 So the game plan for tonight's dinner was to try out the Cheese Steak stuffed pepper recipe that I have seen quite a few family and friends try recently.
But that did not pan out... fully. I was working on my paper that is due tomorrow-- and time got away from me. It was already 6:30-- and I had not started dinner. Too late to get the peppers in to bake and get them to the desired 'softness'. So looking at the ingredients.. I thought why not make into a stir fry? Oh man... what a great idea (if I say so myself) What you will need: 1 large green pepper (diced) 1 - cup of white onion (diced) 2- cups of mushrooms (diced) 4 TBSP of Butter 1 1/2 lbs of Deli Roast Beef or London Broil (I had them slice thin / chipped) 4-5 slices of Provolone Cheese Salt/Pepper to taste Directions: Melt butter in saute pan. Add in Green Pepper / Onion /Mushroom and Salt / Pepper to taste Stir fry until preferred soft-ness (I stir fry mine until almost mushy) Add in Roast Beef and fry for about 2-3 more min. Lay slices of provolone cheese over top and allow to melt. Y'all -- it was the yummy innards of a cheese steak sandwich without the carbs of the bun! Enjoy! -Jenni
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 Although pan sautéed zucchini is delicious. Sometimes you just want something different. Tonight's plan for dinner was salmon and sautéed zucchini. But as the zucchini was frying up, I decided to try something different. Creamed Zucchini!
What you will need: 2 -3 cups of sliced zucchini (or however much you need to feed your peeps) 2 TBSP of Butter (I swear by Kerry Gold)! 3 oz of cream cheese 1/4 cup of shredded mozzarella cheese Salt/Pepper/Gatlic Powder to taste Directions: Melt butter in sauté pan Add Zucchini and salt/pepper/garlic powder to taste Sauté until desired "doneness"😜 Cube cream cheese into small cubes and spread around the sautéed Zucchini evenly. Stir until cream cheese is melted and coating all the zucchini. Sprinkle mozzarella cheese over top and melt completely. Enjoy! -Jenni  So it is March 12... and I live in North Carolina. Should I have expected to see 2 inches of snow fall this morning? NO! But I did. Sitting there looking at the pretty white stuff I decided that tonight would be a great night for soup!
Even though all 2 inches of snow were fully melted by 4:00 PM-- it was still a soup night in my house! What you will need: 3 Cups of Chicken Bone Broth (or Chicken Stock-- but do yourself a favor and use Bone Broth as much as possible. It makes dishes richer, and it's so good for you) 1 - bag of frozen Broccoli Florets (about 1 1/4 cup total) 4 TBSP of Butter (for added richness and added good fat) 2 Cups of Heavy Cream 2 Cups of Shredded Mild Cheddar Cheese Salt and Pepper to taste Directions: In soup pan on high heat -- bring Chicken Bone Broth and Butter to a rolling boil Add in Frozen Broccoli Florets Continue to Boil Broccoli until nice and soft - stirring and breaking up the Broccoli pieces (I boiled for about 15 min.) Add Salt and Pepper to taste Lower heat to medium- high and Add in 2 Cups of Heavy Cream. Bring back up to a low boil Start stirring in shredded Cheddar Cheese about a 1/2 cup at a time and wait until that portion is melted until you add the next 1/2 cup. Once fully melted-- Soup is ON! Enjoy! -Jenni  There are some nights that dinner just has to be quick and easy. Tonight was one of those nights for me!
I went to 9Rounds and did my kickass workout. In addition, I have a paper due tomorrow (procrastination much?)😝 So dinner needed to be quick-- but still Low Carb High Fat! So stir fry it is! What you will need: Package of Polish Sausage (I use Hilshire Farms Skinless Beef) 2 cups of chopped or shredded Brussel Sprouts 3 TBSP of Butter Salt/Pepper/Garlic Powder for seasoning Directions: Chop sausage into desired chunk size On med high heat melt butter in large skillet Toss in Brussel Sprouts and season to your liking with salt/pepper/garlic powder Stir fry Brussel Sprouts for about 5 min Toss in Sausage and continue stir frying for another 10-15 min. Plate and serve! Enjoy. -Jenni  Winner! Winner! Chicken Dinner!
