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Parmesan Crusted Salmon Recipe

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This Baked Parmesan Crusted Salmon Recipe is a delicious low carb dinner idea that will please a crowd. Simple, clean ingredients make for great flavor guilt free.

baked parmesan crusted salmon on colorful plate surrounded by vegetables

I am obsessed with Baked Salmon. If you have followed my Instagram Stories at all you have probably seen that I cook salmon no less than twice a week.

My Baked Salmon and Shrimp Meal has been made and shared thousands of times on Pinterest and Lemon Pepper is a go to favorite. Salmon is just so versatile it is a great dinner choice any time of year.

close up baked salmon on blue plate with vegetables

Sheet Pan Meals are great because you cook everything together for minimal cleanup. I took some of my favorite low carb vegetables and paired them with the fish for the perfect meal.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Parmesan Crusted Salmon is 5 net carbs, 7 total carbs, 2 g fiber, 33 g fat, 34 g protein, and 461 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Low Carb Parmesan Crusted Salmon Sheet Pan Meal

Ingredients:

  • 1 ½ lb. Salmon with the skin on
  • 1 c. Crushed pork rind crumbs
  • ½ c Parmesan cheese
  • 3 tablespoon Chopped fresh parsley
  • ⅓ c butter
  • 2 Cloves minced garlic
  • 2 Medium sized yellow squash
  • 2 Red bell peppers
  • 1 Onion
  • 2 tablespoon Olive oil
  • Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.

Wash and pat dry your salmon. Apply salt and pepper to taste.

salmon filets on a white plate

Prepare your vegetables. Slice the squash into ¼ inch thick rounds, cut the red bell peppers into bite sized squares and slice the onion into wedges.

Place all of the vegetables into a large mixing bowl, and add the olive oil as well as salt and pepper to taste. Toss to coat all of the vegetables well.

low carb vegetables in colorful bowls

Arrange the vegetables on a sheet tray, with a space left in the middle for the salmon fillets.

Place the melted butter and the garlic cloves into a shallow bowl together.

In another bowl, combine the crushed pork rind crumbs, the parmesan cheese, and the chopped parsley. Stir to combine.

parmesan cheese in a measuring cup with pork rinds in the background

Dip each salmon fillet face down into the garlic butter mixture, and then coat it in the parmesan mixture.

Place each coated salmon fillet skin side down in the middle of the sheet pan.

parmesan crusted salmon uncooked

Sprinkle some of the remaining parmesan crumb mixture over the vegetables.

Bake uncovered for 15-20 minutes until the parmesan crusted salmon is cooked through and vegetables are tender.

cooked parmesan crusted salmon with vegetables

This Parmesan Crusted Salmon can be easily reheated making it a great choice for weekly meal prep.

Yield: 6

Parmesan Crusted Salmon Sheet Pan Meal

Parmesan Crusted Salmon Sheet Pan Meal

This Baked Parmesan Crusted Salmon Sheet Pan Meal is a delicious low carb dinner idea that will please a crowd. Simple, clean ingredients make for great flavor guilt free.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 ½ lb. Salmon with the skin on
  • 1 c. Crushed pork rind crumbs
  • ½ c Parmesan cheese
  • 3 tablespoon Chopped fresh parsley
  • ⅓ c butter
  • 2 Cloves minced garlic
  • 2 Medium sized yellow squash
  • 2 Red bell peppers
  • 1 Onion
  • 2 tablespoon Olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. Wash and pat dry your salmon. Apply salt and pepper to taste.
  3. Prepare your vegetables. Slice the squash into ¼ inch thick rounds, cut the red bell
    peppers into bite sized squares and slice the onion into wedges.
  4. Place all of the vegetables into a large mixing bowl, and add the olive oil as well as
    salt and pepper to taste. Toss to coat all of the vegetables well. Arrange the
    vegetables on a sheet tray, with a space left in the middle for the salmon fillets.
  5. Place the melted butter and the garlic cloves into a shallow bowl together.
  6. In another bowl, combine the crushed pork rind crumbs, the parmesan cheese and
    the chopped parsley. Stir to combine.
  7. Dip each salmon fillet face down into the garlic butter mixture, and then coat it in the
    parmesan mixture.
  8. Place each coated salmon fillet skin side down in the middle of the sheet pan.
  9. Sprinkle some of the remaining parmesan crumb mixture over the vegetables.
  10. Bake uncovered for 15-20

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 461Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 110mgSodium: 435mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 5gProtein: 34g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Keto Stuffed Meatballs Recipe

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This simple Keto Stuffed Meatballs Recipe in Spaghetti Squash is a quick and easy weeknight dinner meal idea that has become our family favorite.

keto stuffed meatballs in spaghetti squash

There is something so comforting about spaghetti and meatballs, so creating a keto version was a top priority when I decided to start living a keto lifestyle.

Even though I have found the best low carb pasta, putting these keto stuffed meatballs in fresh spaghetti squash not only lowers the carbs, but ups the flavor and nutrients as well.

close up of keto stuffed meatballs in spaghetti squash

Keto Stuffed Meatballs Ingredients

There is a printable recipe card with step by step instructions and measurements down below, but you will need:

  • ground meat
  • mozzarella cheese sticks
  • parmesan cheese
  • crushed pork rinds
  • eggs
  • Italian seasoning
  • shredded mozzarella
  • spaghetti sauce of choice (I like Rao's)
  • Spaghetti squash or low carb pasta of choice
close up of stuffed meatball on a fork

Once I figured out how to cook spaghetti squash, I admit I have been a bit obsessed with it. It is just so easy!

Plus it gives so much more flavor than traditional pasta! But whether you made spaghetti squash or pasta, these keto stuffed meatballs are a hit. I've even had them just alongside roasted vegetables!

You can also substitute almond flour for pork rinds, but I wanted to keep these as low carb as possible. You can choose to crush your own pork rinds, or I have recently found the Porking Good Pork Rinds which I've used in all kinds of great recipes.

close up of meatballs in spaghetti squash

These Keto Stuffed Meatballs can be cooked in less than 40 minutes if you have a pressure cooker, but are also perfect to let simmer on the stove if you have time to let them cook slowly.

close up meatballs in spaghetti squash win a white bowl

Keto Stuffed Meatballs

  • 2 lbs ground beef
  • 8 individually wrapped mozzarella cheese sticks
  • 1 cup grated parmesan cheese
  • 2 large eggs
  • 1 cup crushed pork rinds
  • 2 tablespoon Italian Seasoning
  • 32 oz spaghetti sauce of choice

Instructions:

Preheat oven to 400*.

Begin my mixing ground meat, seasoning, pork rinds, parmesan cheese, and eggs in a large bowl until well combined. It is easiest to do with your hands.

Cut mozzarella cheese sticks into equal three part sections - a little over 1" long each.

Wrap a handful of the meat mixture around each piece of cheese stick and firmly press into a ball shape.

Place meatball in a muffin tin. Mixture will make 24 evenly sized meatballs.

Bake at 350* for about 15 minutes to sear.

Remove keto stuffed meatballs from oven and place in pressure cooker or large deep pan. Cover with spaghetti sauce.

If pressure cooking, cook on high for 20 minutes. If cooking on the stove, let simmer for 50-60 minutes or until meat is completely cooked through.

For spaghetti squash, carefully pierce with a knife on all sides. Place in a microwave safe dish with one cup of water and microwave on high for 15 minutes.

Remove and let cool. Gently cut in half and scoop out seeds. Using a fork, loosen up spaghetti squash strands before topping with prepared Keto Stuffed Meatballs.

Sprinkle shredded mozzarella on top and enjoy!

stuffed meatballs in rae dunn dishes
Yield: 24

Keto Stuffed Meatballs

Keto Stuffed Meatballs

This simple Keto Stuffed Meatballs Recipe in Spaghetti Squash is a quick and easy weeknight dinner meal idea that has become our family favorite.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

  • 2 lbs ground beef
  • 8 individually wrapped mozzarella cheese sticks
  • 1 cup grated parmesan cheese
  • 2 large eggs
  • 1 cup crushed pork rinds
  • 2 tablespoon Italian Seasoning

Instructions

Preheat oven to 400*.

Begin my mixing ground meat, seasoning, pork rinds, parmesan cheese, and eggs in a large bowl until well combined. It is easiest to do with your hands.

Cut mozzarella cheese sticks into equal three part sections – a little over 1″ long each.

Wrap a handful of the meat mixture around each piece of cheese stick and firmly press into a ball shape.

Place meatball in a muffin tin. Mixture will make 24 evenly sized meatballs.

Bake at 350* for about 15 minutes to sear.

Remove from oven and place in pressure cooker or large deep pan. Cover with spaghetti sauce.

If pressure cooking, cook on high for 20 minutes. If cooking on the stove, let simmer for 50-60 minutes or until meat is completely cooked through.

For spaghetti squash, carefully pierce with a knife on all sides. Place in a microwave safe dish with one cup of water and microwave on high for 15 minutes.

Remove and let cool. Gently cut in half and scoop out seeds. Using a fork, loosen up spaghetti squash strands before topping with prepared Keto Stuffed Meatballs.

Sprinkle shredded mozzarella on top and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 489Total Fat: 32gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 184mgSodium: 598mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 0gProtein: 45g

***Calculations do not include spaghetti sauce OR spaghetti squash - this is only for the actual meatballs. Make sure you scan the label of the brand you use in order to get proper calculations.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Pizza Stuffed Hasselback Chicken Recipe

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This Pizza Stuffed Hasselback Chicken Recipe is one of the easiest and tastiest keto dinner ideas that will be loved by the whole family. It's everything you love about pizza - without the bread!

overhead pizza hasselback chicken recipe on white plate

I was never a big pizza fan, but since going keto I have found myself wanting it more and more. My husband would live on pizza alone if I let him, so I make sure to have a pizza-style something often.

My Pizza Zucchini Casserole is always a hit, but I wanted something a little more quick and easy... and this pizza stuffed hasselback chicken did not disappoint.

close up hasselback chicken recipe

You can stuff whatever your favorite pizza toppings are right into the hasselback chicken. I only had pepperoni and mozzarella on hand, but some green bell pepper, mushrooms, and sausage would be delicious too...and keto!

The best part is you can throw it all together and bake and serve. It does not get any easier than that.

This hasselback chicken preheats perfectly too so it is great for weekly meal prep. Pair with a low carb veggie or salad and voila - easy meal that can be reheated quickly.

Taylor even loved taking it to school for a hot school lunch that only takes a minute to reheat. Since the chicken is already sliced it heats up quickly.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Pizza Stuffed Hasselback Chicken has 4 net carbs, 5 total carbs, 1 g fiber, 28 g fat, 47 g protein and 467 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Pizza Stuffed Hasselback Chicken Recipe

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 pkg pre sliced fresh mozzarella
  • 2 oz pepperoni (approx 28 pieces)
  • 1 cup marinara sauce (this one is my favorite)
  • 1 cup shredded mozzarella

Instructions:

In a baking dish, make slits in each chicken breast leaving about ½ at the bottom.

hasselback cut chicken breasts

Stuff pepperoni and fresh mozzarella into chicken breasts tightly.

Cover with marinara sauce and then top with shredded cheese.

Bake at 350* for 40 minutes or until chicken is cooked through.

Enjoy!

Pizza Stuffed Hasselback Chicken

Pizza Stuffed Hasselback Chicken

This Pizza Stuffed Hasselback Chicken Recipe is one of the easiest and tastiest keto dinner ideas that will be loved by the whole family. It's everything you love about pizza – without the bread!

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 pkg pre-sliced fresh mozzarella
  • 2 oz pepperoni (approx 28 pieces)
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella

Instructions

    1. In a baking dish, make slits in each chicken breast leaving about ½ at the bottom.
    2. Stuff pepperoni and fresh mozzarella into chicken breasts tightly.
    3. Cover with marinara sauce and then top with shredded cheese.
    4. Bake at 350* for 40 minutes or until chicken is cooked through.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 467Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 136mgSodium: 783mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 4gProtein: 47g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Vegetable Spaghetti with Modern Table

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PastaWithBenefits #EatModern #CollectiveBias

My family and I have started practicing "Meatless Monday" recently as part of our commitment to better health in 2019. I wanted to create a delicious Vegetable Spaghetti Sauce Recipe that my family would love to go with the new Modern Table® Gluten-free, Complete Plant-Protein Pasta. Using fresh ingredients, I had a delicious meal on the table in less than 30 minutes!

vegetable spaghetti sauce

Modern Table® Gluten-free, Complete Plant-Protein Pasta is a modern take on pasta using just three simple ingredients - lentils, rice, and peas. There are no binders or fillers and it's Certified Gluten-Free and Non-GMO Project Verified.

