Fajita Casserole

We are still eating Keto most days. The weight comes off slowly for me, but at least it’s headed in the right direction.

Fajita Casserole

1 TB butter

4 c. sliced bell peppers (orange, red, green)

½ medium onion, thinly sliced

3 tsp chicken bouillon

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

½ tsp onion powder

½ tsp black pepper

2 c. cooked meat

1 c. whipped cream cheese

1 c. shredded cheddar cheese

In large skillet, add butter, peppers and onion.  Add seasonings and meat—you could use chicken, beef, brisket—whatever you have on hand. When peppers are cooked add cream cheese and cheddar cheese; fold in and serve. Yield: 4 servings.

Keto Pancake Granola

I looked at a few Keto granola recipes and came up with this. Hubs says I can make it again!

Pancake Granola

1 c. sliced almonds

1 c. sunflower seeds

1 c. walnuts

1 c. pecans

1 c. unsweetened coconut

1 c. pistachios

2 TB no sugar added peanut butter

3 TB butter, melted

Dash cinnamon

1 tsp vanilla

1/3 c. sugar free pancake syrup

2 TB monk fruit sweetener

Preheat oven to 325⁰. Line rimmed baking sheet with parchment paper. In large bowl, combine almonds, sunflower seeds, walnuts, pecans, unsweetened coconut, and pistachios.  In a small bowl, combine peanut butter, butter, cinnamon, vanilla, syrup, and sweetener; pour over nut mixture. Combine well and spread onto prepared baking sheet.  Bake 15 minutes, or until lightly browned. 

Yield: 6 cups/12 servings. Per ½ cup serving= 398 Calories; 37g Fat (77.6% calories from fat); 11g Protein; 13g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 54mg Sodium

Shrimp & Pesto Quinoa Bowls

This is a great summertime meal!

Shrimp & Pesto Quinoa Bowls

2/3 c. prepared pesto

1 TB balsamic vinegar


½ tsp salt

¼ tsp pepper

1 lb shrimp, peeled and deveined

4 c. arugula and spinach

2 c. cooked quinoa

1 c. halved cherry tomatoes

1 avocado, diced

In a large bowl, whisk pesto, vinegar, oil, salt and pepper. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside. Heat large cast iron skillet; add shrimp and cook until just cooked through with a slight char. Remove to a plate. Add arugula and spinach to the large bowl with pesto mix and toss to coat. Divide arugula mixture between four bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Yield: 4 servings. Per serving= 505 Calories; 25g Fat (44.1% calories from fat); 34g Protein; 38g Carbohydrate; 5g Dietary Fiber; 178mg Cholesterol; 595mg Sodium.

Hungarian Goulash

This is really easy to cook up. Serve with a salad or green beans or some other side for a complete meal.

Hungarian Goulash

1 onion, diced

2 lb beef stew meat

1-2 TB  smoked paprika

1 tsp salt

½ tsp black pepper

1 (10 oz) tomato soup

Dash garlic powder

4 oz onion and chive cream cheese

In large skillet, cook onion and beef. Add paprika, salt and pepper. Cook until meat is done. Then add soup, garlic powder and onion and chive cream cheese. Combine well and heat through. Serve over rice or pasta.

Yield: 6 servings

Taco Spaghetti

Yummy comfort food!

Taco Spaghetti

1/3 c. diced onion

1 lb. 90/10 ground beef

3 TB taco seasoning

2 tsp chicken bouillon

10 oz can diced tomatoes w/ green chilies

8 oz dry whole wheat spaghetti

2 c. water

4 oz Velveeta cheese

½ c. shredded reduced fat cheddar cheese

In large saucepan, cook onion and ground beef until beef is no longer pink. Add seasoning, bouillon, tomatoes, pasta, and water; stir to combine.  When pasta is al dente’, add Velveeta and cheese and combine until melted.

Yield: 5 servings.

Shrimp Scampi Florentine

This was really good! And came in handy when the week’s veggie box contained a lot of spinach.