Tonight I went a little hot! hot! hot! with my recipe. These fiesta chicken burgers were simple and delicious. What you will need: 1 lb. of Ground Chicken 2 TBSP of Tastefully Simple 'Fiesta Seasoning' (or you could use Taco seasoning mix-- but it adds more carbs) 2 TBSP of Mild Roasted Green Chili's 1/2 Cup of Cheddar Cheese Directions: Mix all ingredients together in a mixing bowl until combined fully You can use coconut oil to add some good fat-- or you can just pan fry with no oil. Form patties and fry them up! Cook thoroughly... and serve. Enjoy! - Jenni  How many of you grew up eating Campbell's Cream of Mushroom soup? I'm not talking using it in your green bean casserole, but adding milk to it and eating it heated up as your dinner. I did, and I always love it.
I love to come up or find low carb / high fat easy meals. I always look for inspiration either it be on pinterest or stuff that I have around the house. While looking in the pantry, I saw a can of Campbell's Cream of Mushroom soup and thought...HEY! I can make that LCHF. And so I did. What you will need: 4 cups of fresh sliced white mushrooms 1/2 sliced white onion 3 TBSP of Butter 4 oz. of Cream Cheese 2 cups of Chicken Broth 1 TSP of Salt 1 TSP of Pepper 1 TBSP of Garlic! Garlic! Seasoning from Tastefully Simple (or you can just use 1 TSP of Garlic Powder), but you will love the Garlic! Garlic! Seasoning from Tastefully Simple in this soup. 1/2 Cup of Heavy Cream Directions: In large soup pan melt butter over med-high heat and add in mushrooms, onions, salt, pepper, and Garlic! Garlic! Seasoning (or Garlic Powder). Saute for about 10 min. Cut up cream cheese into chunks and stir into mushroom and onion mixture and stir until cream cheese is all the way melted Add in Chicken Broth and Heavy Cream Bring to a boil and continue to boil and stir for about 10-15 min. Turn heat off and let soup cool for about 10 min. Pour the soup into a blender or food processor and puree. This soup came out so creamy and smooth! Enjoy. - Jenni  Today I was in the mood for soup. It almost reached 60 degrees, but I was still wanting soup.
I found this recipe on Pinterest... (go figure) and made some "Jenni Modifications" to make it my own! This turned out so creamy but packed a little punch with the spices. YUMMY! What you will need: 2 cups of chopped chicken (I pulled a whole Rotisserie chicken from the grocery store and it was just the perfect amount). 2 cups of Chicken Broth 4 oz. of Cream Cheese 2 TBSP Chopped Green Chilies (I used mild - you can use hotter if you want more zing) 1 small can of tomato paste 1 TBSP of Chili Powder 1 TBSP of Cumin 1 TSP of Garlic Powder 2 TBSP of Butter 1 TSP of salt Directions: In large soup pan over med-high heat, I melted the butter and then added the chopped chicken and sauteed for about 10 min. Next added the 2 cups of chicken broth and can of tomato paste. Stir until tomato paste is completely combined (no chunks!) Stir in your chili powder / cumin / garlic powder / salt/ green chilies Bring to a boil then cube your cream cheese up into about once ounce chunks and add in a little at a time until melted and combined (no chunks!) Turn down to medium low heat and let soup simmer for about 15 min allowing flavors to combine Serve top with shredded cheddar cheese or sour cream (or toppings of your choice-- just keep them low carb!) Enjoy! - Jenni  Pizza! Pizza! I am sure you have heard that commercial on your TV a time or two this evening. Living the Low Carb High Fat life pizza takes on a whole new form.