Modern Table® ​protein pasta is also low on the glycemic index, and the protein contains all 9 essential amino acids - the building blocks for lasting energy, muscle health, and good digestion. Plus, they taste great! So much more flavor than traditional pasta!

plant protein pasta

Modern Table® Gluten-free, Complete Plant-Protein Pasta comes in three varieties - Modern Table® Penne, Modern Table® Rotini, and Modern Table® Elbows, so you can make all of your favorite pasta dishes but in a much more modern, healthy way.

Modern Table® wants to break away from what's traditional to grow and evolve with new ideas on how to live our best lives in every way. We all want the most modern clothing, modern home, and modern tech - why not also go for modern foods that make us feel our best, too?

easy vegetarian pasta sauce

Each 100g serving of Modern Table® Gluten-free, Complete Plant-Protein Pasta has 20g of plant protein, making it the perfect choice for vegetarians, vegans, or just families like mine who are wanting to make small steps towards better health and a better environment.

modern table plant protein pasta

We all know that protein is an essential part of being healthy, and with Modern Table® protein pasta, you can still get the healthy protein that you need without having to eat meat. That is a total win-win.

This Delicious Vegetable Pasta goes great with my Keto Garlic Bread!

vegan spaghetti

Vegetable Spaghetti Sauce Recipe

Ingredients:

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 small yellow onion
  • 2 cups fresh mushrooms
  • 1 can tomato paste
  • 1 teaspoon minced garlic
  • 2 teaspoon oregano
  • 2 teaspoon dried basil
  • 1 cup of water
  • 4 tablespoon olive oil, divided
  • 1 package Modern Table® Rotini

Instructions:

Check the store locator to find your nearest retailer that carries Modern Table Pasta.

Begin by washing the produce and getting it ready to cook. Core and remove seeds and ribs from bell peppers. Dice into small chunks. Wash and remove mushroom stems and slice lengthwise. Set aside. Remove outer layer of onion and dice the same size as your bell peppers.

Pro tip: When slicing onion, keep your mouth closed and breathe only through your nose in order to avoid eyes burning. 🙂

Put 3 tablespoons of olive oil into a deep pan and turn to medium-high heat. Add in peppers and onions and let sauté until peppers begin to brown and onions start to become soft and translucent.

In another pan, bring water to boil for your Modern Table® protein pasta. Add an additional tablespoon of olive oil to water and turn on high heat.

Add in garlic, basil, and oregano. Lower heat to medium and let cook down, stirring often to prevent scorching. Once all vegetables are soft, add in one can of tomato paste and a cup of warm water. Stir together gently until paste has dissolved.

Adjust heat to low and add in fresh mushrooms. Stir well and let vegetable the spaghetti sauce simmer on low while you prepare your Modern Table® protein pasta.

vegetable spaghetti

By now, your water should be boiling. Add in the Modern Table® Rotini and boil for 8-9 minutes. Remove from heat and drain with a colander.

Check on your Vegetable Spaghetti Sauce. If you want it a bit thinner, consider adding some of the water from the pasta to the sauce.

vegetable spaghetti sauce recipe

While hot, put Modern Table® protein pasta in your favorite bowl and load with Vegetable Spaghetti Sauce! Enjoy!

One of my favorite parts about this meal is that it was terrific fresh... and even better the next day! This is perfect for my weekly meal prep! It would also be great to make for new moms, new neighbors, or just a dinner party with friends.

I simply divided my pasta and vegetable spaghetti sauce into airtight containers and put in the fridge. To reheat, cover with a damp paper towel and heat in 30 second increments until the desired temperature.

Unlike other plant protein pasta that I have tried, Modern Table® holds its texture even after refrigerating and reheating.

vegetable spaghetti sauce meatless monday meal ideas

Modern Table® Gluten-free, Complete Plant-Protein Pasta made our Meatless Monday Vegetable Spaghetti easy and delicious and will most definitely be a part of other meals throughout the week.

For more delicious recipes using Modern Table® protein pasta, check out their Pinterest and Instagram.



Keto Surf and Turf - Steak and Shrimp

By 3 Comments

keto surf and turf

Keto Surf and Turf has become my go-to Keto Date Night Meal. It is so much easier to make than you might imagine and has almost perfect macros!

keto surf and turf

This is a restaurant-quality meal that you can make right at home. I paired this Keto Surf and Turf with my favorite Keto Risotto and it was absolutely perfect!

keto surf and turf dinner

Keto Surf and Turf with Cauliflower Risotto 

Ingredients:

For the Keto Surf and Turf:

  • 2 Filet Mignon 5 oz each
  • 1 tablespoon Butter 
  • 2 sprigs fresh Rosemary 
  • 2-3 sprigs fresh Oregano
  • 1 tablespoon Olive oil
  • Salt and pepper to taste
  • 10-15 Shrimp peeled and deveined

For the Cauliflower Risotto

  • 3 c. Cauliflower rice
  • 2 tablespoon butter
  • 2 Chopped green onion stalks
  • 2 teaspoon Minced garlic
  • ¼ c. Heavy whipping cream
  • ¼ c. Chicken broth
  • ⅓ c. Grated parmesan cheese
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish

Instructions:

Preheat the oven to 400 degrees. 

In an oven-safe skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. 

Season the filet mignon steaks generously with salt and pepper to taste. 

Once hot, place the filet mignon into the skillet. 

Add the sprigs of fresh herbs to the skillet in the butter/oil mixture around the steaks. 

Sear the steaks well on all sides, basting with the herbed butter/oil mixture as you go. 

Place the steaks into the oven to finish cooking. It will take about 10 minutes for a medium steak. Remove the steaks from the oven when done cooking, and rest them on a rack for 5 minutes before serving. 

While the steak is cooking in the oven, melt 2 tablespoon of butter in a skillet over medium high heat. 

Add in the chopped green onion and minced garlic, saute for 1 minute. 

Mix the cauliflower rice into the skillet with the onion and garlic, stirring often. Saute for 2-3 minutes. 

Pour in the heavy whipping cream and the chicken broth. Cook down the mixture until most of the liquid has been absorbed. 

Sprinkle in the parmesan cheese as well as salt and pepper to taste. Stir to combine well, and set the cauliflower risotto aside. 

Once the steaks are resting on a rack, place the shrimp into the same skillet you used to cook the steaks over medium-high heat on the stove. Sear on both sides until cooked through. 

Place ½ of the cauliflower risotto onto a place, top with the steak and 5-8 shrimp. Serve with freshly chopped parsley for garnish if desired. 

keto surf anf turf
Keto Surf and Turf
Yield: 2

Keto Surf and Turf

Keto Surf and Turf

Keto Surf and Turf has become my go-to Keto Date Night Meal. It is so much easier to make than you might imagine and has almost perfect macros!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

For the Surf and Turf:

  • 2 Filet Mignon 5 oz each
  • 1 tablespoon Butter
  • 2 sprigs fresh Rosemary
  • 2-3 sprigs fresh Oregano
  • 1 tablespoon Olive oil
  • Salt and pepper to taste
  • 10-15 Shrimp peeled and deveined

For the Cauliflower Risotto

  • 3 c. Cauliflower rice
  • 2 tablespoon butter
  • 2 Chopped green onion stalks
  • 2 teaspoon Minced garlic
  • ¼ c. Heavy whipping cream
  • ¼ c. Chicken broth
  • ⅓ c. Grated parmesan cheese
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish

Instructions

  1. Preheat the oven to 400 degrees. 
  2. In an oven-safe skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. 
  3. Season the filet mignon steaks generously with salt and pepper to taste. 
  4. Once hot, place the filet mignon into the skillet. 
  5. Add the sprigs of fresh herbs to the skillet in the butter/oil mixture around the steaks. 
  6. Sear the steaks well on all sides, basting with the herbed butter/oil mixture as you go. 
  7. Place the steaks into the oven to finish cooking. It will take about 10 minutes for a medium steak. Remove the steaks from the oven when done cooking, and rest them on a rack for 5 minutes before serving. 
  8. While the steak is cooking in the oven, melt 2 tablespoon of butter in a skillet over medium-high heat. 
  9. Add in the chopped green onion and minced garlic, saute for 1 minute. 
  10. Mix the cauliflower rice into the skillet with the onion and garlic, stirring often. Saute for 2-3 minutes. 
  11. Pour in the heavy whipping cream and the chicken broth. Cook down the mixture until most of the liquid has been absorbed. 
  12. Sprinkle in the parmesan cheese as well as salt and pepper to taste. Stir to combine well, and set the cauliflower risotto aside. 
  13. Once the steaks are resting on a rack, place the shrimp into the same skillet you used to cook the steaks over medium-high heat on the stove. Sear on both sides until cooked through. 
  14. Place ½ of the cauliflower risotto onto a place, top with the steak and 5-8 shrimp. Serve with freshly chopped parsley for garnish if desired.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 854Total Fat: 64gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 309mgSodium: 1305mgCarbohydrates: 15gNet Carbohydrates: 11gFiber: 4gSugar: 4gSugar Alcohols: 0gProtein: 55g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Keto Feta Stuffed Meatballs

By 3 Comments

These Keto Feta Stuffed Meatballs with a savory tomato cream sauce are a delicious indulgence that you can make at home in minutes!

keto stuffed meatballs

I love stuffed meatballs because they are an easy keto dinner idea that can be ready in minutes and have almost perfect macros. You can serve them over your favorite low carb pasta or even over a salad.

You can also flatten them out a bit to make them keto stuffed burgers and put them on a low carb bun. Or just simply go at them with a fork - which is exactly what I did.

feta stuffed meatballs

MACROS

According to Nutritionix, each serving of these Keto Feta Stuffed Meatballs has 3 net carbs, 3 total carbs, 39 g fat, 40 g protein and 529 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

keto stuffed meatballs

Keto Feta Stuffed Meatballs with Tomato Cream Sauce

Ingredients:

  • 2 lbs. Ground beef
  • 1 Egg
  • 4 oz. Feta cheese
  • 2 tablespoon Freshly chopped basil
  • 2 teaspoon minced garlic
  • 2 tablespoon Beef stock
  • 1 c Heavy whipping cream
  • 1 teaspoon Italian seasoning
  • ¼ c. Chopped green onions
  • 2 tablespoon Tomato paste
  • Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the ground beef, egg, feta cheese, chopped basil, minced garlic as well as salt and pepper to taste. Mix with hands until well blended.

Form the meat mixture into 14 equal sized meatballs.

Heat a large skillet over medium-high heat, and cook the patties until they reach your desired level of doneness. You may have to cook the meatballs in two or more batches depending on the size of your skillet.

Remove from the skillet and set aside. Drain the extra grease out of the pan.

Lower the temperature to medium. Place 2 tablespoon of beef stock into the pan to deglaze it. Scrape the bits off the bottom of the pan.

Whisk in 1 cup of heavy whipping cream, 1 teaspoon of Italian seasoning, ¼ cup chopped green onions and 2 tablespoon of tomato paste. Mix until well combined.

Add in salt and pepper to taste, and cook the sauce down until it has thickened.

Place the meatballs back into the skillet, and toss to coat in the sauce.

Serve with more freshly chopped green onions as garnish if desired.

Yield: 14

Keto Feta Stuffed Meatballs with Tomato Cream Sauce

Keto Feta Stuffed Meatballs with Tomato Cream Sauce

These Keto Feta Stuffed Meatballs with a savory tomato cream sauce are a delicious indulgence that you can make at home in minutes!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 lbs. Ground beef
  • 1 Egg
  • 4 oz. Feta cheese
  • 2 tablespoon Freshly chopped basil
  • 2 teaspoon minced garlic
  • 2 tablespoon Beef stock
  • 1 c Heavy whipping cream
  • 1 teaspoon Italian seasoning
  • ¼ c. Chopped green onions
  • 2 tablespoon Tomato paste
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine the ground beef, egg, feta cheese, chopped basil, minced garlic as well as salt and pepper to taste. Mix with hands until well blended.
  2. Form the meat mixture into 14 equal-sized meatballs.
  3. Heat a large skillet over medium-high heat, and cook the meatballs until they reach your desired level of doneness. You may have to cook in two or more batches depending on the size of your skillet.
  4. Remove from the skillet and set aside. Drain the extra grease out of the pan.
  5. Lower the temperature to medium. Place 2 tablespoon of beef stock into the pan to deglaze it. Scrape the bits off the bottom of the pan.
  6. Whisk in 1 cup of heavy whipping cream, 1 teaspoon of Italian seasoning, ¼ cup chopped green onions and 2 tablespoon of tomato paste. Mix until well combined
  7. Add in salt and pepper to taste, and cook the sauce down until it has thickened.
  8. Place the meatballs back into the skillet, and toss to coat in the sauce.
  9. Serve with more freshly chopped green onions as garnish if desired.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 529Total Fat: 39gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 195mgSodium: 340mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 0gProtein: 40g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Keto Empanada Recipe

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This Keto Empanadas Recipe will be your new go-to favorite keto dinner idea! Super easy to make a full of flavor, these versatile low carb meat pies are a family favorite.

keto beef empanadas

Keto Empanadas are like delicious little pouches of goodness that are super filling while still being low in carbs. For this recipe, I made Keto Beef Empanadas, but you can use chicken, pork, cauliflower, or even make them sweet with berries!

stack of keto empanadas

These are a great keto meal prep recipe that reheats easily. Just wrap in a damp paper towel and microwave 30 seconds or until desired temperature.