Shrimp Scampi Florentine

6 oz whole wheat spaghetti

1 TB butter

¼ c. EVOO

3 TB prepared basil pesto

Dash garlic powder

½ c. sliced grape tomatoes

¼ tsp red pepper flakes

¼ tsp black pepper

3 oz veggie cream cheese

1 lb large shrimp, peeled and deveined

2 c. fresh spinach, rinsed and stemmed

Cook spaghetti to al dente’ in boiling water. Combine butter and olive oil in large skillet over medium heat. Stir in pesto, garlic powder and tomatoes and simmer until the tomatoes soften, about 2 minutes. Add cream cheese and stir to combine. Season with red pepper flakes and black pepper. Stir in the shrimp and cook just until they turn pink. Add the spinach and stir until wilted, about 1 minute. Fold in pasta and serve.

Yield: 4 servings.

Breakfast Grilled Cheese Sandwiches

Hubby loved these.

Breakfast Grilled Cheese Sandwiches

8 eggs

¼ tsp salt

¼ tsp pepper

1/8 c. milk

8 slices Colby cheddar

12 strips cooked bacon (or ham)

8 slices low cal wheat bread

Whisk eggs, milk, salt and pepper. Spray medium skillet with cooking spray and add eggs. Make sure eggs cook evenly. When it begins to bubble or set on top, flip to the other side; about 3 minutes on each side. If it breaks, just try to keep the pieces large. Place cooked egg on a plate and wipe out the skillet. Place cheese on each side of bread, then enough egg to cover the bread and 3 strips of bacon (you could also use ham slices). Spray outsides of bread with butter spray and cook in skillet over medium heat.

Yield: 4 sandwiches.

Cranberry Chipotle Chicken Enchiladas

Tasty enchilada version with spicy and sweet.

Cranberry Chipotle Chicken Enchiladas

2 ½ c. diced cooked chicken

15 oz can black beans, rinsed and drained

1 c. shredded, reduced fat Colby-Jack cheese, divided

14 oz can whole berry cranberry sauce, divided

3 oz light cream cheese

1 ½ c. salsa, divided

1 to 2 TB finely chopped chipotle peppers in adobo sauce

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

½ tsp black pepper

8 low carb tortillas

Preheat oven to 350*. Combine chicken, beans, ¾ cup of cheese, 2/3 cup cranberry sauce, cream cheese, salsa, chipotle peppers, cumin, chili powder, and pepper. Place ¾ c of chicken mixture on the center of each tortilla. Roll up and place in greased 13×9 pan, seam side down. Combine the remaining salsa and cranberry sauce; pour over enchiladas and top with remaining cheese. Bake 25 minutes or until bubbly.

Yield: 8 servings.

No Bake Hazelnut Cookie Dough Cheesecake

I made this for Hubby’s birthday. It was really good! But I’m wondering about using fat free, sugar free instant pudding in place of the cocoa in the cheesecake…

No Bake Hazelnut Cookie Dough Cheesecake

Edible Cookie Dough

1 c. flour

¾ c. packed brown sugar

½ c. butter, softened

1 tsp vanilla

½ tsp salt

2 TB milk, if needed

1/3 c. mini chocolate chips


1 c. heavy cream

1 T B plus ½ c. powdered sugar

16 oz light cream cheese

3 TB cocoa powder (instant pudding?)

13 oz Nutella

In a medium skillet, cook the flour, stirring constantly. This may change the color a little.

In medium bowl, add the brown sugar, butter, vanilla, salt and flour.  If the mixture is dry add the milk. If too moist add a little more flour.  Fold in the chocolate chips and set aside. In a large bowl, beat the heavy cream and tablespoon of powdered sugar, until stiff peaks form. In a medium bowl, combine the remaining cream cheese, powdered sugar, cocoa powder (wondering if pudding mix would work) and Nutella. When well combined, fold in whipped cream.

Lightly spray pie pan with cooking spray or rub with butter. Press a thin layer of the cookie dough in the bottom and up the sides, leaving a cup or more to roll into small balls for the top.  Top the crust with the Nutella mixture and spread evenly over the cake. Top with additional whipped topping (I used the canned kind) and the cookie dough balls.

Spray the pie pan lightly with cooking spray or coat lightly with butter. Place part of the edible cookie dough in the pie plate and up the sides.
Top the crust with the cheesecake filling.
Make little balls of the remaining dough and put on top. I used spray whipped cream to decorate the top as well.