over medium-high heat, brown the ground beef. Once cooked, transfer to a bowl. Wipe out the same pan and add a drizzle of EVOO.
Add the inside of the zucchini, water will release. Let it cook down to reduce the liquid, then add bell peppers, chili powder, cumin, and salt. Stir together and cook for about two minutes. Then add the red onion and garlic.
Continue to cook until vegetables are softened and water has absorbed. Add the meat back to the pan, stir together.
Once combined, fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 25 minutes or until zucchini has softened and cheese is melted.