They are also great to take to potlucks and picnics as a great grab and so snack.

inside of keto beef empanadas

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

keto empanadas

Keto Beef Empanadas

Ingredients:

  • 1 Egg whole
  • 1 teaspoon Apple cider vinegar
  • 2 oz. Cream cheese
  • 1 c Almond flour
  • 2 tablespoon Coconut flour
  • 1 tablespoon Psyllium husk powder
  • ½ teaspoon Xanthan gum
  • 2 teaspoon Baking powder
  • Pinch of salt
  • ½ teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • Parchment paper
  • ½ lb Ground beef
  • ½ c Onions chopped
  • Salt and pepper to taste
  • 1 teaspoon Sazon seasoning
  • ¼ c Queso fresco crumbled
  • 1 Egg beaten


Instructions:

Brown the ground beef in a skillet over medium-high heat. When almost cooked through, add in salt and pepper to taste, the sazon seasoning and the chopped onions. Stir to combine, and continue to cook for an additional 5 minutes.

Preheat the oven to 400 degrees.

In a mixing bowl, combine the egg, apple cider vinegar, cream cheese, almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, pinch of salt, garlic powder and onion powder. Beat on high until a thick dough forms, and the ingredients are well combined.

Place the ball of dough in the center of a piece of parchment paper. Place another piece of parchment paper on top of the dough, and roll it out into a thin layer. You do not want the dough to be too thick, but try not to roll it so thin that it tears easily when you work with it.

Use a jar, cup or cookie cutter to cut out circles that are several inches across from the dough. Keep rolling out the dough and cutting new circle shapes until all of the dough has been used.

Place a tablespoon of meat filling in the center of each dough circle, and sprinkle with some queso fresco crumbles.

Place your finger in the beaten egg, and run it along the bottom rim of the dough circle.

Fold the top half of the circle over onto the bottom half with the filling securely in the middle. Pinch the edges of the dough circle closed so that it forms a half circle empanada.

Repeat steps 6-8 until all circles have been filled. You should have enough dough to make 10 small empanadas.

Place the filled empanadas on a parchment lined baking sheet, and brush with the egg wash.

Bake for 12-15 minutes until golden brown and cooked through.

pile of beef empanadas

Keto Empanadas with Beef Filling

Keto Empanadas with Beef Filling

This Keto Empanadas Recipe will be your new go-to favorite keto dinner idea! Super easy to make a full of flavor, these versatile low carb meat pies are a family favorite.

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

  • 1 Egg whole
  • 1 teaspoon Apple cider vinegar
  • 2 oz. Cream cheese
  • 1 c Almond flour
  • 2 tablespoon Coconut flour
  • 1 tablespoon Psyllium husk powder
  • ½ teaspoon Xanthan gum
  • 2 teaspoon Baking powder
  • Pinch of salt
  • ½ teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • Parchment paper
  • ½ lb Ground beef
  • ½ c Onions chopped
  • Salt and pepper to taste
  • 1 teaspoon Sazon seasoning
  • ¼ c Queso fresco crumbled
  • 1 Egg beaten

Instructions

  1. Brown the ground beef in a skillet over medium high heat. When almost cooked
    through, add in salt and pepper to taste, the sazon seasoning and the chopped
    onions. Stir to combine, and continue to cook for an additional 5 minutes.
  2. Preheat the oven to 400 degrees.
  3. In a mixing bowl, combine the egg, apple cider vinegar, cream cheese, almond flour,
    coconut flour, psyllium husk powder, xanthan gum, baking powder, pinch of salt,
    garlic powder and onion powder. Beat on high until a thick dough forms, and the
    ingredients are well combined.
  4. Place the ball of dough in the center of a piece of parchment paper. Place another
    piece of parchment paper on top of the dough, and roll it out into a thin layer. You do
    not want the dough to be too thick, but try not to roll it so thin that it tears easily when
    you work with it.
  5. Use a jar, cup or cookie cutter to cut out circles that are several inches across from
    the dough. Keep rolling out the dough and cutting new circle shapes until all of the
    dough has been used.
  6. Place a tablespoon of meat filling in the center of each dough circle, and sprinkle with
    some queso fresco crumbles.
  7. Place your finger in the beaten egg, and run it along the bottom rim of the dough
    circle.
  8. Fold the top half of the circle over onto the bottom half with the filling securely in the
    middle. Pinch the edges of the dough circle closed so that it forms a half circle
    empanada.
  9. Repeat steps 6-8 until all circles have been filled. You should have enough dough to
    make 10 small empanadas.
  10. Place the filled empanadas on a parchment lined baking sheet, and brush with the
    egg wash.
  11. Bake for 12-15 minutes until golden brown and cooked through.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 176Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 286mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 9g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Keto Recipes

Easy Homemade Keto Noodles

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These Easy Homemade Keto Noodles will cure your craving for pasta! Delicious with just a bit of butter and parmesan - this will be your go-to low carb noodle recipe!

keto noodles

The one thing I miss most since starting the keto lifestyle is pasta. I gave up sweets easily - but nothing beats a bowl full of pasta dripping with butter.

These easy homemade keto noodles are a perfect pasta substitute and are ready in less than 30 minutes.

low carb noodles

Because of the ingredients in this recipe, the noodles cannot get too hot or they will lose their shape. However, you can top them with butter or I have even put my Lemon Parmesan Cream Sauce that I use on my favorite seafood dishes for an extra special treat.

These low carb noodles are also perfect for cold keto pasta salads! Warm or cold these keto noodles are absolutely delicious and will cure your craving for a big pile of pasta!

easy keto noodles recipe

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Noodles has 2 net carbs, 2 total carbs, 0 g fiber, 8 g fat, 10 g protein, and 125 calories.

Nutritionix calculated it just a bit differently with each serving having 123 calories and 3 g carbs.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Easy Homemade Keto Noodles

Ingredients:

  • ½ c Hot water
  • 4 Envelopes (1 box/ ¼ cup) Plain gelatin
  • 1 c. Shredded mozzarella cheese
  • 1 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions:

Place the hot water into a small saucepan over medium heat.

Once the water comes to a low simmer, add in the gelatin whisking constantly until completely dissolved. This can take a few minutes. Be sure to use only plain unflavored gelatin. This is generally found in the baking aisle along with the regular flavored gelatin, but sometimes on a higher or lower shelf. One box usually contains 4 packets with 1 tablespoon of powder each. You will need 4 tablespoon total for this recipe.

Once the gelatin is dissolved in the water, add in the mozzarella cheese and stir constantly until completely melted.

Whisk in the garlic powder, Italian seasoning as well as salt and pepper to taste.

Remove the mixture from the heat, and pour it out onto a sheet pan lined with parchment paper.

Spread the mixture into a thin even layer, and let sit for 20-30 minutes.

After the allotted time, you should be able to peel the mixture up off the parchment paper. When it has reached this consistency, it is time to form the noodles.

Cut the edges of the mixture with a pizza cutter to get a rectangle shape with clean lines.

Use the cookie cutter to vertically cut thin strands of fettuccine type noodles.

Once the noodles are cut, they are ready to eat as is.

It is important to note that you cannot heat these noodles up, so it is best to use them immediately at room temperature or later in a cold pasta salad.

You can add warm sauces to the noodles, but because of the gelatin in them, if much heat is applied, they will lose their texture. They are wonderful tossed with some warm butter and parmesan cheese!

keto noodles recipe
Yield: 3

Easy Homemade Keto Noodles

Easy Homemade Keto Noodles

These Easy Homemade Keto Noodles will cure your craving for pasta! Delicious with just a bit of butter and parmesan – this will be your go-to low carb noodle recipe!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • ½ c Hot water
  • ¼ cup Plain gelatin
  • 1 c. Shredded mozzarella cheese
  • 1 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning

Instructions

  1. Place the hot water into a small saucepan over medium heat. 2.
  2. Once the water comes to a low simmer, add in the gelatin whisking constantly until completely dissolved. This can take a few minutes. Be sure to use only plain unflavored gelatin. This is generally found in the baking aisle along the regular flavored gelatin, but sometimes on a higher or lower shelf. One box usually contains 4 packets with 1 tablespoon of powder each. You will need 4 tablespoon total for this recipe.
  3. Once the gelatin is dissolved in the water, add in the mozzarella cheese and stir constantly until completely melted.
  4. Whisk in the garlic powder, Italian seasoning as well as salt and pepper to taste.
  5. Remove the mixture from the heat, and pour it out onto a sheet pan lined with parchment paper.
  6. Spread the mixture into a thin even layer, and let sit for 20-30 minutes.
  7. After the allotted time, you should be able to peel the mixture up off the parchment paper. When it has reached this consistency, it is time to form the noodles.
  8. Cut the edges of the mixture with a pizza cutter to get a rectangle shape with clean lines.
  9. Use the cookie cutter to vertically cut thin strands of fettuccine type noodles.
  10. Once the noodles are cut, they are ready to eat as is with your favorite topping!

Notes

It is important to note that you cannot heat these noodles up, so it is best to use them immediately at room temperature or later in a cold pasta salad. You can add warm sauces to the noodles, but because of the gelatin in them, if much heat is applied, they will lose their texture. They are wonderful tossed with some warm butter and parmesan cheese!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Knox Gelatine Unflavored, 4 Count (Net Wt. 1 Ounce)
    Knox Gelatine Unflavored, 4 Count (Net Wt. 1 Ounce)
  • KitchenAid Pizza Wheel, Black
    KitchenAid Pizza Wheel, Black
  • Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
    Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 125Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 216mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Keto Recipes

Keto Caprese Hasselback Chicken

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Making Hasselback Chicken is one of the easiest ways to cook chicken! This Keto Caprese Hasselback Chicken Recipe is so easy and full of flavor the whole family will love it!

hasselback chicken recipe

The "Hasselback" style of cooking is said to have derived from Stockholm, Sweden in the 1700s to make "the perfect potato." But Hasselback Chicken has become increasingly popular for making delicious low carb dinners easily.

Hasselback is simply thinly slicing one ingredient to easily place other ingredients inside to more evenly distribute the flavor... plus it gives a beautiful presentation.

keto hasselback chicken

You can make Hasselback Chicken with any of your favorite ingredient combos! This Keto Caprese Hasselback Chicken was inspired by my Keto Caprese Stuffed Hamburgers - anoher family favorite of ours.

hasselback chicken recipe

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Caprese Hasselback Chicken has 3 net carbs, 3 total carbs, 1 g fiber, 9 g fat, 28 g protein, and 211 calories!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Caprese Hasselback Chicken Breasts

Ingredients:

  • 5 Large boneless skinless chicken breasts
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoon Balsamic vinegar
  • 5 Slices of tomato
  • 5 Slices of fresh mozzarella cheese (about ½ oz each)
  • Fresh baby spinach
  • Salt and pepper to taste

Instructions:

Preheat the oven to 350 degrees.

Coat the chicken breasts in the olive oil, garlic powder, Italian seasoning as well as salt and pepper to taste. Rub the mixture in to coat both sides of the chicken.

Drizzle 2 tablespoon of balsamic vinegar over the chicken breasts.

Using a sharp knife, cut 6 slits lengthwise down the top of each chicken breast. Make them as deep as you can without cutting all the way through the chicken breasts.

Stuff two of the slits in each chicken breast with half of a slice of mozzarella cheese each. Stuff another two with fresh baby spinach, and the last two with half of a slice of tomato each.

Bake the chicken for 40 minutes until completely cooked through.

Serve with freshly chopped basil for garnish.

Yield: 5

Keto Caprese Hasselback Chicken

Keto Caprese Hasselback Chicken

Making Hasselback Chicken is one of the easiest ways to cook chicken! This Keto Caprese Hasselback Chicken Recipe is so easy and full of flavor the whole family will love it!