Yes, Virginia... you can have your Pizza and eat it too! There are many different options to get those gooey delicious pizza toppings into your belly. There is cauliflower crust, Fat-Head crust (more on that in another recipe test soon), but one of my favorite ways to have pizza in my LCHF life is my pizza bake! This recipe is less true pizza crust-- and takes on a more frittata form. I think you will be surprised at how delicious this is! What you will need: For the "crust" 2 Eggs 6 oz. block of cream cheese (room temp) 1/4 cup of grated Parmesan Cheese Garlic Powder / Salt/Pepper to taste or... I used 2 TBSP of Tastefully Simple Pizzeria Seasoning (get it, you will thank me later!) Toppings 3 TBSP of Low Sugar Pizza Sauce (I like light sauce-- and that helps to cut down the carb count too) Your favorite Low Carb pizza toppings! Examples: Pepperoni, Sausage, Ham, Bacon, Mushrooms, Black Olives-- and of course full fat mozzarella cheese Directions: Pre-heat oven to 350 degrees F Using a mixer - combine room temp cream cheese, eggs, Parmesan cheese, and seasoning until smooth (ish). You will still see some 'chunks' of cream cheese-- but that's okay. Grease a 9 X 13 baking dish (I use coconut oil) Pour crust mixture evenly into the dish and smooth out. Bake for 25 min or until light brown in color (it will have a spongy type bounce if you press it). Take out and cool for 5 min. Spread pizza sauce evenly and then add all of your toppings. Place back into the oven for another 10 min or so (until your cheese is melted to your liking). I cut into six even pieces and we eat two each (and then I have two for lunch the next day). It is VERY RICH-- so two 'slices' are plenty! Enjoy! -Jenni  One of my favorite meals growing up was fried pork chops with milk gravy! This is Low Carb/High Fat take on this old time favorite.
I have to give a shout-out to my sister-in-law, Lori, for pointing me in the direction of this recipe! Like with most of the recipes I try, I always tweak or "Jenni" them up. This one is no different! What you will need: 2-3 thick cut pork chops (this can also become smothered chicken as well- the sauce will work with both) 1 cup of Mayonnaise (I used my homemade mayo of course!) 1/4 cup of Heavy Cream 1 TBSP of Balsamic Vinegar 1 TSP of Nutmeg or Clove (either one will work in this sauce) 1/2 of a white onion chopped however you like 1 small can of mushrooms (or you can use fresh as well-- about 1 cup) 4 TBSP of butter Directions: Bake or fry your pork chops however you would like. I had thick cut pork chops that I baked for two hours in a covered baking dish (I used foil). It made them so moist (that's for my niece Kasey, she loves that word!) To make Sauce: In saute pan on medium high heat melt butter and saute mushrooms and onions (until onions are almost see through) Turn heat down to low - and wait 5 min (so that the butter from the sauteing cools a bit) Add in Balsamic Vinegar, Mayonnaise, Heavy Cream, and Nutmeg/Clove Stir until sauce is well mixed (for about 3-5 min). Place pork chop on the plate and smother with the sauce! I served with Green Beans. It was delicious! Enjoy! - Jenni  I am a big fan of tacos! (Really, who isn't?)
Living the Low-Carb/High Fat life, it is now all about finding a vehicle to get the inside goodness of tacos into my mouth! Enter bell peppers. I grew up on the traditional stuffed green bell peppers. Ground beef, rice, onion, tomato sauce-- you know the ones I'm talking about. Although I like these, Taco Stuff Peppers are my new favorite! What you will need: 1 lbs. of Ground Beef (80/20) 1 packet of Taco Seasoning 4 Bell Peppers (I love to use Yellow, Red, and Orange peppers) 2 cups of shredded cheddar cheese 1 small can of sliced black olives 1/2 Avocado 2 TBSP of Sour Cream Directions: Pre-heat oven to 425 In skillet, brown ground beef and stir in taco seasoning packet once fully browned (I don't drain the grease and I don't use the water that the packet of taco seasoning calls for--your call). While ground beef is browning, prepare your bell peppers. Cut off tops and clean out all of seeds and veins In skillet where ground beef and taco seasoning is now mixed-- add in 1 1/2 cups of the cheddar cheese and black olives-- mix together. Take mixture and stuff your peppers. Place stuffed peppers into a baking dish, and bake for 30 min. Remove and sprinkle remaining 1/2 cup of cheese over top. Bake for additional 5 min. Serve with Avocado and Sour Cream-- YUMMY! Enjoy. - Jenni |
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