Prep Time 14 minutes
Cook Time 40 minutes
Total Time 54 minutes

Ingredients

  • 5 Large boneless skinless chicken breasts
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoon Balsamic vinegar
  • 5 Slices of tomato
  • 5 Slices of fresh mozzarella cheese (about ½ oz each)
  • Fresh baby spinach
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350 degrees.
  2. Coat the chicken breasts in the olive oil, garlic powder, Italian seasoning as well as salt and pepper to taste. Rub the mixture in to coat both sides of the chicken.
  3. Drizzle 2 tablespoon of balsamic vinegar over the chicken breasts.
  4. Using a sharp knife, cut 6 slits lengthwise down the top of each chicken breast. Make them as deep as you can without cutting all the way through the chicken breasts.
  5. Stuff two of the slits in each chicken breast with half of a slice of mozzarella cheese each. Stuff another two with fresh baby spinach, and the last two with half of a slice of tomato each.
  6. Bake the chicken for 40 minutes until completely cooked through.
  7. Serve with freshly chopped basil for garnish.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 211Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 104mgSodium: 173mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 28g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Keto Recipes
how to make hasselback chicken

Bacon Wrapped Mini Keto Meatloaf Sheet Pan Meal

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Keto Meatloaf Recipes are kind of a staple around my household. They are so easy and so full of flavor and are perfect for my weekly meal prep. This Bacon Wrapped Mini Keto Meatloaf Sheet Pan Meal is all cooked in one pan and gives me a week's worth of meals in less than an hour!

keto meatloaf recipe

I never had meatloaf growing up, so I am a bit obsessed now as an adult. My Bacon Cheeseburger Keto Meatloaf is an all-time favorite my entire family loves.

I wanted to change it up though and add in some more veggies, which is how this Bacon Wrapped Mini Meatloaf Sheet Pan Meal came to be.

easy keto meatloaf

For this recipe, I used crushed pork rinds, but if you are not a pork rind fan, you can also use these Keto Bread Crumbs which work just as well and only add a couple of carbs.

I use this sugar free ketchup in most of my keto recipes too! It tastes great and has the exact same consistency as normal ketchup - just without all of the unnecessary carbs!

keto meatloaf recipe

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Meatloaf with Veggies has 14 net carbs, 19 total carbs, 5 g fiber, 32 g fat, 42 g protein, and 531 calories.

It is important to note that this calculation INCLUDES the veggies - so the entire meal is 14 net carbs. To lower your carbs, simply change out for lower carb veggies which will meet your macros.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Bacon Wrapped Mini Keto Meatloaf Sheet Pan Meal

Ingredients:

  • 2 lbs. Lean ground beef
  • 12 Slices bacon
  • 1 c. Chopped onions
  • 1 c. Chopped green peppers
  • ½ teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Basil
  • 3 tablespoon Sugar free ketchup
  • 1 Egg
  • 1 c. Crushed pork rind crumbs
  • 1 lb. Green beans with the ends snapped off
  • 5 Turnips cut into small wedges
  • 2 tablespoon Olive oil
  • Salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the green beans and turnips. Toss with 2 tablespoon of olive oil and salt and pepper to taste.

In another mixing bowl, combine the ground beef, salt, and pepper, egg, crushed pork rind crumbs, onions, peppers, garlic powder, onion powder, basil, and sugar-free ketchup. Mix with your hands until well combined.

Place the vegetables on a large sheet pan in a single layer. Leave room in the middle of the tray for the meat.

Form the meat mixture into 6 small loaves.

Wrap each mini loaf with two slices of bacon.

Place the mini meatloaves in the center of the baking sheet.

Bake for 40 minutes until the meat is cooked through and the vegetables are tender.

Serve while warm or pack up for weekly meal prep!

low carb meat loaf
Yield: 6

Keto Bacon Wrapped Mini Meatloaf Sheet Pan Meal

Keto Bacon Wrapped Mini Meatloaf Sheet Pan Meal

This Keto Bacon Wrapped Mini Meatloaf Sheet Pan Meal is all cooked in one pan and gives me a week’s worth of meals in less than an hour!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 lbs. Lean ground beef
  • 12 Slices bacon
  • 1 c. Chopped onions
  • 1 c. Chopped green peppers
  • ½ teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Basil
  • 1 Egg
  • 3 tablespoon sugar free ketchup
  • 1 c. Crushed pork rind crumbs
  • 1 lb. Green beans with the ends snapped off
  • 5 Turnips cut into small wedges
  • 2 tablespoon Olive oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, combine the green beans and turnips. Toss with 2 tablespoon of olive oil and salt and pepper to taste.
  3. In another mixing bowl, combine the ground beef, salt and pepper, egg, crushed pork rind crumbs, onions, peppers, garlic powder, onion powder, basil and sugar free ketchup. Mix with your hands until well combined.
  4. Place the vegetables on a large sheet pan in a single layer. Leave room in the middle of the tray for the meat.
  5. Form the meat mixture into 6 small loaves. Wrap each mini loaf with two slices of bacon.
  6. Place the mini meatloaves in the center of the baking sheet.
  7. Bake for 40 minutes until the meat is cooked through and the vegetables are tender.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 531Total Fat: 32gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 193mgSodium: 716mgCarbohydrates: 19gNet Carbohydrates: 14gFiber: 5gSugar: 9gProtein: 42g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
keto meatloaf recipes

Keto Chicken Tacos with Low Carb Wraps

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These Keto Chicken Tacos with Low Carb Wraps are a simple meal that the whole family will love!

keto chicken tacos

I absolutely love tacos, but finding good low carb wraps since going keto has been a bit of a struggle. Sure there are products you can buy that claim to be low carb, but they often are still made with ingredients that are inflammatory or cause a spike in insulin.

Using my cloud bread recipe with a few tweaks, they became the perfect substitution for low carb tortillas - giving even more great flavor to these keto chicken tacos!

Keto Chicken Tacos

Ingredients:

For the Chicken:

  • 1 lb. Boneless skinless chicken breasts or thighs cut into chunks
  • Juice from ½ a large lemon or a whole small lemon
  • 2 tablespoon Olive oil
  • 2 Cloves garlic minced
  • 2 teaspoon Garlic herb seasoning
  • Salt and pepper to taste

For the Cloud Dough Wraps:

  • 3 Eggs
  • 3 oz Softened cream cheese
  • ½ teaspoon Thyme
  • ½ teaspoon Baking powder
  • Salt to taste

Instructions:

Place the chicken pieces into a mixing bowl. Add in the olive oil, lemon juice, minced garlic, garlic herb seasoning as well as salt and pepper to taste.

Massage the marinade into the chicken until all ingredients are combined well. Cover, and refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees.

Separate the eggs into two different bowls. Place the yolks in one bowl, and the whites in another.

To the bowl of egg yolks, add 3 ounces of softened cream cheese, and whisk until smooth and creamy.

To the bowl with the egg whites, add in ½ teaspoon of baking powder, and using a hand mixer beat on high until the egg whites form stiff peaks.

Fold the egg yolk mixture into the egg whites gently.

Add in ½ teaspoon of thyme and salt to taste, stir with a spatula until just combined.

Line a baking sheet with parchment paper or a silicone baking mat.

Place large spoonfuls of the cloud dough mixture onto the baking sheet, and spread it out with the back of a spoon to form a thin circle. You should be able to make 8 cloud dough wraps with this amount of dough.

Bake the wraps for 15 minutes until golden brown on top. Remove from the oven, and use a spatula to place them in a single layer on a plate to cool immediately.

Heat a skillet over medium high heat.

Add the chicken to the skillet, and cook for 5-6 minutes, or until the chicken is browned and completely cooked through.

Place the cooked chicken as well as any keto friendly toppings on the cloud dough wraps, and serve immediately.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each Serving of these Keto Chicken Taco has 2 net carbs, 2 total carbs, 0 g fiber, 21 g fat, 30 g protein and 323 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Chicken Tacos

Keto Chicken Tacos

These Keto Chicken Tacos with Low Carb Wraps are a simple meal that the whole family will love!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • • 1 lb. Boneless skinless chicken breasts
  • • Juice from ½ a large lemon
  • • 2 tablespoon Olive oil
  • • 2 Cloves garlic minced
  • • 2 teaspoon Garlic herb seasoning
  • • Salt and pepper to taste
  • • 3 Eggs
  • • 3 oz Softened cream cheese
  • • ½ teaspoon Thyme
  • • ½ teaspoon Baking powder
  • • Salt to taste

Instructions

1.    Place the chicken pieces into a mixing bowl.

2.    Add in the olive oil, lemon juice, minced garlic, garlic herb seasoning as well as salt and pepper to taste. Massage the marinade into the chicken until all ingredients are combined well. Cover, and refrigerate for at least 30 minutes.

3.    Preheat the oven to 350 degrees.

4.    Separate the eggs into two different bowls. Place the yolks in one bowl, and the whites in another.

5.    To the bowl of egg yolks, add 3 ounces of softened cream cheese, and whisk until smooth and creamy.

6.    To the bowl with the egg whites, add in ½ teaspoon of baking powder, and beat on high until the egg whites form stiff peaks.

7.    Fold the egg yolk mixture into the egg whites gently.

8.    Add in ½ teaspoon of thyme and salt to taste, stir with a spatula until just combined.

9.    Line a baking sheet with parchment paper or a silicone baking mat.

10. Place large spoonfuls of the cloud dough mixture onto the baking sheet, and spread it out with the back of a spoon to form a thin circle. You should be able to make 8 cloud dough wraps with this amount of dough.

11. Bake the wraps for 15 minutes until golden brown on top. Remove from the oven, and use a spatula to place them in a single layer on a plate to cool immediately.

12. Heat a skillet over medium high heat.

13. Add the chicken to the skillet, and cook for 5-6 minutes, or until the chicken is browned and completely cooked through.

14. Place the cooked chicken as well as any keto friendly toppings on the cloud dough wraps, and serve immediately. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 323Total Fat: 21gCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gProtein: 30g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Easy Recipes

Cheesy Bacon Ranch Chicken Foil Packet

By 1 Comment

This Keto Cheesy Bacon Ranch Chicken Foil Packet Dinner is a family favorite that has great flavor and just a few simple ingredients.

chicken foil packet dinner

Foil pack dinners are all the rage because they are so easy to make and have tons of great flavor! In just about 35 minutes you can be serving your family a delicious, healthy low carb dinner that they will love.

Related Article: Shrimp Scampi Foil Packet Dinner

keto foil packet dinner

Chicken Bacon Ranch is like the flavor trifecta - and adding just a bit of cheddar cheese makes this a meal you cannot resist.

Chicken Foil Packet Meals are perfect for keto meal prep as everything cooks together quickly, and reheats perfectly!

chicken foil packet

Try this Keto Ranch Dressing too!

Keto Cheesy Bacon Ranch Chicken Foil Packet Dinner

Ingredients:

  • 1 lb Boneless skinless chicken breast cut into bite sized pieces
  • 4 c Broccoli
  • 1 c Shredded cheddar cheese
  • 4 Slices cooked bacon
  • 1 teaspoon dill
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt
  • 1 tablespoon Olive oil
  • Aluminum foil

Instructions:

Preheat the oven to 350 degrees.

In a bowl, mix dill, garlic powder, onion powder and sea salt. Pour over chicken and toss to combine.

Place the chicken pieces into a mixing bowl, and top with 1 tablespoon of olive oil. Mix well.

Cut 6 pieces of aluminum foil about 15 inches long each.

Lay them on a flat surface, and place ⅔ cup of broccoli into the center of each sheet.

Top the broccoli with some more of the Ranch seasoning mix if desired.

Place a handful (about ⅓ c) of seasoned chicken on top of the broccoli.

Top the chicken with ⅓ cup of shredded cheddar cheese.

Crumble 1 piece of cooked bacon on the top of each foil meal.

Fold up the edges of each tin foil sheet lengthwise, and fold them over to seal them together.

Fold up each of the ends of each piece of tin foil to form a sealed packet.

Place the packets on a baking sheet, and bake for 25-30 minutes until the chicken is cooked through.

Serve with your favorite salad for a perfectly balanced ket meal!

Cheesy Bacon Ranch Chicken Foil Packet Dinner

Cheesy Bacon Ranch Chicken Foil Packet Dinner

This Keto Cheesy Bacon Ranch Chicken Foil Packet Dinner is a family favorite that has great flavor and just a few simple ingredients.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 lb Boneless skinless chicken breast cut into bite-sized pieces
  • 4 c Broccoli
  • 2 c Shredded cheddar cheese
  • 6 Slices cooked bacon
  • 1 teaspoon dill
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt
  • 1 tablespoon Olive oil

Instructions

1.    Preheat the oven to 350 degrees.

2.    In a bowl, mix dill, garlic powder, onion powder and sea salt. Pour over chicken and toss to combine.

3.    Place the chicken pieces into a mixing bowl, and top with 1 tablespoon of olive oil. Mix well.

4.    Cut 6 pieces of aluminum foil about 15 inches long each.

5.    Lay them on a flat surface, and place ⅔ cup of broccoli into the center of each sheet.

6.    Top the broccoli with some more of the Ranch seasoning mix if desired.

7.    Place a handful (about ⅓ c) of seasoned chicken on top of the broccoli.

8.    Top the chicken with ⅓ cup of shredded cheddar cheese.

9.    Crumble 1 piece of cooked bacon on the top of each foil meal.

10. Fold up the edges of each tin foil sheet lengthwise, and fold them over to seal them together.

11. Fold up each of the ends of each piece of tin foil to form a sealed packet.

12. Place the packets on a baking sheet, and bake for 25-30 minutes until the chicken is cooked through. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 514Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 177mgSodium: 683mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 2gProtein: 62g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
easy chicken foil packet meal

Instant Pot Low Carb Beef Stew

By 1 Comment

This Instant Pot Low Carb Beef Stew is ready in under one hour and has all of your favorite flavors - you won't even miss the carbs!

low carb beef stew

I am a sucker for vegetable beef stew, so I knew I had to find a way to make it low carb - fast!

Fresh turnips are a great potato alternative which has far fewer carbs and just as much flavor! They are a bit harder to dice up, but if you have not started using ceramic knives yet, this is a great recipe to start!

low carb beef stew recipes

You can use these same ingredients to make a Low Carb Crockpot Beef Stew as well - just start by cooking the stew meat first, then add in your veggies and seasonings and let cook at least 4 hours. So delicious!

Related Article: Pressure Cooker Meatballs

keto beef stew

You can also freeze this keto beef stew to make it easy to reheat for a fast low carb dinner.

Low Carb Beef Stew Recipe

Ingredients:

  • 2 lbs stew meat
  • 1 c Chopped pumpkin or butternut squash
  • 4 Small chopped turnips
  • ½ Onion diced
  • 1 c Green beans sliced into 1 inch pieces
  • 2 teaspoon minced garlic
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Olive oil
  • 1 teaspoon Xanthan gum
  • 4 c Beef broth
  • 2 Bay leaves
  • ½ c. Diced tomatoes

Instructions:

Turn the instant pot to Saute, and wait until it comes to heat.

Add in 1 tablespoon of olive oil, and your stew meat, and saute until browned well. Add salt and pepper to taste to the meat.

Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.

Stir in the onions, butternut squash, green beans and turnips.

instant pot low carb beef stew

Pour in the beef broth.

easy low carb beef stew

Mix in the worcestershire sauce and balsamic vinegar, stirring to combine.

Add in the diced tomatoes.

low carb beef stew recipe

Close the lid on the Instant Pot, and select 30 minutes on the “soup” option.

You can choose to do a quick release, or allow for an additional few minutes for a natural release.

low carb beef stew

Sprinkle the xanthan gum on the surface of the beef stew ¼ teaspoon at a time until the whole teaspoon has been added. Stir, and allow a minute or two for the stew to thicken slightly. Serve immediately.

Low Carb Beef Stew

Low Carb Beef Stew

This Instant Pot Low Carb Beef Stew is ready in under one hour and ha all of your favorite flavors - you won't even miss the carbs!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 lbs stew meat
  • 1 c butternut squash
  • 4 Small chopped turnips
  • ½ Onion diced
  • 1 c Green beans sliced into 1 inch pieces
  • 2 teaspoon minced garlic
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Olive oil
  • 1 teaspoon Xanthan gum
  • 4 c Beef broth
  • 2 Bay leaves
  • ½ c. Diced tomatoes

Instructions

1.    Turn the instant pot to Saute, and wait until it comes to heat.

2.    Add in 1 tablespoon of olive oil, and your stew meat, and saute until browned well. Add salt and pepper to taste to the meat.

3.    Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.

4.    Stir in the onions, butternut squash, green beans and turnips.

5.    Pour in the beef broth.

6.    Mix in the worcestershire sauce and balsamic vinegar, stirring to combine.

7.    Add in the diced tomatoes.

8.    Close the lid on the Instant Pot, and select 30 minutes on the “soup” option.

9.    You can choose to do a quick release, or allow for an additional few minutes for a natural release.

10. Sprinkle the xanthan gum on the surface of the beef stew ¼ teaspoon at a time until the whole teaspoon has been added. Stir, and allow a minute or two for the stew to thicken slightly. Serve immediately. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 282Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 112mgSodium: 593mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 4gProtein: 39g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
low carb beef stew

Low Carb Chicken Marinade

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This Low Carb Chicken Marinade is made with simple ingredients that together make a savory, tangy flavor.

chicken kabob marinade

Bell peppers are in season right now in Florida - and I am completely obsessed with eating as many as possible. Bell peppers are a relatively low carb vegetable that can be eaten in so many ways I never get bored.

How To Pick The Best Bell Pepper

Besides looking for bell peppers that are nice and firm and vibrant in color, you also want to check the bottom of your bell peppers when shopping. Bell peppers with four "bumps" on the bottom tend to be a bit sweeter than ones with only three.

Related Article: Keto Blue Cheese and Bacon Stuffed Bell Peppers

Since I knew I was making a savory chicken kabob marinade, I chose bell peppers on the sweeter side to help balance out the flavors. It was perfect!

IHeartUMami has a great recipe for a Homemade Low Carb Worcestershire Sauce that you can use if you want to avoid the ingredients in traditional Worcestershire Sauce.

Low Carb Chicken Kabob Marinade

Ingredients:

  • 1 cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • ½ tablespoon garlic powder
  • ½ tablespoon oregano
  • ½ tablespoon Worcestershire sauce

How To Make Low Carb Chicken Kabobs

Start by getting all of your veggies washed and chicken cut into chunks and ready for your skewers.

keto chicken kabobs

In a small bowl, mix your chicken kabob marinade ingredients well.

Whisk together and pour ⅓ of the mixture over your chicken. Cover and refrigerate while you prep the vegetables.

While the chicken marinates, cut your bell peppers into chunks, remove stalks from mushrooms, and prepare other veggies you have chosen for your chicken kabobs.

Using wooden kabob skewers begin layering your kabobs - really pushing all of the ingredients together for a good tight fit.

Line up on your grill or on your air fryer oven trays. If using the air fryer oven, cook at 370* for seven minutes.

air fryer kabob recipe

Remove trays and put remaining low carb chicken marinade on using a basting brush. Flip kabobs and cook for another seven minutes or until chicken is cooked through and veggies are browning.

easy chicken marinade

Enjoy while still warm with your favorite low carb side dishes like my Summer Slaw with Homemade Dill Weed Dressing.

keto chicken marinade

These Low Carb Chicken Kabobs are a great item to meal prep for the week. They save perfectly and can be reheated easily for a fast meal with almost perfect macros.

low carb chicken marinade

Low Carb Chicken Marinade

Low Carb Chicken Marinade

This low carb chicken marinade will be your go to grilling marinade all summer long! This Low Carb Chicken Kabob Marinade is made with simple ingredients that together make a savory, tangy flavor.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • ½ tablespoon garlic powder
  • ½ tablespoon oregano
  • ½ tablespoon Worcestershire sauce

Instructions

  1. Start by getting all of your veggies washed and chicken cut into chunks and ready for your skewers.
  2. In a small bowl, mix your chicken kabob marinade ingredients well.
  3. Whisk together and pour ⅓ of the mixture over your chicken. Cover and refrigerate while you prep the vegetables.
  4. While the chicken marinates, cut your bell peppers into chunks, remove stalks from mushrooms, and prepare other veggies you have chosen for your chicken kabobs.
  5. Using wooden kabob skewers begin layering your kabobs – really pushing all of the ingredients together for a good tight fit.
  6. Place in your air fryer oven for 7 minutes at 370*.
  7. Remove from oven and rotate kabobs. Apply the remaining marinade with a basting brush and return to air fryer for another 7 minutes.
  8. If cooking on an open grill, cook on highest rack until chicken is cooked through and veggies start to brown - marinading often throughout the grilling time.
  9. Enjoy hot along with all of your favorite summer side dishes!

Notes

Nutritional calculations are for marinade ONLY. Make sure to calculate the kabob meat and veggies you choose to ensure proper macros.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 162Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 8mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Condiments

Low Carb Mexican Chicken Casserole

By 8 Comments

This post for my Low Carb Mexican Chicken Casserole was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own.

This easy and delicious Low Carb Mexican Chicken Casserole is ready in 30 minutes and will please even the pickiest of eaters! Tons of flavor while still being low in carbs makes this an easy Keto Casserole the whole family will love.

low carb mexican casserole on white plate with white napkin

This Low Carb Mexican Casserole is a recipe I adapted to be low carb inspired by one of my Mother in Law's best dishes! She makes a traditional Mexican Chicken Casserole often, and the whole family fights over every bite.

This is one of my favorite low carb casseroles because it is simple to make, has a ton of flavor, and takes less than 30 minutes to get on the table. All you need is a deep skillet and a baking dish so clean up is easy.

Wanting to lighten up the carbs I replaced a few basic ingredients and came up with this absolutely delicious casserole with a fraction of the carbs and still just as much flavor.

mexican chicken casserole with open avocado

One of the keys to great flavor is using the freshest ingredients. I must admit, living in Florida I am a little spoiled with how fresh our produce is! I just look for the Fresh From Florida label when I shop to know I am getting the freshest and best quality possible.

Right now bell peppers are in season in Florida - aren't they gorgeous?! Fresh From Florida squash and sweet corn are also in season in Florida! I love living here!

When you buy fruits, vegetables, and seafood with the Fresh From Florida logo, you are not only getting the freshest local food, but you are directly helping a local Florida farmer.

You can find Fresh From Florida produce and seafood at local grocery stores, farmers markets, and even come convenience stores. And check out the Fresh From Florida site where you will find tons of recipes - including bell pepper recipes just like this one!

I used these big beautiful Fresh From Florida Green Bell Peppers for this Easy Mexican Casserole! Instead of using rice I used cauliflower rice - and the flavors of the two came together just perfectly!

Ingredient Notes & Substitutions

This low-carb Mexican chicken casserole is incredibly versatile and the base of the recipe can be used for a variety of Mexican dishes. You can use the chicken mixture wrapped in a low carb tortilla to make chicken enchiladas or make tacos with cheese taco shells.

You can add even more flavor by topping this dish with fresh cilantro or green onions or making it more of a creamy dish by mixing in cream cheese. Top with plain Greek yogurt instead of sour cream for the same great flavor but with less calories and more protein. Just make sure you calculate the macros as Greek yogurt does have some extra carbs.

I used a rotisserie chicken to make this a super fast meal, but you can easily use grilled or pressure cooker chicken breast.

This is a great new recipe to keep you on track with your low carb diet. You can pair it with a simple salad for an easy weeknight meal.

How To Pick The Perfect Bell Pepper

Depending on what bell pepper recipe you are creating, picking the best bell pepper for the job can make all of the difference!

Bell peppers with four "bumps" at the bottom are generally a bit sweeter - so good for snacking on raw. Bell peppers with three "bumps" are a little more savory, so I chose a three-bumper for this Low Carb Mexican Chicken Casserole!

Storage & Reheating Tips

This casserole stays fresh in the refrigerator for up to five days sealed in an air-tight container. It is a great recipe to portion out in meal prep containers for a quick reheat in the microwave. Simply cover the container with a damp paper towel and heat for 30-second intervals until the desired temperature.

This casserole freezes easily and is best reheated in the oven from frozen.

Related Article: Low Carb Blue Cheese and Bacon Stuffed Bell Peppers

close up mexican chicken casserole on white plate

Macros & Nutritional Information

I put this recipe into my favorite macro calculator and it came up with the following measurements:

Each serving of Low Carb Mexican Chicken Casserole has 239 calories, 16 grams of fat, 6 grams total carbs, 5 grams net carbs, 1 gram fiber, and 18 grams of protein.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Low Carb Mexican Chicken Casserole Recipe

Ingredients:

  • 1 large Fresh From Florida Bell Pepper, diced
  • 1 bag fresh riced cauliflower
  • 2 tablespoon olive oil
  • 1 can Rotel tomatoes
  • 1 cup chicken broth
  • 2 tablespoon cumin
  • ¾ tablespoon chili powder
  • ½ tablespoon garlic powder
  • 1 rotisserie chicken - shredded
  • 2 cups shredded cheddar cheese
  • Optional: sour cream, jalapeños, guacamole, etc

Step By Step Instructions

In a large skillet, heat olive oil over medium heat and add in riced cauliflower and bell pepper. Cook until peppers begin to soften.

Add in ROTEL, seasonings and chicken broth and let cook down about 10 minutes, stirring often.

easy keto casseroles
easy low carb chicken casserole

Add in shredded chicken and mix together well.

Put mixture into a deep casseroles dish and top with cheese!

Bake at 350* for 15-20 minutes or until cheese is bubbly.

low carb mexican chicken casserole
low carb mexican chicken casserole

Top with your favorite toppings - such as sour cream, jalapeños, guacamole, green chiles, black olives, etc. Enjoy!

Low Carb Mexican Chicken Casserole

Low Carb Mexican Chicken Casserole

This easy and delicious Low Carb Mexican Chicken Casserole is ready in 30 minutes and will please even the pickiest of eaters!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 large Fresh From Florida Bell Pepper, diced
  • 1 bag fresh riced cauliflower
  • 2 tablespoon olive oil
  • 1 can Rotel tomatoes
  • 1 cup chicken broth
  • 2 tablespoon cumin
  • ¾ tablespoon chili powder
  • ½ tablespoon garlic powder
  • 1 rotisserie chicken – shredded
  • 2 cups shredded cheese

Instructions

  1. In a large skillet, heat olive oil and add in riced cauliflower and bell pepper. Cook until peppers begin to soften.
  2. Add in ROTEL, seasonings and chicken broth and let cook down about 10 minutes, stirring often.
  3. Add in shredded chicken and mix together well.
  4. Put mixture into a deep baking dish and top with cheese!
  5. Bake at 350* for 15-20 minutes or until cheese is bubbly.
  6. Top with your favorite toppings – such as sour cream, jalapeños, guacamole, etc.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 664mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 1gProtein: 18g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes
low carb mexican chicken casserole recipe

Sausage Egg Roll In A Bowl

By 3 Comments

sausage egg roll in a bowl

This Sausage Egg Roll In A Bowl is a delicious and simple keto recipe the entire family will love. Low in carbs and calories, this is a guilt-free low carb version of egg rolls that will satisfy your craving and keep you on track with your low-carb goals.

sausage egg roll in a bowl

This easy egg roll in a bowl recipe only takes a few ingredients and saves well making it the perfect keto meal prep idea. It is extremely versatile making it a great recipe for busy weeknights. It is an easy recipe to keep you on track with the keto diet or just want to have a filling meal with less sugar.

This recipe is made with a package of pork sausage, but you can also use ground beef, ground turkey, or even ground chicken. When using turkey or chicken I do add 1 tablespoon of olive oil or coconut oil as there is less fat than the pork sausage. Similarly, you can swap out the bag of coleslaw for a bag of broccoli slaw and add in a few water chestnuts for an equally delicious dish.

egg roll in a bowl

To keep this low carb egg roll in a bowl recipe keto-friendly, I recommend using coconut aminos instead of soy sauce. Coconut aminos are soy-, wheat-, and gluten-free and have almost the same amount of carbs as a light soy sauce. The flavor is almost identical though some feel the liquid aminos have a less salty flavor.

Traditional egg rolls are of course wrapped in wonton wrappers, but you can keep this keto by enjoying them as lettuce wraps or just eating with a fork like a deconstructed egg roll! If you want a little more to the meal you can also put the keto egg roll mixture over cauliflower rice with some sriracha sauce to add a little kick!

keto egg roll in a bowl

Check out my recipe for low carb sausage egg roll in a bowl - I am sure it will become a staple in your home too!

Egg Roll in a Bowl

Ingredients:

  • 1 pound ground pork sausage
  • 2 cups coleslaw mix
  • ⅓ c. Coconut aminos
  • 2 cloves minced garlic
  • 2 Tablespoon ginger
  • ½ Onion chopped
  • 1 Tablespoon Sesame oil
  • Sesame seeds
  • Green onion

Instructions:

Place 1 tablespoon of sesame oil into a large skillet over medium heat.

Add in 1 lb. of breakfast pork sausage and half of an onion chopped to the skillet, and cook until the meat is completely browned and the onions are beginning to soften.

Reduce heat to medium. Add 2 cloves of minced garlic and 2 teaspoon of grated fresh ginger to the skillet and stir to combine.

Pour ⅓ cup of coconut aminos into the skillet and stir to loosen all of the bits from the bottom of the pan.

Add a package of coleslaw mix to the skillet, and cook for an additional 5 minutes until the vegetables begin to soften. Stir often during this step.

Serve the egg roll in a bowl with fresh chopped green onions and sesame seeds.

This Sausage Egg Roll In A Bowl saves and reheats so easily, I often make a double batch to eat on all week long! 

Looking For More Keto Recipes? Check out my entire Library Here.

sausage egg roll in a bowl

MACROS

Using my favorite Keto App - Carb Manager - the macros were calculated as follows for six equal servings:

  • 7 grams Net Carbs
  • 9 grams Total Carbs
  • 23 grams of fat
  • 13 grams of protein
  • 296 calories

As with all keto recipes, make sure you scan your ingredients for exact nutrition facts to fit your macros.

Yield: 6

Sausage Egg Roll in a Bowl

sausage egg roll in a bowl

This easy and delicious Keto Sausage Egg Roll In A Bowl Recipe will be your new Favorite! Simple ingredients make for amazing flavor the whole family will love!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 lb. Breakfast Pork Sausage
  • 1 Package coleslaw mix
  • ⅓ c. Coconut aminos
  • 2 Cloves minced garlic
  • 2 tsp. Grated fresh ginger
  • ½ Onion chopped
  • 1 tbsp. Sesame oil
  • Sesame seeds
  • Green onion

Instructions

  1. Place 1 tablespoon of sesame oil into a skillet over medium high heat. Add in 1 lb. of breakfast pork sausage and half of an onion chopped to the skillet, and cook until the meat is completely browned and the onions are beginning to soften.
  2. Reduce heat to medium. Add 2 cloves of minced garlic and 2 teaspoon of grated fresh ginger to the skillet and stir to combine.
  3. Pour ⅓ cup of coconut aminos into the skillet and stir to loosen all of the bits from the bottom of the pan.
  4. Add a package of coleslaw mix to the skillet, and cook for an additional 5 minutes until the vegetables begin to soften. Stir often during this step.
  5. Serve the egg roll in a bowl with fresh chopped green onions and sesame seeds.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 296Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 66mgSodium: 893mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 1gSugar: 6gProtein: 13g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

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sausage egg roll in a bowl

Low Carb Chicken Casserole With Spinach

By 5 Comments

This Low Carb Chicken Casserole is so easy to make you will not even miss the carbs! Creamy and cheesy and packed with nutrients, this one the whole family will love!

low carb chicken casserole

I chose spinach to put in this low carb casserole, but you can really use any veggie you like. The creamy sauce goes well with just about anything!

This Easy Low Carb Chicken Casserole can be made with a precooked rotisserie chicken, canned chicken, or even grilled chicken.

low carb chicken casserole recipes

Even though this casserole has spinach in it already, I love pairing it with my Roasted Low Carb Veggies. I just run everything into the oven at the same time and voila!

Low Carb Chicken Casserole with Spinach

Ingredients:

  • 10 oz. Fresh spinach
  • 1 tablespoon Olive oil
  • 2 tablespoon Butter unsalted
  • 1 ½ c. Heavy whipping cream
  • ¾ c. Parmesan cheese
  • 1 teaspoon Garlic powder
  • 1 teaspoon Basil
  • 1 lb. Shredded chicken
  • ½ c. Mozzarella cheese + a bit more for topping
  • Salt and pepper to taste
  • Fresh parsley for garnish

How To Make Chicken Casserole

Preheat the oven to 350 degrees.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the spinach to the heated skillet a little at a time, and cook until wilted. I use my cast iron skillet for this and it comes out perfect every time!

Drain the spinach, and spread it on the bottom of a greased baking dish.

In the same skillet, melt 2 tablespoon of butter.

Pour in the heavy whipping cream.

Whisk in the Parmesan cheese, garlic powder and basil.

Stir in the mozzarella cheese.

Add salt and pepper to taste.

Mix in the shredded chicken.

Spread the chicken mixture evenly over the spinach in the baking dish.

Top with a thin layer of Mozzarella cheese.

Bake for 20-25 minutes until the cheese is browned and bubbly.

Garnish with freshly chopped parsley and serve.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Low Carb Chicken Casserole has 3 net carbs, 4 total carbs, 1 g fiber, 39 g fat, 28 g protein, and 476 calories! That is almost a perfect pie chart!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Low Carb Chicken Casserole With Spinach

Low Carb Chicken Casserole With Spinach

This Low Carb Chicken Casserole is so easy to make you will not even miss the carbs! Creamy and cheesy and packed with nutrients, this one the whole family will love!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 10 oz. Fresh spinach
  • 1 tablespoon Olive oil
  • 2 tablespoon Butter unsalted
  • 1 ½ c. Heavy whipping cream
  • ¾ c. Parmesan cheese
  • 1 teaspoon Garlic powder
  • 1 teaspoon Basil
  • 1 lb. Shredded chicken
  • ½ c. Mozzarella cheese + a bit more for topping
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 350 degrees.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  3. Add the spinach to the heated skillet a little at a time, and cook until wilted.
  4. Drain the spinach, and spread it on the bottom of a greased baking dish.
  5. In the same skillet, melt 2 tablespoon of butter.
  6. Pour in the heavy whipping cream.
  7. Whisk in the Parmesan cheese, garlic powder and basil.
  8. Stir in the mozzarella cheese.
  9. Add salt and pepper to taste.
  10. Mix in the shredded chicken.
  11. Spread the chicken mixture evenly over the spinach in the baking dish.
  12. Top with a thin layer of Mozzarella cheese.
  13. Bake for 20-25 minutes until the cheese is browned and bubbly.
  14. Garnish with freshly chopped parsley and serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 476Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 151mgSodium: 422mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 28g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
easy low carb chicken casserole

Keto Chicken Stir Fry

By 2 Comments

This Keto Chicken Stir Fry is a simple weeknight meal that the whole family will love. Super easy to make and saves well - making it a great keto lunch idea too!

keto stir fry

My husband loves stir fry, and one of the reasons we have both been so successful is that I have made keto variations of all of our favorite foods. Making a keto stir fry was a no brainer.

First, if you have not added coconut aminos to your Keto Kitchen, order this right now. Coconut Aminos are very close to the flavor of soy sauce but have a buttery flavor that enhances flavor even more!

I also use them in my Keto Egg Roll in a Bowl! So yummy!

keto chicken stir fry

I also used Swerve Brown Sugar Substitute to give this keto stir fry recipe but a touch of sweetness. I have not seen this in the stores yet, but I am holding out hope it will be there soon. Until then I get mine from Amazon.

Looking For More Keto Recipes? Check out my entire Library Here.

keto stir fry recipe

Keto Asian Chicken Stir Fry

Ingredients:

  • 2 lbs. Boneless skinless chicken thighs
  • ¼ c. Low sodium soy sauce or coconut aminos
  • 2 tablespoon Lemon juice
  • 2-3 tablespoon Swerve brown sugar substitute
  • 1 teaspoon Garlic powder
  • 2 teaspoon Sesame oil
  • 1 teaspoon Rice vinegar
  • ¼ teaspoon Black pepper
  • 1 Medium sized zucchini sliced
  • 1 Medium sized yellow squash sliced
  • 2 Bell peppers chopped
  • ½ Medium onion chopped
  • 2 tablespoon Olive oil
  • Salt and pepper to taste

How To Make Keto Stir Fry

Place 2 lbs of boneless skinless chicken thighs into a large mixing bowl.

Add the coconut aminos, lemon juice, brown sugar substitute, garlic powder, sesame oil, rice vinegar and black pepper to a small mixing bowl, and stir to combine.

Pour the mixture over the chicken, and toss to coat well. Place the chicken in the fridge to marinate for 30 minutes.

While the chicken is marinating, prepare the vegetables. Slice the zucchini and yellow squash. Chop the onion and bell peppers into large bite-sized chunks, and combine all the prepared vegetables in a mixing bowl.

Heat a large skillet over medium-high heat with 1 tablespoon of olive oil in the bottom.

Add the chicken to the skillet, reserving the leftover marinade for later.

Cook the chicken for 5-7 minutes on each side until it is seared well and completely cooked through.

Remove the chicken from the skillet, and add another tablespoon of olive oil.

Pour the chopped vegetables into the heated skillet, and add salt and pepper to taste. Cook until the vegetables are a crisp tender.

Slice the cooked chicken thighs into strips, and add them back into the skillet with the vegetables.

Reduce the heat to medium-low, and pour in the rest of the reserved marinade. Cook for another few minutes tossing the ingredients to coat them well in the sauce.

Serve the stir fry on its own, or with your favorite keto-friendly side.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Chicken Stir Fry has 10 net carbs, 12 total carbs, 2 g fiber, 13 g fat, 31 g protein, and 290 calories. This gives it a B rating. The carb count is a bit high, so this would be good for a day you are doing intermittent fasting.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Keto Chicken Stir Fry

Keto Chicken Stir Fry

This Keto Chicken Stir Fry is a simple weeknight meal that the whole family will love. Super easy to make and saves well – making it a great keto lunch idea too!

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 2 lbs. Boneless skinless chicken thighs
  • ¼ c. coconut aminos
  • 2 tablespoon Lemon juice
  • 2-3 tablespoon Swerve brown sugar substitute
  • 1 teaspoon Garlic powder
  • 2 teaspoon Sesame oil
  • 1 teaspoon Rice vinegar
  • ¼ teaspoon Black pepper
  • 1 Medium sized zucchini sliced
  • 1 Medium sized yellow squash sliced
  • 2 Bell peppers chopped
  • ½ Medium onion chopped
  • 2 tablespoon Olive oil
  • Salt and pepper to taste

Instructions

  1. Place 2 lbs of boneless skinless chicken thighs into a large mixing bowl.
  2. Add the soy sauce, lemon juice, brown sugar substitute, garlic powder, sesame oil, rice vinegar and black pepper to a small mixing bowl, and stir to combine.
  3. Pour the mixture over the chicken, and toss to coat well. Place the chicken in the fridge to marinate for 30 minutes.
  4. While the chicken is marinating, prepare the vegetables. Slice the zucchini and yellow squash. Chop the onion and bell peppers into large bite-sized chunks, and combine all the prepared vegetables in a mixing bowl.
  5. Heat a large skillet over medium-high heat with 1 tablespoon of olive oil in the bottom.
  6. Add the chicken to the skillet, reserving the leftover marinade for later.
  7. Cook the chicken for 5-7 minutes on each side until it is seared well and completely cooked through.
  8. Remove the chicken from the skillet, and add another tablespoon of olive oil.
  9. Pour the chopped vegetables into the heated skillet, and add salt and pepper to taste. Cook until the vegetables are a crisp tender.
  10. 10. Slice the cooked chicken thighs into strips, and add them back into the skillet with the vegetables.
  11. 11. Reduce the heat to medium-low, and pour in the rest of the reserved marinade. Cook for another few minutes tossing the ingredients to coat them well in the sauce.
  12. 12. Serve the stir fry on its own, or with your favorite keto-friendly side.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 290Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 184mgSodium: 503mgCarbohydrates: 12gNet Carbohydrates: 10gFiber: 2gSugar: 16gProtein: 31g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
easy keto chicken stir fry

Keto Italian Sausage Sheet Pan Meal

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Keto Sheet Pan Meals have become my easy keto dinner staple because they are ready in minutes! This Keto Italian Sausage and Parmesan Sheet Pan Meal is a crowd pleaser!

keto sheet pan meals

I have made keto sausage recipes before in a skillet - but this is even easier! Just cut everything up, toss together and voila!

I have also squeezed lemon juice over this keto sheet pan meal for even more flavor. It's so easy to change things up for a completely different taste.

sheet pan sausage and vegetables

Sheet pan meals are also so great for meal prepping because you just bake and then portion everything into containers and you are ready to go!

sausage sheet pan dinner

Keto Italian Sausage & Parmesan Sheet Pan Meal

Ingredients:

  • 1 lb. Turkey Italian Sausage links
  • 1 lb. Broccoli florets
  • 1 Red Bell pepper
  • 1 Yellow Bell pepper
  • 1 tsp. Basil
  • ½ tsp. Garlic powder
  • 2 tbsp. Olive oil
  • Salt and pepper to taste
  • Parmesan cheese for garnish

Instructions:

Preheat your oven to 400 degrees.

Cut the red and yellow bell peppers into bite-sized pieces.

Place the broccoli florets and the chopped peppers onto a baking sheet, and pour the olive oil over them, tossing to coat well.

Add the salt and pepper to taste, basil and garlic powder to the vegetables and toss again to coat.

Slice the Italian sausage into bite-sized pieces, and place them on the baking sheet with the vegetables in an even layer.

Bake for 15-20 minutes until the sausage is cooked through and the vegetables are tender.

Sprinkle Parmesan cheese over the baking sheet for garnish.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Italian Sausage & Parmesan has 5 net carbs, 8 total carbs, 3 g fiber, 26 g fat, 16 g protein, and 329 calories!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Keto Italian Sausage and Parmesan Sheet Pan Meal

Keto Italian Sausage and Parmesan Sheet Pan Meal

This Keto Italian Sausage & Parmesan Sheet Pan Meal is a simple and delicious crowd-pleasing meal ready in minutes!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. Turkey Italian Sausage links
  • 1 lb. Broccoli florets
  • 1 Red Bell pepper
  • 1 Yellow Bell pepper
  • 1 tsp. Basil
  • ½ tsp. Garlic powder
  • 2 tbsp. Olive oil
  • Salt and pepper to taste
  • Parmesan cheese for garnish

Instructions

  1. Preheat your oven to 400 degrees.
  2. Cut the red and yellow bell peppers into bite-sized pieces.
  3. Place the broccoli florets and the chopped peppers onto a baking sheet, and pour the olive oil over them, tossing to coat well.
  4. Add the salt and pepper to taste, basil and garlic powder to the vegetables and toss again to coat.
  5. Slice the Italian sausage into bite-sized pieces, and place them on the baking sheet with the vegetables in an even layer.
  6. Bake for 15-20 minutes until the sausage is cooked through and the vegetables are tender.
  7. Sprinkle Parmesan cheese over the baking sheet for garnish.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 329Total Fat: 26gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 70mgSodium: 599mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 16g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
italian sausage sheet pan meal

Keto Shrimp Scampi Foil Pack Dinner

By 1 Comment

This Keto Shrimp Scampi Foil Pack Dinner takes just a few seconds to throw together - it is the perfect Keto Weekday Meal!

shrimp scampi keto foil pack dinner

Have you tried making Foil Pack Dinners yet? These super simple meals are becoming all the rage on social media - probably because they are so easy!

With Foil Pack Dinners you throw all of your ingredients in the center of a piece of foil, secure tightly, and then either bake or grill to perfection! I use this heavy-duty foil and it works perfectly!

shrimp foil pack dinner

Plus clean up is a breeze! You just throw the foil away when you are finished! It doesn't get any easier!

Looking For More Keto Recipes? Check out my entire Library Here.

Shrimp is one of my go-to favorites for the keto lifestyle. Shrimp are low in calories but high in protein, so they are a good way to hit your daily macros without going over on calories.

easy foil pack dinners

MACROS

I put this recipe into my favorite keto app - Carb Manager - and it calculated the following macros: Each Keto Shrimp Scampi Foil Pack has 4 net carbs, 6 total carbs, 2 g fiber, 17 g fat, 25 g protein, and only 282 calories! This gives in an "A" rating!

Keto Shrimp Scampi Foil Pack Meal

Serves 6

Ingredients:

  • 1 ½ lb. Peeled and deveined tail on shrimp
  • 2 Small zucchini sliced
  • 2 Small yellow summer squash sliced
  • ½ c. Butter melted
  • 1 tablespoon Lemon juice
  • 2 teaspoon of minced garlic
  • 3 tablespoon White cooking wine
  • ½ c Chopped parsley
  • ½ teaspoon Chopped fresh thyme
  • 6 sprigs of Rosemary
  • 6 Lemon slices
  • Salt and pepper to taste
  • 6 Sheet of aluminum foil about 15 inches long.

Instructions:

Preheat the oven to 400 degrees.

Place the shrimp in a bowl.

Add the melted butter, chopped parsley, minced garlic, chopped thyme, white wine, lemon juice, and salt and pepper to taste to the bowl with the shrimp. Toss to combine.

In the center of each of the aluminum foil sheets, place 6-7 slices of the zucchini and yellow summer squash each.

Top the squash and zucchini with salt and pepper.

Add a handful of the shrimp mixture on top of the vegetables.

Place a slice of lemon on top of the shrimp, and a rosemary sprig on top of the lemon.

foil pack meal

Fold up the sides of the foil sheets, and fold them down to create a seal.

Fold up each end of each piece of foil to finish sealing the packets.

Bake the packets for 15-20 minutes until the shrimp is cooked completely, and the vegetables are tender.

Keto Shrimp Scampi Foil Packet Meal
Yield: 6

Keto Shrimp Scampi Foil Packet

Keto Shrimp Scampi Foil Packet

This Keto Shrimp Scampi Foil Pack Dinner takes just a few seconds to throw together - it is the perfect Keto Weekday Meal!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 ½ lb. Peeled and deveined tail on shrimp
  • 2 Small zucchini sliced
  • 2 Small yellow summer squash sliced
  • ½ c. Butter melted
  • 1 tablespoon Lemon juice
  • 3 tablespoon White cooking wine
  • ½ c Chopped parsley
  • ½ teaspoon Chopped fresh thyme
  • 6 sprigs of Rosemary
  • 6 Lemon slices
  • Salt and pepper to taste
  • 6 Sheet of aluminum foil about 15 inches long.

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the shrimp in a bowl.
  3. Add the melted butter, chopped parsley, chopped thyme, white wine, lemon juice and salt and pepper to taste to the bowl with the shrimp. Toss to combine.
  4. In the center of each of the aluminum foil sheets, place 6-7 slices of the zucchini and yellow summer squash each.
  5. Top the squash and zucchini with salt and pepper.
  6. Add a handful of the shrimp mixture on top of the vegetables.
  7. Place a slice of lemon on top of the shrimp, and a rosemary sprig on top of the lemon.
  8. Fold up the sides of the foil sheets, and fold them down to create a seal.
  9. Fold up each end of each piece of foil to finish sealing the packets.
  10. 10. Bake the packets for 15-20 minutes until the shrimp is cooked completely, and the vegetables are tender.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 282Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 200mgSodium: 893mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 25g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes

Keto Pesto Chicken Recipe

By 1 Comment

This Keto Pesto Chicken Recipe has become my new go-to favorite weekday meal since I began making my own homemade pesto!

basil pesto chicken

You can use store-bought pesto for this recipe, but a lot of them sneak in sugars and hidden ingredients you do not need.

You can make homemade pesto in minutes with the Mealthy Handblend - my new favorite kitchen gadget! Check out my recipe here.

This recipe serves six... oooorrrr makes weekly meal prep really easy! I just pair this with my favorite salad and voila - easy meal in minutes! This also goes great with my Easy Keto Broccoli Bites!

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Pesto Chicken Recipe

Serves 6

Ingredients:

  • 3 Large boneless skinless chicken breasts
  • 1 tsp. Garlic powder
  • 1 tsp. Italian seasoning
  • Salt and pepper to taste
  • 1 tbsp. Olive oil
  • 6 tbsp. Homemade pesto
  • 1 c. Shredded mozzarella cheese

Instructions:

Preheat your oven to 400 degrees.

Slice each chicken breast in half lengthwise so that you end up with 6 pieces of chicken.

Sprinkle salt and pepper to taste on each side of the chicken.

Coat each side of the chicken with 1 teaspoon of garlic powder.

Add 1 teaspoon of Italian seasoning to the chicken breasts.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken to the hot skillet, and sear on each side for 1-2 minutes.

Remove the chicken from the skillet, and place it in a single layer within a high sided casserole or baking dish.

Top each piece of chicken with 1 tablespoon of homemade pesto.

Sprinkle 1 cup of shredded mozzarella cheese over top of the chicken pieces.

Bake the chicken for 25-30 minutes, or until it is cooked through and the top is browned and bubbly.

Serve with your favorite Keto Side Dish and a big salad for the perfect Keto Friendly Dinner!

MACROS

As with all Keto Recipes, you want to scan and enter your own ingredients for exact calculations.

I entered my exact recipe into CarbManager and is calculated that each serving has 2 net carbs, 2 total carbs, 0 fiber, 14 g fat, 17 g protein and 202 calories!

Yield: 6

Keto Friendly Pesto Chicken Recipe

Keto Friendly Pesto Chicken Recipe

This simple and delicious Keto Pesto Chicken Recipe is the perfect simple weekday dinner meal for the entire family! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 3 Large boneless skinless chicken breasts
  • 1 tsp. Garlic powder
  • 1 tsp. Italian seasoning
  • Salt and pepper to taste
  • 1 tbsp. Olive oil
  • 6 tbsp. Homemade or store bought keto-friendly pesto
  • 1 c. Shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees.
  2. Slice each chicken breast in half lengthwise so that you end up with 6 pieces of chicken.
  3. Sprinkle salt and pepper to taste on each side of the chicken.
  4. Coat each side of the chicken with 1 teaspoon of garlic powder.
  5. Add 1 teaspoon of Italian seasoning to the chicken breasts.
  6. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken to the hot skillet, and sear on each side for 1-2 minutes.
  7. Remove the chicken from the skillet, and place it in a single layer within a high sided casserole or baking dish.
  8. Top each piece of chicken with 1 tablespoon of homemade or store bought pesto that is keto-friendly, with no sugar listed in the ingredients.
  9. Sprinkle 1 cup of shredded mozzarella cheese over top of the chicken pieces.
  10. 10. Bake the chicken for 25-30 minutes, or until it is cooked through and the top is browned and bubbly.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 202Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 274mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 0gProtein: 17g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

LOVE IT? PIN ME FOR LATER!

pesto chicken recipe

Keto Spaghetti Bolognese Sauce

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This Keto Spaghetti Bolognese Sauce is full of flavor and so versatile! Enjoy over your favorite low carb noodles or even over low carb vegetables! 

Keto Spaghetti Bolognese Sauce

I love this Keto Bolognese Recipe to eat on all week long. My favorite is over steamed cauliflower!

You can make the Bolognese Sauce ahead of time and then just steam up your bag of veggies and voila! A quick and easy keto meal! 

Keto Spaghetti Bolognese Sauce

This recipe makes about 8 servings so it is great for feeding a family or even for your weekly meal prep. It saves perfectly and like many Italian recipes, is even better the next day! 

My favorite part of the keto lifestyle is how many of my favorite foods can be made keto friendly so I can still enjoy them guilt free.

Keto Spaghetti Bolognese Sauce

MACROS

I put this recipe into my favorite Keto App - Carb Manager - and it calculated the following macros:

Each serving of Keto Spaghetti Bolognese Sauce has 6 net carbs, 8 total carbs, 2 g fiber, 25 g fat, 23 g protein, and 356 calories. 

As with all Keto Recipes, always enter your own ingredients for exact calculations. 

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Spaghetti Bolognese Sauce

Serves 8

Ingredients:

  • 2 lb. Ground beef
  • 1 Carrot peeled and diced
  • 1 Stalk of celery diced
  • 1 Small onion diced
  • 2 (14.5 oz) Cans diced tomatoes
  • 1 tsp. Italian seasoning
  • ½ tsp. Basil
  • 2 tsp. Worcestershire sauce
  • 2 Bay leaves
  • ½ c. Red cooking wine
  • 3 Cloves garlic
  • ½ c. Parmesan cheese
  • Salt and pepper to taste

How To Make Keto Spaghetti Bolognese Sauce

Heat a tablespoon of olive oilover medium-high heat on the stove.

When the oil is hot, add in the onion, celery, and carrot. Stir often, and cook until the vegetables are a crisp-tender.

Add in the ground beef, and brown completely. Pour off any excess grease.

Mix in ½ cup of red cooking wine, and cook down until it is almost completely absorbed.

Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of basil, 2 bay leaves, and salt and pepper to taste. Stir to combine the ingredients well.

Toss in 3 cloves of garlic, and cook for an additional minute.

Add in 2 teaspoons of Worcestershire sauce. 

Reduce the heat to low, and mix in 2 cans of diced tomatoes. Simmer the sauce on low for 20 minutes.

Remove the bay leaves, and serve the sauce garnished with Parmesan cheese on your favorite veggie or low-carb noodle substitute.

Keto Spaghetti Bolognese Sauce is also perfect for freezing! Double the recipe to make a batch to freeze and enjoy later! 

Yield: 8

Keto Spaghetti Bolognese Sauce

Keto Spaghetti Bolognese Sauce

This simple and delicious Keto Spaghetti Bolognese Sauce Recipe will be your go to family-friendly keto dinner meal! Also great for keto meal prep! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 lb. Ground beef
  • 1 Carrot peeled and diced
  • 1 Stalk of celery diced
  • 1 Small onion diced
  • 2 14.5 oz Cans diced tomatoes
  • 1 tsp. Italian seasoning
  • ½ tsp. Basil
  • 2 tsp. Worcestershire sauce
  • 2 Bay leaves
  • ½ c. Red cooking wine
  • 3 Cloves garlic
  • ½ c. Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Heat a tablespoon of olive oil over medium-high heat on the stove.
  2. When the oil is hot, add in the onion, celery and carrot. Stir often, and cook until the vegetables are a crisp tender.
  3. Add in the ground beef, and brown completely. Pour off any excess grease.
  4. Mix in ½ cup of red cooking wine, and cook down until it is almost completely absorbed.
  5. Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of basil, 2 bay leaves, and salt and pepper to taste. Stir to combine the ingredients well.
  6. Toss in 3 cloves of garlic, and cook for an additional minute.
  7. Add in 2 teaspoons of worcestershire sauce.
  8. Reduce the heat to low, and mix in 2 cans of diced tomatoes. Simmer the sauce on low for 20 minutes.
  9. Remove the bay leaves, and serve the sauce garnished with Parmesan cheese on your favorite low-carb noodle substitute.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 356Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 106mgSodium: 331mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 2gProtein: 23g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Italian / Category: Keto Recipes

LOVE IT? PIN ME FOR LATER! 

keto bolognese sauce recipe

One Pan Roast Beef with Low Carb Vegetables.

By 2 Comments

I received a Copper Chef Wonder Cooker for the purpose of this review. All opinions are my own. 

If you are looking for a roast beef recipe that is as easy as it is delicious, you have come to the right place. This rosemary and garlic roast beef with low carb vegetables all cooks in one amazing pan! 

beef roast recipes

Over a year ago when I received a Copper Chef Pan I fell in love and I promptly stopped using every other pan in my kitchen. I thought it would be impossible to love another kitchen tool as much as this... but then I received the Copper Chef Wonder Cooker.

The Copper Chef Wonder Cooker isn't kidding when it says it replaces virtually every other pan in your kitchen. You can roast, fry, sear, bake... everything all in one!

And - my favorite part - absolutely nothing sticks... even if you mistakenly over cook something and burn it. Don't ask me how I know. *ahem* 

The Copper Chef Wonder Cooker was perfect for making this one pan roast beef and vegetables recipe.

I made absolutely everything in the Copper Chef Shallow Raster and it came out perfectly! 

rosemary roast beef

The Copper Chef Wonder Cooker goes from stovetop to oven easily. I began by searing my roast right on my stove top while my oven preheated. So easy!

I just drizzled a bit of oil on my roast, added some salt, pepper and garlic. When the burner on high I let the Wonder Cooker get nice and hot, and then seared both sides of my roast for about 3 minutes each.

While that was searing I chopped up my vegetables. I chose radishes and butternut squash but you can choose any of your favorite low carb veggies! 

One cup of baked butternut squash has about 15 grams of carbs - but also almost 7 grams of fiber - so not too bad. 

Radishes are a fantastic substitute for potatoes when you are on the keto diet and are in season practically all year long! 

Looking For More Keto Recipes? Check out my entire Library Here.

roast beef with roasted vegetables

Once both sides of the roast are seared, just add your cubed veggies right to the pan. Drizzle with more olive oil and sprinkle with garlic salt and dried rosemary.

Voila! Your roast is ready for the oven! Using pot holders simply transfer your Copper Chef Wonder Cooker Shallow Roaster from your stovetop right into your oven. It's that easy! 

roast beef recipe

Cover with the included glass lid and bake at 350* for about 15 minutes per pound - or until your desired temperature.

Let your roast "rest" about 10 minutes after pulling it out of the oven for the best cut. 

Then - while you enjoy your meal - toss all of the pieces of your Copper Chef Wonder Cooker right into the dishwasher! Total perfection!

easy roast beef recipe

This is the easiest one pan roast beef recipe ever! My family absolutely loved it and I loved that it was easy, filling, and low carb! 

The Copper Chef Wonder Cooker is a must have for every kitchen this holiday season. Get yours here and be sure to put a few under the tree for those hard to buy for family members! 

Yield: 4

Rosemary and Garlic Roast Beef With Vegetables

Rosemary and Garlic Roast Beef With Vegetables

Simple and delicious one-pan rosemary and garlic roast beef with low carb vegetables that your whole family will love! 

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1 2 lb beef roast
  • ½ cup olive oil, divided
  • 1 tablespoon dried rosemary
  • ½ tablespoon garlic powder
  • ½ butternut squash, peeled and cubed
  • 2 cups radishes, cleaned and cubed
  • 2 rosemary sprigs
  • salt and pepper to taste

Instructions

  1. Coat roast with olive oil, salt, and pepper.
  2. In a hot pan, sear each side of roast - letting cook about 3 minutes on each side. 
  3. While searing, cube vegetables.
  4. Arrange vegetables in pan around roast and sprinkle with remaining ingredients. 
  5. Cover and roast at 350* for about 30 minutes or until desired doneness.
  6. Let rest 10-15 minutes before cutting roast.
  7. Serve together. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 952Total Fat: 71gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 272mgSodium: 213mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 69g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
how to cook roast beef

30 Minute Chicken Tortilla Soup

By 4 Comments

This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

When it is cold outside, all I want is a piping hot bowl of soup. But who has time to cook all day?! This 30 Minute Chicken Tortilla Soup is a family favorite! 

easy chicken tortilla soup

Now I have loved this recipe for years, but I switched it up a bit this year to use one of my new favorite kitchen staples - Better Than Bouillon. 

Better Than Bouillon is a paste concentrate that is equivalent to a bouillon cube or broth that lets you really turn up the flavor of all of your favorite dishes. 

Unlike broth that goes bad quickly or bouillon cubes that can be gritty if they do not dissolve properly, Better Than Bouillon lets you add just the right amount of flavor easily.

chicken tortilla soup recipe

Related Article: Roasted Cauliflower Soup

Better Than Bouillon comes in a variety of flavors, so I have started using it in all of my favorite dishes. You can choose from:

  • Premium Flavors: Chicken, Beef, Vegetable, Roasted Garlic, Chili, Clam, Fish, Ham, Lobster, Mushroom and Turkey
  • Organic: Roasted Chicken, Mushroom, Turkey, Beef and Vegetable
  • Vegetarian: Vegetable, Roasted Garlic, Organic Vegetable, Vegetarian No Beef Base, Vegetarian No Chicken Base
  • Reduced Sodium: Reduced Sodium Beef, Reduced Sodium Chicken, Reduced Sodium Vegetable

You can make this recipe into a Low Carb Chicken Tortilla Soup by subbing the corn tortillas for a lower carb tortilla made out of wheat.

I do however suggest you bake the low carb tortillas a bit before adding them into the soup. For some reason that seems to give them a little more flavor. Just a few minutes at 350* in a single layer does the trick! 

chicken tortilla soup recipe

You can use the Product Locator on the Better Than Bouillon site to find which stores near you carry each flavor. You can also shop online and have your favorites delivered right to your door. It's hard to beat that. 

simple chicken tortilla soup

Better Than Bouillon Sweepstakes

Right now you can win one of nine $50 Visa Giftcards or a Better Than Bouillon Grand Prize in the Better Than Bouillon Sweepstakes! 

The Better Than Bouillon Grand Prize includes a $50 Visa Giftcard Plus a Better Than Bouillon Variety Gift Pack, which includes flavors of Chicken, Vegetable, Chili, Beef and Garlic.

I-C will randomly select winners from all program entries and will facilitate fulfillment of the winning prizes 9 winners.

Better Than Bouillon Sweepstakes

I know you will love this 30 Minute Chicken Tortilla Soup as much as my family does. 

Yield: 6

30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup

This delicious and filling Chicken Tortilla Soup is ready in just 30 minutes but tastes like it has been cooking all day! Perfect for cold nights this winter!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup carrot matchsticks
  • 1 small bell pepper, diced
  • 1 cup mild salsa
  • 2 tablespoon olive oil
  • 1 tablespoon Better Than Bouillon - Roasted Chicken Flavor
  • 4 cups water
  • 5 corn tortillas , cut in to strips
  • 1 package liquid fajita seasoning
  • 1 rotisserie chicken

Instructions

  1. In a large pot begin by sauteeing carrots and bell pepper in olive oil until soft.
  2. Add in salsa, Better Than Bouillon and water and bring to a boil.
  3. Add in liquid fajita seasoning and allow to boil for 10 minutes. 
  4. While that boils, cut tortillas into strips and shred chicken. 
  5. Add tortillas to soup and stir until tortillas begin to dissolve. 
  6. Add in shredded chicken and let cook for 5 minutes.
  7. Serve hot topped with your favorites - sour cream, avocado, and cheese! 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 829mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 19g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
chicken tortilla soup
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